Irresistibly Moist Cornbread with Maple Butter – Your New Go-To Recipe
Albert Wood
Experience the Ultimate Comfort Food: Irresistibly Moist Cornbread with Maple Butter
Welcome to a world where savory meets sweet in perfect harmony! Our Irresistibly Moist Cornbread with Maple Butter recipe, lovingly crafted by Mom Wood herself, is nothing short of a culinary revelation. Infused with the natural sweetness of artisan Vermont Maple Sugar from Wood's Syrup Company, this cornbread transforms a classic dish into an extraordinary taste sensation.
Imagine the golden, buttery crust of freshly baked cornbread meeting the luscious richness of maple butter. Each bite delivers a moist texture and an enchanting aroma that promises to delight your senses. Whether you're looking to impress at a dinner party or simply spice up your family meals, this Maple Butter Cornbread is your ticket to an unforgettable dining experience.
Highlights of This Gourmet Recipe:
- Sweet Meets Savory: Enjoy the unique blend of our premium Vermont Maple Sugar with the comforting, savory taste of homemade cornbread.
- Versatile Delight: Perfect as a stand-alone treat buttered and grilled with maple sugar or as a decadent side slathered in rich maple butter.
- Simple Elegance: Easy to prepare yet impressive enough to serve on any occasion, this cornbread recipe is a surefire way to showcase your culinary skills.
Dive into the magic of maple with Wood's Syrup Company and discover why this Irresistibly Moist Cornbread with Maple Butter will quickly become a staple in your recipe collection. Treat yourself and your loved ones to a slice of pure bliss, and let every meal become a celebration of flavors.
Get Started: Ready to bake your way to bliss? Grab your apron, and let’s bring the heartwarming aroma of maple-infused cornbread to your kitchen today!
Irresistibly Moist Cornbread with Maple Butter
Rated 5.0 stars by 1 users
Author:
Al Wood
Servings
6-12
Prep Time
15 minutes
Cook Time
15 minutes
Ingredients
- 2 ⅔ cups all-purpose flour
- 1 ⅓ cup yellow cornmeal
-
1 ⅓ cups Wood's Vermont Maple Sugar
- 2 tablespoons baking powder
- 1 ⅓ teaspoons salt
- 1 stick (8 tablespoons) melted butter
- ⅔ cup oil
- 4 large eggs
- 1 ⅔ cup milk
Maple Butter —
- ¾ cup butter, room temperature
-
3 ½ tablespoons Wood's Vermont Pure Maple Syrup
Directions
- Adjust an oven rack to the middle position and preheat the oven to 350° F.
- Grease a 12-cup muffin tin or a larger 6-cup muffin tin.
- In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt.
- In a medium bowl, whisk together the eggs, butter, oil, and milk.
- Add the wet ingredients to the dry ingredients and mix until no dry streaks remain. It’s okay if there are small lumps. Don’t overmix!
- Fill muffin tin cavities ⅔ full.
- Bake until the muffins are light golden brown, and a skewer inserted into the center of a muffin comes out clean, about 13-15 minutes, until golden and a toothpick inserted in the middle comes out clean. Gently remove muffins from the tin.
- Serve warm with maple butter mixture or toasted on a grill.
Maple Butter —
- In a small bowl, mix together maple and softened butter.
Alternative
- Slice the muffin in half. Butter each half.
- Heat a griddle.
- Sprinkle the griddle with a slight amount of maple sugar, then butter and toast the muffin.