Ingredients

Maple Corn­bread

2 cups flour

2 cups corn­meal

2 Tbsp bak­ing pow­der

1 tsp bak­ing soda

1 tsp salt

2 cups milk

4 eggs

1 cup apple­sauce

1/2 + 1/4 cup maple syrup

1/2 cup but­ter, melted

Preparation

Method

Pre­heat oven to 425 degrees.

In a medium bowl, mix together the dry ingredients.

In another bowl, whisk the milk, eggs, apple­sauce, 1/2 cup of maple syrup and the but­ter. Give it a really good mix. Pour the liq­uid mix­ture over the dry and com­bine. Don’t over mix it! It will be the con­sis­tency of a thick pan­cake batter.

Lightly but­ter a 9 x 13 inch bak­ing pan. Pour the bat­ter in and use a spoon or spat­ula to smooth it out to the edges.

Pop in a hot oven for about 20 to 25 minute until it is golden brown and firm to the touch. A tooth­pick inserted should come out clean. Allow the corn­bread to cool a bit. Take a tooth pick or skewer an poke holes all over the top - maybe 10 or 12 lit­tle holes. Now take your last 1/4 cup of maple syrup and either brush it on with a pas­try brush or just spread it around with the back of a spoon. The maple will sink into the lit­tle holes.

Once the bread is really cool you can either serve it in squares or you can make sand­wiches as I did. Cut a piece of corn­bread out of the pan then slice it in half hor­i­zon­tally. Make a sand­wich with almond but­ter and jam or ricotta cheese and sliced straw­ber­ries