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.
