MAPLE CORN BREAD

1 cup unbleached all-purpose flour
1 cup yellow cornmeal
1 tablespoon baking powder
1/2 teaspoon salt
1 cup milk (whole, skim, or 2 percent)
1/4 cup maple syrup
4 tablespoons butter, melted
2 large eggs
additional butter and maple syrup (to serve)

Preheat the oven to 425 degrees F. Lightly grease an 8-by-8-inch square or 9-inch round baking pan.

In a medium mixing bowl, whisk together the flour, cornmeal, baking powder and salt until thoroughly combined. Set aside.

In a small bowl or a large measuring cup, whisk together the milk, maple syrup, melted butter and eggs. Add liquid mixture to dry ingredients and stir just until moistened. Pour batter into prepared pan.

Bake for 20 to 25 minutes, or until corn bread is lightly browned and a cake tester inserted in center comes out clean. Remove it from the oven and serve warm with butter and additional maple syrup.

Servings: 9
Source: The King Arthur Flour Baker's Companion