Guest guest Posted January 30, 2008 Report Share Posted January 30, 2008 We made this to go with our lunch and it was the best cornbread I've ever eaten........ It was soooo good. I also made some Black Bean and Corn Salad, Lemony Coleslaw, Mashed Potatoes, Sauted Garlic Green Beans, Pink Lemonade and some Cocoa Oatmeal Cookies for dessert. Enjoy, Judy Maple - Sweetened Cornbread 1 c. unbleached all purpose flour 1 c. stone ground yellow cornbread 1 T. baking powder 1/2 t. salt 2 eggs 1/3 c. maple syrup 2/3 c. milk 1/3 c. butter, melted or mild vegetable oil Preheat the oven to 400 F. Using Vegetable Oil cooking spray, spray a cast iron frying pan or 8 inch square pan and set aside. Sift together the flour, cornmeal, baking powder and salt into a med. bowl. Beat the eggs together in a small bowl and then whisk in the other wet ingredients. Pour the wet ingredients into the dry and combine quickly, using as few strokes as possible. Scrape the batter into the prepared pan and bake until goldern brown, 20 minutes. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 30, 2008 Report Share Posted January 30, 2008 Hi! Sounds divine. Do you think soy " milk " and egg replacer would work well in this recipe? Thanks. Kim - wwjd Undisclosed-Recipient:; Wednesday, January 30, 2008 3:22 PM Maple Sweetened Cornbread We made this to go with our lunch and it was the best cornbread I've ever eaten........ It was soooo good. I also made some Black Bean and Corn Salad, Lemony Coleslaw, Mashed Potatoes, Sauted Garlic Green Beans, Pink Lemonade and some Cocoa Oatmeal Cookies for dessert. Enjoy, Judy Maple - Sweetened Cornbread 1 c. unbleached all purpose flour 1 c. stone ground yellow cornbread 1 T. baking powder 1/2 t. salt 2 eggs 1/3 c. maple syrup 2/3 c. milk 1/3 c. butter, melted or mild vegetable oil Preheat the oven to 400 F. Using Vegetable Oil cooking spray, spray a cast iron frying pan or 8 inch square pan and set aside. Sift together the flour, cornmeal, baking powder and salt into a med. bowl. Beat the eggs together in a small bowl and then whisk in the other wet ingredients. Pour the wet ingredients into the dry and combine quickly, using as few strokes as possible. Scrape the batter into the prepared pan and bake until goldern brown, 20 minutes. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 30, 2008 Report Share Posted January 30, 2008 It should be fine. This recipe is a keeper for sure. I couldn't stay out of it. I just had 2 more pieces with dinner....... Just so good. Judy - Kim Wednesday, January 30, 2008 7:05 PM Re: Maple Sweetened Cornbread Hi! Sounds divine. Do you think soy " milk " and egg replacer would work well in this recipe? Thanks. Kim - wwjd Undisclosed-Recipient:;@zeta.hyperusa.com Wednesday, January 30, 2008 3:22 PM Maple Sweetened Cornbread We made this to go with our lunch and it was the best cornbread I've ever eaten........ It was soooo good. I also made some Black Bean and Corn Salad, Lemony Coleslaw, Mashed Potatoes, Sauted Garlic Green Beans, Pink Lemonade and some Cocoa Oatmeal Cookies for dessert. Enjoy, Judy Maple - Sweetened Cornbread 1 c. unbleached all purpose flour 1 c. stone ground yellow cornbread 1 T. baking powder 1/2 t. salt 2 eggs 1/3 c. maple syrup 2/3 c. milk 1/3 c. butter, melted or mild vegetable oil Preheat the oven to 400 F. Using Vegetable Oil cooking spray, spray a cast iron frying pan or 8 inch square pan and set aside. Sift together the flour, cornmeal, baking powder and salt into a med. bowl. Beat the eggs together in a small bowl and then whisk in the other wet ingredients. Pour the wet ingredients into the dry and combine quickly, using as few strokes as possible. Scrape the batter into the prepared pan and bake until goldern brown, 20 minutes. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 30, 2008 Report Share Posted January 30, 2008 Thank you! I bet some fresh corn cut off the cob would be good in it too. Kim - wwjd Wednesday, January 30, 2008 7:10 PM Re: Maple Sweetened Cornbread It should be fine. This recipe is a keeper for sure. I couldn't stay out of it. I just had 2 more pieces with dinner....... Just so good. Judy - Kim Wednesday, January 30, 2008 7:05 PM Re: Maple Sweetened Cornbread Hi! Sounds divine. Do you think soy " milk " and egg replacer would work well in this recipe? Thanks. Kim - wwjd Undisclosed-Recipient:;@zeta.hyperusa.com Wednesday, January 30, 2008 3:22 PM Maple Sweetened Cornbread We made this to go with our lunch and it was the best cornbread I've ever eaten........ It was soooo good. I also made some Black Bean and Corn Salad, Lemony Coleslaw, Mashed Potatoes, Sauted Garlic Green Beans, Pink Lemonade and some Cocoa Oatmeal Cookies for dessert. Enjoy, Judy Maple - Sweetened Cornbread 1 c. unbleached all purpose flour 1 c. stone ground yellow cornbread 1 T. baking powder 1/2 t. salt 2 eggs 1/3 c. maple syrup 2/3 c. milk 1/3 c. butter, melted or mild vegetable oil Preheat the oven to 400 F. Using Vegetable Oil cooking spray, spray a cast iron frying pan or 8 inch square pan and set aside. Sift together the flour, cornmeal, baking powder and salt into a med. bowl. Beat the eggs together in a small bowl and then whisk in the other wet ingredients. Pour the wet ingredients into the dry and combine quickly, using as few strokes as possible. Scrape the batter into the prepared pan and bake until goldern brown, 20 minutes. Quote Link to comment Share on other sites More sharing options...
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