Ingredients
- 180 g fine yellow cornmeal
- 140 g all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp fine salt
- 2 eggs
- 120 ml Québec maple syrup
- 240 ml buttermilk
- 75 g melted butter
Method
- Heat the oven to 175 °C and grease or line a 12-cup muffin tin.
- Whisk cornmeal, flour, baking powder, baking soda, and salt.
- Whisk eggs, maple syrup, buttermilk, and butter, then stir into the dry ingredients until just moistened.
- Divide into the tin and bake for 16–20 minutes, until the tops are firm and golden.
Conversion and rationale
Original sweetener (classic version): 100 g granulated sugar
Conversion used: Replace 100 g sugar with 120 ml maple syrup; reduce the classic buttermilk by 30 ml and bake at 175 °C, 15 °C below the customary 190 °C.
Why Quebec maple syrup: Maple complements cornmeal with a woodsy, buttery sweetness and a moist texture. The pairing connects a traditional North American bake with Québec maple production.
General rule: 1 cup (250 ml) sugar ≈ 3/4 cup (180 ml) maple syrup; reduce liquids by 45–60 ml per cup of syrup and lower oven by 15 °C. Substitution calculator →