Cornbread à l’érable

Source: Maple Cornbread

Note: Peut être fait dans 12 moules à muffins.


  • 1 cup (4 1/4 ounces) King Arthur Unbleached All-Purpose Flour
  • 1 cup (4 3/4 ounces) yellow cornmeal
  • 1 tablespoon (3/8 ounce) baking powder
  • 1/2 teaspoon salt
  • 1 cup (8 ounces) milk, whole, skim or 2%, your choice
  • 1/4 cup (2 1/2 ounces) maple syrup
  • 1/4 cup (2 ounces) melted butter
  • 2 large eggs


  1. Preheat your oven to 425°F. Lightly grease or oil an 8 x 8-inch square or 9-inch round baking pan.
  2. In a medium-sized mixing bowl, whisk together the flour, cornmeal, baking powder and salt until thoroughly combined.
  3. In a small bowl, or in a large measuring cup, whisk together the milk, maple syrup, melted butter and eggs.
  4. Add the liquid mixture to the dry ingredients and stir just until moistened.
  5. Pour the batter into the prepared pan, and bake the cornbread for about 20 to 25 minutes, until it’s lightly browned and a cake tester inserted into the center comes out clean.
  6. Remove it from the oven, and serve it warm with butter and additional maple syrup, or with a main dish — red beans and rice are nice!

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