Maple Tree Fram
Maple Sweet Potato Soup
November 24, 2015
Maple Tree Fram
Maple Sweet Potato Soup
November 24, 2015

Maple Cornbread

maple corn bread sammies

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.

Maple Cornbread

2 cups flour
2 cups cornmeal
2 Tbsp baking powder
1 tsp baking soda
1 tsp salt
2 cups milk
4 eggs
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.

Recipe from:
Photo From: Maya Visnyei

Comments are closed.