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Recipes > Maple Syrup Cornbread Vermont Recipe
Maple Syrup Cornbread Vermont Recipe
1-1/8 cups cornmeal
1-1/8 cups flour
1 tablespoon baking powder
1 teaspoon salt
1 egg, well beaten
1/2 cup maple syrup
3/4 cup milk
3 tablespoons melted butter or margarine
1/4 cup poppy seeds (optional)
Preheat oven to 400 F. Grease a 9-inch cast-iron
skillet (or 9x9-inch baking pan) and preheat. Mix dry ingredients
well, and stir in wet ingredients until blended, but do not beat. Mix
in poppy seeds if desired. Pour into preheated pan and bake for 20
minutes or until tester comes out clean. (This recipe is a perfect
companion to spicy chili.) Makes 6 servings.
** Blue Ribbon Recipes from; Yankee's Country Fair Cookbook
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