Moist corn loaf enhanced with maple, bourbon, and sweet corn, perfect for warm brunches or dessert occasions.
# Ingredient List:
→ Dry Ingredients
01 - 1 1/2 cups all-purpose flour
02 - 2/3 cup fine cornmeal
03 - 1/4 cup granulated sugar
04 - 1 tablespoon baking powder
05 - 1/2 teaspoon salt
→ Wet Ingredients
06 - 1 cup whole milk
07 - 1/2 cup pure maple syrup
08 - 2 large eggs
09 - 1/4 cup unsalted butter, melted and cooled
10 - 2 tablespoons bourbon
11 - 1 teaspoon pure vanilla extract
→ Add-Ins
12 - 1 cup fresh or frozen sweet corn kernels, thawed if frozen
→ For Serving (optional)
13 - Additional maple syrup
14 - Whipped cream or Greek yogurt
# Steps:
01 - Preheat oven to 350°F. Grease and line a 9x5-inch loaf pan with parchment paper.
02 - In a large bowl, whisk together flour, cornmeal, sugar, baking powder, and salt until evenly distributed.
03 - In a separate bowl, whisk milk, maple syrup, eggs, melted butter, bourbon, and vanilla until fully combined.
04 - Pour wet mixture into dry ingredients. Fold gently with a spatula until just combined, taking care not to overmix.
05 - Fold in sweet corn kernels until evenly distributed throughout the batter.
06 - Pour batter into prepared loaf pan and smooth the surface with a spatula.
07 - Bake for 45 to 55 minutes, or until a toothpick inserted into the center emerges clean.
08 - Allow loaf to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
09 - Slice and serve warm or at room temperature with extra maple syrup and a dollop of whipped cream or Greek yogurt, if desired.
