JIFFY CORNBREAD WITH MAPLE SYRUP RECIPES
MAPLE SYRUP CORN BREAD RECIPE: HOW TO MAKE IT
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
Total Time 30 minutes
Prep Time 15 minutes
Cook Time 15 minutes
Yield 12 servings.
Number Of Ingredients 8
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, FatContent 4g fat (2g saturated fat), CholesterolContent 26mg cholesterol, SodiumContent 307mg sodium, CarbohydrateContent 29g carbohydrate (10g sugars, FiberContent 1g fiber), ProteinContent 3g protein.
EASY MAPLE CINNAMON CORNBREAD RECIPE - FOOD.COM
I never cared for cornbread til I fiddled around with Jiffy Mix to make a light, sweet, cake-like cornbread. Just watch your baking time, mine is ALWAYS done in 15-16 minutes only. Also makes good muffins, *use paper baking cups, tho.
Total Time 25 minutes
Prep Time 10 minutes
Cook Time 15 minutes
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Blend/whisk ingredients except*cinnamon and sugar mix, til all is moistened and lightly blended, but batter is still lumpy.
- Let rest 5 minutes.
- Meanwhile, lightly spray 9" deepdish pie pan or glass dish.
- I like to use a round of parchment paper then on the bottom and respray top of paper a little.
- Pour batter into prepared pan, sprinkle top fairly heavily with cinnamon and sugar mixed together.
- Bake in pre-heated 400º oven for 15-17 minutes.
- Top will be a nice brown, very tender on the inside.
Nutrition Facts : Calories 166.1, FatContent 4.4, SaturatedFatContent 1.2, CholesterolContent 24.3, SodiumContent 266.9, CarbohydrateContent 28.1, FiberContent 2, SugarContent 12.7, ProteinContent 3.2
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