Yankee Maple Cornbread

I LOVE cornbread.  On Thanksgiving, I've been known to only eat cornbread and my grandmother's homemade apple sauce.  I'll eat just about any type.

But when I saw this recipe, I knew it had to be made. MAPLE? Sold. Growing up in New England, I've always been a huge maple junkie.  I love maple candy (you know, the kind that's basically just sugar in the shape of a maple leaf? YUMMM!!) and when I eat waffles they're 90% maple syrup and 10% waffle.  I'd never settle for Aunt Jemima.

Someday, I'd love to have a little farm to grow my own ingredients and raise my own animals.  Or at least my own hens to lay eggs. And DEFINITELY would love to have some maple trees so that I could make my own syrup.  How great does that sound?

This recipe was super easy to make.  The taste, unfortunately, was not quite what I had hoped.  I used sprouted whole wheat flour and I think it gave it a grainy taste.  It also wasn't as moist as I'd hoped.  Also, I stored it in a tupperware and it went bad in only a couple of days which surprised me! I'd like to try again with AP or whole wheat pastry flour.  It definitely warrants a second try based on how easy this was!

Yankee Maple Cornbread
from ericalea on Tasty Kitchen

Ingredients
1 cup whole wheat pastry flour
1 cup stone ground or yellow cornmeal
1 tablespoon baking powder
1/2 teaspoon salt
1 cup whole milk
1/4 cup maple syrup
6 tablespoons butter, melted and cooled
2 eggs, lightly beaten

Instructions

Preheat the oven to 425° F. Pour 2 tablespoons of the melted butter into an 8 or 9-inch square or round baking pan.

In a medium mixing bowl, whisk the flour, cornmeal, baking powder, and salt. In a small bowl, whisk the milk, maple syrup, remaining butter, and eggs. Add the liquid ingredients to the dry ingredients and gently stir together just until moistened.

Pour the batter into the prepared pan and bake for 20-25 minutes, or until golden brown and a toothpick inserted in the middle comes out clean. Serve warm with butter and maple syrup.