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Cornbread with Maple Butter

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  • Author: Elyse Villa
  • Yield: 9 slices (made in an 8x8 pan) 1x


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:

  1. Line an 8×8 pan with parchment paper and spray with nonstick cooking oil. Preheat your oven to 350F.
  2. In a medium bowl, whisk together eggs, butter, buttermilk, and honey. Set aside.
  3. 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.
  4. 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.
  5. 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:

  1. 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.