Maple Syrup Corn Bread Food

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MAPLE SYRUP CORN BREAD



Maple Syrup Corn Bread image

Here's a good-old New England recipe. Flavored with a hint of maple syrup, the corn bread makes a perfect companion to spicy chili or stew. -Roger Hickum of Plymouth, New Hampshire

Provided by Taste of Home

Time 30m

Yield 12 servings.

Number Of Ingredients 8

1-1/4 cups all-purpose flour
1 cup cornmeal
2 teaspoons baking powder
1 teaspoon salt
1 egg
3/4 cup fat-free milk
1/2 cup maple syrup
3 tablespoons butter, melted

Steps:

  • In a large bowl, combine the flour, cornmeal, baking powder and salt. In a small bowl, whisk together the egg, milk, syrup and butter; stir into dry ingredients just until moistened. , Pour into a 9-in. square baking pan coated with cooking spray. Bake at 400° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Serve warm.

Nutrition Facts : Calories 161 calories, Fat 4g fat (2g saturated fat), Cholesterol 26mg cholesterol, Sodium 307mg sodium, Carbohydrate 29g carbohydrate (10g sugars, Fiber 1g fiber), Protein 3g protein.

MAPLE SYRUP CORNBREAD



Maple Syrup Cornbread image

I only like cornbread when it's been drowned in maple syrup. This recipe has the syrup in it, so it's less messy! My husband and youngest son love this.

Provided by HeatherN

Categories     Quick Breads

Time 30m

Yield 12 serving(s)

Number Of Ingredients 8

1 1/4 cups all-purpose flour
1 cup cornmeal
2 teaspoons baking powder
1 teaspoon salt
1 egg
3/4 cup nonfat milk
1/2 cup maple syrup
3 tablespoons butter, melted

Steps:

  • In a large bowl, combine the flour, cornmeal, baking powder and salt.
  • In a small bowl, whisk together the egg, milk, syrup and butter; stir into dry ingredients just until moistened.
  • Pour into a greased 9 inch square baking pan. Bake at 400°F for 15-20 minutes.
  • Serve warm.

Nutrition Facts : Calories 156.6, Fat 3.8, SaturatedFat 2, Cholesterol 25.6, Sodium 293.6, Carbohydrate 27.7, Fiber 1.1, Sugar 8.9, Protein 3.2

MAPLE CORNBREAD



Maple Cornbread image

This is a delicious corn bread with a subtle taste of maple syrup. I made them once, then lost the recipe. I was so disappointed, that i searched high and low until i found it again. My family was extremely happy!!

Provided by smile_angel_here

Categories     Quick Breads

Time 50m

Yield 9 serving(s)

Number Of Ingredients 8

1 1/4 cups all-purpose flour
1/4 cup cornmeal
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 egg
3/4 cup milk
1/2 cup maple syrup
3 tablespoons vegetable oil

Steps:

  • In a bowl, combine flour, cornmeal, baking powder and salt.
  • In another bowl, beat egg; add milk, syrup and oil.
  • Stir into dry ingredients just until moistened.
  • Pour into a greased 9-in.square baking pan.
  • Bake at 400 for 20-22 minutes or until a toothpick inserted near the center comes out clean.
  • Cool on a wire rack for 10 minutes.
  • Cut into squares.
  • Serve warm.

MAPLE CORNBREAD



Maple Cornbread image

It's not necessary to serve maple syrup with this moist corn bread from Dorothy Bateman of Carver, Massachusetts. The maple flavoring is baked into the loaf, providing a delicious change of pace from traditional corn bread.

Provided by Taste of Home

Time 30m

Yield 9 servings.

Number Of Ingredients 8

1-1/4 cups all-purpose flour
1/4 cup cornmeal
1-1/2 teaspoons baking powder
1/2 teaspoon salt
1 egg
3/4 cup milk
1/2 cup maple syrup
3 tablespoons vegetable oil

Steps:

  • In a bowl, combine flour, cornmeal, baking powder and salt. In another bowl, beat egg; add milk, syrup and oil. Stir into dry ingredients just until moistened. Pour into a greased 9-in. square baking pan. Bake at 400° for 20-22 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack for 10 minutes; cut into squares. Serve warm.

