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Maple Brown Butter Cornbread

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This flavorful and delicious recipe for Maple Brown Butter Cornbread will have you wondering if it's actually cake. Moist with sweet brown butter and pure maple syrup, it's perfect as a snack or dessert.

stack of maple brown butter cornbread

I love combining unique flavors, so this cornbread is right up my alley. With the sweetness of pure maple syrup and browned butter, you can enjoy this sweet treat as a dessert or a snack.

The texture of this maple brown butter cornbread is moist, but it has a welcoming crumble to the crumb and a rich sweetness from the maple syrup and brown butter.

This is my third variety of cornbread, but this recipe is sweeter than my Southern Cornbread. And you'll find that it's more of a dessert cornbread, unlike my Cheddar Jalapeno Cornbread Muffins.


Why this recipe works

  • Using fine cornmeal keeps the cornbread from drying out.
  • Pairing the cornbread with maple and brown butter adds not only sweetness but flavor that is unlike any other cornbread.
  • The addition of maple syrup also adds extra moisture.
maple brown butter cornbread topped with maple butter

Maple Brown Butter Cornbread

I’m from the south and grew up eating cornbread all the ways possible. I’ve had it fried, baked in sheets, muffins, savory, sweet, crumbled in a glass of milk, served alongside chili, mixed with baked beans…

You name it, I’ve probably had it. But there’s one cornbread that stands out among all the others. Boston Market’s cornbread. It’s like cake!

Although today’s cornbread isn’t exactly like the one we remember, it is so sweet and delicious; you will swear it is a piece of cake.


How to make Maple Brown Butter Cornbread

  1. Brown the butter and set aside to cool.
brown butter in a white sauté pan
  1. In a large bowl, mix the dry ingredients.
  2. In a separate bowl mix the wet ingredients.
  3. Add the wet ingredients to the bowl of dry ingredients.
wet ingredients being poured into dry ingredients
  1. Mix until just blended.
cornbread batter mixed in a bowl
  1. Add to a greased pan.
cornbread batter being poured into a pan
  1. Bake until a toothpick comes out clean.
freshly baked cornbread still in the pan
  1. Serve with maple butter.
maple brown butter cornbread stacked

Tips For Success

  • Follow the recipe closely. Mixing the wet and dry ingredients separately before combining them helps prevent over mixing, which will make the cornbread tough.
  • Use room temperature ingredients. Batters mix evenly when all the ingredients are about the same temperature. Set the ingredients out about one hour before beginning and allow the brown butter to cool before using it.
  • If you don’t have buttermilk, you can make your own by adding one teaspoon of lemon juice (white vinegar works too) to ¾ cups of whole milk. Stir and let it sit for 5 minutes. The mixture will appear curdled, this is normal.

Freezing & Storing

Storing: Wrap the cooled cornbread tightly or place in an airtight container and store at room temperature for up to 3 days.

To Freeze: For longer storage, freeze baked and cooled cornbread for up to 3 months. Allow it to thaw in the refrigerator overnight. Bring to room temperature before serving or warm it in the microwave or in a 300°F oven for 10 minutes.

Watch how to make it

maple brown butter cornbread stacked

Maple Brown Butter Cornbread

Yield: 16 servings
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes

This wonderful maple brown butter cornbread is moist and packed with the flavor of maple and the enhanced richness of brown butter.

