Enjoy this cornbread warm for breakfast with maple syrup and butter, or on the side with rich meats and stews.
This recipe is courtesy of King Arthur Flour.
Preheat the oven to 425 degrees F. Lightly grease an 8”x8” square, or 9” round baking pan.
In a medium-size mixing bowl, whisk together the flour, cornmeal, baking powder, and salt until well combined.
In a small bowl, whisk together the milk, maple syrup, melted butter, and eggs. Add to the dry ingredients. Stir until just moistened.
Pour the batter into the prepared pan. Bake for 20-25 minutes, until lightly golden, and a cocktail stick inserted comes out clean. Remove from the oven and serve warm.