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Recipe Detail Page
Maple Buttermilk Cornbread
Spring 2018
Soft and warm and buttery, with just a hint of sweetness, this easy skillet bread will take you from breakfast to dinner.
Makes 8 wedges
CORNBREAD
2 cups (500 mL) all-purpose flour
1 cup (250 mL) yellow cornmeal
1 tsp (5 mL) salt
1 tbsp (15 mL) baking powder
2 large eggs, beaten
1½ cups (375 mL) buttermilk, well shaken
½ cup (125 mL) maple syrup
½ cup (125 mL) melted butter
1 cup (250 mL) grated sharp cheddar cheese (yellow or orange)
4 green onions, sliced
1½ cups (375 mL) fresh, or frozen corn kernels defrosted and drained
1. Preheat oven to 350°F (180°C). Lightly spray a 9-inch (23-cm) cast-iron skillet with cooking spray and put it in the oven to heat up.
2. In a large bowl, whisk together the flour, cornmeal, salt and baking powder. Add the eggs, buttermilk, maple syrup and melted butter. Mix well then add cheese, green onions and corn and stir until just combined.
3. Remove the hot cast-iron pan from the oven and pour in the batter. Return to hot oven and bake for approximately 45 minutes or until browned on top and a toothpick inserted comes out clean.
4. Let cool for 20 minutes then cut into wedges.
Makes 8 wedges
