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New Meal Monday: Maple Cornbread

January 17, 2017

For me, winter cooking is about comfort foods – the kind of foods that feed your body and your soul. Something that warms you up after a day on the slopes, brisk winter walk, or just fighting the everyday Vermont frigid air. The recipe below is for maple cornbread and it comes from the Vermont Farm Table Cookbook that we referenced last week with the Vegetarian Chili recipe. In fact, we often pair this bread with the chili for a full rounded comfort food experience! I have made a lot of corn breads and corn muffins from boxed mixes, and while many are quite tasty, I have not found anything that matches this recipe! The use of Vermont pure maple syrup gives the bread just the slightest hint of sweetness, and I highly recommend the honey drizzle. Looking for a yummy way to enjoy the leftovers? Simply heat butter in a skillet and toss pieces of the bread in the pan, toasting on each side briefly, for a delicious griddled corn bread treat (makes a great breakfast side)!

Here’s what you need:

  • 1 cup coarse cornmeal
  • 1 cup whole wheat pastry flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 4 tablespoons (2 oz) unsalted butter
  • 1 cup buttermilk
  • ½ Cup pure Vermont maple syrup
  • 2 large eggs, lightly beaten
  • Honey (optional – for drizzling)

Here’s what you do:

  1. Preheat oven to 400F. Spray an 8x8 square baking pan with non-stick cooking spray and set aside
  2. In a large bowl, combine cornmeal, flour, baking powder and salt. Melt butter in a medium sauce pan and set aside to cool slightly, then whisk in buttermilk, maple syrup and eggs.
  3. Make a well in the middle of the dry ingredients and pour in the wet mixture. Stir just to combine
  4. Pour batter into to baking pan and smooth with spatula. Bake about 25 minutes, or until golden brown and toothpick comes out clean when inserted in the center
  5. Let cool for 10 minutes and drizzle honey on top if desired
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