Sweet Buttermilk Cornbread & Maple Syrup Butter
This sweet buttermilk cornbread is muffin-tender inside, crispy on the outside, with a tangy edge. Slather with the maple syrup butter - AMAZING!
Servings: 16 portions
Ingredients
Sweet Buttermilk Cornbread
- 2 cups buttermilk No buttermilk? Use Saco Cultured Buttermilk powder, following the substitution direction on the package.
- 1 teaspoon baking soda
- 1 cup melted butter
- 1⅓ cup sugar
- 4 eggs
- 2 cups cornmeal
- 2 cups all-purpose flour or use a gluten-free flour blend that contains xanthan gum. If it does not contain xanthan gum, you'll need to add 1 teaspoon xanthan gum in with the dry ingredients.
- 1 teaspoon cornstarch
- 1 teaspoon salt
Maple Syrup Butter
- ½ cup unsalted butter ,softened
- ¼ cup maple syrup
Instructions
Sweet Buttermilk Cornbread
- In a glass measuring cup, measure buttermilk and then add baking soda, mixing together and set aside. In a large glass mixing bowl, melt butter in microwave. Add sugar to melted butter using a spatula or wooden spoon to mix together. Add eggs to the butter mixture then pour in the buttermilk with baking soda into the butter mixture, mixing just until combined.
- In a separate bowl, whisk together cornmeal, flour, cornstarch and salt. Add the dry cornmeal mixture to the wet ingredients and stir.
- Prepare your baking/muffin pan using the butter papers to grease. Bake at 375° for 30-35 minutes or until a toothpick inserted n the center comes out with crumbs only. Set the pan on a cooling rack and let cool for at least 5 minutes before serving or removing from pan.
Maple Syrup Butter
- Whip together the softened butter and maple syrup until smooth.
Notes
Cooking for Two? Make Ahead and Freeze
If baked in a pan, cut into individual squares and place in a plastic freezer bag. When I want corn bread as a side, I preheat the oven to 350 degrees and place the corn bread on a baking sheet and it is warm and ready to eat in less than 5 minutes.
Feel free to cut this recipe in half and use an 8 x 8 pan which will yield around 8 – 9 individual portions.