Maple Syrup Cornbread Recipes
FRIED CORNBREAD WITH MAPLE SYRUP
Another Cookgirl Original from my youth. Where did I come up with these recipes? The ingredients have been updated; real syrup instead of syrup product, good quality bacon, homemade not boxed cornbread. For success with this recipe, you want a dense, firm textured cornbread not one with a cake-like texture or the bread will fall apart.
Provided by COOKGIRl
Categories Breakfast
Time 20m
Yield 1 serving(s)
Number Of Ingredients 3
Steps:
- In a castiron skillet, cook the bacon on medium heat until crisp; reserve fat. Set aside to cool.
- In same pan, fry the cornbread slices or cubes until golden brown on all sides.
- Place fried cornbread on a plate and crumble the bacon on top.
- Pour some warm maple syrup on top. Watch another episode of Land of the Lost.
Nutrition Facts : Calories 207.6, Fat 20.4, SaturatedFat 6.8, Cholesterol 30.8, Sodium 377.6, Carbohydrate 0.3, Protein 5.3
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.
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 SYRUP CORNBREAD
I only like cornbread when it's been drowned in maple syrup. This recipe has the syrup in it, so it's less messy! My husband and youngest son love this.
Provided by HeatherN
Categories Quick Breads
Time 30m
Yield 12 serving(s)
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 greased 9 inch square baking pan. Bake at 400°F for 15-20 minutes.
- Serve warm.
Nutrition Facts : Calories 156.6, Fat 3.8, SaturatedFat 2, Cholesterol 25.6, Sodium 293.6, Carbohydrate 27.7, Fiber 1.1, Sugar 8.9, Protein 3.2
MAPLE SYRUP CORNBREAD (VEGAN)
Credited to "Candace & Amy" at the Vegan Lunch Box blog: http://veganlunchbox.blogspot.com/2006/02/black-eyed-peas-cornbread.html
Provided by tamarinda
Categories Quick Breads
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Stir wet ingredients together.
- In another bowl, whisk together dry ingredients.
- Mix wet and dry together.
- Pour into a greased 9x9 square pan.
- Bake for 35 minutes at 350 (or in miniloaf or muffin pans for about 25 minutes), until tester comes out clean.
Nutrition Facts : Calories 289, Fat 13.3, SaturatedFat 1.1, Sodium 497.5, Carbohydrate 41, Fiber 2.4, Sugar 22.9, Protein 4
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