Homemade Cornbread with Maple Butter Topping

Every now and then, I just love a piece of cornbread. Last weekend we visited one of our favorite lake destinations, Big Cedar Lodge, for lunch. We wandered the property decorated for fall enjoying the views and the leaves blowing in the gentle breeze. By the time we ordered lunch, I was getting a little angry and my eyes were bigger than my stomach. I talked Chris into ordering a couple things with me so that we could share. We enjoyed homemade cornbread with maple butter until the last crumble, leaving the cheeseburger behind.

homemade cornbread recipe with maple butter

I am an extremely picky cornbread eater – it has to be just perfect. Slightly crunchy on the outside, soft and moist on the inside and loaded with butter. But this, well, this was better.

homemade cornbread recipe with maple butter

There was something different about this homemade cornbread – it’s maple butter topping! Poured over the hot bread, the maple butter seeped into the bread giving it an incredible sweet and savory flavor that I have never experienced before. I thought our holiday recipe series was the perfect excuse to recreate this delicious homemade cornbread.

homemade cornbread recipe with maple butter

You can even make this cornbread with maple butter like you do poke breads to encourage the butter to melt into the bread. I adapted the cast iron skillet cornbread recipe and broiled it for a minute at the end to get the crispy cornbread crust I’ve come to love!

homemade cornbread recipe with maple butter

Sweet, meet savory.

Homemade Cornbread with Maple Butter

Prep Time 00:10 Cook Time 00:23 Total Time 0:33
Serves 12     adjust servings

 

Ingredients

  • 1 1/4 c cornmeal
  • 3/4 c flour
  • 1/4 c sugar
  • 1 tsp salt
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/3 c whole milk
  • 1 c buttermilk
  • 2 eggs
  • 8 Tbsp butter, melted
  • 3 thick slices of bacon
  • green onion
  • black pepper {or maple pepper}
  • 1/8 c maple syrup
  • 8 Tbsp butter, melted

Instructions

Preheat oven to 425 degrees. Warm a casserole dish or cast iron skillet in the oven while preparing the batter.

Combine cornmeal, flour, sugar, salt, baking powder and baking soda. Blend in milk, buttermilk, eggs and 7 Tbsp butter.

Remove hot dish from oven and coat with 1 Tbsp butter. Reduce oven to 375 degrees.

Pour batter into the skillet and bake 23 minutes. Broil 1 minute for an extra crispy top!

In a skillet over medium heat, lightly cook bacon. Add fresh cracked pepper, maple syrup, and butter and pour over warm cornbread and garnish with green onion {so delicious!} to serve warm.

by

Recipe Notes

 

Visit the links before for more incredible Thanksgiving side dishes!

Apple Walnut Cranberry Sauce by Ella Claire | Paleo Sweet Potato Casserole by Nesting with Grace | Herb and Garlic Roasted Carrots by Craftberry Bush | Bacon Green Beans by anderson + grant | Pumpkin & Cheddar Scalloped Potatoes by My Sweet Savannah

Sweet Potato Pie by City Farmhouse | Sweet Cornbread by Nina Hendrick Design Co. | Sally Lunn Bread by House 214 | Cranberry & Brie Bites by Finding Home Farms | Avocado Bacon Butternut Salad with Pumpkin Vinaigrette by Nest of Posies

Cranberry Pretzel Salad by Zevy Joy | Sweet & Savory Cornbread by Julie Blanner | Roasted Carrots with Candied Pecans & Goat Cheese by Inspired by Charm

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entertaining expert and lifestyle blogger Julie Blanner

 

 

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