For breakfast or snacking, nothing dresses cornbread up better than the simple addition of pure maple syrup — both in the batter and right on top of a square, still warm from the oven.
- 1-1/3 cups flour
- 2/3 cup cornmeal
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2/3 plus 1/4 cup milk
- 1/3 cup pure maple syrup
- 1/4 cup melted butter
- 2 eggs, slightly beaten
Preheat the oven to 425 degrees F and grease a 8 x 8-inch pan.
In a large bowl, sift together the dry ingredients, then add the milk, syrup, melted butter, and eggs. Stir until just combined — a few lumps are alright.
Pour the batter into the prepared pan and bake for 25 minutes or until golden brown and a toothpick inserted into the center comes out clean.