Side Dish ‘n’ Saturdays: Maple Corn Bread

Maple Corn Bread

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1 1/4 cups flour
1/4 cup corn meal
1/2 Tbl baking powder
1/2 tsp salt
1 egg
3/4 cup milk
1/2 cup maple syrup
3 Tbl canola oil

Prep Day: In a bowl, combine flour, corn meal, baking powder and salt. In a separate bowl, beat egg, milk, syrup and oil. Stir into dry ingredients, just until moistened. Pour into a greased 9-inch square baking pan. Bake at 400° for 20 to 22 minutes. Cut into squares. Serve warm.

To Freeze: Remove corn bread from pan. While still warm, wrap loaf in extra heavy foil. Or, place individual pieces in sandwich bags and freeze together in a gallon freezer bag. Label and freeze.

Serve Day: Thaw and serve. Heat briefly, if desired.

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