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. 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. 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. 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.
- 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)