A Thanksgiving Holiday Classic

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November 3rd, 2010

Thanksgiving is a day to break bread with close friends and family. Enjoying the meal is never just about the turkey, but carefully savoring each flavorful side dish, from sweet potato casseroles and grilled vegetables to cranberry stuffing and homemade corn bread.

In a historical sense, corn bread and pure Canadian maple syrup are the perfect pairing. Native North Americans cooked with ground corn and tapped maple trees for sap years before European explorers arrived in the New World. On the health front, cornbread is a better source of fiber when compared to white breads. The addition of pure maple syrup not only offers more complex flavor, but also additional health benefits, including vitamins, minerals, and less calories compared to corn syrup and honey. Antioxidants in maple syrup, as in berries, have been reported to have anti-cancer, anti-bacterial and anti-diabetic properties.

Give thanks to those who are most important in your life, and celebrate with a delicious Thanksgiving meal… gobble gobble gobble!

Quick Corn Bread with Maple Butter

Yield: 9 – 12 Servings

Ingredients

  • 1 cup flour
  • 1 cup cornmeal
  • 1 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup non-fat milk
  • ¼ cup canola or vegetable oil
  • 1 ½ Tablespoons pure Canadian maple syrup
  • 1 egg, lightly beaten

Heat oven to 400 degrees. Spray a 9-inch square baking pan with nonstick cooking spray. Combine flour, cornmeal, baking powder and salt in a large bowl. Set aside.

In a separate smaller bowl, whisk together milk, oil, pure Canadian maple syrup and egg. Pour wet ingredients over dry and using a fork, stir until just combined. Do not over mix. Spread batter evenly in the pan and bake 20-25 minutes or until toothpick inserted in the center comes out clean. Cut into triangles and serve immediately with the Maple Butter.

Maple Butter

Ingredients

  • ½ cup softened unsalted butter
  • ¼ cup pure Canadian maple syrup

Place ingredients in the bowl of an electric mixer. Beat on medium until thoroughly combined. Stored in an airtight container in the refrigerator butter will keep up to 6 weeks.

*Please note that this recipe is different than pure Canadian maple butter, which contains 100% pure maple syrup and zero fat content.

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