Ingredients
Scale
- 1 ½ cups yellow cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup whole milk (or buttermilk for extra tang)
- 2 large eggs, beaten
- ½ cup unsalted butter, melted and cooled
- 1/3 cup pure maple syrup (plus extra for drizzling)
- 2 cups cooked chicken, shredded or finely cubed
- ½ cup sharp cheddar cheese, shredded (optional)
- 2 tablespoons sliced green onions for garnish
Instructions
- Preheat your oven to 400°F (200°C). Grease an 8×8-inch square baking pan or a 9-inch cast-iron skillet with butter or non-stick cooking spray. In a large mixing bowl, whisk together the cornmeal, all-purpose flour, baking powder, and salt until well combined.
- In a separate medium bowl, whisk the milk, eggs, melted butter, and maple syrup together. Pour the wet ingredients into the dry ingredients and stir with a spatula until just combined. Be careful not to overmix, as this can make the cornbread tough. Gently fold in the shredded chicken and the shredded cheese if you are using it.
- Pour the batter into your prepared pan and smooth the top with a spatula. Place the pan in the center rack of the oven and bake for 25 to 30 minutes. You will know it is done when the edges are golden brown and a toothpick inserted into the center comes out clean.
- Remove the cornbread from the oven. While it is still hot, brush the top with an additional tablespoon of maple syrup for a glossy, sweet finish. Let the cornbread cool in the pan for at least 10 minutes before slicing. Garnish with fresh green onions and serve warm with an extra drizzle of maple syrup or a dollop of honey butter.
- Cook Time: 45 minutes