Maple Cornbread Recipes

MAPLE CORNBREAD

It's not necessary to serve maple syrup with this moist corn bread from Dorothy Bateman of Carver, Massachusetts. The maple flavoring is baked into the loaf, providing a delicious change of pace from traditional corn bread.

Provided by Taste of Home

Time 30m

Yield 9 servings.

Number Of Ingredients 8

Maple Cornbread image

Steps:

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.

Nutrition Facts : Calories 185 calories, Fat 6g fat (1g saturated fat), Cholesterol 26mg cholesterol, Sodium 217mg sodium, Carbohydrate 29g carbohydrate (13g sugars, Fiber 1g fiber), Protein 3g protein.

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

MAPLE CORNBREAD

This is a delicious corn bread with a subtle taste of maple syrup. I made them once, then lost the recipe. I was so disappointed, that i searched high and low until i found it again. My family was extremely happy!!

Provided by smile_angel_here

Categories Quick Breads

Time 50m

Yield 9 serving(s)

Number Of Ingredients 8

Maple Cornbread image

Steps:

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 near the center comes out clean.
Cool on a wire rack for 10 minutes.
Cut into squares.
Serve warm.

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

MAPLE SYRUP CORNBREAD

I only like cornbread when it's been drowned in maple syrup. This recipe has the syrup in it, so it's less messy! My husband and youngest son love this.

Provided by HeatherN

Categories Quick Breads

Time 30m

Yield 12 serving(s)

Number Of Ingredients 8

Maple Syrup Cornbread image

Steps:

In a large bowl, combine the flour, cornmeal, baking powder and salt.
In a small bowl, whisk together the egg, milk, syrup and butter; stir into dry ingredients just until moistened.
Pour into a greased 9 inch square baking pan. Bake at 400°F for 15-20 minutes.
Serve warm.

Nutrition Facts : Calories 156.6, Fat 3.8, SaturatedFat 2, Cholesterol 25.6, Sodium 293.6, Carbohydrate 27.7, Fiber 1.1, Sugar 8.9, Protein 3.2

Ingredients

1 1/4 cups all-purpose flour
1 cup cornmeal
2 teaspoons baking powder
1 teaspoon salt
1 egg
3/4 cup nonfat milk
1/2 cup maple syrup
3 tablespoons butter, melted

PUMPKIN MAPLE CORNBREAD

Sweetened with brown sugar and maple syrup, this cornbread is hardly typical and extremely versatile: It would be just as welcome as a Thanksgiving side as it would be as breakfast, a snack or even a light dessert. Should you have any leftovers, try toasting cubes of the cornbread in the oven and serving them warm with poached fruit and yogurt or ice cream. Though you may find fine, medium and coarse ground cornmeal at your supermarket, be sure to use finely ground. Its downy texture is best suited for this recipe.

Provided by Samantha Seneviratne

Categories breads, quick breads, side dish

Time 40m

Yield 9 to 12 servings

Number Of Ingredients 12

Pumpkin Maple Cornbread image

Steps:

Heat the oven to 375 degrees. Butter an 8-inch square baking pan. Line with parchment paper, leaving a 2-inch overhang on two sides. Butter the parchment.
In a medium bowl, whisk together the cornmeal, flour, baking powder, salt and baking soda.
In a large bowl, whisk together 1/2 cup melted butter, the egg, brown sugar, pumpkin purée, buttermilk and 1/2 cup maple syrup. Fold in the dry ingredients. Transfer the batter to the prepared pan, and smooth out the top.
Top evenly with the pumpkin seeds. Bake until a toothpick inserted into the center comes out with moist crumbs attached, 25 to 30 minutes. Meanwhile, combine the remaining 2 tablespoons of melted butter and the remaining 2 tablespoons maple syrup.
Transfer bread in the pan to a wire rack. While the bread is still warm, brush the entire surface with the butter-maple mixture. Remove the cornbread from the pan using the overhanging parchment, and cut cornbread into pieces. Serve warm or at room temperature.

Ingredients

1/2 cup plus 2 tablespoons/140 grams unsalted butter (1 1/4 stick), melted and cooled slightly, plus more for greasing the pan
1 cup/180 grams finely ground yellow cornmeal
1 cup/130 grams all-purpose flour
1 teaspoon baking powder
3/4 teaspoon kosher salt
1/2 teaspoon baking soda
1 large egg
3/4 cup/165 grams packed light or dark brown sugar
1 cup/240 milliliters canned pumpkin purée
1/2 cup/120 milliliters buttermilk
1/2 cup plus 2 tablespoons/150 milliliters maple syrup
1/4 cup/15 grams pumpkin seeds (pepitas)

MAPLE BUTTER CORNBREAD

The sweetness in this cornbread is the perfect pairing to a nice bowl of savory chili.

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 30m

Yield 6

Number Of Ingredients 5

Maple Butter Cornbread image

Steps:

Heat oven to 400°F. Grease or spray bottom of 8-inch cast-iron skillet. Heat skillet in oven about 10 minutes or until hot. (Or an 8-inch square pan can be used; no preheating required in oven.)
In medium bowl, mix all ingredients except chili. Pour into skillet.
Bake about 15 minutes or until toothpick inserted in center comes out clean. Loosen sides with knife, and carefully remove from skillet to cooling rack to cool. Serve with chili.

Nutrition Facts : Calories 210, Carbohydrate 36 g, Cholesterol 40 mg, Fat 1, Fiber 0 g, Protein 3 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 11 g, TransFat 0 g

Ingredients

1 pouch (6.5 oz) Betty Crocker™ cornbread & muffin mix
1/3 cup maple syrup
2 tablespoons butter, melted
1 egg
Progresso™ Smokehouse pork & beef chili with beans, as desired

MAPLE SYRUP CORN BREAD

Here's a good-old New England recipe. Flavored with a hint of maple syrup, the corn bread makes a perfect companion to spicy chili or stew. -Roger Hickum of Plymouth, New Hampshire

Provided by Taste of Home

Time 30m

Yield 12 servings.

Number Of Ingredients 8

Maple Syrup Corn Bread image

Steps:

In a large bowl, combine the flour, cornmeal, baking powder and salt. In a small bowl, whisk together the egg, milk, syrup and butter; stir into dry ingredients just until moistened. , Pour into a 9-in. square baking pan coated with cooking spray. Bake at 400° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Serve warm.

Nutrition Facts : Calories 161 calories, Fat 4g fat (2g saturated fat), Cholesterol 26mg cholesterol, Sodium 307mg sodium, Carbohydrate 29g carbohydrate (10g sugars, Fiber 1g fiber), Protein 3g protein.

Ingredients

1-1/4 cups all-purpose flour
1 cup cornmeal
2 teaspoons baking powder
1 teaspoon salt
1 egg
3/4 cup fat-free milk
1/2 cup maple syrup
3 tablespoons butter, melted

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