Nutrition Facts : Calories 185 calories, Fat 6g fat (1g saturated fat), Cholesterol 26mg cholesterol, Sodium 217mg sodium, Carbohydrate 29g carbohydrate (13g sugars, Fiber 1g fiber), Protein 3g protein.

BLUEBERRY CORNBREAD WITH MAPLE BUTTERCREAM



Blueberry Cornbread with Maple Buttercream image

Liz Hall shows up at every get-together - dinners, birthday parties, holidays - with a cake. The cornbread competition was no exception: She tweaked a traditional recipe and made it more of a dessert. Her blueberry cornbread cake topped with maple buttercream took first place in the nontraditional category. Now, whenever there's a party, she says, "everyone always asks me to bring the award-winning cornbread."

Provided by Food Network

Categories     dessert

Time 45m

Yield 8 to 10 servings

Number Of Ingredients 18

4 tablespoons unsalted butter, melted and cooled slightly, plus more for the baking dish
2 large eggs
1 cup buttermilk
1 teaspoon pure vanilla extract
1 1/3 cups yellow cornmeal
2/3 cup all-purpose flour
3/4 cup granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup blueberries
1 stick unsalted butter, at room temperature
3 1/2 to 3 3/4 cups confectioners' sugar
3 tablespoons whole milk
2 tablespoons pure maple syrup
1 teaspoon ground cinnamon
1 teaspoon pure vanilla extract
1/2 teaspoon pumpkin pie spice
1/2 to 1 teaspoon ground nutmeg

Steps:

  • Make the cornbread: Preheat the oven to 375 degrees F and butter a 9-by-13-inch baking dish. Whisk the eggs, buttermilk, vanilla and melted butter in a bowl. In another bowl, whisk the cornmeal, flour, granulated sugar, baking powder and salt.
  • Add the cornmeal mixture to the egg mixture and mix with a wooden spoon until just incorporated. Gently fold the blueberries into the batter. Transfer to the prepared baking dish and bake until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Transfer to a rack and let cool completely before frosting.
  • Make the frosting: Beat the butter in a large bowl with a mixer on medium speed until light and fluffy. Add 3 1/2 cups confectioners' sugar in batches, alternating with the milk; continue beating until smooth. Add the maple syrup, cinnamon, vanilla, pumpkin pie spice, and nutmeg to taste. Add the remaining 1/4 cup confectioners' sugar if necessary to reach a spreadable consistency. Spread on the cornbread.

MAPLE SYRUP CORNBREAD (VEGAN)



Maple Syrup Cornbread (Vegan) image

Credited to "Candace & Amy" at the Vegan Lunch Box blog: http://veganlunchbox.blogspot.com/2006/02/black-eyed-peas-cornbread.html

Provided by tamarinda

Categories     Quick Breads

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 7

2/3 cup maple syrup
1/3 cup canola oil
1 cup plain soymilk
1 cup whole wheat flour
1 cup fine organic cornmeal
1 tablespoon baking powder
1 teaspoon kosher salt

Steps:

  • Stir wet ingredients together.
  • In another bowl, whisk together dry ingredients.
  • Mix wet and dry together.
  • Pour into a greased 9x9 square pan.
  • Bake for 35 minutes at 350 (or in miniloaf or muffin pans for about 25 minutes), until tester comes out clean.

Nutrition Facts : Calories 289, Fat 13.3, SaturatedFat 1.1, Sodium 497.5, Carbohydrate 41, Fiber 2.4, Sugar 22.9, Protein 4

MAPLE-BUTTER GLAZED CORN BREAD



Maple-Butter Glazed Corn Bread image

Make and share this Maple-Butter Glazed Corn Bread recipe from Food.com.

