Maple Cornbread

Golden Cornbread1 Cup Flour (4 1/4 oz)
1 Cup yellow cornmeal (4 3/4 oz)
1 Tbs baking powder (or 1 1/2 tsp cream of tartar and 3/4 tsp baking soda)
1/2 tsp salt
1 cup milk
1/4 cup maple syrup
6 Tbs butter, melted
3 large eggs, beaten

Preheat the oven to 425 degrees.  Combine the flour, cornmeal, baking powder and salt.  In a separate bowl, combine the milk, maple syrup, butter and eggs.  Add the liquid to the dry ingredients and stir, just to combine.  Place in a greased 9 inch round baking pan.  Bake for 20-25 minutes until a cake tester comes out clean.

Recipe notes:Do not over stir!!!!  Even if the batter looks lumpy, this is ok.  I use "grade C" maple syrup.  It's hard to find, but has a very distinct maple flavor.  Even with the maple syrup, this cornbread is not very sweet.  I also always weigh the flour and cornmeal instead of using measuring cups--it allows for more accurate measurements!