Maple Corn Bread Recipe

Name: Maple Corn Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon vegetable oil; 1 1/2 cups all-purpose flour; 3/4 cup masa harina; 3/4 cup yellow cornmeal; 1 tablespoon baking powder; 1 teaspoon fine sea salt; 1 1/2 cups water; 1/3 cup maple syrup; 5 tablespoons butter, melted; 1 jalapeno pepper, finely chopped

Servings: persons

1 teaspoon vegetable oil
1 1/2 cups all-purpose flour
3/4 cup masa harina
3/4 cup yellow cornmeal
1 tablespoon baking powder
1 teaspoon fine sea salt
1 1/2 cups water
1/3 cup maple syrup
5 tablespoons butter, melted
1 jalapeno pepper, finely chopped

1
Preheat oven to 350u00b0.
2
Coat a 9-inch cast-iron skillet with oil. Place in oven for 10 minutes.
3
Lightly spoon flour and masa harina into dry measuring cups; level with a knife. Combine flour, masa harina, cornmeal, baking powder, and salt in a large bowl, stirring well with a whisk.
4
Combine water and remaining ingredients in a small bowl, stirring with a whisk. Add water mixture to flour mixture, stirring until moist. Spoon batter into preheated pan.
5
Bake at 350u00b0 for 25 minutes or until a wooden pick inserted in center comes out clean. Remove corn bread from pan; cool completely on a wire rack.

402

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 teaspoon vegetable oil, 1 1/2 cups all-purpose flour, 3/4 cup masa harina, 3/4 cup yellow cornmeal, and more.

Yes, Maple Corn Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Maple Corn Bread

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