Maple syrup makes this sweet cornbread recipe extra special. And not too sweet either, which is the way I like it. Watch the video and check out the recipe below.
The vegetarian chili recipe video we mention in the video goes great with this.
How to make this sweet cornbread recipe
The maple syrup adds a smokey caramel flavor, I think. If you don’t have any, you can use sugar or honey, but it will have a different taste. You can also dial back the sweetness if you like. Be sure to mix the syrup into the wet ingredients, or else it will sit in the bottom of the mix.
I really like the stone ground cornmeal. It happens to be from upstate New York, but I’ve seen different brands of stone ground. This might all be in my head, but I like the feel it gives the cornbread. But use what you got, and if you have regular cornbread, then go ahead and use it. K?
I use butter in this recipe, but you can use bacon fat, vegetable oil, or lard. This fat melts in the pan in the oven, so keep an eye on it to make sure it doesn’t burn. The fat will melt faster than you think!
I prefer a glass baking dish, but I also use a metal pan with fine results. I think the bottom crust is crunchier with the glass pan. This could all be in my head, anything is possible, you know…
- 4 tablespoons butter
- 1 1/2 cups cornmeal, stone ground if possible
- 1/2 cup whole wheat flour
- 1 1/2 teaspoons baking powder – make sure its fresh!
- 1 teaspoon salt
- 1/2 cup maple syrup – you can substitute sugar or honey
- 2 eggs
- 1 cup milk
- Turn on the oven to 375F.
- Put the butter in a 8″ baking pan in the oven.
- Mix the dry ingredients together in a medium sized bowl.
- Put the milk into a small bowl and beat in the two eggs.
- Add the maple syrup to the egg-milk mixture.
- Pour the liquid ingredients into the dry ingredients and mix together.
- Its ok if there are some lumps in the batter.
- Pull the pan out of the oven – carefully!
- Pour the batter into the pan – it may spatter – and put back in oven
- Bake for 30-40 minutes, depending on your oven.