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Maple Cornbread

from Real Simple

Ingredients

  • ¾ cup 1 ½ sticks unsalted butter, melted and cooled, plus more for the pan
  • 2 cups all-purpose flour
  • 2 cups cornmeal
  • 2 tablespoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 cups whole milk
  • 4 large eggs
  • ¾ cup pure maple syrup

Instructions

  1. Heat oven to 425F. Butter a 9-by-13-inch baking pan.
  2. In a medium bowl, whisk together the flour, cornmeal, baking powder, baking soda, and salt. Make a well in the center of the flour mixture and add the milk, eggs, ½ cup of the maple syrup, and ½ cup of the butter; whisk together the wet ingredients, then incorporate the dry ingredients until just combined (do not overmix).
  3. Transfer the batter to the prepared pan and bake until a toothpick inserted in the center comes out clean, 20 to 25 minutes.
  4. Meanwhile, in a small bowl, combine the remaining ¼ cup of butter and ¼ cup of maple syrup. After removing the corn bread from oven, brush with the butter mixture. Cool completely in the pan, then cut into pieces.