Maple Cornbread

Rachelle Teller


A great sweet cornbread that is made with wheat flour, so it's very filling and satisfying.

Would make a wonderful muffin to go with a good breakfast or brunch potluck or buffet!

(Recipe found in Gooseberry Patch's Country Baking Book)


★★★★★ 1 vote

12 muffins or 8-10 squares
15 Min
15 Min


  • 1 c
  • 2 Tbsp
  • 1 c
    whole wheat flour
  • 2 Tbsp
    whole wheat flour
  • 1 Tbsp
    baking powder
  • 1/2 tsp
  • 1
    egg, beaten
  • 1/2 c
    maple syrup
  • 3/4 c
  • 3 Tbsp
    shortening, butter flavor - melted

How to Make Maple Cornbread


  1. Mix cornmeal, flour, baking powder and salt in a large bowl.
  2. Add egg, syrup, milk and shortening. Stir until well blended, do not beat.
  3. Pour into greased 9 X 9 pan or muffin pan (papered or greased).
  4. Bake at 400 degrees. 20 minutes for pan, about 15 - 18 minutes for muffins.

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About Maple Cornbread

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