Cacao Maple Cornbread
a bread recipe
Rena is a self-taught cook and baker who enjoys experimenting with ingredients, flavors and culinary techniques from around the world. Her Asian/American heritage, youth spent in the Middle East and European husband have greatly influenced her palate and creativity with food. She shares her small-batch recipes and photos/videos of her creations and the process on (
@agirlandaspoon) and blog (
agirlandaspoon.com).
In an indulgent twist on sweet cornbread, we take advantage of the natural nuttiness of cornmeal by adding warm notes of maple, cacao, and cinnamon that complement without overwhelming. The result is sweet, tender, and perfectly crumbly. It’s just as good alongside a warm bowl of chili as it is on its own, especially with melted butter and a drizzle of maple syrup.
A mix of white and yellow cornmeal balances earthiness with tenderness, but you can use either one on its own. Resting the batter for 10 minutes before baking gives the cornmeal time to hydrate and helps create a lighter crumb as the baking powder begins to react. For a different presentation, you can also bake this in an 8- or 9-inch round pan; begin checking for doneness around the 18-minute mark.
TIME (ACTIVE) | 10 M
TIME (INACTIVE) | 35 M
TOTAL | 45 M
9 SERVINGS
| slices
SPECIAL EQUIPMENT:
8X8 OR 9X9 PAN
- Preheat oven to 350℉. Grease an 8x8 or 9x9 pan, or line with greased parchment.
Mix dry ingredients:
- In a large bowl, whisk together cornmeal, flour, sugar, brown sugar, baking powder, salt, and Cacao-Maple Mélange.
Mix wet ingredients: - In another bowl, whisk together the melted butter, oil, milk, egg, and egg yolk.
Combine: - Add the wet ingredients to the dry ingredients and gently mix until just combined. Do not overmix. Let the batter rest for 10 minutes to hydrate the cornmeal.
Bake: - Pour into the prepared pan and bake about 20-25 minutes. The top should be set and slightly golden. A toothpick inserted should come out with moist crumbs.
- Let cool for at least 15-20 minutes before slicing.
Store at room temperature in an airtight container for 1-2 days, or refrigerated for 3-4 days. Warm slightly before serving.
The addition of sour cream makes the cornbread slightly more tender and lighter, thanks to the acidity and richness. However, you can also use all milk (1 cup) instead for an equally delicious bread.
For crisp edges: preheat the pan with a small amount of butter before adding the batter.
Bakes + Bevvies Blend
spice blend collab
Introducing my Cacao-Maple Mélange, a spice blend born from the crossroads of my Swiss heritage and Canadian home. Inspired by the breathtaking Swiss Alps and the maple-laden landscapes of Canada, Cacao-Maple Mélange is a celebration of two distinct cultures united in a single spice blend. The visual allure of the mix is its rich chocolatey hue that is intertwined with hints of warm cinnamon and golden maple.
The aroma of this blend is where the magic lies. It is warm and cozy and will transport you to a chalet nestled in the mountains. The sweet embrace of maple mingles with the warm spiciness of cloves and cinnamon, creating an aromatic journey that captivates the senses. When tasted, the blend unfolds like a story – the deep, robust cacao notes balance harmoniously with the sweet warmth of maple sugar and cinnamon, while the subtle and delicate citrusy zing of orange and cardamom adds a refreshing twist.
This unique combination of flavors reflects the culinary tastes of both of my worlds. Cacao-Maple Mélange is versatile, elevating both sweet and savory dishes. Sprinkle it over your morning pancakes, stir it into hot chocolate, or use it as a secret ingredient in savory stews and roasts. The taste evolves with heat and time, intensifying its complexity as it cooks. Add it early for a gradual infusion or later for a burst of bold flavor.
Crafted with love and a nod to my roots, Cacao-Maple Mélange is more than a spice blend; it's a culinary journey through the mountains and forests, a fusion of cultures that transforms every dish into a celebration.
Uses:
In sweet treats: Add to your brownie or cookie batter for a hint of chocolate and spice.In hot beverages: Stir it into hot cocoa, coffee, or even a chai tea for a Swiss-Canadian twist.On desserts: Dust it over ice cream, yogurt, or chocolate mousse for a delightful garnish.In savory dishes: Sprinkle it on roasted meats like pork or chicken or add it to your stews for a unique and exotic flavor.
