Maple Corn Bread

I have lived in Oregon for nearly 30 years but sometimes, I have to admit, I'm still kind of a New England girl. Crisp October mornings remind me of a New England autumn...and then I get to feeling nostalgic about such things as maple trees, sap on snow, and maple syrup, of course.

Here is a favorite recipe of mine, which makes great use of maple syrup.

Maple Corn Bread

2 1/3 cups yellow cornmeal

1 cup all purpose flour

4 tsp. baking powder

1 1/4 tsp. salt

1/2 cup (1 stick) chilled unsalted butter - cut into 1/2" pieces

1 1/3 cups buttermilk

4 large eggs

3/4 cup pure maple syrup

-Preheat oven to 375 degrees. Butter a 9 X 9 X 2 inch metal baking pan.

-Combine cornmeal, flour, baking powder and salt in a food processor. Blend 5 seconds.

-Add butter and 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 until golden and cracked on top and tester inserted into center comes out clean, about 45 minutes.

-Cool bread in pan on rack.

And, of course, it will taste better if the ingredients are measured out with Tin Woodsman Measuring Spoons and Cups! :)