Vermont Maple-Sweetened Cornbread

Makes 9 squares.

Idyllic childhood summers and early fall days were spent at my Aunt Dot’s farm in southeastern Vermont, where I now live. Maple syrup is part of many meals I associate with the farm. It makes its way into many Vermont cornbreads, too. This version is sweet but not too sweet, tender, and rises high into a bit of a dome in the middle. It’s best hot from the oven with butter and, if you wish, a little extra syrup. Enjoy it with baked beans, also sweetened with a good dollop of maple syrup.

Ingredients

Vegetable oil cooking spray

1 cup unbleached white flour

1 cup stone-ground yellow cornmeal

1 tbsp. Baking powder

½ tsp salt

2 eggs

1/3 cup pure maple syrup

2/3 cup milk

1/3 cup butter, melted, or mild vegetable oil

Directions

1. Preheat the oven to 400 degrees farhenheit. Spray an 8 inch square pan with oil, and set aside.
2. Sift together the flour, cornmeal, baking powder, and salt into a medium bowl.
3. Break the eggs into a smaller bowl, and whisk them well. Whisk in the maple syrup, milk, and melted butter or oil.

Pour the wet ingredients into the dry and combine them quickly, using as few strokes as possible. Scrape the batter into the prepared pan and bake until golden brown, 20 minutes.