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.
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.
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
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
- Brown the butter and set aside to cool.
- In a large bowl, mix the dry ingredients.
- In a separate bowl mix the wet ingredients.
- Add the wet ingredients to the bowl of dry ingredients.
- Mix until just blended.
- Add to a greased pan.
- Bake until a toothpick comes out clean.
- Serve with maple butter.
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.