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.