Post by blackcrowheart on Aug 23, 2007 11:47:52 GMT -5
MAPLE CORN BREAD Page 49- Simply Maple
1 1/3 cups (325 ml) sifted all-purpose flour
4 tsp (20 ml) baking powder
1/2 tsp (2 ml) salt
2/3 cup (150 ml) cornmeal
2/3 cup (150 ml) milk
1/3 cup (75 ml) maple syrup
2 eggs, lightly beaten
1/4 cup (50 ml) butter, melted
1/4 cup (50 ml) maple syrup
1/2 cup (125 ml) walnuts, coarsely chopped
Heat oven to 375°F. Grease 9 inch square cake pan. Sift flour, baking powder
and salt into a large mixing bowl. Stir in cornmeal with fork. Combine milk,
1/3 cup (75 ml) maple syrup, butter, and eggs; add to dry ingredients. Stir
in just until blended. Spoon into pan and smooth. Drizzle remaining 1/4 cup
(50 ml) maple syrup over batter. Sprinkle with walnuts. Bake for 25 minutes or
until a toothpick comes out clean.
1 1/3 cups (325 ml) sifted all-purpose flour
4 tsp (20 ml) baking powder
1/2 tsp (2 ml) salt
2/3 cup (150 ml) cornmeal
2/3 cup (150 ml) milk
1/3 cup (75 ml) maple syrup
2 eggs, lightly beaten
1/4 cup (50 ml) butter, melted
1/4 cup (50 ml) maple syrup
1/2 cup (125 ml) walnuts, coarsely chopped
Heat oven to 375°F. Grease 9 inch square cake pan. Sift flour, baking powder
and salt into a large mixing bowl. Stir in cornmeal with fork. Combine milk,
1/3 cup (75 ml) maple syrup, butter, and eggs; add to dry ingredients. Stir
in just until blended. Spoon into pan and smooth. Drizzle remaining 1/4 cup
(50 ml) maple syrup over batter. Sprinkle with walnuts. Bake for 25 minutes or
until a toothpick comes out clean.