Sweet Cornbread Recipe with Maple Syrup
Prep time
Cook time
Total time
This cornbread recipe is based on one by Mark Bittman in the NY Times. I use whole wheat flour and maple syrup to change it up. I've found the whole wheat works very well with cornmeal in baking.
Recipe type: Dinner
Cuisine: American
Serves: 9 pieces
  • 4 tablespoons butter
  • 1½ cups cornmeal, stone ground if possible
  • ½ cup whole wheat flour
  • 1½ teaspoons baking powder - make sure its fresh!
  • 1 teaspoon salt
  • ½ cup maple syrup - you can substitute sugar or honey
  • 2 eggs
  • 1 cup milk
  1. Turn on the oven to 375F.
  2. Put the butter in a 8" baking pan in the oven.
  3. Mix the dry ingredients together in a medium sized bowl.
  4. Put the milk into a small bowl and beat in the two eggs.
  5. Add the maple syrup to the egg-milk mixture.
  6. Pour the liquid ingredients into the dry ingredients and mix together.
  7. Its ok if there are some lumps in the batter.
  8. Pull the pan out of the oven - carefully!
  9. Pour the batter into the pan - it may spatter - and put back in oven
  10. Bake for 30-40 minutes, depending on your oven.
Recipe by GardenFork - Eclectic DIY at https://www.gardenfork.tv/sweet-cornbread-recipe-with-maple-syrup-gf-video/