I meant to have an apple pie for you today. Alas, it did not work out as planned. It was one of those with a crumb topping but it had SO MUCH butter in it that it all kind of melted and got gross looking AND created quite a mess in the oven. Then I read the reviews afterward and, of course, they all warned to cut down on butter in the topping.
I have cornbread for you instead.
It’s the good, sweet kind so don’t be too upset with me.
I was feeling extra lazy the day I made this and kicked myself for not having a box of my favorite Jiffy mix but I threw this together in less than 5 minutes. I don’t think I’ve ever met a cornbread that I didn’t enjoy but this one was pretty awesome.
- 3/4 cup 1 1/2 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
- 3/4 cup pure maple syrup
Heat oven to 425F. Butter a 9-by-13-inch baking pan.
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).
Transfer the batter to the prepared pan and bake until a toothpick inserted in the center comes out clean, 20 to 25 minutes.
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.