Moist Maple Syrup Cornbread

I’ve tried a number of different cornbread recipes, but they’ve always seemed to come out on the dry side and kind of … I don’t know … bitter is a word that comes to mind. At least a little, anyway. I mean, the end results were OKAY, especially if slathered with butter, but I wanted to find a cornbread recipe that would be moist and tasty without any butter at all.

I’m not the greatest cook, mind you, and baking is pretty hit-or-miss with me, but I pulled this simple recipe off just fine. No butter necessary.

Baking with maple syrup is a great way to appreciate its special flavor, which will come through in this quick and easy cornbread recipe.

Ingredients:

• 1-1/8 c. All-purpose flour
• 1-1/8 c. Cornmeal
• 3 Tbsp baking powder
• 1/2 tsp. salt
• 1 Egg, beaten
• 1/2 cup maple syrup
• 3/4 cup milk (I used skim and the cornbread came out fine, but you can use 1%, 2% or whole milk. I’ve even made cornbread with soy milk, but it does come out a bit different and the taste is a little different, too. Not bad, though.)
• 3 Tbsp. vegetable oil

And here’s what you do….

• Pre-heat your oven to 400 degrees F.
• Mix the flour, cornmeal, baking powder, and salt
• Add the beaten egg, maple syrup, milk and vegetable oil.
• Stir (don’t beat)
• Pour the mix into a greased 9×9″ pan
• Bake for 20 minutes or until a knife inserted in the middle comes out clean.

And that’s it. I like it ‘as is,’ but of course you can serve this with butter and/or more maple syrup.

Here’s another recipe I like, which goes well with a side of this cornbread…

Thick Taco Soup (or Stew)

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