Maple Cornbread- Secret Recipe Club

by Heather on April 9, 2012

Yesss! It’s Secret Recipe Club time! I took a month off to recuperate with the babes (although I think things have actually gotten harder now than easier…such is life). I am excited to be participating again, and am even more excited with the blog I was assigned, Bluebonnets & Brownies. Amber comes up with some of the coolest recipe combos that I couldn’t stop bookmarking- Ghirardelli Stuffed Brownies, Pumpkin French Toast and Biscoff Bites, to name a few. The Disney fanatic in me is itching to try these cupcakes, too!

Cornbread is one of my favorite side dishes, so I gave this maple version a go.  No exaggeration, it is the best cornbread I’ve ever had and/or made to date. I didn’t have any maple syrup, so I improvised with agave nectar and a little maple flavoring. Worked like a charm. It is a bit more than slightly sweet, but just enough to complement a light pat of melted butter if that’s your fancy. I ate it plain, just the way I’ve always preferred cornbread- I savored every last crumb!

Thanks, Amber, for giving me a go-to cornbread recipe for which I can always rely :)

Maple Cornbread

1 1/4 cups all-purpose flour
1 1/4 cups yellow cornmeal
1 tablespoon baking powder
1/2 teaspoon salt
1 cup milk
1/2 cup agave nectar
1/2 teaspoon maple flavoring
1/4 cup melted butter
2 large eggs

Heat oven to 425 degrees. Spray muffin tin or small casserole dish (8×8 or 10×7) with cooking spray and set aside.

In a medium sized bowl, add the flour, cornmeal, baking powder and salt, whisking together until fully combined and aerated.

In a separate small bowl, add milk, agave nectar, maple flavoring and eggs. Whisk together until completely combined. Melt butter and allow to cool slightly so that it won’t cook the eggs in the mixture, then add to the wet ingredients and whisk again.

Add the wet ingredients to the dry and stir until just combined.

Pour the batter into your chosen pan and then bake 22-27 minutes, until golden brown. When pierced with a toothpick, the toothpick should come out cleanly.


{ 20 comments… read them below or add one }

Amber | Bluebonnets & Brownies April 9, 2012 at 9:06 am

Heather, I’m so glad you enjoyed it! One of the greatest gifts, I think, to bloggers, is when someone truly enjoys our recipes. You’ve totally made my day! Oh, and make those cupcakes. Schoolbread cupcakes are incredible. Straight up Disney Nirvana.

Barb S April 9, 2012 at 9:17 am

I love a sweet cornbread–this sounds amazing!

cooking rookie April 9, 2012 at 9:27 am

They look so delicious! Great pick

sara April 9, 2012 at 9:37 am

This cornbread looks lovely – great flavor! The maple sounds really delicious.

Stephanie April 9, 2012 at 9:51 am

Not a cast iron pan? (That’s the wee bit of Southerner in me.) But, I have to say, your photography is beautiful. That top photo worked wonderfully as a thumbnail.

Susie Bee on Maui April 9, 2012 at 10:08 am

That sounds really good! Nice pick this month. Always good to have a “go to” recipe on hand.

Noelle (@singerinkitchen) April 9, 2012 at 11:01 am

Nice! I am totally pinning this for my next cornbread night! Thanks

Erica April 9, 2012 at 11:07 am

Looks lovely! I love a good cornbread

Danielle April 9, 2012 at 12:47 pm

I love the idea of using maple syrup instead of sugar. Yum!!

Cookaholic Wife April 9, 2012 at 2:20 pm

Great choice! They look absolutely delicious.

Vivian thiele April 9, 2012 at 2:36 pm

I love a sweet cornbread. I must say the combination with maple syrup sounds a-mazing!

Isabelle @ Crumb April 9, 2012 at 3:58 pm

One of my favourite ways to eat cornbread is with a drizzling of maple syrup, so I’m a little ashamed to admit it never occurred to me to put the maple syrup IN the cornbread… what a brilliant idea!
I just love your clever little workaround for the missing maple syrup, too. As a Canadian, I’d never be caught dead without maple syrup in the fridge (I’m pretty sure they’d revoke my citizenship for that), but it’s good to know there’s an option in case the unthinkable should ever happen. :)

Shelby April 9, 2012 at 6:09 pm

I love sweet cornbread and I love to pair it with a spicy chili! Looks yummy!

Lesa @Edesia's Notebook April 10, 2012 at 7:55 am

This looks really good. My husband loves to slather cornbread with maple syrup, so I bet he would love this.

Jacqueline April 10, 2012 at 8:25 am

I actually prefer savory cornbread, southern style, but this does look good. Glad you enjoyed it!

Have you ever tried the Biscoff Spread mentioned in Biscoff bites? I am afraid I might like it as much as Nutella which is dangerous to have in our home!

Hope those babies (that baby?) feels better and settles down soon!

Heidi April 10, 2012 at 9:36 am

I just became a follower…. maple AND cornbread, I may be in love!

Margaret April 11, 2012 at 8:15 pm

MAPLE corn bread. What a great idea. Love cornbread WITH syrup so cornbread with the syrup is PERFECT!!!!

Heidi April 12, 2012 at 8:33 am

I would like to feauture your post on my Featured Five…. may I use one of your pictures {there will be credit and a link of course}
Let me know,
Heidi

Lisa~~ April 12, 2012 at 7:10 pm

Love the idea of maple flavor in a cornbread, yum!

If you haven’t already, I’d love for you to check out my SRC recipe this month: Fruit, Nut & Poppy Seed Chicken Salad.

Lisa~~
Cook Lisa Cook

Sharon May 7, 2012 at 7:58 am

This oatmeal is very very good!! I made it again this monnrig for Kenley and I. She LOVED it! But instead of Maple Syrup I did some Brown Sugar. I liked it a lot better this way. The almond milk is not by the other milk. It isn’t refrigerated. I found it in the organic section of the store .if you don’t have an organic section it might be in the baking section? Or ask someone? Every time I go to the store I have to ask them like a million questions about where stuff is still getting use to the new grocery store (I had the Ankeny ones memorized haha). Oh and over Easter Weekend I purchased a Pizza and Calzone cookbook that teaches you how to make the dough, sauces, etc .I can’t wait to try and make homemade pizza crust! Never done that before I will try that recipe too! And BBQ sauce sounds good, I love BBQ Pizza, nice adjustment!

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