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.
“How sweet are thy words unto my taste!
yea, sweeter than honey to my mouth!”