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?”
Maple Brown Butter Cornbread
- ½ cup unsalted butter, cut into pieces
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 egg, room temperature
- ¾ cup buttermilk, room temperature
- ¾ cup pure maple syrup
- For the Maple Butter
- ¼ 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 350 degrees F. Grease and lightly flour an 8x8-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.