Best Eggless Cornbread with Buttermilk and Maple Syrup

This recipe makes a rich, slightly sweet corn bread that can be eaten fresh or toasted after the first day. Best that I have found. I always think of the exciting cornbread-making scenes from The Fields of Home by Ralph Moody when I make it.

Ingredients:

• 1 c unbleached all-purpose flour
• 1 c yellow cornmeal
• 1 T baking powder
• 1/2 t salt
• 4 T powdered buttermilk
• 1/2 c milk, whole, skim or 2%, your choice
• 1/2 c warm water
• 1/4 c maple syrup
• 1/4 c (4 T) melted butter
• egg replacer, equivalent to 2 eggs
• 1/8 t nutmeg (optional)

Directions:

1. Preheat your oven to 400°F. Lightly grease or oil an 8″ x 8″ square or 9″ round baking pan.
2. In a medium-sized mixing bowl, sift together the dry ingredients.
3. In a small bowl, or in a large measuring cup, whisk together the milk, water, maple syrup, and melted butter.
4. Add the liquid mixture to the dry ingredients and stir just until moistened.
5. Pour the batter into the prepared pan, and bake the cornbread for about 20 to 25 minutes, until it’s lightly browned and a cake tester inserted into the center comes out clean.

Modified from this recipe from King Arthur Flour website.