14 October 2010

Hearty Maple Corn Bread

I often have "helpers" in the kitchen and this is a recipe that works well when you find yourself with a little extra "help". It's sweet, simple and forgiving - all important characteristics when it's more than just you cooking. This moist, hearty bread is the perfect accompaniment to most any meal and always a great snack.

Hearty Maple Corn Bread
Adapted from the Moosewood Cookbook

1 Cup Coarse Cornmeal
1 Cup Whole Wheat Flour
2 Tsp Baking Powder
1 Tsp Baking Soda
4 Tbsp Dried Buttermilk Powder
1/3 Cup Granulated Maple Sugar
pinch of salt
2 Eggs
1/4 Cup Olive Oil, plus 1tbsp for oiling the pan
1 Cup Whole Milk

Pre-heat the oven to 400 degrees. Oil a baking dish (9x9 or two bread pans).

Combine all the dry ingredients in a large bowl. In a second bowl combine the eggs and oil. Then add the milk to the egg and oil mixture. Add the wet ingredients into the dry. Mix until just combined. Don't overmix. Pour batter into the pan and cook immediately. Remove when toothpick or knife inserted into the center of the bread comes out clean. Roughly 20 to 25 minutes.

Serve warm with butter or along with your favorite meal.

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