Maple Corn Bread
Instructions:
- This is the moistest, richest corn bread I’ve made. It is almost cakelike, which is probably why kids and adults love it so much. The honey butter condiment doesn’t hurt either. That it’s so easy to make is an added bonus.
- Preheat the oven to 350 degrees and grease an 8-inch square pan. Combine the flour and cornmeal in a bowl, then add the baking powder and salt and mix well.
- Add the yogurt and maple syrup and mix again. Then stir in the milk and water until the batter is a thin, spreadable consistency. It is okay if it is fairly thin, as the cornmeal will absorb the water and thicken up.
- Spread the batter in the prepared pan and bake until the corn bread is firm to the touch, about 20 to 25 minutes.