The inspiration for this recipe came to us last summer. Heidi – our What’s So Great About contributor – packed up several pieces of maple syrup sweetened cornbread for a park picnic and Esme has not stopped asking me to recreate it. Heidi picked hers up at a farmer’s market or I would have just asked her for the recipe. I admit to being chuffed that Emse believes I can just figure out how to make things… it turns out I can! At least this time I was able to.
2 cups flour
2 cups cornmeal
2 Tbsp baking powder
1 tsp baking soda
1 tsp salt
2 cups milk
1 cup applesauce
1/2 + 1/4 cup maple syrup
1/2 cup butter, melted
Preheat oven to 425 degrees.
In a medium bowl, mix together the dry ingredients.
In another bowl, whisk the milk, eggs, applesauce, 1/2 cup of maple syrup and the butter. Give it a really good mix. Pour the liquid mixture over the dry and combine. Don’t over mix it! It will be the consistency of a thick pancake batter.
Lightly butter a 9 x 13 inch baking pan. Pour the batter in and use a spoon or spatula to smooth it out to the edges.
Pop in a hot oven for about 20 to 25 minute until it is golden brown and firm to the touch. A toothpick inserted should come out clean. Allow the cornbread to cool a bit. Take a tooth pick or skewer an poke holes all over the top – maybe 10 or 12 little holes. Now take your last 1/4 cup of maple syrup and either brush it on with a pastry brush or just spread it around with the back of a spoon. The maple will sink into the little holes.
Once the bread is really cool you can either serve it in squares or you can make sandwiches as I did. Cut a piece of cornbread out of the pan then slice it in half horizontally. Make a sandwich with almond butter and jam or ricotta cheese and sliced strawberries – really anything you like.