Best 9 Maple Syrup Corn Bread Recipes

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If you're looking for a tasty and easy-to-make cornbread recipe, you've come to the right place! Maple syrup cornbread is a Southern classic that's perfect for any occasion. It's a sweet, moist, and flavorful bread that can be enjoyed for breakfast, lunch, or dinner. With just a few simple ingredients, you can have this delicious cornbread on your table in no time. So grab your apron and let's get started!

Check out the recipes below so you can choose the best recipe for yourself!

MAPLE SYRUP CORN BREAD



Maple Syrup Corn Bread image

Here's a good-old New England recipe. Flavored with a hint of maple syrup, the corn bread makes a perfect companion to spicy chili or stew. -Roger Hickum of Plymouth, New Hampshire

Provided by Taste of Home

Time 30m

Yield 12 servings.

Number Of Ingredients 8

1-1/4 cups all-purpose flour
1 cup cornmeal
2 teaspoons baking powder
1 teaspoon salt
1 egg
3/4 cup fat-free milk
1/2 cup maple syrup
3 tablespoons butter, melted

Steps:

  • In a large bowl, combine the flour, cornmeal, baking powder and salt. In a small bowl, whisk together the egg, milk, syrup and butter; stir into dry ingredients just until moistened. , Pour into a 9-in. square baking pan coated with cooking spray. Bake at 400° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Serve warm.

Nutrition Facts : Calories 161 calories, Fat 4g fat (2g saturated fat), Cholesterol 26mg cholesterol, Sodium 307mg sodium, Carbohydrate 29g carbohydrate (10g sugars, Fiber 1g fiber), Protein 3g protein.

SWEET BACON CORN BREAD



Sweet Bacon Corn Bread image

Everything is better with bacon, and this corn bread is no exception! Step your recipe up a notch with this new twist on a classic Southern snack.

Provided by Reynolds Kitchens(R)

Categories     Trusted Brands: Recipes and Tips     Reynolds®

Time 55m

Yield 9

Number Of Ingredients 11

1 Reynolds® Bakeware Bacon Pan
4 slices bacon
5 tablespoons maple syrup, divided, plus additional for serving (optional)
1 cup yellow cornmeal
¾ cup all-purpose flour
2 ½ teaspoons baking powder
½ teaspoon salt
1 cup milk
2 large eggs eggs
¼ cup butter, melted
1 Reynolds® Bakeware Pan

Steps:

  • Preheat oven to 400 degrees F. Arrange bacon in a Reynolds® Bakeware Bacon Pan.
  • Bake for 8 minutes, until almost crisp. Drizzle the bacon with 1 tablespoon maple syrup and bake 4 to 6 minutes more or until glazed. Cook longer for crispier bacon. Cool and chop.
  • Stir together the cornmeal, flour, baking powder, and salt in a medium bowl. In a small bowl, whisk together milk, eggs, butter and remaining 4 tablespoons maple syrup. Add the milk mixture all at once to the cornmeal mixture. Add the chopped bacon. Stir just until moistened. Pour the batter into an 8x8-inch Reynolds® Bakeware Pan.
  • Bake 20 to 25 minutes or until edges are golden brown. Let cool slightly before serving.
  • Drizzle with additional maple syrup, if desired.

Nutrition Facts : Calories 220.5 calories, Carbohydrate 29.3 g, Cholesterol 61.5 mg, Fat 8.8 g, Fiber 0.9 g, Protein 6 g, SaturatedFat 4.5 g, Sodium 422.3 mg, Sugar 8.3 g

PUMPKIN MAPLE CORNBREAD



Pumpkin Maple Cornbread image

Sweetened with brown sugar and maple syrup, this cornbread is hardly typical and extremely versatile: It would be just as welcome as a Thanksgiving side as it would be as breakfast, a snack or even a light dessert. Should you have any leftovers, try toasting cubes of the cornbread in the oven and serving them warm with poached fruit and yogurt or ice cream. Though you may find fine, medium and coarse ground cornmeal at your supermarket, be sure to use finely ground. Its downy texture is best suited for this recipe.

