This flavorful, moist, crumbly, maple brown butter cornbread is by far the best I’ve ever had! It crumbles the way a good cornbread should without being anything close to dry. You will be asking, “Is this cornbread or is this cake?”
March is the month where NY hosts the maple festival. Lucky for us, we have friends who live there and were able to attend this year. They received samples of freshly bottled maple syrup and maple cotton candy. Because our friends are so awesome, they sent us a bottle of the syrup and a little sampling of the cotton candy. There is nothing quite like “real” maple syrup.
I resisted the urge to open it right away. It was only a small bottle and I didn’t want to waste it. It deserved a proper use. So I tucked the syrup away in the pantry until I came across the best way to use it.
Here we are several months later and I finally had an idea!
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!
I haven’t had it in nearly 10 years and hub’s always brings it up. I think he’s been missing it. 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.
I used my grandma’s trusted recipe as the base and swapped out the oil for brown butter, used maple syrup instead of sugar, and buttermilk in place of regular.
Brown butter is responsible for the sweet flavor in today’s recipe. It really is incredible and… life changing. Once you try brown butter in cornbread, you will never want it any other way. Trust me.
There’s no sugar in this cornbread. It gets its sweetness from the brown butter and almost a whole cup of maple syrup. Wow! What a combination that was. I can’t help but sing praises about this maple brown butter cornbread. It smells amazing while baking and tastes even better than it smells.
For a final sweet touch, I made a maple butter to spread over the top. Just like icing on a cake! It’s divine!
Maple Brown Butter Cornbread
For the Maple Butter
- 1/4 cup unsalted butter, room temperature
- 1 tablespoon pure maple syrup
- Heat the butter in a small saucepan over medium heat. As the butter melts, whisk it 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 to room temperature.
- Preheat the oven to 350ºF. Grease and lightly flour an 8×8-inch square baking pan.
- In a large mixing bowl, combine the cornmeal, flour, baking powder, and salt. Stir with a whisk to combine.
- In a separate small bowl, whisk together the egg, buttermilk, maple syrup, and cooled butter. Pour the wet ingredients into the dry ingredients and mix until just blended.
- Pour the batter into the prepared pan. Bake for 25 to 30 minutes or until a toothpick inserted into the center comes out clean.
Make the butter
- In a small bowl, stir the butter and maple syrup until blended. Serve with the warm cornbread.
Nutritional values here on my recipes should be used as a general guide only. Since different brands of ingredients have different nutritional information, the values shown are just an estimate.