Moist Maple Cornbread

“…But you ain’t never had my cornbread, little bit of heaven and a little bit of hell yeah, cut it down the middle, open wide, and jump right in…”

That’s how you know you’re married to a southern guy who has a minor (okay, major) obsession with Dave Matthews Band… when you make cornbread and you think about how you’ll write those lyrics in your cornbread recipe (even though the meaning of cornbread in that song is a bit, um, sexual).


Hope that wasn’t too awkward. My DMB fans out there must know what I’m talking about, right?


So, back to the cornbread (the food kind). Remember how I finally figured out how to cook collards without them tasting like poop? Well, it was only necessary to make cornbread alongside the collards because we all know that collards = cornbread.

And I love me some cornbread.

There are basically two ways to make cornbread; slightly sweet and not sweet at all.

If you couldn’t guess, I like the slightly sweet kind. I think cornbread without any sweet is just, not pleasing to the taste buds. At all.

I mean think about it.

You have the most perfectly cooked collard greens in bacon grease which is slightly salty and then you combine it with moist, cornbread that has a hint of maple syrup and it’s slathered with butter.

That’s the “little bit of hell yeah” part.

In case you were wondering.

This moist maple cornbread is perfect in every way possible. The top perfectly browns which gives it a bit of “crisp,”  the milk makes the cornbread incredibly moist and fluffy, the maple syrup adds a hint of sweetness, and the medium grind corn meal adds a delightful crunch to the consistency.

That’s the “little bit of heaven” part.


So, make yourself a big pot of collards, beans, and hoard, I mean share, some moist maple cornbread with your loved ones.

Moist Maple Cornbread
  1. Preheat the oven to 425 degrees; grease an 8x8 square dish with butter or coconut oil
  2. In one bowl, add flour, corn meal, baking powder, and salt; mix well
  3. In another bowl, add the eggs, butter, syrup and milk; mix well
  4. Pour the dry ingredients into the wet; mix until just moistened
  5. Pour into glass square dish; bake for 20 minutes, or until golden brown
  6. If you can handle it, let cool for 30 minutes before serving with a big slab of butter


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  1. This looks so good! I’ve been on the hunt for a good cornmeal recipe… most are either dry or have no flavor. I’ll let you know how it turns out!

    1. Cornbread with SWEETENING might as well be cake, for dessert!
      I want my cornbread to be unsweetened, please.
      I use white cornmeal. I’ve never used Einkorn flour but will give it a try. My grandson needs to be gluten-free, so we will give Einkorn a try. I will use your link to Jovial.
      Thanks for writing, “Why I use Einkorn.”

  2. I made this today. It was amazing. We only use einkorn because we are allergic to regular wheat. This recipe was very easy to follow and cooked up perfectly. I was nervous about using maple syrup, but it didn’t mess up the flavor at all! 5 stars!

  3. Hello , I was wondering in your moist corn bread recipe do you use whole grain Einkorn flour or all purpose Einkorn ?
    And do you use just the one flour?

  4. I have made this cornbread a handful of times using quinoa flour and cultured butter. It is my go-to. The goat milk gives it a real depth of flavor without being too pronounced, which is good IMO to help develop a child’s palate discreetly. Imy excited to try any other recipes Loriel puts out!

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