I’ve tried at least a dozen recipes for corn bread, most of which were lovely slathered in butter and covered in corn syrup, but I have finally found one that’s terrific on it’s own. Borrowed from Real Simple, Brock’s description is ‘coarse, but still very cake-like and moist’ – (and then we slathered it in butter). It was also still perfectly delightful the following day – enjoy!
Maple Corn Bread
If you keep in mind that 4 tablespoons = 1/4 cup, then this recipe (which I halved, my version’s below) is easily doubled – to a 9 x 13.
1 c. EACH flour AND cornmeal
1 T. baking powder
1/2 t. EACH baking soda AND salt
4 T. butter, melted and cooled
1 c. whole milk
4 T. maple syrup
2 T. EACH melted butter AND maple syrup
Preheat the oven to 400 and butter an 8 x 8 cake pan. In a medium bowl, whisk together the flour, cornmeal, baking powder, baking soda and salt. Make a well in the center and add in the butter, milk, eggs and maple syrup. Give the wet ingredients a bit of a whisk, then mix everything together until the whole mixture is just combined. Scrape the batter into your prepared and bake for 20 to 25 minutes – it will get quite brown around the edges. I recommend using a toothpick to check the center, it’s tough to tell if the middle is set just by testing with your finger.
As soon as the corn bread comes out of the oven, brush the ‘topping’ evenly over all, then allow it to cool (preferably almost completely so that it stays together) before enjoying it.