Ingredients
- 150 g fine cornmeal
- 125 g all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 240 ml buttermilk
- 1 large egg
- 90 ml Quebec maple syrup
- 60 g melted butter
Method
- Heat the oven to 175°C and butter a 20 cm square pan.
- Whisk cornmeal, flour, baking powder, baking soda, and salt.
- Whisk buttermilk, egg, maple syrup, and melted butter; fold into the dry ingredients just until combined.
- Spread in the pan and bake for 18 to 22 minutes, until golden and a tester comes out clean.
- Cool for 5 minutes before cutting.
Conversion and rationale
Original sweetener (classic version): 75 g granulated sugar
Conversion used: Replace 75 g sugar with 90 ml maple syrup; reduce buttermilk by 30 ml and bake at 175°C instead of 190°C, a 15°C reduction.
Why Quebec maple syrup: Maple gives cornbread a warm, lightly smoky sweetness that works with savory meals or breakfast. Buttermilk preserves the traditional tender crumb while balancing the syrup.
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 →