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
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.
REDSTONE RESTAURANT FAMOUS CORNBREAD WITH MAPLE BUTTER
This recipe is the original recipe from the great Redstone restaurant in Minneapolis, Minnesota. They are well known for their delicious cornbread and Maple Butter. Absolutely the best cornbread you'll ever taste!!!
Provided by Korissacook
Categories Quick Breads
Time 45m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 400°F.
- Mix together all ingredients in the order given.
- Pour into greased 8" or 9" iron skillet.
- Bake 35 minutes. Insert toothpick- if it comes out clean the corn bread is done. If not, continue baking & check every 5 minutes with a toothpick.
- Serve warm with Maple Butter.
- MAPLE BUTTER:.
- Allow butter to soften to room temperature.
- In mixer, (use a paddle attachment if available) whip butter & Salt until creamy.
- Slowly drizzle syrup into mixture until well blended.
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
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.
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
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.
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
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.
BROWN BUTTER SKILLET CORNBREAD
This lightly sweet cornbread has a crunchy, buttery crust, which comes from baking it in a hot skillet. If you have a cast-iron pan, this is the time to use it. The heavy, heat-retaining material will give you the darkest color (which equals the most flavor). But any large ovenproof skillet will work. And if you don't have a skillet big enough to hold all the batter, you can either halve the recipe or bake the cornbread in 9-by-13-inch pan. (Brown the butter first in a saucepan.) Your bread won't have the same dark crust, but the moist crumb flavored with brown butter and maple syrup is ample recompense.
Provided by Melissa Clark
Categories breads, side dish
Time 1h
Yield 12 servings
Number Of Ingredients 10
Steps:
- Heat oven to 375 degrees. On the stovetop, in a 11- or 12-inch skillet (ovenproof and preferably cast iron), melt the butter over medium heat. Cook, swirling pan to lightly coat sides and bottom, until the foam subsides and the butter turns a deep nut brown. (Watch carefully to see that it does not burn.)
- Pour brown butter into a large bowl. (Do not wipe out the pan.) Whisk the maple syrup into the butter, then whisk in buttermilk. The mixture should be cool to the touch; if not, let cool before whisking in the eggs. Then whisk in the cornmeal, flours, baking powder, salt and baking soda.
- If the skillet is no longer hot (cast iron retains heat longer than other metals), reheat it briefly on the stove for a few minutes. Scrape batter back into it. Bake until the top is golden brown and a toothpick inserted into it emerges clean, 30 to 40 minutes. Cool in the skillet for 10 minutes before slicing.
Nutrition Facts : @context http, Calories 265, UnsaturatedFat 5 grams, Carbohydrate 31 grams, Fat 14 grams, Fiber 1 gram, Protein 6 grams, SaturatedFat 8 grams, Sodium 341 milligrams, Sugar 11 grams, TransFat 0 grams
More about "maple corn bread recipes"
THE BEST MAPLE CORNBREAD • THE VIEW FROM GREAT ISLAND
From theviewfromgreatisland.com
5/5 (6)Calories 309 per servingCategory Bread
BUTTERY MAPLE SKILLET CORNBREAD
From flavorthemoments.com
HOMEMADE MAPLE CORNBREAD RECIPE FROM SCRATCH
From thegraciouswife.com
THE BEST CORNBREAD RECIPE (FLUFFY & MOIST!) | AMBITIOUS …
From ambitiouskitchen.com
HONEY BUTTER CORNBREAD RECIPE - COOKIE AND KATE
From cookieandkate.com
MAPLE CORN BREAD RECIPE | BON APPéTIT
From bonappetit.com
3/5 (1)Servings 10-12
- Preheat oven to 375°F. Butter 9x9x2-inch metal baking pan. Combine cornmeal, flour, baking powder, and salt in processor; blend 5 seconds. Add butter; process until mixture resembles coarse meal. Whisk buttermilk, eggs, and maple syrup in large bowl. Add cornmeal mixture; stir just until evenly moistened (do not overblend). Transfer to prepared pan.
- Bake bread until golden and cracked on top and tester inserted into center comes out clean, about 45 minutes. Cool bread in pan on rack. DO AHEAD Can be made 1 day ahead. Cover; store at room temperature.
MAPLE AND WALNUT CORNBREAD RECIPE - SERIOUSEATS.COM
From seriouseats.com
HOMEMADE CORNBREAD WITH MAPLE BUTTER TOPPING - JULIE BLANNER
From julieblanner.com
PUMPKIN MAPLE CORNBREAD - JO COOKS
From jocooks.com
MAPLE AND BACON CORNBREAD RECIPE - THE SPRUCE EATS
From thespruceeats.com
MAPLE CORNBREAD RECIPE - NEW ENGLAND TODAY
From newengland.com
SPICY MEXICAN CORNBREAD RECIPE - DINNER, THEN DESSERT
From dinnerthendessert.com
MAPLE CORNBREAD RECIPE | MUFFINS AND QUICK BREADS | HANNAFORD
From hannaford.com
SWEET MAPLE CORNBREAD RECIPE - SUGAR SPICES LIFE
From sugarspiceslife.com
BUTTERY CORNBREAD RECIPE
From womanscribbles.net
HOMEMADE CORNBREAD RECIPE - LOVE AND LEMONS
From loveandlemons.com
MAPLE CORNBREAD (GLUTEN FREE & DAIRY FREE) • ONE LOVELY LIFE
From onelovelylife.com
You'll also love