Simply Cornbread
Maple-sweetened cornbread with toasted walnuts bakes up tender and lightly crisp at the edges for a simple side with a little crunch.
Prep 10 min · Cook 25 min · Total 35 min · Makes 1 8-inch square pan (9 servings)
Ingredients
- 1 cup unbleached all-purpose flour
- 1 cup cornmeal
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 large egg
- 5 tablespoons pure maple syrup
- 1 teaspoon maple flavoring, optional
- 1 cup milk
- 1/3 cup canola oil
- 1/2 cup chopped, toasted walnuts
Directions
- Heat the oven to 400 degrees F. Coat your baking pan, either 8x8 or 9x9-inch, with nonstick cooking spray.
- In a mixing bowl, sift together the dry ingredients.
- Use a small bowl to whisk the egg gently with the maple syrup, adding the maple flavoring if you’re using it.
- Pour the milk, oil, and beaten egg mixture into the dry ingredients, then stir until the batter comes together; it should still look a bit lumpy.
- Gently fold the walnuts through the batter.
- Transfer the batter to the prepared pan, then bake for about 25 minutes. It’s ready when the edges have taken on a little color and a knife poked into the middle comes out clean.