Maple Cornbread Muffins

I perfected the art of cornbread making while living in Charleston, SC. This recipe is a mixture of southern skill and northern spirit, as maple syrup is the sweetening agent. Growing up in NH, maple syrup is near and dear to my heart. I remember tapping the Maple trees and helping to make pure maple syrup in our neighbor's "sugar shacks." I could eat these muffins every day and at every meal with warm melted butter...they are that good!
Beauty Corn Muffins

Below are the ingredients.

  • You can use any grade of maple syrup for this recipe. Just remember, the darker the syrup, the richer the taste.
  • It’s also important to use course cornmeal such as Bob’s Mills. This will give your bread a better texture and make it more porous.
ingredients in bowls ready to make maple cornbread muffins: flour, cornmeal, milk, maple syrup, melted butter, eggs, baking powder and salt.
  • Always mix your dry ingredients first before adding in the wet. This will eliminate any “salt bites” or “baking powder” bites in your finished product.
dry ingredients being mixed into a glass bowl with a whisk.
  • Make a well with your dry ingredients and start incorporating in your wet. Pull the flour into the well and continuously whisk with a fork. 
eggs added to the dry ingredients in a glass bowl.
  • The inside of the well should get bigger and bigger as more flour and wet ingredients are incorporated
  • Once all of the ingredients are combined, use a whisk to smooth out any clumps.
milk being added to the dry ingredients for maple cornbread muffins.
  • In the first picture, I showcase this recipe made in a muffin pan. The pan used is an enamel, which makes the muffins extra browned along the sides:) Another great way to cook this recipe is in a cast-iron skillet. This method is showcased in the picture below.
  • A southern trick to exceptionally delicious and browned cornbread is to use a heated and buttered cast-iron skillet. Once the pan is hot, and your butter has browned, pour it in the batter and place it in the oven. The cast-iron will allow the bottom and sides of the cornbread to brown:)
muffin batter being poured into a pan.
  • Depending on the size of your pan (whether you are using a muffin pan or a cast-iron skillet, this recipe works best in a 9″ skillet), the bread will take about 20-30 minutes to cook. You want to leave the cornbread in the oven until the top starts to brown, and when you insert a toothpick or cake tester inside the bread, it comes out clean. 

Serve with a heaping spread of warm salted butter!

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Beauty Corn Muffins

Maple Cornbread Muffins

I love this cornbread because it’s so versatile. It is always a hit on every occasion and season. It can be a magnificent side dish to any meal or stand alone as the perfect breakfast or brunch item. You can’t go wrong. The sweetness from the maple syrup makes it genuinely addictive!
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Bread, Breakfast, Side Dishes
Cuisine American, Southern
Servings 4 people
Calories 453 kcal

Ingredients
  

  • 1 cups flour
  • 1 cup cornmeal
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 1 cup whole milk
  • ½ cup maple syrup
  • ¼ cup butter melted
  • 2 Eggs

Instructions
 

  • Preheat oven to 375 degrees.
  • In a large mixing bowl, combine the flour, cornmeal, baking powder, and salt.
  • In another bowl, combine the milk, syrup, butter, and eggs. (The pictures above show each wet ingredient added individually. You can do it this way as well.)
  • Slowly incorporate the wet ingredients into the dry ingredients.
  • Butter a standard size loaf pan or a 9” cast-iron skillet. If using a cast-iron skillet, heat it with the butter in the oven until the butter has browned. Pour in batter.
  • Bake for 20-30 minutes, or until golden brown on top.

Nutrition

Calories: 453kcalCarbohydrates: 85gProtein: 12gFat: 7gSaturated Fat: 3gCholesterol: 89mgSodium: 687mgPotassium: 381mgFiber: 5gSugar: 29gVitamin A: 239IUCalcium: 321mgIron: 3mg
Keyword cornbread muffins, cornbread muffins recipe, maple cornbread muffins, maple cornbread muffins recipe
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About Sarah
Sarah blair

Adding a generous dose of enthusiasm, excitement, and creativity to the culinary world, Sarah began her career at the French Culinary Institute in NYC. Sarah has worked for the past decade as a Culinary Producer and Food Stylist.

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