Maple and Walnut Cornbread Recipe
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Prep Time
-
Cook Time
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Total Time
45m
This Maple and Walnut Cornbread recipe combines the sweetness of maple syrup with the nuttiness of walnuts in a moist, tender cornbread. Easy to make with simple ingredients, it's the perfect addition to any meal or as a snack on its own.
Recipe Options
Ingredients
Servings:
10
Scale:
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0.25
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0.5
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6
Steps
1
Preheat oven to 425°F (220°C). Place walnuts in a 10-inch cast iron skillet over medium-high heat and toast until fragrant, 3 to 5 minutes. Transfer walnuts to a bowl and place skillet in oven.
2
In a medium bowl, whisk together cornmeal, flour, sugar, baking powder, salt, and baking soda. In a separate medium bowl, whisk together sour cream, buttermilk, syrup, eggs, 3 tablespoons melted butter, and canola oil. Pour wet ingredients into bowl with dry ingredients and whisk until completely combined. Stir in walnuts.
3
Using pot holders, carefully remove hot pan from oven. Place 1 tablespoon butter in skillet and swirl to completely melt and coat inside of pan. Pour in cornbread batter and place in oven. Bake until skewer inserted into middle of cornbread comes out clean, about 20 minutes. Let bread cool in pan for 5 minutes, then carefully turn out to wire rack and let cool an additional 10 minutes. Serve immediately. Reheat any leftover cornbread before serving again.
Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total
recipe.
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Calories727kcal
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Fat42g
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Saturated Fat13g
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Carbohydrates77g
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Fiber4g
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Sugar13g
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Protein12g
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Cholesterol93mg
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Sodium462mg
Percent Daily Values are based on a 2,000 calorie diet.