The Best Maple Cornbread




This post may contain affiliate links. Please read my disclosure policy.

a stack of maple cornbread

Maple Cornbread is subtly sweet with layers of warm maple flavor.  It makes your holiday menu complete, it’s an anytime snack, and it turns a pot of chili into a feast.

Maple cornbread with butter and drizzled with maple syrup

Maple cornbread just shot to the top of my quick bread favorites list

I’ve made a lot of cornbread in my life, I think I gravitate toward it because it’s so quick to throw together and you get such instant gratification when it comes out of the oven after so little effort. And I have to say this might be my favorite version yet. It’s got real maple flavor, and a nice moist texture. It’s subtly sweet, but not too much. I start to get excited about the 20 minute mark when that aroma hits my nose. It’s so good.

It’s great warm with a pat of butter and a drizzle of maple syrup for breakfast or a snack. It completes chili or soup for a classic fall meal. And it’s going on our Thanksgiving table tomorrow, but I won’t even think about it until the last minute, it’s THAT easy.

a piece of maple cornbread on a knife

What you’ll need

the dry:

  • cornmeal
  • all purpose flour
  • maple sugar
  • baking powder and salt

the wet:

  • maple syrup
  • eggs
  • buttermilk
  • butter

Simply fold the wet into the dry and you’ve got the best cornbread batter ever.

maple cornbread batter

The secret to all that wonderful maple flavor

I double down on the maple flavor in this recipe by using two forms of maple syrup. Both were sent to me from Roxbury Mountain Maple, an organic farm in upstate New York that I’ve recently discovered and now rely on for all my maple products:

maple sugar

Maple sugar is a pale golden granulated sugar made from maple syrup that has been cooked to a high heat, and then briskly stirred, which crystalizes it into a sugar.

maple syrup

When I bake with maple syrup I customize the type of syrup to the recipe I’m making. When I want a strong maple flavor, I look for a dark robust syrup. That way I can use less, but get bold flavor.

maple sugar for maple cornbread

Why you need to make this maple corn bread

All cornbread is easy to whip up, so I can’t claim that as special for this recipe, but what I can claim is an unusual rich maple flavor that not only goes well with the flavor of the cornmeal, but also with so many fall and winter dishes. Don’t think of it as just a sweet treat, it will complement so many savory dishes, too!

More maple recipes

a stack of maple cornbread
Add to Your Recipe Box
Print
5 from 2 votes

Maple Cornbread

Maple Cornbread is subtly sweet with layers of warm maple flavor.  It makes your holiday menu complete, it's an anytime snack, and it turns a pot of chili into a feast.
Course bread
Cuisine American
Prep Time 10 minutes
Cook Time 35 minutes
Yield 9 -12 servings
Author Sue Moran

Equipment

  • 9x9 baking pan

Ingredients

Dry ingredients

  • 1 cup corn meal
  • 1 cup all purpose flour
  • 1/2 cup maple sugar
  • 1 Tbsp baking powder
  • 1/2 tsp salt

Wet ingredients

  • 2 large eggs
  • 3/4 cup buttermilk (or whole milk)
  • 1/4 cup dark maple syrup
  • 1/2 cup butter, melted and cooled

Instructions

  • Preheat oven to 400F Lightly spray a 9x9 baking pan. I like to line it with parchment paper so I can lift it out for slicing, but that's optional.
  • Whisk the dry ingredients together in a large bowl to remove any lumps and distribute the baking powder and salt well.
    dry ingredients for cornbread in a bowl
  • Whisk the wet ingredients together in another bowl.
    wet ingredients for cornbread in a bowl with whisk
  • Add the liquid ingredients to the dry and mix just until combined...lumps are fine.
    maple cornbread batter in bowl
  • Turn the batter into your prepared pan and spread out evenly.
    maple cornbread batter in baking pan
  • Bake for 10 minutes, then turn down the temperature to 350F and continue cooking for another 25 minutes or until a toothpick inserted in the center comes out clean. Try not to over bake. Let cool on a rack for 10 -15 minutes before removing from the pan with the parchment paper sling. You can slice the bread while it is warm, or wait for it to cool, it's your choice. I like it while it's still warm.
    Baked cornbread in a white pan
  • Serve with butter and a drizzle of maple syrup.

Notes

 
Cornbread tends to dry out quickly once cut, so don't slice it until you're ready to enjoy. 
Keep leftovers wrapped in plastic at room temperature.
The nutritional information for recipes on this site is provided as a courtesy and although theviewfromgreatisland.com tries to provide accurate nutritional information, these figures are only estimates.

email sign up prompt

You Might Also Like

4 Comments

    Leave a Reply

    Please rate this recipe!




  • Reply
    KJ
    November 26, 2020 at 5:36 am

    5 stars
    Delicious and moist, just as advertised! Read this entry as I was warming up a pot of chili and made it a nice side. Thanks for sharing. Happy Thanksgiving in your new home.

    • Reply
      Sue
      November 26, 2020 at 6:21 am

      Pure heaven <3 And Happy Thanksgiving to you too KJ.

  • Reply
    Melly
    November 25, 2020 at 10:53 am

    Could you make this into a 9×5 loaf so you could put it in the toaster to caramelize all the yummy flavors?

    • Reply
      Sue
      November 25, 2020 at 11:00 am

      Yes, that’s a nice idea.