Tuesday, October 5, 2010

Maple Corn Bread

There is a great New England treat that I have been missing and since my recipes are in storage I found one that is similar to the one I like. I actually like when applesauce is added  instead of oil as reviewer suggested but it is just as good with oil.

I found this one on all recipes :

Maple Corn Bread

By: Doroty Bateman 
"It's not necessary to serve maple syrup with this moist corn bread from Dorothy Bateman of Carver, Massachusetts. The maple flavoring is baked into the loaf, providing a delicious change of pace from traditional corn bread."
Prep Time:
10 Min
Cook Time:
20 Min
Ready In:
30 Min
  • 1 1/4 cups all-purpose flour
  • 1/4 cup cornmeal
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 egg
  • 3/4 cup milk
  • 1/2 cup maple syrup
  • 3 tablespoons vegetable oil 
  1. In a bowl, combine flour, cornmeal, baking powder and salt. In another bowl, beat egg; add milk, syrup and oil. Stir into dry ingredients just until moistened. Pour into a greased 9-in. square baking pan. Bake at 400 degrees F for 20-22 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack for 10 minutes; cut into squares. Serve warm.