Provided by The Spice Guru

Categories     Quick Breads

Time 45m

Yield 9-18 serving(s)

Number Of Ingredients 11

1 cup yellow cornmeal
1 cup all-purpose flour
1 tablespoon baking powder
3/4 teaspoon fine sea salt
1/8 teaspoon cinnamon
3/4 cup fat-free buttermilk
3/4 cup grade a pure maple syrup
1/3 cup vegetable oil
1 lightly beaten large egg
1 tablespoon salted real butter
1 tablespoon grade a pure maple syrup

Steps:

  • NOTE: USE REAL BUTTER AND PURE MAPLE SYRUP (DON'T EVEN THINK ABOUT USING MARGARINE AND IMITATION MAPLE PANCAKE AND WAFFLE SYRUP!). (STEP ONE): PREHEAT oven to 400°F for sheet cornbread OR 350°F for muffins; BUTTER an 8"x8" square glass baking dish or a 9"x9" glass pie plate (OR grease, then add liners, in up to 18 muffin cups).
  • COMBINE the dry ingredients in a medium mixing bowl (1 cup yellow cornmeal, 1 cup all-purpose flour, 1 tablespoon baking powder, 3/4 teaspoon fine sea salt, 1/8 teaspoon cinnamon).
  • WHISK the wet ingredients well in a small mixing bowl (3/4 cup fat-free buttermilk, 3/4 cup grade A pure maple syrup, 1/3 cup vegetable oil, and 1 lightly beaten large egg).
  • ADD the wet ingredients to the dry ingredients; STIR just until blended (IF PREPARING MUFFINS, LET BATTER REST 3-4 MINUTES, RE-STIR, THEN FILL MUFFIN CUPS.
  • SCRAPE batter into prepared baking dish, or equally into muffin cups, using a flexible spatula.
  • BAKE sheet cornbread on center rack at 400°F for 20-25 minutes, OR muffins at 350°F for 18-20 minutes, or until wooden pick inserted in center comes out clean.
  • MEANWHILE, prepare the MAPLE-BUTTER GLAZE: In a small saucepan over medium-low heat, melt 1 tablespoon salted real butter. Add 1 tablespoon pure maple syrup. Stir as needed, until flavors meld and consistency is smooth, about 3 minutes. Keep warm on lowest heat.
  • IMMEDIATELY after baking while wearing oven mitts, baste the MAPLE-BUTTER GLAZE quickly, neatly and evenly over top of corn bread using a soft pastry brush.
  • COVER baking tin with a foil tent (don't allow tent to touch cornbread or muffins), sealing the edges tightly; LET stand for 10 minutes.
  • SERVE warm and enjoy.

CORNBREAD MUFFINS WITH MAPLE BUTTER



Cornbread Muffins with Maple Butter image

Provided by Jessica Strand

Categories     Bread     Mixer     Dairy     Egg     Breakfast     Brunch     Side     Bake     Easter     Vegetarian     Maple Syrup     Hominy/Cornmeal/Masa     Bon Appétit     Kidney Friendly     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 12 muffins

Number Of Ingredients 12

Maple butter
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
3 1/2 tablespoons pure maple syrup (preferably grade B)
Muffins
1 cup yellow cornmeal
1 cup unbleached all purpose flour
1/4 cup sugar
1 tablespoon baking powder
1/4 teaspoon salt
1 cup buttermilk
1 large egg
5 tablespoons unsalted butter, melted, cooled slightly

Steps:

  • For maple butter:
  • Using electric mixer, beat butter in medium bowl until creamy. Gradually beat in maple syrup until well blended and smooth. DO AHEAD Can be made 1 week ahead. Cover and refrigerate.
  • For muffins:
  • Preheat oven to 375°F. Butter 12 regular (1/3-cup) muffin cups. Sift cornmeal, flour, sugar, baking powder, and salt into medium bowl. Whisk buttermilk and egg in another medium bowl; whisk in melted butter. Add buttermilk mixture to dry ingredients; stir just until incorporated (do not overmix). Divide batter equally among prepared muffin cups. Bake muffins until tester inserted into center comes out clean, about 15 minutes (muffins will be pale). Cool on rack 10 minutes. Serve with maple butter.

MAPLE SYRUP SPICE BREAD (BREAD MACHINE)



Maple Syrup Spice Bread (Bread Machine) image

This is a Canadian or Northeast U.S. regional recipe as maple syrup is a major product for both. Baking time is however long your bread maker takes.

Provided by Annacia

Categories     Yeast Breads

Time 8m

Yield 1 loaf

Number Of Ingredients 12

1/2 cup raisins
3/4 cup milk
1 tablespoon maple syrup
2 tablespoons butter
1 egg
2 1/2 cups bread flour, plus
2 tablespoons bread flour
1/4 cup powdered sugar
1 tablespoon dried lemon peel or 1 tablespoon dried orange peel
1/2 teaspoon nutmeg
1 tablespoon cinnamon
1 1/2 teaspoons yeast

Steps:

  • Place all ingredients into your Bread Machine, according to the manufacturer's directions.
  • You may add the raisins after the beep if your machine allows it, to keep them from being torn up by the dough paddle.

