Maple Brown Butter Cornbread

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This isn’t your ordinary cornbread. This Maple Brown Butter Cornbread isa delightful blend of toasty brown butter and rich maple syrup. It’s like a cozy sweater for your palate, and I can’t wait to show you how to whip it up. So grab your apron and let’s get baking!

Maple Brown Butter Cornbread Ingredients

• Cornmeal: The heart of cornbread, cornmeal provides texture and that signature corn flavor that we all love.
• All-Purpose Flour: A key ingredient that balances the texture and structure of the cornbread.
• Baking Powder: This leavening agent gives the cornbread its lift and airy crumb.
• Salt: Enhances the overall flavor profile by balancing the sweetness and highlighting the other ingredients.
• Unsalted Butter: Browned to perfection, butter brings a luxurious nuttiness that complements the maple sweetness.
• Pure Maple Syrup: Infuses the cornbread with a natural and rich sweetness that’s both delightful and comforting.
• Buttermilk: Adds moisture, tenderness, and a subtle tang that balances the sweetness.
• Eggs: Bind the ingredients together and contribute to the structure of the cornbread.

Baking the Perfect Cornbread:

1. Preheat Oven: Begin by preheating your oven to 375°F (190°C). Grease a square baking pan or a cast-iron skillet.
2. Brown the Butter: Melt the unsalted butter in a saucepan and let it transform into golden brown liquid gold. This simple step creates an unmatched nutty aroma and flavor.
3. Mix Dry Ingredients: Whisk together cornmeal, all-purpose flour, baking powder, and salt. These dry ingredients form the base of your cornbread.
4. Create Wet Mixture: In a separate bowl, combine pure maple syrup, buttermilk, and eggs. The buttermilk provides moisture and the eggs bind everything together.
5. Combine Wet and Dry: Gently merge the wet and dry mixtures, being cautious not to overmix. A few lumps are perfectly fine.
6. Add Brown Butter: Fold in the brown butter. The nutty essence will meld with the sweet maple, creating an incredible depth of flavor.
7. Bake the Cornbread: Pour the batter into your prepared pan or skillet. Bake until the edges turn golden and a toothpick comes out clean when inserted into the center.

Why You’ll Fall for Maple Brown Butter Cornbread:

Indulging in this Maple Brown Butter Cornbread is a pure delight for your senses. The combination of velvety brown butter and rich maple syrup results in a symphony of flavors that dance across your palate with each bite. The sweetness is perfectly balanced by the toasty, nutty undertones, creating a cornbread that’s not only comforting but also incredibly satisfying.

FAQs:

Q: Can I use whole wheat flour instead of all-purpose flour?
A: While you can use whole wheat flour, keep in mind that it may yield a denser texture and slightly different flavor profile.

Q: Can I make this cornbread dairy-free?
A: Yes! You can replace the butter with a dairy-free alternative and use non-dairy milk mixed with a tablespoon of vinegar in place of buttermilk.

Q: How long will this cornbread stay fresh?
A: If stored in an airtight container at room temperature, the cornbread should stay fresh for up to 3-4 days. You can also refrigerate it for extended shelf life.

Why You’ll Love This Recipe:

• Savory Meets Sweet: The pairing of the rich, nutty tones of brown butter with the natural sweetness of maple syrup creates a flavor profile that’s both comforting and indulgent.
• Texture Delight: This cornbread boasts a tender, moist crumb that perfectly complements its crisp edges, making it a textural dream to savor.
• Versatile Pleasure: Enjoy it as a side dish to a hearty soup or chili, or relish it as a stand-alone treat with a drizzle of honey or an extra pat of butter.

Tips for Perfect Cornbread

• For a crispier crust, use a preheated cast-iron skillet to bake the cornbread.
• Experiment with the maple syrup’s intensity – use a darker grade for a more robust flavor or a lighter one for subtle sweetness.
• Allow the brown butter to cool slightly before adding it to the batter to avoid cooking the eggs prematurely.

More Recipes to Try on the Blog:

• Cinnamon Crunch Bread
• Maple Butter Sugar Cookies
• Cinnamon Maple Loaf
• The Best Homemade Cornbread
• Vegan Chocolate Chip Banana Pancakes

If you make these Maple Brown Butter Cornbread, I would really appreciate a comment and rating down below, under the recipe card. Don’t forget to take a picture and tag me over on Instagram, Tik Tok, or Pinterest. For more ideas, check out my Breakfast Recipes page.

Print Recipe

5 from 1 vote

Maple Brown Butter Cornbread

Ingredients

• 1 cup cornmeal
• 1 cup all purpose flour
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter
• 1/3 cup pure maple syrup
• 1 cup buttermilk
• 2 large eggs

Instructions

• Begin by preheating your oven to 375°F (190°C). Grease a square baking pan or a cast-iron skillet.
• In a saucepan over medium heat, melt the butter. Allow it to cook, swirling occasionally, until it turns golden brown and releases a nutty aroma. Remove from heat and let it cool slightly.
• In a mixing bowl, whisk together the cornmeal, all-purpose flour, baking powder, and salt.
• In a separate bowl, whisk together the maple syrup, buttermilk, and eggs until well combined.
• Gradually pour the wet mixture into the dry ingredients, stirring until just combined. Be careful not to overmix; a few lumps are okay.
• Gently fold in the brown butter, incorporating it into the batter for that delightful nutty flavor
• Pour the batter into the prepared baking pan or skillet. Smooth the top with a spatula. Bake for about 20-25 minutes, or until a toothpick inserted into the center comes out clean.
• Once the cornbread is baked to a beautiful golden hue, remove it from the oven and let it cool slightly before slicing and serving. The combination of maple and brown butter flavors will make each bite a delightful experience.