maple cornbread

This is for my sister, who wanted a dense, un-crumbly cornbread similar to what you can get at Boston Market. Here's hoping this lives up to it!

PS - A thousand apologies to all of my southern friends who would scoff at the idea of sweetened cornbread :-)

1 cup (4.25 ounces) unbleached AP flour
1 cup (4.75 ounces) yellow cornmeal (preferably stone-ground)
1 TB baking powder
1/2 tsp table salt
1 cup milk (whole or 2%)
1/4 cup (2.75 ounces) real maple syrup
4 TB butter, melted
2 large eggs

Preheat oven to 425 F. Lightly grease an 8x8 square or 9" round baking pan.

In a medium bowl, whisk together dry ingredients. In a smaller bowl or measuring cup, whisk together the liquid ingredients. Add the liquid to the dry and fold until just thoroughly combined. Do not overmix!

Pour the batter into the prepared pan and bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.