Maple Corn Bread Recipes
PUMPKIN MAPLE CORNBREAD
Sweetened with brown sugar and maple syrup, this cornbread is hardly typical and extremely versatile: It would be just as welcome as a Thanksgiving side as it would be as breakfast, a snack or even a light dessert. Should you have any leftovers, try toasting cubes of the cornbread in the oven and serving them warm with poached fruit and yogurt or ice cream. Though you may find fine, medium and coarse ground cornmeal at your supermarket, be sure to use finely ground. Its downy texture is best suited for this recipe.
Provided by Samantha Seneviratne
Categories breads, quick breads, side dish
Time 40m
Yield 9 to 12 servings
Number Of Ingredients 12
Steps:
- Heat the oven to 375 degrees. Butter an 8-inch square baking pan. Line with parchment paper, leaving a 2-inch overhang on two sides. Butter the parchment.
- In a medium bowl, whisk together the cornmeal, flour, baking powder, salt and baking soda.
- In a large bowl, whisk together 1/2 cup melted butter, the egg, brown sugar, pumpkin purée, buttermilk and 1/2 cup maple syrup. Fold in the dry ingredients. Transfer the batter to the prepared pan, and smooth out the top.
- Top evenly with the pumpkin seeds. Bake until a toothpick inserted into the center comes out with moist crumbs attached, 25 to 30 minutes. Meanwhile, combine the remaining 2 tablespoons of melted butter and the remaining 2 tablespoons maple syrup.
- Transfer bread in the pan to a wire rack. While the bread is still warm, brush the entire surface with the butter-maple mixture. Remove the cornbread from the pan using the overhanging parchment, and cut cornbread into pieces. Serve warm or at room temperature.
MAPLE SYRUP CORN BREAD
Here's a good-old New England recipe. Flavored with a hint of maple syrup, the corn bread makes a perfect companion to spicy chili or stew. -Roger Hickum of Plymouth, New Hampshire
Provided by Taste of Home
Time 30m
Yield 12 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the flour, cornmeal, baking powder and salt. In a small bowl, whisk together the egg, milk, syrup and butter; stir into dry ingredients just until moistened. , Pour into a 9-in. square baking pan coated with cooking spray. Bake at 400° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Serve warm.
Nutrition Facts : Calories 161 calories, Fat 4g fat (2g saturated fat), Cholesterol 26mg cholesterol, Sodium 307mg sodium, Carbohydrate 29g carbohydrate (10g sugars, Fiber 1g fiber), Protein 3g protein.
MAPLE CORNBREAD
This is a delicious corn bread with a subtle taste of maple syrup. I made them once, then lost the recipe. I was so disappointed, that i searched high and low until i found it again. My family was extremely happy!!
Provided by smile_angel_here
Categories Quick Breads
Time 50m
Yield 9 serving(s)
Number Of Ingredients 8
Steps:
- In a bowl, combine flour, cornmeal, baking powder and salt.
- In another bowl, beat egg; add milk, syrup and oil.
- Stir into dry ingredients just until moistened.
- Pour into a greased 9-in.square baking pan.
- Bake at 400 for 20-22 minutes or until a toothpick inserted near the center comes out clean.
- Cool on a wire rack for 10 minutes.
- Cut into squares.
- Serve warm.
SWEET BACON CORN BREAD
Everything is better with bacon, and this corn bread is no exception! Step your recipe up a notch with this new twist on a classic Southern snack.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 55m
Yield 9
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F. Arrange bacon in a Reynolds® Bakeware Bacon Pan.
- Bake for 8 minutes, until almost crisp. Drizzle the bacon with 1 tablespoon maple syrup and bake 4 to 6 minutes more or until glazed. Cook longer for crispier bacon. Cool and chop.
- Stir together the cornmeal, flour, baking powder, and salt in a medium bowl. In a small bowl, whisk together milk, eggs, butter and remaining 4 tablespoons maple syrup. Add the milk mixture all at once to the cornmeal mixture. Add the chopped bacon. Stir just until moistened. Pour the batter into an 8x8-inch Reynolds® Bakeware Pan.
- Bake 20 to 25 minutes or until edges are golden brown. Let cool slightly before serving.
- Drizzle with additional maple syrup, if desired.
Nutrition Facts : Calories 220.5 calories, Carbohydrate 29.3 g, Cholesterol 61.5 mg, Fat 8.8 g, Fiber 0.9 g, Protein 6 g, SaturatedFat 4.5 g, Sodium 422.3 mg, Sugar 8.3 g
MAPLE CORNBREAD
It's not necessary to serve maple syrup with this moist corn bread from Dorothy Bateman of Carver, Massachusetts. The maple flavoring is baked into the loaf, providing a delicious change of pace from traditional corn bread.
