Maple Corn Bread

Cooking Light
12 servings


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1 teaspoon vegetable oil
1 1/2 cups all-purpose flour
3/4 cup masa harina
3/4 cup yellow cornmeal
1 tablespoon baking powder
1 teaspoon fine sea salt
1 1/2 cups water
1/3 cup maple syrup
5 tablespoons butter, melted
1 jalapeño pepper, finely chopped


Preheat oven to 350°.

Coat a 9-inch cast-iron skillet with oil. Place in oven for 10 minutes.

Lightly spoon flour and masa harina into dry measuring cups; level with a knife. Combine flour, masa harina, cornmeal, baking powder, and salt in a large bowl, stirring well with a whisk.

Combine water and remaining ingredients in a small bowl, stirring with a whisk. Add water mixture to flour mixture, stirring until moist. Spoon batter into preheated pan.

Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Remove corn bread from pan; cool completely on a wire rack.

Created date

October 2003

Nutritional Information

Calories 184
Caloriesfromfat 27 %
Fat 5.6 g
Satfat 3.1 g
Monofat 1.6 g
Polyfat 0.6 g
Protein 3 g
Carbohydrate 31.5 g
Fiber 1.2 g
Cholesterol 13 mg
Iron 1.4 mg
Sodium 342 mg
Calcium 62 mg