I’ve been substituting maple syrup for honey in a variety of recipes lately, and I found that I prefer it. Doesn’t matter if it’s in a barbecue sauce, a marinade, or, in this case, cornbread. Pure maple syrup just makes the recipe better!
1 cup yellow corn meal
1 cup all-purpose flour (gluten-free flour works great, too)
1/2 cup sugar
1 tablespoon baking powder
1 teaspoon salt
1 cup milk
2 large eggs, beaten
1/2 stick unsalted butter, melted
1/4 teaspoon vanilla extract
1/4 cup real maple syrup
Preheat the oven to 400 degrees.
In a bowl, combine the corn meal, flour, sugar, baking powder and salt. Mix them together well.
In a separate bowl, combine the milk, eggs, butter, vanilla and maple syrup.
Add the wet ingredients to the dry, and stir them together until they’re just blended. Don’t overmix.
Grease an 8 x 8 pan with oil (I used avocado oil), and pour the batter into it.
Bake for 25 to 30 minutes, until golden brown.
To make this corn bread gluten-free, simply substitute a GF flour for the all-purpose flour. I used Bob’s Red Mill Gluten-Free 1 to 1 Baking Flour with great results.
And to reduce the dairy, oat milk is a good substitute for the milk. (But quite honestly, whole milk really adds to the richness and moisture of the corn bread.)
I even baked this once without the eggs (not on purpose!) and it came out a bit drier, but still really flavorful.
Live the Live ™ 