A sweet take on the classic corn bread recipe!
1. Preheat the oven to 425°F. Coat a 13 x 9-inch baking dish with cooking spray. Set aside.
2. Combine the melted butter and maple syrup in a medium bowl. Stir until well blended. Whisk in the buttermilk and eggs.
3. Whisk together the flour, cornmeal, baking powder, salt, and baking soda in a large bowl. Make a well in the center of the dry ingredients and pour in the butter mixture. Carefully incorporate the dry ingredients into the wet ingredients, being sure not to overmix. Stir until just combined.
4. Transfer the batter to the prepared dish and bake until golden brown and a toothpick inserted into the center comes out with a few moist crumbs, about 20 minutes. Let cool slightly, then cut into 30 pieces and serve warm or at room temperature, drizzled with a bit of maple syrup if you wish.
Note: The added sugar increases to just under 1 teaspoon if you drizzle your corn bread with maple syrup.
Tip: The corn bread will keep, tightly wrapped in plastic wrap, at room temperature for up to 2 days.
Recipes by: Jennifer Tyler Lee & Anisha Patel, MD, MSPH
Excerpted from Half the Sugar, All the Love by Jennifer Tyler Lee and Anisha Patel, MD, MSPH. Photographs by Erin Scott. Workman Publishing ©2019