Maple Cornbread

Yield: 25 2″ squares

 

 

Ingredients

 

2 cups yellow medium-grind cornmeal (for a toothsome, chewy result)

OR 1 cup yellow medium-grind cornmeal and 1 cup flour (for a more bread-like result)

 

1 teaspoon salt

 

1/2 cup maple syrup

 

2 teaspoons baking powder

 

1/2 teaspoon baking soda

 

1 cup buttermilk

 

2 eggs

 

1 cup creamed corn

 

2 tablespoons butter, melted and cooled to room temperature

 

 

 

Steps

1. Preheat oven to 425⁰ F.
2. Heat a cast iron cornbread mould or 10” skillet in the oven.
3. Whisk the cornmeal, salt, baking powder, and baking soda to thoroughly combine.
4. Place eggs in a large bowl. Whisk until a single, creamy color.
5. Add buttermilk and maple sugar. Whisk to thoroughly combine.
6. Add creamed corn and whisk to distribute corn evenly through the liquid.
7. Add the dry ingredients to the wet ingredients.
8. Whisk until combined.  The result should be a loose batter.
9. Brush the interior of the moulds with the butter or pour the butter into the bottom of the skillet and brush the sides of the skillet with the butter.  Add any excess butter to the batter and stir in.
10. Fill the moulds to just below the rim with the batter or pour the batter into the center of the skillet.
11. Place cornbread in the oven and bake until the cornbread is golden brown and a toothpick comes out clean when inserted in the center, about 20 minutes in the skillet. Cooking time in the mould pan will vary with the size of the moulds; test with a toothpick after 12 minutes for a medium-sized mould.
12. Run a knife around the edge of the skillet/moulds and invert onto a clean cutting board.  Slice skillet cornbread into wedges or squares. 
13. Place pieces in a bowl or basket and cover with a clean cotton towel. 
14. Serve warm.