Maple Buttermilk Cornbread from the LCBO Food and Drink Magazine, Spring Edition

I made this recipe this morning, along with a Pouding Chomeur, in a last ditch attempt to use up last year's maple syrup before getting my new supply this week. I like cornbread. I like buttermilk, and I like maple syrup so what would I not like in a maple buttermilk cornbread. Well, it turned out to be the kernelled corn. In my view, there was way too much of it and it added a weird vegetable vibe to the cornbread. I'm just not sure that maple syrup was meant to be combined with kernels of corn and cheddar cheese in this way. At any rate, I'm serving the cornbread tonight with potato leek soup. The Pouding Chomeur is for dessert, of course.

Ingredients:

• 2 cups all-purpose flour
• 1 cup yellow cornmeal
• 1 tsp salt
• 1 tbsp baking powder
• 2 large eggs, beaten
• 1 &1/2 cups buttermilk
• 1/2 cup maple syrup
• 1/2 cup melted butter
• 1 cup grated sharp cheddar
• 1 & 1/2 cups fresh or frozen/thawed corn kernels

Methods: 

Preheat your oven to 350 degrees F. Spray a 9 inch cast-iron skillet with cooking spray and put it in the oven to heat it. Mix together the flour, cornmeal,salt and baking powder in a large bowl, then add the eggs, buttermilk, maple syrup and melted butter. Mix well and then add the cheese, green onions and corn to combine. Remove the pan from the oven, pour in the batter and bake for about 45 minutes until a toothpick inserted in the centre comes out clean.