PUMPKIN MAPLE CORNBREAD



Pumpkin Maple Cornbread image

Sweetened with brown sugar and maple syrup, this cornbread is hardly typical and extremely versatile: It would be just as welcome as a Thanksgiving side as it would be as breakfast, a snack or even a light dessert. Should you have any leftovers, try toasting cubes of the cornbread in the oven and serving them warm with poached fruit and yogurt or ice cream. Though you may find fine, medium and coarse ground cornmeal at your supermarket, be sure to use finely ground. Its downy texture is best suited for this recipe.

Provided by Samantha Seneviratne

Categories     breads, quick breads, side dish

Time 40m

Yield 9 to 12 servings

Number Of Ingredients 12

1/2 cup plus 2 tablespoons/140 grams unsalted butter (1 1/4 stick), melted and cooled slightly, plus more for greasing the pan
1 cup/180 grams finely ground yellow cornmeal
1 cup/130 grams all-purpose flour
1 teaspoon baking powder
3/4 teaspoon kosher salt
1/2 teaspoon baking soda
1 large egg
3/4 cup/165 grams packed light or dark brown sugar
1 cup/240 milliliters canned pumpkin purée
1/2 cup/120 milliliters buttermilk
1/2 cup plus 2 tablespoons/150 milliliters maple syrup
1/4 cup/15 grams pumpkin seeds (pepitas)

Steps:

  • Heat the oven to 375 degrees. Butter an 8-inch square baking pan. Line with parchment paper, leaving a 2-inch overhang on two sides. Butter the parchment.
  • In a medium bowl, whisk together the cornmeal, flour, baking powder, salt and baking soda.
  • In a large bowl, whisk together 1/2 cup melted butter, the egg, brown sugar, pumpkin purée, buttermilk and 1/2 cup maple syrup. Fold in the dry ingredients. Transfer the batter to the prepared pan, and smooth out the top.
  • Top evenly with the pumpkin seeds. Bake until a toothpick inserted into the center comes out with moist crumbs attached, 25 to 30 minutes. Meanwhile, combine the remaining 2 tablespoons of melted butter and the remaining 2 tablespoons maple syrup.
  • Transfer bread in the pan to a wire rack. While the bread is still warm, brush the entire surface with the butter-maple mixture. Remove the cornbread from the pan using the overhanging parchment, and cut cornbread into pieces. Serve warm or at room temperature.

MAPLE CORN BREAD



Maple Corn Bread image

Categories     Bread     Milk/Cream     Egg     Bake     Cornmeal     Fall     Maple Syrup     Bon Appétit

Yield Makes 10 to 12 servings

Number Of Ingredients 8

2 1/3 cups yellow cornmeal
1 cup all purpose flour
4 teaspoons baking powder
1 1/4 teaspoons salt
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch pieces
1 1/3 cups buttermilk
4 large eggs
3/4 cup pure maple syrup

Steps:

  • Preheat oven to 375°F. Butter 9x9x2-inch metal baking pan. Combine cornmeal, flour, baking powder, and salt in processor; blend 5 seconds. Add butter; process until mixture resembles coarse meal. Whisk buttermilk, eggs, and maple syrup in large bowl. Add cornmeal mixture; stir just until evenly moistened (do not overblend). Transfer to prepared pan.
  • Bake bread until golden and cracked on top and tester inserted into center comes out clean, about 45 minutes. Cool bread in pan on rack. (Can be made 1 day ahead. Cover; store at room temperature.)

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From sunset.com


MAPLE BROWN SUGAR SKILLET CORNBREAD - LIV B.
Preheat oven to 400°F / 200°C. Grease an 11 inch cast iron skillet or 8×8 baking dish. Or line with parchment paper. Stir together the non-dairy milk and vinegar. Set aside. In a mixing bowl, combine cornmeal, flour, baking soda, baking powder, brown sugar and salt. Whisk until combined. Add melted vegan butter, maple syrup, vegan egg, and ...
From itslivb.com


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