Maple Cornbread

• 1 cup Whole Wheat Pastry Flour
• 1 cup Stone Ground Or Yellow Cornmeal
• 1 Tablespoon Baking Powder
• 1/2 teaspoons Salt
• 1 cup Whole Milk
• 1/4 cups Maple Syrup
• 6 Tablespoons Butter, Melted
• 2 whole Eggs, Lightly Beaten

1. 1. Preheat the oven to 425u0b0 F. Pour 2 tablespoons of the melted butter into an 8 or 9-inch square or round baking pan.
2. 2. In a medium mixing bowl, whisk the flour, cornmeal, baking powder, and salt. In a small bowl, whisk the milk, maple syrup, remaining butter, and eggs. Add the liquid ingredients to the dry ingredients and gently stir together just until moistened.
3. 3. Pour the batter into the prepared pan and bake for 20-25 minutes, or until golden brown and a toothpick inserted in the middle comes out clean. Serve warm with butter and maple syrup.
4. Makes 9 servings.

whole wheat pastry flour, stone ground, baking powder, salt, milk, ubc, butter, eggs

Taken from tastykitchen.com/recipes/breads/maple-cornbread/ (may not work)