I have made this cornbread twice in the last weekend. It is super tasty. I first made it to go with the black bean and pumpkin soup as part of Operation Get Warm. And then a couple of days later to go with some veggie chili since I still had some buttermilk in the fridge. Apparently, it is the perfect accompaniment to warm liquids.
Cheesy Maple Cornbread
Adapted from Everybody Likes Sandwiches
1 cup flour
1 cup cornmeal
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 cup cheddar cheese, grated (plus 1/4 cup for topping)
1 1/4 cup buttermilk
3/4 cup frozen corn
1/4 cup maple syrup
2 eggs, beaten
1/4 cup canola oil
Preheat oven to 400F.
In a large bowl, mix together the flour, cornmeal, baking soda, baking powder, salt and cheese.
In another bowl, whisk together the buttermilk, corn, syrup, eggs and oil. Pour into the dry mixture and stir until combined.
Pour batter into a greased 9×12 pan and top with remaining cheese. Bake for 18-20 minutes or until tester comes out clean.