Another favorite from Karen Weigle!
Yummy Maple Corn Bread –can be made into muffins or a 9 x 9 baking dish
2 cups – corn meal flour
2 tsp – baking powder
½ tsp – salt
1-2 eggs, beaten ( I use 2)
¼ cup – oil (I like using butter or olive oil)
½ cup- Maple Syrup (must use real Maple Syrup adds a delicious flavor that cannot be beat. If you must use honey 2nd best option). You can add little more maple syrup if you like it sweeter.
1 ½ cups – Milk
I never follow recipes as written and cook by feel and what moves me in the moment. So here are some options to add into the corn bread which will send the flavor over the top. I usually use a handful(a very technical measurement) of each. OR simply play with the recipe to make it your own.
Dried cranberries, &/or blueberries
Walnuts, &/or pecan &/or sunflower seeds.
If mixture seems to dry moisten a little more with milk
Mix all dry ingredients in one bowl thoroughly. In another bowl mix all wet ingredients thoroughly. Then combine wet and dry mixtures and fold quickly until dry ingredients are well moistened (but not overly mixed). Bake in a well greased (olive oil or butter) baking dish or spoon into greased muffin tin. Bake at 400 degrees for 25-30 minutes. Start checking to see if it done at the 20 minute mark as all ovens bake differently.
Sometime I will drizzle a little maple syrup on the top several minutes before I take the corn bread out of the oven.
Mmmm yummy!
Let us know if you try a recipe!