National Bread Week: Maple Syrup Cornbread

April 19, 2012 at 4:35 pm | Posted in Uncategorized | Leave a comment
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As National Bread Week continues I’ve decided to delve into my daughter, Lucy’s, recipe collection because she’s a fantastic baker. Over the years Lucy has perfected a variety of different breads and bakes everything from classic loafs to flat bread and the most delicious focaccia.

Today I’ve chosen to share with you a recipe which Lucy and I used to enjoy many years ago when we lived in the United States of America. Maple Syrup Cornbread might sound a little strange to those who’ve never tried it but it’s a fantastic side dish and a real American favourite that’s easy to make and very enjoyable.

The trick to making Maple Syrup Cornbread is to ensure that it doesn’t become too sweet. Remember that you’re only looking for a light, sweet taste and nothing more. Once it’s baked enjoy on its own with a little butter or alternatively use a fruity jam.

Maple Syrup Cornbread

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