Easy Maple Brown Sugar Cornbread
We are searching data for your request:
Upon completion, a link will appear to access the found materials.
(6.5 oz) package Betty Crocker™ cornbread and muffin mix
tablespoons unsalted butter, melted
Preheat oven to 400° F. Grease an 8x8-inch baking pan.
In a small mixing bowl, combine the cornbread mix, milk, butter and egg. Stir until just combined. Add the maple syrup and brown sugar, and stir to combine.
Pour the batter into the prepared pan and tap gently to even out.
Bake for 15-18 minutes, until golden brown. Let cool slightly before serving.
More About This Recipe
- How do you like your cornbread? That’s a polarizing question for sure. People tend to fall either in the Southern cornbread camp or the Northern cornbread camp … me? I am Northern all the way.
So, yes, I love a good sweet cornbread – one that’s subtly sweet, not tooth-achingly sweet. Maple Brown Sugar Cornbread is just that.
It starts with a bag of Betty Crocker Authentic Cornbread and Muffin Mix, which makes Southern-style cornbread. But you add some maple syrup and brown sugar to give it that slight sweetness. It’s super fast and absolutely delicious.
And at this time of year, is there anything that cornbread goes with better than chili? This cornbread, with its tender but firm crumb, is perfect for serving with a big bowl of chili. Looking for a great chili recipe? Check out the Chili Recipes Collection for several fabulous ideas.
Sarah W. Caron (aka scaron is a food writer, editor and blogger who writes about family-friendly foods and raising a healthy family at Sarah’s Cucina Bella.