Maple-Butter Glazed Corn Bread

  1. NOTE: USE REAL BUTTER AND PURE MAPLE SYRUP (DON'T EVEN THINK ABOUT USING MARGARINE AND IMITATION MAPLE PANCAKE AND WAFFLE SYRUP!). (STEP ONE): PREHEAT oven to 400u0b0F for sheet cornbread OR 350u0b0F for muffins; BUTTER an 8"x8" square glass baking dish or a 9"x9" glass pie plate (OR grease, then add liners, in up to 18 muffin cups).
  2. COMBINE the dry ingredients in a medium mixing bowl (1 cup yellow cornmeal, 1 cup all-purpose flour, 1 tablespoon baking powder, 3/4 teaspoon fine sea salt, 1/8 teaspoon cinnamon).
  3. WHISK the wet ingredients well in a small mixing bowl (3/4 cup fat-free buttermilk, 3/4 cup grade A pure maple syrup, 1/3 cup vegetable oil, and 1 lightly beaten large egg).
  4. ADD the wet ingredients to the dry ingredients; STIR just until blended (IF PREPARING MUFFINS, LET BATTER REST 3-4 MINUTES, RE-STIR, THEN FILL MUFFIN CUPS.
  5. SCRAPE batter into prepared baking dish, or equally into muffin cups, using a flexible spatula.
  6. BAKE sheet cornbread on center rack at 400u0b0F for 20-25 minutes, OR muffins at 350u0b0F for 18-20 minutes, or until wooden pick inserted in center comes out clean.
  7. MEANWHILE, prepare the MAPLE-BUTTER GLAZE: In a small saucepan over medium-low heat, melt 1 tablespoon salted real butter. Add 1 tablespoon pure maple syrup. Stir as needed, until flavors meld and consistency is smooth, about 3 minutes. Keep warm on lowest heat.
  8. IMMEDIATELY after baking while wearing oven mitts, baste the MAPLE-BUTTER GLAZE quickly, neatly and evenly over top of corn bread using a soft pastry brush.
  9. COVER baking tin with a foil tent (don't allow tent to touch cornbread or muffins), sealing the edges tightly; LET stand for 10 minutes.
  10. SERVE warm and enjoy.

corn bread, yellow cornmeal, flour, baking powder, salt, cinnamon, buttermilk, maple syrup, vegetable oil, egg, maplebutter, butter, maple syrup

Taken from www.food.com/recipe/maple-butter-glazed-corn-bread-501217 (may not work)

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