Cooking with Anna: Melt-in-Your-Mouth Cornbread

This cornbread has become a favorite at our house. Its moist texture combined with a simple sweetness makes it a perfect complement to any soup. It even made it on our Thanksgiving dinner spread at the Maxwell house. Another added bonus is that it is very quick to throw together!

  • 1 1/2 cups Masa Corn Flour (sold in the Mexican section at the grocery store)
  • 1 1/2 cups cornmeal
  • 1 1/2 tsp. salt
  • 5 tsp. baking powder
  • 1 3/4 cups milk
  • 3/4 cup maple syrup
  • 2 eggs
  • 1 stick butter, separated (6 Tbsp melted, 2 Tbsp set aside)

Preheat oven to 400 degrees. Put the 2 tablespoons of unmelted butter in 9×13 pan. Place pan in oven and let butter melt. Once melted, roll butter around in pan to grease pan. Combine dry ingredients. Whisk together milk, maple syrup, eggs, melted butter. Add wet ingredients to dry ingredients. Pour into pan. Cook for about 15 minutes or until lightly brown on top. Then add foil and cook until done approximately another 6 minutes.

Note: If you want this to be less sweet, reduce the maple syrup by 1/4 cup.

Serving Jesus,


“How sweet are thy words unto my taste!
yea, sweeter than honey to my mouth!”
Psalms 119:103

9 thoughts on “Cooking with Anna: Melt-in-Your-Mouth Cornbread”

  1. Somebody once asked me if I had any good recipes involving leftover cornbread. The mind boggles. Leftover Cornbread?! I have never heard of such a thing! But our family just graduated to having to use a 9 x 13 pan for cornbread, so who knows, maybe tonight will be the night I have the dreaded L.C. I will use your recipe and see how it goes! My husband grew some fancy shmancy green dent corn and ground it up for me, so the pan might have a slightly greenish tinge, very festive. I’ll call it Advent Cornbread.

    Thanks for the new recipe, Anna!
    πŸ™‚ πŸ™‚

  2. We eat leftover cornbread for breakfast! We heat it up, and then pour hot syrup on it and eat it with a fork. My children love it!

  3. We LOVE our vita mix in our house! worth every cent. admittedly we haven ventured out much beyond smoothies and shakes. although its great at crumbling up cookies if you need it for a slice base, or making custard or mayonaise!

  4. Anna,

    This sounds simply delicious with the maple syrup. We are expecting some very wintery weather this weekend and I’ll be sure to try this out with chili.
    Thank you for sharing another recipe.


  5. This looks good. I’ve made cornbread from scratch, but never with masa and it has never come out very well. I’ll give this a try soon; thanks!

  6. Hello from snowy Nova Scotia! Made this tonight to eat with our chili beans and rice. Delicious! My favourite of the cornbread recipes I’ve tried. Thanks for sharing it. Merry Christmas!
    Merry Christmas!

  7. I can’t believe I haven’t tried this yet! It’s been awhile, friends! Happy New Year! With love from all of us Riveras

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