Vermont Maple-Sweetened Cornbread

This is another recipe from The Cornbread Gospels. The author, Crescent Dragonwagon writes:

Southern batters are almost always moistened with buttermilk. Northern cornbreads usually call for 'sweet milk' (i.e. regular, non-buttermilk milk).

Since I am on a buttermilk roll, I chose to use buttermilk even though the recipe is a northern one.

Grease a 7x11 or 8x8 pan with cooking spray.
Preheat oven to 400º F.

Melt 1/3 cup butter and put aside.

Mix together:
1 cup flour
1 cup cornmeal
1 Tablespoon baking powder
1/2 teaspoon salt

In another bowl whisk:
2 eggs
1/3 cup maple syrup
2/3 cup buttermilk
the melted butter

Mix wet ingredients into dry and combine them quickly.
Scrape batter into pan and bake until golden brown, about 20 minutes. (check at 15)
This is a delicious cornbread, and I'm serving it with Gladys Taber's Leek Soup.