Maple Corn Bread

CornBreadMapleVertbfLOFamily arrived safely yesterday afternoon for the week, and we welcomed them in with a large pot of espresso black bean chili, a nice toasted pecan salad with spiced dressing, and this nice tin of corn bread, made with buttermilk and maple syrup.

The recipe comes from Bon Appétit in November 2001 as the basis for a corn bread stuffing. I may toast the leftovers and toss them with the Sweet Honey French Bread for our stuffing on Thursday, we’ll see how much is left after today.

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

CornBreadMaple01bfLOPreheat oven to 375° and butter a 9-inch metal baking pan.

Combine cornmeal, flour, baking powder, and salt in the food processor fitted with the metal blade. Blend 5 seconds.

Add butter and pulse until mixture resembles coarse meal.

Whisk buttermilk, eggs, and maple syrup together in a large bowl, then add the cornmeal mixture. Stir just until evenly moistened (do not over mix) and 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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