Provided by Taste of Home
Time 30m
Yield 9 servings.
Number Of Ingredients 8
Steps:
- In a bowl, combine flour, cornmeal, baking powder and salt. In another bowl, beat egg; add milk, syrup and oil. Stir into dry ingredients just until moistened. Pour into a greased 9-in. square baking pan. Bake at 400° for 20-22 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack for 10 minutes; cut into squares. Serve warm.
Nutrition Facts : Calories 185 calories, Fat 6g fat (1g saturated fat), Cholesterol 26mg cholesterol, Sodium 217mg sodium, Carbohydrate 29g carbohydrate (13g sugars, Fiber 1g fiber), Protein 3g protein.
MAPLE CORN BREAD
Categories Bread Milk/Cream Egg Bake Cornmeal Fall Maple Syrup Bon Appétit
Yield Makes 10 to 12 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 375°F. Butter 9x9x2-inch metal baking pan. Combine cornmeal, flour, baking powder, and salt in processor; blend 5 seconds. Add butter; process until mixture resembles coarse meal. Whisk buttermilk, eggs, and maple syrup in large bowl. Add cornmeal mixture; stir just until evenly moistened (do not overblend). Transfer to prepared pan.
- Bake bread until golden and cracked on top and tester inserted into center comes out clean, about 45 minutes. Cool bread in pan on rack. (Can be made 1 day ahead. Cover; store at room temperature.)
More about "maple corn bread recipes"
HONEY MAPLE CORNBREAD RECIPE | SARAH'S CUCINA BELLA
From sarahscucinabella.com
Reviews 7Estimated Reading Time 2 minsServings 16Total Time 30 mins
- Make a well in the center of the dry ingredients and add the butter, honey, maple syrup, eggs and milk. Stir to combine.
HOMEMADE MAPLE CORNBREAD RECIPE FROM SCRATCH
From thegraciouswife.com
5/5 (1)Estimated Reading Time 3 minsServings 16Total Time 35 mins
- Add 1/2 cup melted butter, milk, egg, and 1/2 cup maple syrup to the well in the dry ingredients.
SKILLET CORNBREAD WITH MAPLE & BOURBON RECIPE - KITCHEN ...
From kitchenswagger.com
Cuisine AmericanTotal Time 35 minsCategory BakingCalories 108 per serving
- In a medium-sized bowl, whisk together flour, cornmeal, baking powder, and salt until combined.
- Add the liquid mixture to the dry ingredients and stir just until combined/moistened, do not over mix.
MAPLE CORNBREAD | KING ARTHUR BAKING
From kingarthurbaking.com
4.6/5 (29)Total Time 50 minsServings 1Calories 230 per serving
- Preheat your oven to 425°F. Lightly grease or oil an 8" x 8" square or 9" round baking pan., In a medium-sized mixing bowl, whisk together the flour, cornmeal, baking powder and salt until thoroughly combined., In a small bowl, or in a large measuring cup, whisk together the milk, maple syrup, melted butter and eggs., Add the liquid mixture to the dry ingredients and stir just until moistened., 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., Serve warm, or store, covered, for 3 days at room temperature.
MAPLE SYRUP CORNBREAD RECIPE - ONE HUNDRED DOLLARS A MONTH
From onehundreddollarsamonth.com
Reviews 26Estimated Reading Time 5 mins
THE BEST MAPLE CORNBREAD - THE VIEW FROM GREAT ISLAND
From theviewfromgreatisland.com
5/5 (3)Category BreadCuisine American
- Preheat oven to 400F Lightly spray a 9x9 baking pan. I like to line it with parchment paper so I can lift it out for slicing, but that's optional.
- Whisk the dry ingredients together in a large bowl to remove any lumps and distribute the baking powder and salt well.
MAPLE CORN BREAD RECIPE | BON APPéTIT
From bonappetit.com
3/5 (1)Servings 10-12
- Preheat oven to 375°F. Butter 9x9x2-inch metal baking pan. Combine cornmeal, flour, baking powder, and salt in processor; blend 5 seconds. Add butter; process until mixture resembles coarse meal. Whisk buttermilk, eggs, and maple syrup in large bowl. Add cornmeal mixture; stir just until evenly moistened (do not overblend). Transfer to prepared pan.
- Bake bread until golden and cracked on top and tester inserted into center comes out clean, about 45 minutes. Cool bread in pan on rack. DO AHEAD Can be made 1 day ahead. Cover; store at room temperature.
