Maple Corn Bread

A preheated cast-iron skillet is essential to create a crisp crust and moist interior.


10 servings (serving size: 1 wedge)

Recipe from

Cooking Light

Nutritional Information

Calories 187
Caloriesfromfat 30 %
Fat 6.3 g
Satfat 3.4 g
Monofat 1.7 g
Polyfat 0.4 g
Protein 4.8 g
Carbohydrate 27.9 g
Fiber 1.8 g
Cholesterol 56 mg
Iron 1.5 mg
Sodium 341 mg
Calcium 115 mg


1 1/3 cups all-purpose flour (about 6 ounces)
2/3 cup stone-ground cornmeal
2 teaspoons baking powder
3/4 teaspoon salt
1 cup plain low-fat yogurt
1/3 cup maple syrup
1/4 cup butter, melted
2 large eggs, lightly beaten
Cooking spray


1. Preheat oven to 425°.

2. Place an 8-inch cast-iron skillet in preheated oven for 10 minutes.

3. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, cornmeal, baking powder, and salt in a large bowl, stirring with a whisk. Combine yogurt, syrup, butter, and eggs, stirring with a whisk. Add yogurt mixture to flour mixture; stir just until moist (batter will be thick).

4. Remove pan from oven; coat pan with cooking spray. Spoon batter into preheated pan, smoothing top with a spatula. Bake at 425° for 20 minutes or until a wooden pick inserted in center comes out clean. Remove from oven; cool in pan on a wire rack 10 minutes.

Barbara Lauterbach,

Cooking Light

March 2008
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