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1 cup all purpose flour 1/2 cup cornmeal 1 1/2 tsp. baking powder 1/2 tsp salt 2 egg whites 3/4 cup low fat milk 1/2 cup maple syrup 1 Tblsp canola oil In a bowl combine flour, cornmeal, baking powder and salt In another bowl, beat egg whites, add milk, syrup and oil. Stir into dry ingredients until "just moist." Pout into 9 inch baking pan that has been coated with cooking spray Bake at 400 degrees for 20-22 minutes or until a tooth pick inserted near the center comes out clean. Cool for a few minutes and eat, eat, eat while still warm  |
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Oh, Dee. Now you've gone and done it. You know my weakness for maple syrup. And I LOVE cornbread (I inherited that from my father, that man could have lived on cornbread alone). Now, I HAVE to try this. I usually cook cornbread in a cast iron skillet, do you think that would work, or do you think that might burn, with the syrup in it and all? |
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Pache, the first time I made this I went by the recipe exactly but since then I have been baking mine in a cast iron skillet and just spray a little PAM on the bottom and sides and I haven't had any problem with it. It sure is good. I think of you everytime I see a bottle of maple syrup.  |
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I have a cast-iron skillet given to me from my granny...it's the BEST thing in the world to cook in. I love it... |
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I adore pure maple syrup on pancakes. Dont much care for it on other things. I like my cornbread not so sweet and very chewy and grainy. |
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For those of us who use boxed corn bread,  how do you think I'd change the measuements? |
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