Yields one loaf
Ingredients
- 1 cup (120g) King Arthur Unbleached All-Purpose Flour
- 1 cup (156g) yellow cornmeal
- 1 tablespoon baking powder
- 1/2 teaspoon table salt
- 1 cup (227g) milk, whole, skim or 2%, your choice
- 1/4 cup (71g) maple syrup
- 4 tablespoons (57g) butter, melted
- 2 large eggs
Directions
- Preheat your oven to 425°F. Lightly grease or oil an 8" x 8" square or 9" round baking pan.
- In a medium-sized mixing bowl, whisk together the flour, cornmeal, baking powder and salt until thoroughly combined.
- In a small bowl, or in a large measuring cup, whisk together the milk, maple syrup, melted butter and eggs.
- Add the liquid mixture to the dry ingredients and stir just until moistened.
- Pour the batter into the prepared pan, and bake the cornbread for about 20 to 25 minutes, until it's lightly browned and a cake tester inserted into the center comes out clean.
- Serve warm, or store, covered, for 3 days at room temperature. Freeze for up to a month.
Recipe courtesy of Carol Stevens, via King Arthur Baking Company
