Recipe: Corn Bread and Yankee Corn Bread (using butter and maple syrup)

CORN BREAD

1 1/2 cups yellow cornmeal
1 cup whole wheat flour
1 cup unbleached white flour
1 tbsp. baking powder
1 tsp. baking soda
1 tsp. salt
2 cups buttermilk ( plain yogurt)
1/2 cup milk
1/4 cup maple syrup
2 eggs, beaten lightly
1/4 cup melted butter, cooled

Preheat oven to 350 degrees F. Generously grease a 9 x 13 inch baking pan or a 12 inch cast iron skillet.

Sift the dry ingredients into a large bowl.

In another bowl, combine the wet ingredients and stir until mixed. Fold the wet ingredients into the dry ingredients. Smooth the batter into the baking pan or skillet.

Bake for 25 to 30 minutes, or until a knife inserted into the center comes out clean. Allow the corn bread to cool for at least 10 minutes before serving.

Makes 12 pieces
Source: Cookbook USA

YANKEE CORNBREAD (with brown sugar)

1/4 cup brown sugar
1/3 cup maple syrup
2 large eggs
2 cups flour
1 tbsp. baking powder
3/4 tsp. salt
1 cup yellow cornmeal
1/2 cup milk
1/2 cup melted butter, divided use (half for brushing on top)

Grease 13 x 9 inch pan.

Mix sugar and syrup in medium bowl. Beat in eggs.

Sift flour, baking powder and salt over mixture. Sprinkle with cornmeal and beat until blended and slightly fluffy. Add milk and 1/4 cup melted butter. Beat until well blended. Pour into pan, spread evenly.

Bake 20 to 25 minutes at 425 degrees F until golden. Brush top of cornbread with rest of melted butter and let cool in pan for 10 minutes.

Hi Janet,

After your yummy description, I'm going to have to try one of these recipes. If these recipes are close to the one you're looking for please let us know. If you find yours, please share it with us.

Happy Baking!

Betsy