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.
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.
To a large mixing bowl, add the cornmeal, flour, baking powder, and salt. Stir with a whisk to combine.
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.
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
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.