Ingredients
- 160 g fine cornmeal
- 120 g whole-wheat flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 egg
- 240 ml low-fat buttermilk
- 60 ml Québec maple syrup
- 30 ml canola oil
Method
- Heat the oven to 200°C and warm a lightly oiled 23 cm cast-iron skillet.
- Whisk cornmeal, flour, leaveners, and salt.
- Whisk egg, buttermilk, maple syrup, and oil; stir into the dry ingredients.
- Pour into the hot skillet and bake for 18 to 20 minutes, until firm and golden.
Conversion and rationale
Original sweetener (classic version): 50 g granulated sugar
Conversion used: Use 60 ml maple syrup for 50 g sugar and reduce buttermilk by 30 ml. Lower the oven from 220°C to 200°C because maple colors quickly.
Why Quebec maple syrup: Whole-wheat flour increases fiber while a modest amount of oil keeps the crumb tender. Maple adds a gentle caramel note that works with cornmeal and savory meals.
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 →