Maple Corn Bread

This recipe, from Real Simple, seemed like the perfect complement to the chili I was making. Chili and corn bread sounds like a very Southern pairing to me, but this corn bread had a little Canadian twist with the addition of maple syrup, both in the batter and on top. The result was a fluffy, moist corn bread with a sweet, crunchy glazed top. It was a big hit, especially with the Engineer, and might become my go-to cornbread from now on.

¾ cup (1 ½ sticks) unsalted butter or margarine, melted and cooled, divided; plus more for the pan
2 cups all-purpose flour, spooned and leveled
2 cups cornmeal
2 Tbsp baking powder
1 tsp baking soda
1 tsp kosher salt
2 cups lactose-free milk
4 large eggs
¾ cup pure maple syrup, divided

Heat oven to 425 ° F. Butter a 9-by-13-inch baking pan.

In a medium bowl, whisk together the flour, cornmeal, baking powder, baking soda, and salt. Make a well in the center of the flour mixture and add the milk, eggs, ½ cup of the maple syrup, and ½ cup of the butter; whisk together the wet ingredients, then incorporate the dry ingredients until just combined (do not overmix).

Transfer the batter to the prepared pan and bake until a toothpick inserted in the center comes out clean, 20 to 25 minutes.

Meanwhile, in a small bowl, combine the remaining ¼ cup of butter and ¼ cup of maple syrup. After removing the corn bread from oven, brush with the butter mixture. Cool completely in the pan, then cut into pieces.