Golden Cornbread1 Cup Flour (4 1/4 oz)
1 Cup yellow cornmeal (4 3/4 oz)
1 Tbs baking powder (or 1 1/2 tsp cream of tartar and 3/4 tsp baking soda)
1/2 tsp salt
1 cup milk
1/4 cup maple syrup
6 Tbs butter, melted
3 large eggs, beaten
Preheat the oven to 425 degrees. Combine the flour, cornmeal, baking powder and salt. In a separate bowl, combine the milk, maple syrup, butter and eggs. Add the liquid to the dry ingredients and stir, just to combine. Place in a greased 9 inch round baking pan. Bake for 20-25 minutes until a cake tester comes out clean.
Recipe notes:Do not over stir!!!! Even if the batter looks lumpy, this is ok. I use "grade C" maple syrup. It's hard to find, but has a very distinct maple flavor. Even with the maple syrup, this cornbread is not very sweet. I also always weigh the flour and cornmeal instead of using measuring cups--it allows for more accurate measurements!