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Maple Syrup Cornbread

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Maple Syrup Corn Bread


Fall is coming and my favorite side dish to a nice bowl of soup has got to be hands down, corn bread.

My husband is a maple syrup junkie.  I kid you not.

He lived in Quebec, Canada for 2 years and ever since then wont touch the fake stuff.  It has to be pure 100% maple syrup.

So when I saw a recipe for Maple Syrup Corn Bread, I knew it would be a hit.

Sure enough, we all loved it.  We slathered it with butter and more maple syrup and it was incredible.

This is now a new favorite and a recipe that will be made time and time again!


Yield: 12 Servings

Maple Syrup Corn Bread

Maple Syrup Corn Bread
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes


  • 1-1/4 cups all-purpose flour
  • 1 cup cornmeal
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 egg
  • 3/4 cup fat-free milk
  • 1/2 cup maple syrup
  • 3 tablespoons butter, melted


Preheat oven to 400*F
In a large bowl, combine the flour, cornmeal, baking powder and salt.
In a small bowl, whisk together the egg, milk, syrup and butter
Stir wet ingredients into dry ingredients just until moistened.
Pour into a 9-in. square baking pan coated with cooking spray or 12 muffin cups well coated with cooking spray.
Bake for 15-20 minutes or until a toothpick inserted near the center comes out clean.
Serve warm with butter and more maple syrup!

Recipe from: Taste of Home

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Thursday 4th of September 2014

that combination sounds amazing!! yum yum!! Can't wait to try it out soon!

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