Ordinarily I am perfectly pleased with the simple taste of cornbread, but I decided to add some texture and additional taste to this time-honored classic. That extra bite of corn with the subtle sweetness of maple syrup are welcome additions ”“ I think you will agree.
Try bits of cooked bacon or sausage throughout for a more savory flavor. For a great afterschool snack, add some sliced hot dogs, cheddar cheese or even chopped, fresh tomatoes.
Double Corn Jonnybread
2 cups yellow cornmeal
1 cup flour
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
3 eggs
1 cup milk
1/4 cup maple syrup
1 cup creamed corn
Heat the oven to 375 degrees. Spray a 13-by-9-inch square baking pan with nonstick cooking spray. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda and salt. In a separate bowl beat the eggs with a whisk until foamy; whisk in the milk and maple syrup. Fold in the corn.
Add the wet ingredients to the dry ingredients, and stir just until combined. Pour the batter into prepared pan and bake until a toothpick inserted in the center comes out clean and the sides are dark brown and have pulled away from the pan, about 20 to 25 minutes.
— Chef Jim Bailey is The Yankee Chef and an authority on New England food and its history. He is a respected food columnist from Maine and is married with four children.
You can email questions or comments to theyankeechef@aol.com and visit theyankeechef.blogspot.com.
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