Instructions
- In a large bowl, combine flour, cornmeal, baking powder and salt. In a small bowl, whisk together the egg, milk, syrup and butter; stir into dry ingredients just until moistened.
- Pour into a 9-inch square baking pan coated with nonstick cooking spray. Bake at 400 degrees for 15-20 minutes or until a toothpick inserted near the center comes out clean. Serve warm.

Kris Allen recommends:
My Story Chardonnay from California, for our Maple Syrup Corn Bread recipe.
This wine has aromas of ripe pear intertwined with elusive hints of butterscotch in the background. A rich, silky mouthfeel culminates with a long, enticing finish. My Story has been rated 91 points by Wine Enthusiast.
This is a wine that will complement the Maple Syrup Corn Bread that you might like to serve at Thanksgiving as a side; or serve this recipe with chili and a different wine.
Enjoy! Take the time to know good wine. Cheers!
My Story Chardonnay from California, for our Maple Syrup Corn Bread recipe.
This wine has aromas of ripe pear intertwined with elusive hints of butterscotch in the background. A rich, silky mouthfeel culminates with a long, enticing finish. My Story has been rated 91 points by Wine Enthusiast.
This is a wine that will complement the Maple Syrup Corn Bread that you might like to serve at Thanksgiving as a side; or serve this recipe with chili and a different wine.
Enjoy! Take the time to know good wine. Cheers!