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
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.