homemade cornbread recipe with maple butter

Homemade Cornbread with Maple Butter {Sweet and Savory Cornbread}

Crispy homemade cornbread topped with an incredible maple butter an easy sweet and savory cornbread Thanksgiving side dish that everyone will love!
Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 23 minutes
Total Time 33 minutes
Servings 12
Calories 304kcal
Author Julie Blanner


  • 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


  • 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 8 Tbsp butter and pour over warm cornbread and garnish with green onion {so delicious!} to serve warm.


 If you half the recipe it's the perfect amount to make for family dinner night. 
Broil the cornbread after baking it for an extra crispy top.
Use a high quality maple syrup for the richest taste.
Bake the bread in a pre-heated oven for the best results.Serve warm to the table.


Serving: 1piece | Calories: 304kcal | Carbohydrates: 26g | Protein: 5g | Fat: 20g | Saturated Fat: 11g | Cholesterol: 74mg | Sodium: 454mg | Potassium: 210mg | Fiber: 2g | Sugar: 8g | Vitamin A: 567IU | Vitamin C: 1mg | Calcium: 81mg | Iron: 1mg