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Maple Corn Bread

Maple Corn Bread

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

Cooking Light MARCH 2008

  • Yield: 10 servings (serving size: 1 wedge)


  • 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.

Nutritional Information

Amount per serving
  • Calories: 187
  • Calories from fat: 30%
  • Fat: 6.3g
  • Saturated fat: 3.4g
  • Monounsaturated fat: 1.7g
  • Polyunsaturated fat: 0.4g
  • Protein: 4.8g
  • Carbohydrate: 27.9g
  • Fiber: 1.8g
  • Cholesterol: 56mg
  • Iron: 1.5mg
  • Sodium: 341mg
  • Calcium: 115mg

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Maple Corn Bread recipe