Maple Cornbread

• Maple Corn-bread
• 2 cups flour
• 2 cups corn-meal
• 2 Tbsp bak-ing pow-der
• 1 tsp bak-ing soda
• 1 tsp salt
• 2 cups milk
• 4 eggs
• 1 cup apple-sauce
• 1/2 + 1/4 cup maple syrup
• 1/2 cup but-ter, melted

1. Method
2. Pre-heat oven to 425 degrees.
3. In a medium bowl, mix together the dry ingredients.
4. In another bowl, whisk the milk, eggs, apple-sauce, 1/2 cup of maple syrup and the but-ter. Give it a really good mix. Pour the liq-uid mix-ture over the dry and com-bine. Don't over mix it! It will be the con-sis-tency of a thick pan-cake batter.
5. Lightly but-ter a 9 x 13 inch bak-ing pan. Pour the bat-ter in and use a spoon or spat-ula to smooth it out to the edges.
6. Pop in a hot oven for about 20 to 25 minute until it is golden brown and firm to the touch. A tooth-pick inserted should come out clean. Allow the corn-bread to cool a bit. Take a tooth pick or skewer an poke holes all over the top - maybe 10 or 12 lit-tle holes. Now take your last 1/4 cup of maple syrup and either brush it on with a pas-try brush or just spread it around with the back of a spoon. The maple will sink into the lit-tle holes.
7. Once the bread is really cool you can either serve it in squares or you can make sand-wiches as I did. Cut a piece of corn-bread out of the pan then slice it in half hor-i-zon-tally. Make a sand-wich with almond but-ter and jam or ricotta cheese and sliced straw-ber-ries

maple, flour, cornuadmeal, bakuading powuadder, bakuading soda, salt, milk, eggs, appleuadsauce, butuadter

Taken from www.epicurious.com/recipes/member/views/maple-cornbread-52496911 (may not work)