Saturday, October 30, 2010

maple syrup sweetened corn bread

I'm a bit obsessed with sweetening with maple syrup at the moment. I like the flavor and it doesn't have the sickly-sweet bite that sometimes comes with cane sugar.

Within the last week, maple syrup has made cameos in quinoa and in cookies. Tonight, I used it in corn bread (stay tuned for the recipe for the split pea soup that it accompanied!). Here's what I did:

Maple Syrup Sweetened Corn Bread

1 c. buttermilk
1/4 c. maple syrup
1 large egg
1 c. flour
1 c. corn meal
1 Tbsp. baking powder
1 tsp. sea salt

Combine buttermilk, maple syrup, and egg in a large bowl.

In a separate bowl, combine remaining ingredients.

Add dry ingredients to buttermilk mixture; stir until just mixed.

Pour batter into greased 9x9 baking dish. Bake in 350 degree oven until edges are golden and center is set, 30-40 minutes.

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