“…But you ain’t never had my cornbread, little bit of heaven and a little bit of hell yeah, cut it down the middle, open wide, and jump right in…”
That’s how you know you’re married to a southern guy who has a minor (okay, major) obsession with Dave Matthews Band… when you make cornbread and you think about how you’ll write those lyrics in your cornbread recipe (even though the meaning of cornbread in that song is a bit, um, sexual).
Yeah.
Hope that wasn’t too awkward. My DMB fans out there must know what I’m talking about, right?
Anyway.
So, back to the cornbread (the food kind). Remember how I finally figured out how to cook collards without them tasting like poop? Well, it was only necessary to make cornbread alongside the collards because we all know that collards = cornbread.
And I love me some cornbread.
There are basically two ways to make cornbread; slightly sweet and not sweet at all.
If you couldn’t guess, I like the slightly sweet kind. I think cornbread without any sweet is just, not pleasing to the taste buds. At all.
I mean think about it.
You have the most perfectly cooked collard greens in bacon grease which is slightly salty and then you combine it with moist, cornbread that has a hint of maple syrup and it’s slathered with butter.
That’s the “little bit of hell yeah” part.
In case you were wondering.
This moist maple cornbread is perfect in every way possible. The top perfectly browns which gives it a bit of “crisp,” the milk makes the cornbread incredibly moist and fluffy, the maple syrup adds a hint of sweetness, and the medium grind corn meal adds a delightful crunch to the consistency.
That’s the “little bit of heaven” part.
Obviously.
So, make yourself a big pot of collards, beans, and hoard, I mean share, some moist maple cornbread with your loved ones.
- 1¼ cup einkorn flour (it's my fav flour to use, get it here)
- 1 cup corn meal, medium (this medium corn meal adds a bit of crunch to the consistency)
- 1 Tbl baking powder (preferably aluminum-free baking powder)
- ½ tsp unrefined sea salt (this is my fav. budget friendly sea salt)
- 2 eggs
- ¼ cup melted butter
- ⅓ cup real maple syrup (I love this real maple syrup)
- 1 cup goat milk or whole milk
- Preheat the oven to 425 degrees; grease an 8x8 square dish with butter or coconut oil
- In one bowl, add flour, corn meal, baking powder, and salt; mix well
- In another bowl, add the eggs, butter, syrup and milk; mix well
- Pour the dry ingredients into the wet; mix until just moistened
- Pour into glass square dish; bake for 20 minutes, or until golden brown
- If you can handle it, let cool for 30 minutes before serving with a big slab of butter
'Moist Maple Cornbread' has 8 comments
September 23, 2014 @ 9:19 am Tara
Looks incredible, Loriel! Pinning for sure.
September 23, 2014 @ 3:09 pm Loriel
Thanks Tara!
November 14, 2014 @ 8:41 pm Lisa
This looks so good! I’ve been on the hunt for a good cornmeal recipe… most are either dry or have no flavor. I’ll let you know how it turns out!
November 19, 2014 @ 4:55 pm Homemade Holiday: Supermarket Products You Can Make at Home
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January 19, 2016 @ 3:33 pm Cynthia
I made this today. It was amazing. We only use einkorn because we are allergic to regular wheat. This recipe was very easy to follow and cooked up perfectly. I was nervous about using maple syrup, but it didn’t mess up the flavor at all! 5 stars!
November 28, 2018 @ 11:10 am Michael Doherty
Hello , I was wondering in your moist corn bread recipe do you use whole grain Einkorn flour or all purpose Einkorn ?
And do you use just the one flour?
Michael
January 20, 2019 @ 9:44 am Trina
I have made this cornbread a handful of times using quinoa flour and cultured butter. It is my go-to. The goat milk gives it a real depth of flavor without being too pronounced, which is good IMO to help develop a child’s palate discreetly. Imy excited to try any other recipes Loriel puts out!