Cook The Book: Vermont Maple-Sweetened Cornbread

• Vegetable oil cooking spray
• 1 cup unbleached white flour
• 1 cup stone-ground yellow cornmeal
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 2 eggs
• 1/3 cup pure maple syrup
• 2/3 cup milk
• 1/3 cup butter, melted (or mild vegetable oil)

1. Preheat oven to 400u0b0F. Spray an 8-inch square pan with oil; set aside.
2. Sift together flour, cornmeal, baking powder, and salt into a medium bowl.
3. Break the eggs into a smaller bowl, and whisk them well. Whisk in the maple syrup, milk, and melted butter or oil.
4. Pour the wet ingredients into the dry; combine them quickly, using as few strokes as possible. Scrape batter into prepared pan; bake until golden brown, about 20 minutes.

vegetable oil cooking spray, unbleached white flour, stoneground yellow cornmeal, baking powder, salt, eggs, maple syrup, milk, butter

Taken from www.seriouseats.com/recipes/2008/04/cook-the-book-vermont-maple-sweetened-cornbread-recipe.html (may not work)