A simple, sweet, and slightly spicy cornbread with an added bonus of maple butter.
For the cornbread:
- 1 1/4C buttermilk, room temperature
- 2 eggs, room temperature
- 3/4C unsalted butter, melted and cooled
- 2T honey
- 1 1/4C all-purpose flour
- 1/3C granulated sugar
- 2t baking powder
- 3/4t baking soda
- 3/4t kosher salt
- 1/4t cayenne
- 1C yellow cornmeal
For the maple butter:
- 6T softened butter
- 2T maple syrup
- Salt to taste
Make the cornbread:
- Line an 8×8 pan with parchment paper and spray with nonstick cooking oil. Preheat your oven to 350F.
- In a medium bowl, whisk together eggs, butter, buttermilk, and honey. Set aside.
- Into a large bowl, add the flour, sugar, baking powder, baking soda, salt, and cayenne. Mix together until homogenous. Add the cornmeal and stir together again.
- Make a well in the middle of your dry ingredients and dump in your egg mixture. Use a spoon or rubber spatula to gently fold everything together, until your dry ingredients are fully hydrated. Pour the batter into your prepared pan.
- Bake for 25-30 minutes, or until the top is lightly golden brown and a toothpick inserted into the center comes out clean. In my old, tired oven, it takes a full 30. Let the cornbread rest in the pan for about 5 minutes before pulling out and cooling further on a wire rack. Serve with a healthy dollop of maple butter while still warm.
Make the maple butter:
- In a small bowl, stir together the butter, maple syrup, and salt. Using either an electric mixer or a fork/whisk and some elbow grease, whisk together until you create a homogenous paste.