Cane Syrup Cornbread Recipes

CANE SYRUP CORNBREAD

Cane Syrup Cornbread image

Sweet, soft and rich. I was looking for a good use for a jar of cane syrup and came up with this -- the whole family loved it.

Provided by Mom of picky eaters

Categories Breads

Time 45m

Yield 1 round loaf, 8 serving(s)

Number Of Ingredients 8

Ingredients

1/2 cup whole wheat flour
1/2 cup unbleached white flour
1 cup yellow cornmeal
1 teaspoon baking soda
2 eggs
1/2 cup canola oil
3/4 cup cane syrup
1 cup fat-free buttermilk

Steps:

Preheat oven to 425 degrees.
In a large bowl, mix the flours, the corn meal and the baking soda.
Make a well in the middle of the bowl, crack in the eggs and beat them a little with a fork.
Add the oil, cane syrup and buttermilk to the well and stir all wet ingredients together well with the fork.
Mix with the dry ingredients.
Pour into 9-inch round pan that has been sprayed with cooking oil.
Bake for 30 - 35 minutes.
Serve warm.

Nutrition Facts : Calories 329.6, Fat 15.7, SaturatedFat 1.5, Cholesterol 46.5, Sodium 211.4, Carbohydrate 43.7, Fiber 2.2, Sugar 20.3, Protein 4.6

MAPLE SYRUP CORNBREAD

Maple Syrup Cornbread image

I only like cornbread when it's been drowned in maple syrup. This recipe has the syrup in it, so it's less messy! My husband and youngest son love this.

Provided by HeatherN

Categories Quick Breads

Time 30m

Yield 12 serving(s)

Number Of Ingredients 8

Ingredients

1 1/4 cups all-purpose flour
1 cup cornmeal
2 teaspoons baking powder
1 teaspoon salt
1 egg
3/4 cup nonfat milk
1/2 cup maple syrup
3 tablespoons butter, melted

Steps:

In a large bowl, combine the 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 greased 9 inch square baking pan. Bake at 400°F for 15-20 minutes.
Serve warm.

Nutrition Facts : Calories 156.6, Fat 3.8, SaturatedFat 2, Cholesterol 25.6, Sodium 293.6, Carbohydrate 27.7, Fiber 1.1, Sugar 8.9, Protein 3.2

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