This cornbread is perfect with spicy butternut squash soup, but also compliments any hearty chili or stew. The maple syrup adds richness without making it too sweet.
1 cup corn meal
1 cup all-purpose or whole wheat flour (or a combination)
2 tsp. baking powder
1 tsp. salt
1 large egg
1/4 cup vegetable oil + 1 Tbsp.
1/2 cup Vermont maple syrup (substitute honey or molasses)
1 & 1/2 cups milk
Add the tablespoon of vegetable oil to a 10-inch cast iron frying pan that has at least a 2-inch lip on it. Put this in your cold oven and preheat to 360° F.
In a small bowl, sift together the dry ingredients. In a large bowl, scramble the egg, then whisk in the oil. Whisk in the maple syrup next, and when that is combined stir in the milk. Add the dry ingredients to the wet mixture, and whisk gently just until combined. Small lumps are fine.
When oven and frying pan are heated, carefully remove the hot pan from the oven and pour in the batter, then gently place back in the oven.
Bake for 35 minutes and check for doneness – if a toothpick inserted in the middle comes out clean it’s done, if it’s gooey it needs more time. Then remove from the oven and allow to cool for at least 5 minutes before slicing and serving. Serve with butter.