This cornbread takes comfort to another level with the rich, nutty flavor of browned butter and the warm sweetness of pure maple syrup. Moist and tender — almost cake-like in texture — it’s a perfect balance of savory and sweet. Serve it warm from the skillet with butter or a drizzle of maple syrup for an unforgettable side dish to chili, roast chicken, or a cozy fall breakfast.
INGREDIENTS:
1/2 cup butter, cut into pieces
1 1/4 cups all-purpose flour
1 1/4 cups cornmeal
2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1 1/4 cups buttermilk, at room temperature
2 large eggs, at room temperature
6 tablespoons maple sugar (or light brown sugar)
6 tablespoons pure maple syrup
METHOD:
Heat oven to 400°F. Generously grease a 10-inch cast-iron skillet or cake pan and set aside.
In a small heavy-bottomed saucepan over medium heat, melt the butter. Continue cooking, stirring constantly, until it foams and turns golden brown with a nutty aroma, about 6 minutes. Watch closely to avoid burning. Pour into a bowl and let cool slightly.
In a large mixing bowl, whisk together the flour, cornmeal, baking powder, baking soda, and salt.
In a medium bowl, whisk together the buttermilk, eggs, maple sugar (or brown sugar), and maple syrup until smooth.
Make a well in the center of the dry ingredients. Pour in the buttermilk mixture and stir just until almost combined. Gently fold in the browned butter until incorporated. Do not overmix.
Pour the batter into the prepared skillet and smooth the top with a spatula. Bake for 18–20 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Cool for 10 minutes in the skillet on a wire rack. Slice into wedges and serve warm with butter or a drizzle of maple syrup.
SERVING SUGGESTIONS:
- Serve warm alongside chili, barbecue, or roasted fall vegetables.
- Pair with maple-glazed ham or roasted turkey for a sweet-savory holiday side.
- Enjoy leftovers toasted for breakfast with apple butter or jam.
YIELD: Serves 8
