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Maple Brown Butter Cornbread

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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


  1. 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.
  2. Preheat the oven to 350 degrees F. Grease and lightly flour an 8x8-inch square baking pan.
  3. In a large mixing bowl, combine the cornmeal, flour, baking powder, and salt. Stir with a whisk to combine.
  4. 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.
  5. Pour the batter into the prepared pan. Bake for 25 to 30 minutes or until a toothpick inserted into the center comes out clean.
  6. Make the butter: In a small bowl, stir the butter and maple syrup until blended. Serve with the warm cornbread.

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