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Muffins and Quick Breads

Maple Cornbread
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
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Maple Cornbread

Maple Cornbread

Maple Cornbread
  • Servings:Serves 12
  • Prep Time:10 minutes
  • Cook Time:35 minutes
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