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Cook the Book: Vermont Maple-Sweetened Cornbread

Posted by Adam Kuban, April 8, 2008 at 5:00 PM

Yesterday we highlighted a Southern cornbread, so today I think it's only fair we make a bit of a deal about a Northern cornbread. Crescent Dragonwagon, the author of The Cornbread Gospels, says that this cornbread is sweet (as you'd expect), but not too sweet and that it rises high, so expect to see a little dome in the middle.

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Vermont Maple-Sweetened Cornbread

- makes 9 squares -
Adapted from The Cornbread Gospels by Crescent Dragonwagon.

Ingredients

Vegetable oil cooking spray
1 cup unbleached white flour
1 cup stone-ground yellow cornmeal
1 tablespoon baking powder
1/2 teaspoon salt
2 eggs
1/3 cup pure maple syrup
2/3 cup milk
1/3 cup butter, melted (or mild vegetable oil)

Procedure

1. Preheat oven to 400°F. Spray an 8-inch square pan with oil; set aside.

2. Sift together flour, cornmeal, baking powder, and salt into a medium bowl.

3. Break the eggs into a smaller bowl, and whisk them well. Whisk in the maple syrup, milk, and melted butter or oil.

4. Pour the wet ingredients into the dry; combine them quickly, using as few strokes as possible. Scrape batter into prepared pan; bake until golden brown, about 20 minutes.

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Tags: baking, cornbread, Crescent Dragonwagon, The Cornbread Gospels