Cornbread with Maple Pecan Butter

This is a classic, slightly sweet cornbread topped with fluffy whipped maple pecan butter.

The cornbread is a classic cornbread recipe adapted from Like Mother Like Daughter Food. (I’ve made it several times and I’ve tweaked the method just a bit to simplify it.)

The recipe is simple and makes a wonderfully fluffy cornbread with a tender crumb. Just enough crumb, without being crumbly, my kids devoured this entire pan of cornbread in record time.

Smokey Bones Cornbread

The inspiration for this amazing cornbread came last weekend, after a several-mile hike that included several thousand stairs. The kind of a hike that builds an appetite.

On the way home, we stopped at Smokey Bones to enjoy some ribs where they served us an amazing appetizer of cornbread with whipped maple pecan butter.

That was hands down the best cornbread and butter I have ever had.

Maybe it was just because we were starving, but it was gone in less than two minutes from the time it hit the table.

The whole time I was eating it, it was screaming to be recreated in my kitchen.

Want to save this recipe?

Enter your email and we’ll send it to you – plus new recipes sent daily!

Email *

Permalink Post Title

Save

Warm homemade cornbread topped with maple butter pairs beautifully with a bowl of taco soup or this lightning fast 15-minute chili.

It’s also great with spicy beef and three bean chili, vegetable beef barley soup or these country style ribs and beans.

SaveSaved Pin Print

Cornbread with Maple Pecan Butter

Mary Younkin

This is a classic, slightly sweet cornbread topped with fluffy whipped maple pecan butter.

Prep Time: 10 minutes mins

Cook Time: 25 minutes mins

Total Time: 35 minutes mins

Servings: 16

Save this recipe!

Get this sent to your inbox, plus get new recipes from us every week!

Title Email Permalink

Email *

Save

Ingredients 

1x2x3x

For the Cornbread

• ▢ ⅔ cup butter softened
• ▢ ⅔ cup sugar
• ▢ 3 eggs
• ▢ 1⅔ cups milk
• ▢ 2⅓ cups flour
• ▢ 1 cup corn meal
• ▢ 4 teaspoons baking powder
• ▢ 1 teaspoon salt

Instructions 

• Preheat oven to 400°F. Grease a 9 x 13 pan with butter.
• In a medium bowl, cream butter and sugar together until smooth. Beat in the eggs. In a small bowl, whisk together the flour, corn meal, baking powder, and salt.
• Add half the flour mixture to the egg mixture and beat to combine. Add the milk, beat again, and then add the remaining dry ingredients.
• Stir again, just until combined. Pour into the prepared pan and bake for 23-25 minutes. When the cornbread is very lightly browned on the edges and cracked in the center, it is done. Serve the cornbread warm with a generous amount of butter.

Notes

This cornbread can also be baked in (2) 8-inch square pans for about 20 minutes. 

Nutrition

Serving: 1 g | Calories: 231 kcal | Carbohydrates: 32 g | Protein: 5 g | Fat: 10 g | Saturated Fat: 6 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 3 g | Trans Fat: 0.3 g | Cholesterol: 54 mg | Sodium: 474 mg | Potassium: 94 mg | Fiber: 1 g | Sugar: 10 g | Vitamin A: 353 IU | Calcium: 132 mg | Iron: 2 mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave a comment below!

{originally published 7/10/14 – recipe notes and photos updated 9/15/22}