Sweet Maple Cornbread
A tender, moist cornbread sweetened with maple syrup, perfect alongside chili or stew, or enjoyed on its own with butter.
- Prep25 min
- Cook25 min
- Total50 min
- DifficultyEasy
- Servings8
This cornbread strikes a lovely balance: not too sweet, not too savory. The maple syrup adds a warm, subtle sweetness that complements both hearty stews and a simple pat of butter.
Made with everyday ingredients, it comes together quickly and bakes in about 25 minutes. It’s a versatile side that works for weeknight dinners, holiday tables, or anytime you're craving something comforting.
Ingredients
Servings
Converted amounts are rounded.
Method
- Preheat oven to 425°F. Lightly grease an 8-inch square or 9-inch round baking pan.
- In a medium bowl, whisk together flour, cornmeal, baking powder, and salt until well combined.
- In a separate bowl or large measuring cup, whisk milk, maple syrup, melted butter, and eggs.
- Pour the wet ingredients into the dry ingredients and stir just until moistened; do not overmix.
- Pour batter into the prepared pan and bake for 20–25 minutes, until golden brown and a toothpick inserted in the center comes out clean.
- Serve warm, or store covered at room temperature for up to 3 days. Freeze for up to 1 month.
💡 Tips
- For a richer flavor, use whole milk.
- Don't overmix the batter; a few lumps are fine.
- Serve with extra maple syrup or butter if desired.
Inspired by a recipe from King Arthur Baking