Maple Cornbread - The Perfect Subtly Sweet Cornbread Recipe! (2024)

FAQs

Can you put maple syrup in corn bread? ›

In a medium-sized mixing bowl, whisk together the flour, cornmeal, baking powder and salt until thoroughly combined. In a small bowl, or in a large measuring cup, whisk together the milk, maple syrup, melted butter and eggs. Add the liquid mixture to the dry ingredients and stir just until moistened.

A quick Google search will tell you that Southern cornbread is oftentimes devoid of any sugar, while its Northern counterpart is light, sweet, buttery and cakelike.

The most common theory is a change in cornmeal itself. Until early in the 20th century, Southern cornmeal was made with sweeter white corn and it was water-ground. When industrial milling came along, that changed. The steel-roller mills used yellow corn that was harvested before it was ripe, so it had less sugar.

Eggs, or egg substitutes help add structure to the cornbread. Without an egg or substitute, the cornbread may crumble and fall apart easily.

Maple syrup can be used in the place of sugar for just about any recipe, for it is just a matter of learning the substitution ratio. To replace white sugar with maple syrup in general cooking, it is ideal to use ¾ cup of maple syrup for every one cup of sugar.

- Maple syrup contains sucrose, while corn syrup contains glucose. - Maple syrup has some vitamins, minerals and antioxidants, while corn syrup has none. - Maple syrup has a lower glycemic index than corn syrup, meaning it causes less spikes in blood sugar levels.

Sugar: I prefer granulated sugar as it enhances the pure flavor of the cornmeal. You may substitute a little brown sugar for the granulated sugar for a touch of molasses flavor but it will dilute the corn flavor.

If they're willing to bear the shame of slipping a tad of sugar into their cornbread batter, things could incrementally change. But generally, the no-sugar rule still stands. Those who really need a surge of sugary flavor can, for goodness sake, just add some honey or sorghum molasses after the fact.

If you use one of the stone-ground varieties of cornmeal, you can omit the sugar. But if you use the more common finely-ground cornmeal, adding sugar will help attain the flavor of stone-ground cornmeal.

The exact nutritional profile of cornbread can vary depending on the specific recipe and ingredients used. However, cornbread generally contains high amounts of carbs, phosphorus, and sodium in each serving. One piece of cornbread prepared from a commercially prepared mix contains ( 2 ): Calories: 198.

What is the difference between yankee cornbread and southern cornbread? ›

The thing that distinguishes Southern cornbread from, say Yankee cornbread, or any other cornbread one is likely to eat outside of the southern states, is that it is savory, not sweet, and it is made mostly with cornmeal.

Hot water cornbread

This type of cornbread is often known as "hot water" or "scald meal" cornbread and is unique to the American South.

You can substitute heavy cream for 1/2 cup milk plus 1/2 cup sour cream, combined. You can also substitute the cream for milk. Use 3/4 cup plus 2 Tablespoons of milk plus 2 Tablespoons melted butter to the batter. The cornbread will have a close texture.

Pour batter into prepared pan. The batter will be lumpy. Overcome the urge to mix until smooth. Overmixing can cause the corn bread to peak and have tunnels, resulting in a tough texture.

Just follow 2 & 2 & 2 rule and you'll have cornbread.” So the definition of “2 & 2 & 2” is: 2 eggs, 2 cups cornmeal (self-rising), and 2 cups buttermilk. Fast forward to 2018 after many, many pans of cornbread later and I can honestly say, I still rely on her rule, with a few additions.

Maple syrup has a pretty specific flavor and it's a bit thinner in consistency than corn syrup, but you can still use an equal amount in most baked goods and sauces. At around 67 degrees Brix, it's slightly less sweet, but the rich flavor will carry it through, especially when subbing it in for dark corn syrup.

When replacing cane sugar with maple syrup in baking, use 3/4 the volume of cane sugar. Maple syrup will add moisture to the recipe, so reduce other liquids to accommodate for the hydration. When it comes to stove top cooking, maple syrup amplifies dishes by balancing flavors with a robust sweetness.

Corn Syrup Substitute in Baking

The best corn syrup substitutes for baking are brown rice syrup, maple syrup, agave, tapioca syrup, honey, golden syrup, and black treacle.

Maple syrup is a natural sweetener that is widely used as an alternative option to avoid the use of refined sugar. Maple syrup has a significantly lower glycemic index than refined sugar and, thus, can be used to reduce the risk of diabetes, obesity, and other metabolic diseases.