A sweet, maple twist on a classic favorite, this homemade Maple Cornbread recipe is made from scratch and takes traditional cornbread to a whole new delicious level.
When I think about the flavors of Fall, I think of cinnamon and apples and pumpkin and maple. And since I shared a delicious sweet apple cornbread recipe last year, it was a no-brainer to try a maple cornbread recipe this year. Now I don’t even normally care for cornbread, but these sweet versions that are almost like cake… Mmmmm…..
Now, in my own personal humble opinion, Maple Cornbread is not just a great cornbread recipe, it’s the best cornbread recipe. It takes the sweet-salty cornbread classic to a whole new level.
This maple cornbread recipe is made totally from scratch, not from a box. But don’t worry. It’s not hard at all. Super easy, and just about a half hour to make, start to finish.
Maple Cornbread Recipe
- 2 cups flour
- 2 cups cornmeal
- 2 tablespoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3/4 cup butter divided
- 2 cups milk
- 4 eggs
- 3/4 cup maple syrup divided
In a large mixing bowl, whisk together dry ingredients.
Make a well in the center of the dry ingredients.
Add 1/2 cup melted butter, milk, egg, and 1/2 cup maple syrup to the well in the dry ingredients.
Gently whisk just until combined.
Pour batter in a lightly greased 9"x13" baking dish.
Bake at 425° for 20-25 minutes, until cooked all the way through, and a toothpick inserted in the center comes out clean with just a few crumbs.
While the maple cornbread is cooking, melt remaining butter. Then beat together remaining butter and maple syrup.
When cornbread is done cooking, brush maple syrup and butter mixture on top.
Allow to cool before cutting.
Did you like this Maple Cornbread Recipe? Find more on my Salads & Side Dishes board on Pinterest!
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