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 maple syrup from Canada
- 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 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 maple syrup from Canada
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.
