Maple Cornbread

(6 servings)

  • 2 and 1/3 cups yellow cornmeal
  • 1 and 1/3 cups buttermilk
  • 1 cup all purpose flour
  • 3/4 cup pure maple syrup
  • 1/2 cup (1 stick) chilled unsalted butter -- cut into 1/2-inch pieces
  • 4 large eggs
  • 4 teaspoons baking powder
  • 1 and 1/4 teaspoons salt
Preheat oven to 375 degrees F.

Grease a 9x9 baking pan well with butter.

In a food processor or blender, combine cornmeal, flour, baking powder, and salt in processor. Pulse or blend for a couple of seconds. Add butter and pulse or blend until mixture resembles coarse wet sand.

In a separate large bowl, whisk together buttermilk, eggs, and maple syrup. Add cornmeal mixture; stir just until evenly moistened (do not overmix). Transfer batter to prepared pan.

Bake for about 45 minutes until golden and cracked on top. If a toothpick inserted into the center comes out clean, the bread is done.

You don't have to use a food processor for this. I find that my fingers are the best food processor of all. My oven tends to run hot, I cook this for nearly an hour at 325 degrees F. But if my oven was better I'd use the original heat and time.

Mr Breakfast would like to thank Jazzbo for this recipe.

Recipe number 1109. Submitted 10/23/2003.