Updated Monday, August 13th, 2007
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.
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.
In this issue: Summer Off the Beaten Path
Comments maybe edited for length and clarity.
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