Maple Corn Bread

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

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 and 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 overmix).
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, then cut into pieces.

Photo by Con Poulos

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Easy Peach Cobbler

1 cup self-rising flour
1 cup white sugar
1 cup milk
2 cans (16 ounce) sliced peaches in heavy syrup
1/2 cup butter
1/2 teaspoon ground cinnamon, optional

How to make it
Preheat oven to 350 degrees.
Melt butter in a 9 x 13 inch pan.
Mix together the flour, sugar, and milk. Pour mixture into the pan. Spread peaches, including syrup, evenly over melted butter. DO NOT STIR! Sprinkle with cinnamon if desired. (I put the cinnamon in the batter)
Bake 35-45 minutes at 350°F until batter comes to the top and is golden brown.
Serve warm with ice cream.

Recipe from www.facebook.com/RecipeswithKaren