Rating: 3 stars
46 Ratings
  • 5 star values: 13
  • 4 star values: 4
  • 3 star values: 11
  • 2 star values: 12
  • 1 star values: 6
  • 46 Ratings

It’s difficult to go wrong with a classic, homemade cornbread. Using the back of the cornmeal box results in a tender, moist loaf that anyone will love. But when you upgrade an easy cornbread with a simple maple butter, plus an easy marbled pattern? That’s when cornbread goes from good to addictive. The base of this cornbread is light, thanks to a fifty-fifty ratio of all-purpose flour to cornmeal. Plus, buttermilk instead of whole milk makes it bright, while only a tablespoon of maple syrup keeps the flavor on the salty side, so the maple butter can really shine. And about that maple butter paste. It’s a mixture of maple syrup, butter, brown sugar, and flour, which turns into something between a pocket of sugary caramel and crumble topping once baked. It’s a winner for anything from your Thanksgiving table to an everyday afternoon treat.

Gallery

Credit: Greg DuPree

Recipe Summary

additional:
20 mins
total:
1 hr 5 mins
Yield:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°F.

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  • Make the Maple-Butter Swirl: Whisk syrup, butter, sugar, and salt in a medium bowl until combined. Gradually whisk in flour until incorporated.

  • Make the cornbread: Lightly coat an 8-inch square baking dish with butter. Whisk flour, cornmeal, baking powder, sugar, salt, and baking soda in a large bowl. Whisk eggs, buttermilk, butter, and syrup in a separate large bowl until evenly combined. Gradually whisk wet mixture into dry mixture until evenly incorporated.

  • Transfer batter to prepared baking dish and smooth the top. Dollop Maple-Butter Swirl all over top of batter and, using the tip of a knife (don’t go too deep), swirl to create a marbled effect. Bake until golden brown and a toothpick inserted in center comes out clean, 35 to 40 minutes. Let cool for at least 10 minutes before serving.

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