# Components:
→ 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 sweet corn kernels (fresh or thawed if frozen)
→ For Serving (optional)
13 - Maple syrup
14 - Whipped cream or Greek yogurt
# Directions:
01 - Preheat oven to 350°F. Grease and line a 9x5-inch loaf pan with parchment paper.
02 - Whisk together the all-purpose flour, fine cornmeal, granulated sugar, baking powder, and salt in a large mixing bowl.
03 - In a separate bowl, whisk whole milk, maple syrup, eggs, melted butter, bourbon, and vanilla extract until fully incorporated.
04 - Gently fold the wet mixture into the dry ingredients just until combined, avoiding overmixing.
05 - Fold in the sweet corn kernels to the batter evenly.
06 - Pour the batter into the prepared loaf pan and smooth the top. Bake for 45–55 minutes, or until a toothpick inserted in the center emerges clean.
07 - Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
08 - Slice and serve warm or at room temperature with extra maple syrup and a dollop of whipped cream or Greek yogurt, if desired.
