Wednesday, November 9, 2011

Maple Cornbread

Last weekend, as I geared up to watch my beloved Patriots, I got a hankering (yes a hankering- I said it) for some chili.  So I whipped up a batch, but as I was considering my big pot of spicy goodness as it simmered on the stove, I realized another craving- good, crumbly corn bread.  Now, under normal circumstances, I am not a cornbread fan. Often I find it to have an odd bitter after taste, or it's too greasy, or it just has an awkward mouth feel.  However, when done correctly- cornbread is simple and delicious.  The corn meal makes for a crumbly texture, the flavor steeped in corn and butter, and the overall affect light and fluffy.  It's real beauty is in its versatility- it can stand up to the hearty spice of a good chili, or be simply adorned with just a pat of butter and allow it's simplicity to shine. 

Knowing how wonderful cornbread could be when made correctly, I set out for a recipe that wouldn't disappoint.  I turned, of course, to my King Arthur Flour cookbook- I swear-that book is a godsend!  I found a recipe for Maple Cornbread within its folds and immediately decided it would be worth a try.  

Maple Cornbread, from King Arthur Flour

1 cup (4 1/4 ounces) King Arthur Unbleached All-Purpose Flour

1 cup (4 3/4 ounces) yellow cornmeal
1 tablespoon (3/8 ounce) baking powder
1/2 teaspoon salt
1 cup (8 ounces) milk, whole, skim or 2%, your choice
1/4 cup (2 1/2 ounces) maple syrup
1/4 cup (2 ounces) melted butter
2 large eggs


Preheat your oven to 425°F. Lightly grease or oil an 8 x 8-inch square or 9-inch 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. Remove it from the oven, and serve it warm with butter and additional maple syrup, or with a main dish -- red beans and rice are nice! 

I really enjoyed this cornbread.  The maple flavor was very light, but it did cure the dreaded bitter flavor.  I paired this with a very spicy chili and loved its texture and homey goodness next to the big flavors, and I also topped it with a piece of griddled ham and an over easy egg for a wonderful breakfast for dinner meal.  I think this might just become my go to corn bread!

6 comments:

In and Around Town said...

Both meals made with this corn bread look delicious - love the maple addition

Jen said...

I love a good cornbread but only make it for chili. Love the idea of making a breakfast sandwich out of it!

Megan said...

I had a hankering for chili this past weekend and made some on Sunday. I wish I had that maple cornbread too!

Amanda L. @ Tales from a Kitchen Misfit said...

I love the idea of this! Just the right amount of sweetness!

Emily @ A Cambridge Story said...

Love how you sweetened and New England-ed this recipe up! Yummy!

Aimee said...

Maple really does sound like the perfect addition to cornbread...and I agree KAF never disappoints! I need to make this soon!

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