Description
This Homemade Cornbread with Maple Butter Topping is a moist and tender bread that offers a perfect balance of sweet and savory flavors. The golden cornbread features a slight sweetness and delicate crumb, enhanced by a rich, whipped maple butter that melts on top, making it an ideal accompaniment to chili, holiday meals, or cozy weekend dinners.
Ingredients
Cornbread
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- ⅓ cup sugar
- 1 cup buttermilk
- 2 large eggs
- ⅓ cup melted butter or vegetable oil
Maple Butter Topping
- ½ cup unsalted butter, softened
- 3 tablespoons pure maple syrup
- Pinch of salt
Instructions
- Preheat Oven and Prepare Dish: Preheat the oven to 400°F (205°C). Grease an 8×8-inch baking dish or skillet to ensure the cornbread doesn’t stick.
- Mix Dry Ingredients: In a large bowl, whisk together the yellow cornmeal, all-purpose flour, baking powder, baking soda, salt, and sugar until evenly combined.
- Combine Wet Ingredients: In a separate bowl, whisk together the buttermilk, eggs, and melted butter or vegetable oil until the mixture is smooth.
- Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredient bowl and stir gently just until the batter comes together without overmixing to maintain a tender texture.
- Pour and Bake: Pour the cornbread batter into the prepared baking dish, smoothing the top with a spatula, and bake for 20 to 25 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
- Prepare Maple Butter: While the cornbread is baking, beat the softened unsalted butter with pure maple syrup and a pinch of salt until the mixture is light, fluffy, and well combined.
- Serve: Remove the cornbread from the oven, allow it to cool slightly, then serve warm topped with the whipped maple butter for a delicious finishing touch.
Notes
- Use pure maple syrup rather than pancake syrup for an authentic and rich maple flavor in the butter topping.
- For crispier edges, bake the cornbread in a cast-iron skillet instead of a baking dish.
- The maple butter can be prepared ahead of time and stored in the refrigerator for up to one week; bring to room temperature and whip before serving.
- Store leftover cornbread tightly wrapped at room temperature for up to three days to preserve freshness.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Bread, Side Dish
- Method: Baking
- Cuisine: American, Southern
