Maple Corn Bread

1-1/3 cup (325 mL) sifted all-purpose flour
4 tsp (20 mL) baking powder
1/2 tsp (2 mL) salt
2/3 cup (150 mL) cornmeal
2/3 cup (150 mL) milk

1/3 cup (75 mL) maple syrup
1/4 cup (50 mL) butter, melted
2 eggs, lightly beaten
1/4 cup (50 mL) maple syrup
1/2 cup walnuts, coarsely chopped

Directions: Heat oven to 375°F. Grease 9 inch square cake pan. Sift flour, baking powder, and salt into large mixing bowl. Stir in cornmeal with fork. Combine milk, 1/3 cup maple syrup, butter and eggs; add to dry ingredients. Stir until just blended. Spoon into pan and smooth. Drizzle remaining maple syrup over batter. Sprinkle with walnuts. Bake for 25 minutes or when a toothpick comes out clean.

Source: Ontario Maple Syrup Producer’s Association
Back to Mapleside Recipes