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Maple Cornbread

  • Servings:

    Serves 12 as an appetizer
  • Prep Time:

    10 minutes
  • Cook Time:

    35 minutes


To make ahead, let cornbread cool completely, then wrap tightly in a double layer of plastic and freeze for up to 3 months. Thaw overnight in the fridge, then warm in a 350-degree oven for 10 minutes.
1 1/4 cups all-purpose flour
1 1/4 cups cornmeal
2 tsp. baking powder
1/2 tsp. baking soda
3/4 tsp. table salt
1 1/2 cups buttermilk
2 large eggs
1/2 cup maple syrup
10 Tbsp. unsalted butter, melted and cooled slightly
Maple Cornbread


1. Center a rack in oven and heat to 425 degrees. Grease a 9" square baking pan and set aside.
2. Whisk flour, cornmeal, baking powder, baking soda, and salt in a large bowl. In a medium bowl, whisk buttermilk, eggs, and maple syrup until blended, then fold into dry ingredients until just combined. Fold butter into batter until just incorporated, then let sit 5 minutes.
3. Pour batter into prepared pan, then bake until a toothpick inserted into center comes out clean, 30 to 35 minutes, rotating halfway through. Transfer pan to a wire rack and let cool 15 to 20 minutes before serving.
Source: Hannaford fresh Magazine, October - November 2021


Nutritional Facts
Servings Serves 12
Base Nutrients
Calories 230 kcal (12%)
Calories from Fat 99 kcal (0%)
Total Fat 11 g (17%)
Saturated Fat 6 g (30%)
Cholesterol 60 mg (20%)
Sodium 250 mg (10%)
Total Carbohydrates 29 g (10%)
Dietary Fiber 1 g (4%)
Protein 5 g (8%)
Vitamin A n/a
Vitamin C n/a
Calcium n/a
Iron n/a