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Maple Cornbread

Yield: 10
INGREDIENTS	OUNCES	STANDARD
All-purpose flour	8	1 cup
Yellow cornmeal	8	1 cup
Baking powder	0.5	1 Tbsp
Salt	0.08	1/2 tsp
DFA Speed Scratch Butter Sauce	10	1 1/4 cups
Maple syrup	2	1/4 cup
Eggs		2

Preheat oven to 425 F. Spray an 8-by-8-inch pan with non-stick spray.
Whisk together flour, cornmeal, baking powder and salt until well-combined.
In another bowl, combine DFA Speed Scratch Butter Sauce, maple syrup and eggs.
Add the liquid mixture to the dry ingredients and stir until just moistened.
Pour the batter into the prepared pan and bake for 20–25 minutes or until lightly browned and a cake tester comes out clean.
Serve warm or store covered for up to 3 days at room temperature.

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