Maple Cornbread

Real maple syrup makes most anything better. Especially cornbread. We made this for an evening snack, but it would also be delicious with dinner. Serve warm topped with butter and more maple syrup and everyone who eats it will be happy!

Maple Cornbread

From King Arthur Flour

via Dixie Caviar

1 cup (4 1/4 ounces) 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

1/4 cup (2 1/2 ounces) maple syrup

1/4 cup (2 ounces) melted butter

2 large eggs

Preheat the oven to 425. Grease an 8x8" or a 9" round pan. Whisk together the dry ingredients in a bowl. Whisk together the wet ingredients and then stir into the dry ingredients until just moistened. Pour the batter into the pan and bake until lightly browned, 20-25 minutes. A cake tester inserted into the middle should come out clean.