sticky maple cornbread

sticky maple cornbread
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Normally we make cornbread with a coarse cornmeal, but this recipe shows how you can transform smooth powdery masa harina into a rich, deep, “corny”, bread that is melt in your mouth delicious. Get ready to transform simple into SCRUMPTIOUS with this Sticky Maple Cornbread! 

sticky maple cornbread

Transform smooth powdery masa harina into a rich, deep, “corny”, Sticky Maple Cornbread that is melt in your mouth delicious.
Course Appetizer
Cuisine Comfort Flavour
Keyword corn bread
Servings 8 servings
Author Cook with Meg

Equipment

  • 2C Pyrex Measuring cup
  • 8×8 baking dish

Ingredients

  • 6 tbsp salted or unsalted butter
  • 1 ½ cups Masa Harina
  • ½ cup purpose flour
  • 2 tbsp baking powder
  • 1 tsp salt
  • 1 ⅓ cups whole milk preferred, but you can use 2% also
  • ¼ cup pure maple syrup
  • 2 large eggs
  • EXTRA: butter and maple syrup

Instructions

LET’S MAKE THE STICKY MAPLE CORNBREAD!

  • Preheat the oven to 425 degrees F.
  • Place ½ c butter in an 8×8 square baking dish and put in the oven to melt as the oven preheats. Keep an eye so it doesn’t burn, but we want it nice and bubbly.
  • While the butter is melting we want to whisk our dry ingredients in a large bowl and set aside.
  • Let's measure the milk and maple syrup and whisk together in a 2C pyrex measuring cup. 
  • Crack and add your eggs to the measuring cup and whisk it all together with a fork.
  • Carefully take the hot pan out of the oven and slowly take out 6 tbsp of the hot melted butter, and put it into a little bowl. We can leave our HOT pan sitting on the stove. **We will be leaving about 2 tablespoons in the bottom of the baking dish.
  • Now we want to slowly temper the 6 tbsp of the melted butter into our pyrex (milk, maple syrup, eggs), whisking quickly and pouring slowly so we don’t scramble the eggs.
  • Once we get the butter all whisked in, we can combine the wet with the dry ingredients, switching to a spatula and mix just until everything is combined – never over mixing.
  • With our spatulas, let’s get every last bit of batter out of the bowl and down into our 8×8 baking dish. Carefully spread it to all 4 corners and then bake at 425 for about 20-25 minutes. 
  • How do we know it’s ready? The edges should be nice and golden and when we insert a toothpick it will come out clean.
  • Carefully cut and serve hot with butter and maple syrup!

Want more dinner ideas, AKA din-spiration?

Did you like the Sticky Maple Cornbread? Why not try Chewy Brownie Cookies?

SOO GOOD! Enjoy! Meg xo

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