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Maple Cornbread

User Rating 5 Star Rating (1 Review)


Maple Cornbread

Maple sap being boiled down into syrup over wood coals.

Photo © Flickr user pink hats, red shoes
This cornbread recipe uses maple syrup to add flavor and moistness.

Makes 9 Squares of Maple Cornbread

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes


  • 1/2 cup butter, melted
  • 1/3 cup granulated sugar
  • 1/3 cup maple syrup
  • 2 large eggs, room temperature
  • 1 cup buttermilk (shake container before pouring)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup all-purpose flour
  • 1 cup yellow cornmeal


Preheat oven to 375 degrees F.
  1. In a large mixing bowl, whisk together the melted butter, maple syrup and sugar. Add the eggs and whisk until combined. Add the buttermilk and baking soda, and whisk to combine. Add the flour, cornmeal, and salt. Using a spatula, stir until just blended. Do not over mix.

  2. Pour batter into a greased 8-inch square pan or baking dish. Bake for 35 minutes, or until a toothpick inserted in the center comes out clean. Let cool for 15 minutes before trying to serve.
User Reviews

Reviews for this section have been closed.

 5 out of 5
Couldn't Be Better, Member auntcindyutah

A number of people like putting honey on their cornbread. With this recipe, there's no need. Sweet, but not over the top. I used a cast iron corn stick pan and cooked for 13 - 15 minutes. The recipe yielded 25 corn sticks. Be sure you use a quality REAL maple syrup to achieve the depth of flavor.

2 out of 2 people found this helpful.

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