Maple Cornbread Recipe

Name: Maple Cornbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Maple Corn-bread; 2 cups flour; 2 cups corn-meal; 2 Tbsp bak-ing pow-der; 1 tsp bak-ing soda; 1 tsp salt; 2 cups milk; 4 eggs; 1 cup apple-sauce; 1/2 + 1/4 cup maple syrup; 1/2 cup but-ter, melted

Servings: persons

1
Method
2
Pre-heat oven to 425 degrees.
3
In a medium bowl, mix together the dry ingredients.
4
In another bowl, whisk the milk, eggs, apple-sauce, 1/2 cup of maple syrup and the but-ter. Give it a really good mix. Pour the liq-uid mix-ture over the dry and com-bine. Don't over mix it! It will be the con-sis-tency of a thick pan-cake batter.
5
Lightly but-ter a 9 x 13 inch bak-ing pan. Pour the bat-ter in and use a spoon or spat-ula to smooth it out to the edges.
6
Pop in a hot oven for about 20 to 25 minute until it is golden brown and firm to the touch. A tooth-pick inserted should come out clean. Allow the corn-bread to cool a bit. Take a tooth pick or skewer an poke holes all over the top - maybe 10 or 12 lit-tle holes. Now take your last 1/4 cup of maple syrup and either brush it on with a pas-try brush or just spread it around with the back of a spoon. The maple will sink into the lit-tle holes.
7
Once the bread is really cool you can either serve it in squares or you can make sand-wiches as I did. Cut a piece of corn-bread out of the pan then slice it in half hor-i-zon-tally. Make a sand-wich with almond but-ter and jam or ricotta cheese and sliced straw-ber-ries

603

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: Maple Corn-bread, 2 cups flour, 2 cups corn-meal, 2 Tbsp bak-ing pow-der, and more.

Yes, Maple Cornbread 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.

That's it — enjoy your meal!

Maple Cornbread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions