Maple Syrup Recipes

Maple Corn Bread


  • 1 1/3 cups (325 ml) sifted all-purpose flour
  • 4 tsp (20 ml) baking powder
  • 1/2 tsp (2 ml) salt
  • 2/3 cup (150 ml) cornmeal
  • 2/3 cup (150 ml) milk
  • 1/3 cup (75 ml) maple syrup
  • 2 eggs, lightly beaten
  • 1/4 cup (50 ml) butter, melted
  • 1/4 cup (50 ml) maple syrup
  • 1/2 cup (125 ml) walnuts, coarsely chopped


Heat oven to 375°F. Grease 9 inch square cake pan. Sift flour, baking powder and salt into a large mixing bowl. Stir in cornmeal with fork. Combine milk, 1/3 cup (75 ml) maple syrup, butter, and eggs; add to dry ingredients. Stir in just until blended. Spoon into pan and smooth. Drizzle remaining 1/4 cup (50 ml) maple syrup over batter. Sprinkle with walnuts. Bake for 25 minutes or until a toothpick comes out clean.

Maple Chicken


  • 2 lb (1 kg) chicken pieces
  • 1/3 cup (75 ml) all-purpose flour
  • 1/4 cup (50 ml) vegetable oil
  • 1/2 cup (125 ml) maple syrup
  • 2 Tbsp (30 ml) cider vinegar
  • 2 Tbsp (30 ml) sherry
  • 2 Tbsp (30 ml) soya sauce
  • 2 tsp (10 ml) ground ginger
  • 2 cloves garlic, minced
  • 1/2 tsp (2 ml) pepper
  • 1/4 tsp (1 ml) paprika


Coat chicken pieces well with flour. In large nonstick fry pan, add vegetable oil. Cook for 5 minutes, browning well, turn often. Arrange in 9" x 12" baking dish. In small bowl, mix together maple syrup, vinegar, sherry, soya sauce, ginger, garlic, pepper and paprika. Pour over chicken evenly. Bake at 350°F for 45 minutes to 1 hour, turning once during baking. Cover with foil, if browning too quickly. Garnish with freshly chopped parsley.

Grilled Maple Glazed Rainbow Trout


  • 2 - Ontario Rainbow Trout Fillets, with skin (8oz/250g each)
  • Glaze:
  • 1/4 cup (50ml) - Ontario Maple Syrup
  • 2 tbsp (25ml) - sodium-reduced soy sauce
  • 2 tbsp (25ml) - rice vinegar
  • 1 tbsp (15m l) - vegetable oil


Glaze: Mix together maple syrup, soy sauce, rice vinegar and oil; pour into large flat dish. Add fillets, skin side up and let stand for 5 to 10 minutes.

Arrange fillets in greased grill basket; close lid of basket. Place basket on grill over medium heat; close barbecue cover and grill for about 7 minutes per side or until fish is opaque and flakes easily when tested with fork. Cut each fillet in half to serve.

Tip: If you do not have a grill basket, cook the fish on a greased disposable foil baking sheet on the grill rack. Do not flip but cook with the cover down for 10 to 12 minutes or until fish is opaque and flakes easily when tested with fork.

Pork Tenderloin with Maple Pepper Coating


  • 2 Ontario pork tenderloins, well-trimmed, about 12 oz (375 g) each
  • 2 Tbsp (30 ml) Ontario maple syrup
  • 3 Tbsp (45 ml) Dijon or grainy mustard
  • 1 Tbsp (15 ml) canola oil
  • 1 Tsp (5 ml) coarse black pepper


Combine ingredients and spread mixture over pork on all sides.


Preheat barbecue on high; reduce heat to medium. Place pork on a greased grill and cover for about 15 to 20 minutes or until internal temperature registers 155°F (68°C). Remove to a cutting board. Tent loosely with foil. Let rest 5 minutes before slicing.

In Oven:

Preheat oven to 400°F (200°C). Place pork in a shallow pan lined with foil. Roast for about 20 t0 25 minutes or until internal temperature reaches 155°F or (68°-71°C) with a meat thermometer.

Serve with cooked pasta or mashed potatoes and a green salad.

Courtesy of OMSPA