Ingredients:
3/4 cup (1 1/2 sticks) unsalted butter, melted and cooled, plus more for the pan
2 cups all-purpose flour, spooned and leveled
2 cups cornmeal
2 tablespoons baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
2 cups whole milk
4 large eggs
3/4 cup pure maple syrup
Directions:
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.
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 over mix.
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.
Cut into servings.