Maple Syrup Corn Bread
Yield
1 servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ⅛ | cups |
cornmeal
yellow |
|
| 1 ⅛ | cups |
all-purpose flour
wheat |
|
| 3 | teaspoons |
baking powder
|
|
| ½ | teaspoon |
salt
|
|
| ⅓ | cup |
maple syrup
|
|
| 1 | each |
eggs
well beaten |
|
| 1 | cup |
milk
sweet |
|
| 3 | tablespoons |
vegetable shortening
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 266 | ml |
cornmeal
yellow |
|
| 266 | ml |
all-purpose flour
wheat |
|
| 15 | ml |
baking powder
|
|
| 2.5 | ml |
salt
|
|
| 79 | ml |
maple syrup
|
|
| 1 | each |
eggs
well beaten |
|
| 237 | ml |
milk
sweet |
|
| 45 | ml |
vegetable shortening
|
|
Directions
Add shortening to syrup.
Mix all ingredients. Pour into shallow, well greased pan.
Bake 20 minutes in hot oven. Cut into squares and serve hot.
Note: Hot oven is 400 to 450 F.
