Cornbread pairs very well with maple syrup. We like this recipe because it uses maple syrup in place of sugar, and the flavor and texture are very good. It is mildly sweet, which tastes just right to us.

We bake cornbread during maple syrup season to enjoy syrup straight out of the pan. During the cold Wisconsin winter months, chili and cornbread hit the spot!


  • 1 cup (120g) unbleached all-purpose flour (we use King Arthur Unbleached All-Purpose Flour)
  • 1 cup (138g) yellow cornmeal
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup (227g) milk, whole, skim or 2%, your choice
  • 1/4 cup (71g) maple syrup
  • 4 tablespoons (57g) butter, melted
  • 2 large eggs


  1. Preheat oven to 425°F. Lightly grease or oil an 8″ x 8″ square or 9″ round baking pan.
  2. In a medium-sized mixing bowl, whisk together the flour, cornmeal, baking powder and salt until thoroughly combined.
  3. In a small bowl, or in a large measuring cup, whisk together the milk, maple syrup, melted butter and eggs.
  4. Add the liquid mixture to the dry ingredients and stir just until moistened.
  5. Pour the batter into the prepared pan, and bake the cornbread for about 20 to 25 minutes, until it’s lightly browned and a cake tester inserted into the center comes out clean.
  6. Serve warm, or store, covered, for 3 days at room temperature. Freeze for up to a month.


Stevens, Carol. “Maple Cornbread.” King Arthur Baking,