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.
Preheat oven to 400°F 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.
Whisk the wet ingredients together in another bowl.
Add the liquid ingredients to the dry and mix just until combined...lumps are fine.
Turn the batter into your prepared pan and spread out evenly.
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.
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.
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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