Well, this just might be the thing you were looking for, for that last minute piece of Thanksgiving dinner (there’s never enough food). I know… I know real “down home” cornbread isn’t sweetened but hey, I’m in notheast Ohio and we have some of the finest maple syrup around “my home”. So here’s the recipe right out of one of my favorite books, the King Arthur Flour Baker’s Companion.
1 cup (4 1/4 oz.) unbleached all-purpose flour
1 cup (4 1/4 oz.) yellow cornmeal
1 tbls. baking powder
1/2 tsp. salt
1 cup (8 oz.) milk - skim, 2% or whole
1/4 cup (2 3/4 oz.) maple syrup
4 tbls. (1/2 stick) butter, melted
2 large eggs
Preheat oven to 425 F
Lightly grease 8X8 square or 9 in round pan
In a medium size mixing bowl whisk together the flour, cornmeal, baking powder and salt
In a small bowl whisk together the milk, maple syrup, melted butter and eggs
Add the liquid mixture to the dry ingredients and stir until just moistened
Pour the batter into the prepared pan and bake for 20 – 25 minutes
It’s good with butter or more maple syrup. It also goes good with chili, stew or red beans and rice.
Enjoy.