Crisp around the edges, fluffy and flavorful inside with just a touch of maple, this classic cornbread recipe is the perfect accompaniment to all the cozy chilis and stews you’re brewing up this fall! And leftovers make the best cornbread stuffing!


1c flour (just about any kind will work)
1c cornmeal
4t baking powder
3/4t salt
1 egg
1/4c maple syrup
1c milk of choice
1/4c butter, melted or oil


Preheat oven to 425°F. In a large bowl, mix flour, cornmeal, baking powder and salt. Pour in egg, maple syrup, milk and butter, stir to combine. Dump into a greased 8×8, 9×9 or 10/12″ HOT cast iron skillet. Bake for 20-25 minutes.


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