Come in and Stay Safe! --Sue

Saturday, September 11, 2010

Maple Cornbread

The last sweet corn of the summer gets a great sendoff: maple corn bread is a wonderful and warming September dish.

For years, my idea of cornbread was the recipe on the side of the box.  When I was a kid, there was even a mix, with a plastic bag full of dry ingredients.  You added water, oil and egg to the bag, then squished it together with your hands.  Actually, both of these approaches made rather good cornbread.  The only really bad cornbread I've had is the grocery store bakery variety, which tends to be more like an unpleasant cake.
However, I've found that the higher-quality ingredients you use in cornbread, the more special the result will be.  I love fresh corn kernels in cornbread, and the addition of Vermont maple syrup makes these cakes even more savory.  If you are harvesting the very last ears of corn from your garden, this is also a terrific way to extend and showcase them.

I also use some lovely organic corn meal from Butterworks Farm in Westfield, Vermont, which has much more color, texture and flavor than the generic variety. 

Maple Cornbread

In Preparation:
Spray with cooking spray:
either an 8-inch square baking dish, OR four large ramekins (like these individual bean pots, for a rustic look)
Preheat oven to 350F


1 cup corn meal
1 cup flour
3 T sugar
2 1/2 tsp baking powder
1/4 tsp salt

1 cup sour milk
6 T melted butter
1 egg
1 cup fresh kernel corn
1/3 cup Vermont maple syrup, grade B

Optional ingredients:
2 T chopped jalapeno peppers
1/4 cup well-cooked and crumbled bacon


1. Combine corn meal, flour, sugar, baking powder and salt in an electric mixer bowl.  Mix together.

2.   In a small bowl, mix milk and egg together, then add to mixer bowl.  Mix briefly.

3.   Add melted butter, and mix very briefly.  Fold in kernel corn.  If adding optional ingredients, put them in at this point.

4.  Add half of the maple syrup and mix only until combined.

5. Put the mixture in the prepared pan(s).  Make a small depression in the surface every few inches, and pour the remaining maple syrup in.  With the tip of a knife, swirl the syrup in a couple of times, but do not mix in completely.  (you can add a bit more syrup if you like)

6. Bake at 350F for 20-25 minutes (depending on the size of the pan) or until golden on top and a toothpick inserted in the middle comes out clean.

7. If in ramekins, these can be inverted onto a plate to serve, if desired. 

Serve with fresh butter.


  1. Oh my gosh, this sounds delicious! Makes me want to make a big pot of chili to dunk it in!

  2. I know, PrettyGood! Chili would be just the thing... Sue


Your feedback matters! So please leave a comment. I will do my best to answer all comments! Cheers, Sue