Go Back
–+ servings
Maple Cornbread

Moist Maple Cornbread for Perfect Sweet-Savory Harmony

This Maple Cornbread offers a moist texture and a blend of sweetness, making it a must-try dish for breakfast.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Cooling Time 10 minutes
Total Time 45 minutes
Servings: 9 slices
Course: Breakfast
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup King Arthur Unbleached All-Purpose Flour
  • 1 cup yellow cornmeal
  • 1 tablespoon baking powder
  • 1 teaspoon table salt
  • 1 cup milk (whole, skim, or 2%) can substitute with non-dairy milk
  • ½ cup maple syrup can substitute with honey or agave
  • ¼ cup butter (melted) use melted coconut oil or vegan butter for dairy-free
  • 2 large eggs can use flax eggs for a vegan alternative

Equipment

  • 8" square or 9" round baking pan
  • Mixing bowls
  • Whisk
  • Spatula

Method
 

Step‑by‑Step Instructions for Maple Cornbread
  1. Preheat your oven to 425°F (220°C) and prepare the baking pan by greasing it thoroughly.
  2. In a mixing bowl, whisk together the flour, cornmeal, baking powder, and salt.
  3. In another bowl, combine the milk, maple syrup, melted butter, and eggs, whisking until smooth.
  4. Combine the wet and dry mixtures, stirring gently until just combined. Don't overmix.
  5. Pour the batter into the prepared pan and bake for 20-25 minutes until golden and a toothpick comes out clean.
  6. Allow to cool in the pan for 10 minutes before slicing and serving warm.

Nutrition

Serving: 1sliceCalories: 180kcalCarbohydrates: 24gProtein: 3gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 8gVitamin A: 400IUCalcium: 50mgIron: 1mg

Notes

This Maple Cornbread pairs well with chili or stew and can be stored at room temperature for up to 3 days.

Tried this recipe?

Let us know how it was!