Save A moist and flavorful loaf combining the sweetness of corn and maple syrup with the warmth of bourbon, this recipe puts a unique twist on classic pancakes for brunch or dessert. Whether you crave something special for breakfast or a comforting dessert, this Maple Bourbon Sweet Corn Pancake Loaf delivers.
The first time I baked this loaf, my kitchen smelled incredible with maple and bourbon notes. Everyone loved how the tender crumb and sweet corn made it feel like both a cozy breakfast and a decadent treat.
Ingredients
- All-purpose flour: 1 1/2 cups (195 g)
- Cornmeal: 2/3 cup (100 g) fine
- Granulated sugar: 1/4 cup (50 g)
- Baking powder: 1 tbsp
- Salt: 1/2 tsp
- Whole milk: 1 cup (240 ml)
- Pure maple syrup: 1/2 cup (120 ml)
- Eggs: 2 large
- Unsalted butter: 1/4 cup (60 ml), melted and cooled
- Bourbon: 2 tbsp
- Vanilla extract: 1 tsp pure
- Sweet corn kernels: 1 cup (170 g) fresh or thawed frozen
- Additional maple syrup: For serving (optional)
- Whipped cream or Greek yogurt: For serving (optional)
Instructions
- Prepare pan:
- Preheat oven to 350°F (175°C). Grease and line a 9x5-inch (23x13 cm) loaf pan with parchment paper.
- Mix dry ingredients:
- In a large bowl, whisk flour, cornmeal, sugar, baking powder, and salt.
- Mix wet ingredients:
- In a separate bowl, whisk milk, maple syrup, eggs, melted butter, bourbon, and vanilla.
- Combine:
- Pour wet ingredients into dry. Gently fold together until just combined. Do not overmix.
- Add corn:
- Fold in corn kernels.
- Bake:
- Pour batter into loaf pan. Smooth top. Bake for 45–55 minutes, until a toothpick comes out clean.
- Cool:
- Let cool in pan for 10 minutes. Transfer to wire rack to cool completely.
- Serve:
- Slice and serve warm or at room temperature with extra maple syrup and whipped cream or yogurt if desired.
Save This loaf quickly became a weekend favorite, and the whole family gathers for slices together. Sharing it over a cup of coffee makes brunch feel extra special.
Flavor Variations
You can substitute bourbon with orange juice for a non-alcoholic version or use honey instead of maple syrup for a different sweetness. Adding blueberries or pecans gives extra texture and bursts of flavor.
Required Tools
Mixing bowls, whisk, loaf pan (9x5-inch / 23x13 cm), parchment paper, measuring cups and spoons, wire rack are needed to make this loaf with ease.
Nutritional Information
Each slice has about 260 calories, 7 g total fat, 43 g carbohydrates, and 5 g protein, making this loaf a satisfying yet light brunch or dessert choice.
Save Serve the loaf warm with a drizzle of maple syrup and whipped cream for a truly irresistible finish. It is ideal for sharing at brunch or as a sweet ending to any meal.
Recipe Questions
- → Can I substitute bourbon in the loaf?
Yes, you can use orange juice for a non-alcoholic version. The loaf still offers excellent flavor.
- → What type of corn is best?
Fresh or thawed frozen sweet corn kernels work best for moisture and texture in each slice.
- → Can I use alternative sweeteners?
Honey is a great substitute for maple syrup and gives a distinct flavor profile to the finished loaf.
- → Is it suitable for breakfast or dessert?
Absolutely! Serve warm for breakfast, or pair with ice cream and whipped cream for dessert.
- → Are there any recommended add-ins?
Blueberries or chopped pecans can be folded in for extra texture and flavor variety.
- → How should I store leftovers?
Wrap the cooled loaf and store at room temperature for up to two days, or refrigerate for up to five.