Provided by Samantha Seneviratne

Categories     breads, quick breads, side dish

Time 40m

Yield 9 to 12 servings

Number Of Ingredients 12

1/2 cup plus 2 tablespoons/140 grams unsalted butter (1 1/4 stick), melted and cooled slightly, plus more for greasing the pan
1 cup/180 grams finely ground yellow cornmeal
1 cup/130 grams all-purpose flour
1 teaspoon baking powder
3/4 teaspoon kosher salt
1/2 teaspoon baking soda
1 large egg
3/4 cup/165 grams packed light or dark brown sugar
1 cup/240 milliliters canned pumpkin purée
1/2 cup/120 milliliters buttermilk
1/2 cup plus 2 tablespoons/150 milliliters maple syrup
1/4 cup/15 grams pumpkin seeds (pepitas)

Steps:

  • Heat the oven to 375 degrees. Butter an 8-inch square baking pan. Line with parchment paper, leaving a 2-inch overhang on two sides. Butter the parchment.
  • In a medium bowl, whisk together the cornmeal, flour, baking powder, salt and baking soda.
  • In a large bowl, whisk together 1/2 cup melted butter, the egg, brown sugar, pumpkin purée, buttermilk and 1/2 cup maple syrup. Fold in the dry ingredients. Transfer the batter to the prepared pan, and smooth out the top.
  • Top evenly with the pumpkin seeds. Bake until a toothpick inserted into the center comes out with moist crumbs attached, 25 to 30 minutes. Meanwhile, combine the remaining 2 tablespoons of melted butter and the remaining 2 tablespoons maple syrup.
  • Transfer bread in the pan to a wire rack. While the bread is still warm, brush the entire surface with the butter-maple mixture. Remove the cornbread from the pan using the overhanging parchment, and cut cornbread into pieces. Serve warm or at room temperature.

MAPLE CORNBREAD



Maple Cornbread image

It's not necessary to serve maple syrup with this moist corn bread from Dorothy Bateman of Carver, Massachusetts. The maple flavoring is baked into the loaf, providing a delicious change of pace from traditional corn bread.

Provided by Taste of Home

Time 30m

Yield 9 servings.

Number Of Ingredients 8

1-1/4 cups all-purpose flour
1/4 cup cornmeal
1-1/2 teaspoons baking powder
1/2 teaspoon salt
1 egg
3/4 cup milk
1/2 cup maple syrup
3 tablespoons vegetable oil

Steps:

  • In a bowl, combine flour, cornmeal, baking powder and salt. In another bowl, beat egg; add milk, syrup and oil. Stir into dry ingredients just until moistened. Pour into a greased 9-in. square baking pan. Bake at 400° for 20-22 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack for 10 minutes; cut into squares. Serve warm.

Nutrition Facts : Calories 185 calories, Fat 6g fat (1g saturated fat), Cholesterol 26mg cholesterol, Sodium 217mg sodium, Carbohydrate 29g carbohydrate (13g sugars, Fiber 1g fiber), Protein 3g protein.

MAPLE CORN BREAD



Maple Corn Bread image

Categories     Bread     Milk/Cream     Egg     Bake     Cornmeal     Fall     Maple Syrup     Bon Appétit

Yield Makes 10 to 12 servings

Number Of Ingredients 8

2 1/3 cups yellow cornmeal
1 cup all purpose flour
4 teaspoons baking powder
1 1/4 teaspoons salt
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch pieces
1 1/3 cups buttermilk
4 large eggs
3/4 cup pure maple syrup

Steps:

  • Preheat oven to 375°F. Butter 9x9x2-inch metal baking pan. Combine cornmeal, flour, baking powder, and salt in processor; blend 5 seconds. Add butter; process until mixture resembles coarse meal. Whisk buttermilk, eggs, and maple syrup in large bowl. Add cornmeal mixture; stir just until evenly moistened (do not overblend). Transfer to prepared pan.
  • Bake bread until golden and cracked on top and tester inserted into center comes out clean, about 45 minutes. Cool bread in pan on rack. (Can be made 1 day ahead. Cover; store at room temperature.)

CORN FRITTERS WITH MAPLE SYRUP



Corn Fritters with Maple Syrup image

Served warm with maple syrup or honey, these corn fritters are great for breakfast or as a snack, and easier to make than you'd think!

Provided by Niki

Categories     Bread     Quick Bread Recipes     Cornbread Recipes

Time 30m

Yield 11

Number Of Ingredients 8

4 cups vegetable oil for deep-frying
1 cup cream-style corn
1 egg
1 cup all-purpose flour
¾ teaspoon baking powder
½ teaspoon salt
1 teaspoon sugar
1 cup maple flavored pancake syrup

Steps:

  • Heat oil in a deep fryer to 350 degrees F (175 degrees C).
  • In a small bowl, mix together the cream-style corn and egg. In a medium bowl, stir together the flour, baking powder, salt and sugar. Add the corn mixture to the dry ingredients, and mix until just blended.
  • Drop batter 1/8 cup at a time into the hot oil. Fry until golden brown, turning once if the fritters don't turn over by themselves. Drain fritters on paper towels, and serve with maple syrup.

