Sweet Cornbread
Sweet cornbread is a maple-sweetened loaf from central and eastern Ontario and Quebec, sometimes called Johnny Cake. Maple syrup and brown sugar sweeten the batter, and the maple adds flavour as well as sweetness. The recipe is thought to trace back to British Loyalists who came north from the American South. It is usually eaten as a snack or after a meal, though it also suits a plate of maple beans and ham.
Instructions
Heat the oven to 200°C (400°F) and grease a baking pan. In a large bowl, beat the eggs lightly, just enough to break up the yolks, as you would for scrambled eggs.
Mix the softened butter into the eggs until the mixture is loose. If the butter is still too firm, warm it gently beforehand.
Stir in the brown sugar and maple syrup and mix well, then add the salt.
In a separate bowl, combine the cornmeal and baking powder, then blend this into the liquid mixture.
Add the flour gradually until you have a soft cake batter. It should be softer than cookie dough and cling to the spoon before falling off in blobs. You may not need all the flour, or you may need a little extra, depending on your eggs and how closely you measured.
Pour the batter into the greased pan and bake for 15 to 25 minutes. Watch it closely near the end, since it turns hard quickly if left in too long.
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