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.