MAPLE CORN BREAD RECIPE | MYRECIPES
From myrecipes.com
5/5 (1)Calories 187 per servingServings 10
- Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, cornmeal, baking powder, and salt in a large bowl, stirring with a whisk. Combine yogurt, syrup, butter, and eggs, stirring with a whisk. Add yogurt mixture to flour mixture; stir just until moist (batter will be thick).
- Remove pan from oven; coat pan with cooking spray. Spoon batter into preheated pan, smoothing top with a spatula. Bake at 425° for 20 minutes or until a wooden pick inserted in center comes out clean. Remove from oven; cool in pan on a wire rack 10 minutes.
MAPLE CORN MUFFINS | KING ARTHUR BAKING
From kingarthurbaking.com
3.6/5 (10)Total Time 22 minsServings 12Calories 220 per serving
- Or line them with papers and grease the papers., Weigh your flour and cornmeal; or measure them by gently spooning them into a cup, then sweeping off any excess. , In a medium-sized bowl, whisk together the flour, cornmeal, baking powder, baking soda, and salt., In another bowl or large measuring cup, whisk together the milk, maple syrup, maple flavor, and egg., Pour the liquid all at once into the flour mixture, stirring quickly and gently until just combined.
- Once everything is barely combined, stir in the melted butter; there's no need to beat, just stirring is fine., Scoop the batter into the prepared pan, filling the muffin cups about 2/3 full., Bake the muffins for 15 to 18 minutes, until one of the center muffins tests done: the top should spring back lightly, and a toothpick inserted into the center should come out clean, or with just a few moist crumbs clinging to it., Remove the muffins from the oven, and as soon as you can safely handle them, transfer them to a rack.
- Serve warm, or at room temperature., Store muffins tightly wrapped at room temperature for several days; freeze for longer storage.
MAPLE CORNBREAD (GLUTEN FREE & DAIRY FREE) • ONE LOVELY LIFE
From onelovelylife.com
4.7/5 (3)Calories 138 per servingCategory Bread
- Preheat the oven to 400 degrees F. Line an 8×8″ or 9×9″ square baking dish with parchment, or grease with butter or spray oil.
- , make glaze by melting the butter and syrup in a small saucepan over low heat or melting the butter in the microwave and stirring the syrup into it.
BUTTERY MAPLE SKILLET CORNBREAD - HEALTHY SEASONAL RECIPES
From flavorthemoments.com
Reviews 54Category BreadsCuisine AmericanTotal Time 30 mins
- Preheat the oven to 425 degrees. Melt 1 tablespoon of butter and brush along the bottom and sides of the skillet. Set aside.
- Melt the 1/3 cup butter in the microwave in a large bowl and allow to cool slightly. Whisk in the buttermilk, egg and maple syrup until combined.
- Add the all purpose flour, cornmeal, baking powder, baking soda, and salt to the wet ingredients and stir just until incorporated.
- Pour the mixture into the prepared cast iron skillet and spread evenly. Bake for 20-25 minutes on the middle rack of the oven until golden brown, and a toothpick inserted into the center comes out clean. Serve warm and enjoy!
MAPLE CORN BREAD RECIPE | REAL SIMPLE
From realsimple.com
3.5/5 (195)Total Time 1 hr 10 minsServings 16Calories 289 per serving
- In a medium bowl, whisk together the flour, cornmeal, baking powder, baking soda, and salt. Make a well in the center of the flour mixture and 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).
- Transfer the batter to the prepared pan and bake until a toothpick inserted in the center comes out clean, 20 to 25 minutes.
- Meanwhile, 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.
MAPLE AND BACON CORNBREAD RECIPE - THE SPRUCE EATS
From thespruceeats.com
4.4/5 (18)Total Time 32 minsCategory Side Dish, Brunch, Breakfast, BreadCalories 337 per serving
MAPLE CORNBREAD MUFFINS RECIPE - LOVE AND LEMONS
From loveandlemons.com
4.8/5 (10)Category Side Dish, SnackCuisine AmericanTotal Time 30 mins
PUMPKIN MAPLE CORNBREAD - JO COOKS
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4/5
MAPLE CORN BREAD RECIPE | MYRECIPES
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4/5 (2)Calories 184 per servingServings 12
MAPLE BACON CORNBREAD – CAN'T STAY OUT OF THE KITCHEN
From cantstayoutofthekitchen.com
Cuisine SouthernCategory Breads, Rolls And MuffinsServings 16Calories 179 per serving
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MAPLE AND WALNUT CORNBREAD RECIPE - SERIOUS EATS
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