Hi Peter! While you certainly can experiment with different ratios of flour to cornmeal in this recipe, changing it too much will alter the final texture and consistency of the batter. If you want to go that route, we would try to keep the ratio around 50/50 (flour/cornmeal). With that said, we would recommend trying this recipe instead: Maple Cornbread. You certainly can bake it as muffins and it has a more traditional, denser crumb. As for the maple syrup, feel free to add a touch more, but since you are adding more liquid, you'll want to hold back some of the milk. We have a great blog that dives into working with liquid sweeteners: Baking with liquid sweeteners Happy Baking!

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