Vermont Maple Cornbread
Enjoy this recipe from Fall Family Recipes (B126).

I grew up on a small farm in Vermont and we made maple syrup every spring in our little sugarhouse that sat at the edge of the woods. Mom was always looking for new ways to use our syrup, and this one was one of our favorites. Try it topped with a drizzle of warm maple syrup for extra maple flavor...so good!

1-1/3 c. all-purpose flour

2/3 c. cornmeal

1 T. baking powder

½ t. salt

1 c. milk

1/3 c. pure maple syrup

¼ c. butter, melted

2 eggs, lightly beaten

In a large bowl, combine flour, cornmeal, baking powder and salt; mix well. Add remaining ingredients; stir just until combined. Batter will be lumpy; do not overmix. Pour batter into a greased 8”x 8” baking pan. Bake at 400 degrees for 25 to 30 minutes, until golden and toothpick inserted in the center tests clean. Cut into squares; serve warm. Makes 9 servings.