Ingredients
- 140 g fine yellow cornmeal
- 140 g all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 large eggs
- 150 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 the cornmeal, flour, baking powder, baking soda, and salt.
- Whisk the eggs, maple syrup, buttermilk, and melted butter; fold into the dry ingredients until just combined.
- Divide into the cups and bake for 16–20 minutes, until golden and set.
Conversion and rationale
Original sweetener (classic version): 100 g granulated sugar
Conversion used: Replace 100 g sugar with 110 ml maple syrup and reduce the buttermilk by 30 ml; bake 15°C below the classic 190°C setting.
Why Quebec maple syrup: Maple softens cornmeal's earthy edge and pairs well with the tang of buttermilk. The recipe suits Québec ingredients while preserving the traditional tender, grainy crumb.
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 →