Malty Maple Cornbread

Just like scones, no two cornbread recipes are alike. I made this flavour of cornbread from the Beer cookbook. It had a sweet malty flavour and the texture was buttery, moist and yet crumbly. The only addition I made was placing grated cheese on top before the bread went into the oven to bake. When baked the cornbread had the perfect bubbly cheesy crust on top. You don't have to add cheese however cheese, porter, and maple syrup need I say more! 

Malty Maple Cornbread

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makes 9 servings

1 cup coarse ground cornmeal

1 cup dark ale or porter

1/4 cup maple syrup

1 cup all purpose flour

1/2 teaspoon salt

1 tablespoon baking powder

2 large eggs

1/4 melted butter

1. Preheat oven to 400ºF. Grease 9x9-inch pan. Combine cornmeal, porter and maple syrup in a small bowl.

2. Sift flour, salt and baking powder into a large bowl. Add cornmeal mixture, eggs and melted butter. Stir until well blended.

3. Pour batter into prepared pan. Bake 20 to 25 minutes or until wooden pick inserted into centre comes out clean. Cool 10 minutes. Cut into squares. 

Notes: I slightly greased the pan and then lined the pan with baking parchment. I used porter not a dark ale so the flavour was a bit more robust. Second slices were had however there were leftovers and after a few days the flavour did not mellow it seemed to intensify. 

The sun has retreated today. Overcast skies and a chill is in the air. Winter will soon be here. Have a great weekend everyone! - JD