Katie makes this from memory almost every week. She originally adapted this recipe from Susan Purdy. It’s either the maple that makes it so addictive, or that she uses her own cornmeal.
Preheat oven to 425
Grease an 8×8 pan
In a bowl mix together the egg, milk/yoghurt and syrup until well combined.
Mix in the melted butter. (The butter cools into tiny bits and looks odd but that’s ok!)
Add all the remaining ingredients on top of the mixture and stir in just until combined. It’s ok if it’s a little lumpy.
Pour into the buttered pan and bake for 20-22 minutes. Definitely watch it near the end because with all that maple syrup in there it can burn easily.