This cornbread is tasty by itself but oh boy is it addictive when you spread maple butter on it! Mmmmmmm!
Time: 45 minutes total
1 and 1/3 cups flour
1 and 1/3 cups coarse ground cornmeal
2 tbsp brown sugar
1 tbsp baking powder
¾ tsp baking soda
1 tsp salt
1 cup buttermilk
½ cup milk (whole, skim, whatever you like)
4 tbsp butter, melted ¾ cup corn kernels
1. Preheat the oven to 350˚F and prepare your baking pan by greasing an 8×8” dish. (Or try using a mini muffin pan for individual servings.)
2. Whisk together the flour, cornmeal, brown sugar, baking powder, baking soda, and salt in a medium sized mixing bowl.
3. In a separate bowl, whisk together the eggs, buttermilk, and milk.
4. Combine the dry ingredients with the wet ingredients, beating until just combined (it will be a little lumpy—that’s perfect!) Stir in the melted butter and corn.
5. Pour the batter into the prepared baking dish and bake for 25-30 minutes at 350˚F, or until an inserted toothpick comes out clean. Allow to cool to room temperature.
Note: This recipe freezes really well, so feel free to make a big batch to eat alongside chili, and extra to make into Savory Fig Cornbread Stuffing for Thanksgiving! If freezing, wrap tightly in plastic wrap, and seal inside a zip-top freezer bag.
1 cup (2 sticks) butter, softened
½ cup maple syrup
Beat butter until light and fluffy. Slowly drizzle in maple syrup and beat until well mixed. Transfer to a shallow bowl. Serve at room temperature so it’s easily spreadable. Can be stored in the refrigerator for up to two weeks.