Maple Cornbread Recipe

I've talked a lot about  my love of soup, stews and chili this time of the year. When the weather gets chilly and the days get darker earlier, I don't find much more satisfying than soup and bread...except maybe chili and cornbread.  I decided to try to put a spin on my favorite recipe by adding maple and vanilla. It did NOT disappoint! 

Maple Cornbread

Ingredients

• 3/4 cup unsalted butter, melted 
• 2 cups flour
• 2 cups cornmeal
• 2 tablespoons baking powder
• 1 teaspoon baking soda
• 2 cups milk
• 3 eggs
• 1 teaspoon vanilla
• 1/2 cup maple syrup

1. Heat oven to 400° F. Prepare a 9-by-13-inch baking pan with nonstick spray
2. In a medium bowl, whisk together the flour, cornmeal, baking powder, vanilla baking soda, and salt. Add the milk, eggs, ½ cup of the maple syrup and ½ cup of the butter; whisk together the wet ingredients, then incorporate the dry ingredients until just combined (do not overmix).
3. Transfer the batter to the prepared pan and bake until a toothpick inserted in the center comes out clean, 20 to 25 minutes.
4. Seperately, in a small bowl, combine the remaining ¼ cup of butter and ¼ cup of maple syrup. After removing the corn bread from oven, brush with the butter mixture. Cool completely in the pan, then cut into pieces.

We devoured this delicious cornbread!  Perfect for the Fall and Winter.  This is one side we will be making again soon!  It would also make a lovely Christmas gift for neighbors, family or friends! 

Pass the butter...