maple syrup cornbread

Ingredients

• 1 1/4 cups all purpose flour
• 1 cup cornmeal
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 egg
• 3/4 cup fat free milk
• 1/2 cup maple syrup
• 3 tbsp butter, melted
  

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.

* This is an old-fashioned recipe from New England.  Flavored with a hind of maple syrup, this corn bread makes the perfect change-of-pace- companion to spicy chili or stew.

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!

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