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Maple Corn Bread
1 1/3 cups (325 ml) sifted all-purpose flour 4 tsp (20 ml) baking powder 1/2 tsp (2 ml) salt 2/3 cup (150 ml) cornmeal 2/3 cup (150 ml) milk 1/3 cup (75 ml) maple syrup 2 eggs, lightly beaten 1/4 cup (50 ml) butter, melted 1/4 cup (50 ml) maple syrup 1/2 cup (125 ml) walnuts, coarsely chopped
Heat oven to 375F. Grease 9-inch square cake pan.
Sift flour, baking powder and salt into a large mixing bowl. Stir in cornmeal with fork.
Combine milk, 1/3 cup (75 ml) maple syrup, butter, and eggs; add to dry ingredients. Stir in just until blended. Spoon into prepared pan and smooth. Drizzle remaining 1/4 cup (50 ml) maple syrup over batter. Sprinkle with walnuts.
Bake for 25 minutes or until a toothpick comes out clean.
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