Name: Maple Corn Bread
Yield: Makes 10 to 12 servings
Ingredients: 2 1/3 cups yellow cornmeal; 1 cup all purpose flour; 4 teaspoons baking powder; 1 1/4 teaspoons salt; 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch pieces; 1 1/3 cups buttermilk; 4 large eggs; 3/4 cup pure maple syrup

If preparing this corn bread for the New England Sausage Stuffing , make it one day ahead.

Recipe information

Yield
Makes 10 to 12 servings

Ingredients

2 1/3 cups yellow cornmeal

1 cup all purpose flour

4 teaspoons baking powder

1 1/4 teaspoons salt

1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch pieces

1 1/3 cups buttermilk

4 large eggs

3/4 cup pure maple syrup

Preparation

Step 1
Preheat oven to 375°F. Butter 9x9x2-inch metal baking pan. Combine cornmeal, flour, baking powder, and salt in processor; blend 5 seconds. Add butter; process until mixture resembles coarse meal. Whisk buttermilk, eggs, and maple syrup in large bowl. Add cornmeal mixture; stir just until evenly moistened (do not overblend). Transfer to prepared pan.
Step 2
Bake bread until golden and cracked on top and tester inserted into center comes out clean, about 45 minutes. Cool bread in pan on rack. (Can be made 1 day ahead. Cover; store at room temperature.)

TagsCornbread Bread American Cornmeal Flour Buttermilk Dairy Side Breakfast Brunch Dinner Nut Free Vegetarian Easy Quick Make Ahead Baking Food Processor Bon Appétit

Recipe notes

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