Nutrition Facts : Calories 849.3 calories, Carbohydrate 33.3 g, Cholesterol 16.9 mg, Fat 80.7 g, Fiber 0.6 g, Protein 2.2 g, SaturatedFat 10.5 g, Sodium 220.6 mg, Sugar 13.2 g

MAPLE SYRUP CORN BREAD



Maple Syrup Corn Bread image

Time 25m

Number Of Ingredients 8

1-1/4 cups all-purpose flour
1 cup cornmeal
2 teaspoons baking powder
1 teaspoon salt
1 egg
3/4 cup fat-free milk
1/2 cup maple syrup
3 tablespoons butter, melted

Steps:

  • Preheat oven to 400*F In a large bowl, combine the flour, cornmeal, baking powder and salt. In a small bowl, whisk together the egg, milk, syrup and butter Stir wet ingredients into dry ingredients just until moistened. Pour into a 9-in. square baking pan coated with cooking spray or 12 muffin cups well coated with cooking spray. Bake for 15-20 minutes or until a toothpick inserted near the center comes out clean. Serve warm with butter and more maple syrup!

MAPLE SYRUP CORNBREAD



Maple Syrup Cornbread image

I only like cornbread when it's been drowned in maple syrup. This recipe has the syrup in it, so it's less messy! My husband and youngest son love this.

Provided by HeatherN

Categories     Quick Breads

Time 30m

Yield 12 serving(s)

Number Of Ingredients 8

1 1/4 cups all-purpose flour
1 cup cornmeal
2 teaspoons baking powder
1 teaspoon salt
1 egg
3/4 cup nonfat milk
1/2 cup maple syrup
3 tablespoons butter, melted

Steps:

  • In a large bowl, combine the flour, cornmeal, baking powder and salt.
  • In a small bowl, whisk together the egg, milk, syrup and butter; stir into dry ingredients just until moistened.
  • Pour into a greased 9 inch square baking pan. Bake at 400°F for 15-20 minutes.
  • Serve warm.

Nutrition Facts : Calories 156.6, Fat 3.8, SaturatedFat 2, Cholesterol 25.6, Sodium 293.6, Carbohydrate 27.7, Fiber 1.1, Sugar 8.9, Protein 3.2

MAPLE CORNBREAD



Maple Cornbread image

This is a delicious corn bread with a subtle taste of maple syrup. I made them once, then lost the recipe. I was so disappointed, that i searched high and low until i found it again. My family was extremely happy!!

Provided by smile_angel_here

Categories     Quick Breads

Time 50m

Yield 9 serving(s)

Number Of Ingredients 8

1 1/4 cups all-purpose flour
1/4 cup cornmeal
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 egg
3/4 cup milk
1/2 cup maple syrup
3 tablespoons vegetable oil

Steps:

  • In a bowl, combine flour, cornmeal, baking powder and salt.
  • In another bowl, beat egg; add milk, syrup and oil.
  • Stir into dry ingredients just until moistened.
  • Pour into a greased 9-in.square baking pan.
  • Bake at 400 for 20-22 minutes or until a toothpick inserted near the center comes out clean.
  • Cool on a wire rack for 10 minutes.
  • Cut into squares.
  • Serve warm.

Tips:

  • Use fresh cornmeal for the best flavor and texture. If you don't have fresh cornmeal, you can use store-bought cornmeal, but make sure it's finely ground.
  • Don't overmix the batter. Overmixing can make the cornbread tough.
  • Bake the cornbread in a hot oven. This will help it rise and get a crispy crust.
  • Let the cornbread cool for a few minutes before serving. This will help it set and make it easier to slice.
  • Serve the cornbread with your favorite toppings. Some popular toppings include butter, honey, maple syrup, or chili.

Conclusion:

Maple syrup cornbread is a delicious and easy-to-make side dish that is perfect for any occasion. With its slightly sweet flavor and moist, fluffy texture, it's sure to be a hit with everyone at the table. So next time you're looking for a quick and easy side dish, give maple syrup cornbread a try. You won't be disappointed!

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