Ingredients

For the cornbread

  • ½ cup (113 g) unsalted butter, cut into pieces
  • 1 cup (120 g) yellow cornmeal
  • 1 cup (130 g) all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 large egg
  • ¾ cup (177 ml) buttermilk
  • ¾ cup (177 ml) pure maple syrup

For the Maple Butter

  • ¼ cup (56 g) unsalted butter, room temperature
  • 1 tablespoon pure maple syrup

Instructions

Make the cornbread

  1. Heat the butter in a small saucepan over medium heat. As the butter melts, swirl the pan frequently. Cook for about 3 minutes or until the butter turns a light amber color and has a nutty aroma. Watch it closely, it can go from brown to burnt rather quickly. Remove from heat, transfer to a small glass bowl, and let cool.
  2. Preheat the oven to 350ºF. Grease and lightly flour an 8x8-inch square baking pan. You can also line the pan with parchment paper for easy removal.
  3. To a large mixing bowl, add the cornmeal, flour, baking powder, and salt. Stir with a whisk to combine.
  4. In a separate bowl, whisk together the egg, buttermilk, maple syrup, and cooled butter. Pour the wet ingredients into the dry ingredients and mix until just blended.
  5. Pour the batter into the prepared pan. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.

Make the butter

  1. In a small bowl, stir the butter and maple syrup until blended. Serve with the warm cornbread.

Notes

  • Follow the recipe closely. Mixing the wet and dry ingredients separately before combining them helps prevent over mixing, which will make the cornbread tough.
  • Use room temperature ingredients. Batters mix evenly when all the ingredients are about the same temperature. Set the ingredients out about one hour before beginning and allow the brown butter to cool before using it.
  • If you don’t have buttermilk, you can make your own by adding one teaspoon of lemon juice (white vinegar works too) to ¾ cups of whole milk. Stir and let it sit for 5 minutes. The mixture will appear curdled, this is normal.

Make ahead tip

  • To Store: Wrap the cooled cornbread tightly or place in an airtight container and store at room temperature for up to 3 days.
  • To Freeze: For longer storage, freeze baked and cooled cornbread for up to 3 months. Allow it to thaw in the refrigerator overnight. Bring to room temperature before serving or warm it in the microwave or in a 300°F oven for 10 minutes.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:
Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 184Total Fat: 9gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 35mgSodium: 159mgCarbohydrates: 24gFiber: 1gSugar: 11gProtein: 2g

* Percent Daily Values are based on a 2000 calorie diet. Since different brands of ingredients have different nutritional information, the values shown are just an estimate.

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Deandra

Thursday 10th of September 2020

I made this and it was the best. I have never made cornbread before, but I've eaten my fair share, and I will never need to make another recipe. I added 1.5 tbsp whisky to the butter as it cooked. It really turned out. I was not sure it would work, but going by smell, and adding the liquor to the butter after it had melted and before it was too hot, it boiled without burning the butter. Whisk until solids seperate, and go by smell. When the alcoholic edge is gone, it's ready!

It would be delicious without this addition, bit I'm glad I felt so inclined!

Tina Jui | The Worktop

Saturday 25th of July 2015

Yum looks delicious! I absolutely love cornbread and can't wait to try this :)

Jen

Monday 27th of July 2015

You will love this recipe, Tina! Enjoy!

Gourmet Getaways

Thursday 23rd of July 2015

This bread sounds amazing. I had my first ever cornbread whilst travelling between LA and Las Vegas at Peggy Sue's Diner. (I'm from Australia) I was amazed at how delicious it was, now I'm a convert... I would love to try your recipe. I will have to try and get the ingredients here. Thanks for sharing Julie P.S I found you through Nagi's FB page - Food Blogger Central

Jen

Monday 27th of July 2015

Thank you so much for stopping by! You must try this cornbread if you can find the ingredients. You will love it!

Sarah @Whole and Heavenly Oven

Friday 17th of July 2015

Oh my gawshhhhh. Brown butter cornbread??? I am dying over how amazing that sounds with the maple syrup in this cornbread, Jen! You totally nailed these! I want a piece asap.

Jen

Friday 17th of July 2015

I know you are a fan of cornbread as well. You will love this one, Sarah! I'd love to hear about it, if you make it!

Ami@NaiveCookCooks

Thursday 16th of July 2015

Grandmas recipes are always a winner in my book and these cornbread bars look to die for!!

Jen

Friday 17th of July 2015

Grandma never fails!

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