Maple Cornbread - Powerful Handmade site

Maple Cornbread

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Maple Cornbread

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For you Southerners who decry the Northern use of maple sugar in cornbread, learn no additional; this can be a north of the Mason-Dixon line aberration. But to these of you who do not object to a dense, flippantly sweetened cornbread, learn on; that is simply the price tag with a bowl of chili or stew.

At a look

Prep
Bake
Total
Yield
1 loaf

Nutrition knowledge

Ingredients

  • 1 cup King Arthur Unbleached All-Purpose Flour
  • 1 cup yellow cornmeal
  • 1 tablespoon baking powder
  • half teaspoon salt
  • 1 cup milk, entire, skim or 2%, your selection
  • 1/four cup maple syrup
  • 1/four cup (four tablespoons) melted butter
  • 2 massive eggs

  • four 1/four oz. King Arthur Unbleached All-Purpose Flour
  • four 7/eight oz. yellow cornmeal
  • 1 tablespoon baking powder
  • half teaspoon salt
  • eight oz. milk, entire, skim or 2%, your selection
  • 2 half oz. maple syrup
  • 2 oz. melted butter
  • 2 massive eggs

  • 120g King Arthur Unbleached All-Purpose Flour
  • 138g yellow cornmeal
  • 1 tablespoon baking powder
  • half teaspoon salt
  • 227g milk, entire, skim or 2%, your selection
  • 71g maple syrup
  • 57g melted butter
  • 2 massive eggs

Instructions

  1. Preheat your oven to 425°F. Lightly grease or oil an eight” x eight” sq. or nine” spherical baking pan.
  2. In a medium-sized blending bowl, whisk in combination the flour, cornmeal, baking powder and salt till completely mixed.
  3. In a small bowl, or in a big measuring cup, whisk in combination the milk, maple syrup, melted butter and eggs.
  4. Add the liquid aggregate to the dry elements and stir simply till moistened.
  5. Pour the batter into the ready pan, and bake the cornbread for approximately 20 to 25 mins, till it is flippantly browned and a cake tester inserted into the middle comes out blank.
  6. Serve heat, or retailer, coated, for three days at room temperature. Freeze for as much as a month.

Nutrition Information

  • Serving Size1 piece, 83g
  • Servings Per Batchnine
Amount Per Serving:
  • Calories203 cal
  • Calories from Fat
  • Total Fat7g
  • Saturated Fat
  • Trans Fat
  • Cholesterol65mg
  • Sodium372mg
  • Total Carbohydrate23mg
  • Dietary Fiber2g
  • Sugars6g
  • Protein5g

* The diet knowledge equipped for this recipe is made up our minds through the ESHA Genesis R&D device program. Substituting any elements might exchange the posted diet knowledge.

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