It's not necessary to serve maple syrup with this moist cornbread. The maple flavoring is baked into the loaf, providing a delicious change of pace from traditional cornbread. —Dorothy Bateman of Carver, Massachusetts
Ingredients
- 1-1/4 cups all-purpose flour
- 1/4 cup cornmeal
- 1-1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 egg
- 3/4 cup milk
- 1/2 cup maple syrup
- 3 tablespoons vegetable oil
Directions
- In a bowl, combine flour, cornmeal, baking powder and salt. In another bowl, beat egg; add milk, syrup and oil. Stir into dry ingredients just until moistened. Pour into a greased 9-in. square baking pan. Bake at 400° for 20-22 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack for 10 minutes; cut into squares. Serve warm.
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