Ingredients
- 160 g fine cornmeal
- 60 ml maple syrup
- 720 ml water
- 240 ml milk
- 1/2 tsp salt
- 30 g butter
- 1/2 tsp cinnamon
- Toasted pecans, for serving
Method
- Bring water, milk, salt, and cinnamon to a simmer.
- Whisk in the cornmeal slowly to prevent lumps.
- Cook over low heat for 12 to 15 minutes, stirring often, until thick and smooth.
- Stir in the butter and maple syrup.
- Serve in bowls with pecans and additional maple syrup.
Conversion and rationale
Original sweetener (classic version): 50 g brown sugar
Conversion used: Replace 50 g brown sugar with 60 ml maple syrup; no liquid reduction is needed because the cereal is cooked to a thick consistency and the syrup is added near the end.
Why Quebec maple syrup: Cornmeal provides a traditional, economical breakfast base whose toasted flavor pairs especially well with maple. The adaptation uses a regional sweetener while preserving the old-fashioned stovetop technique.
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 →