Maple Corn Bread

Recipe Ingredients

2 1/3 cups	145g / 5.1oz	Yellow cornmeal
1 cup	62g / 2.2oz	All-purpose flour
4 teaspoons	20ml	Baking powder
1 1/4 teaspoons	6.3ml	Salt
1/2 cup	99g / 3.5oz	Chilled unsalted butter - (1 stick) - cut 1/2" pieces
1 1/3 cups	315ml	Buttermilk
4 cups	792g / 27oz	Eggs (large)
3/4 cup	246g / 8.7oz	Pure maple syrup

Recipe Instructions

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

Combine cornmeal, flour, baking powder, and salt in processor; blend 5 seconds. Add butter; 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 bread until golden and cracked on top and tester inserted into center comes out clean, about 45 minutes. Cool bread in pan on rack. (Can be made 1 day ahead. Cover; store at room temperature.)

This recipe yields 10 to 12 servings.

Source:
Bon Appetit, November 2001

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