Saturday, November 5, 2011

Maple mini Corn bread

1/3 cup unsalted butter, melted and cooled, plus more for the pan - reserve 1 tbsp aside from the 1/3 cups.
1 cups all-purpose flour, spooned and leveled
1 cups cornmeal
1 tablespoons baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
1 cups whole milk
2 large eggs
1/3 cup maple syrup, reserve 2 tbsp aside mixed with the reserved melted butter.

1. Heat oven to 400° F. Butter cupcake tray very well! (must be non stick) .

2. In a medium bowl, whisk together the flour, cornmeal, baking powder, baking soda, and salt. Make a well in the center of the flour mixture and add the milk, eggs, the maple syrup, and the butter; whisk together the wet ingredients, then incorporate the dry ingredients until just combined (do not overmix).

3. Transfer the batter to the prepared pan and bake until a toothpick inserted in the center comes out clean, about 10 minutes.

4. Meanwhile, in a small bowl, combine the remaining butter and maple syrup. After removing the corn bread from oven, brush with the glaze butter mixture. Pop them out of the pan while still warm so they don't stick.

Makes 12, or 1 cupcake tray.

Enjoy !

Recipe adapted from Dine & Dish

1 comment:

Jenn said...

I love cornbread - your recipe sounds delicious!