A classic, slightly sweet cornbread topped with fluffy maple pecan butter.
The inspiration for this amazing cornbread with maple butter 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 and maple butter.
That was 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.
The cornbread is a classic cornbread recipe adapted from Like Mother Like Daughter Food. The recipe is simple and makes a wonderfully fluffy cornbread with a tender crumb. The butter here is a recreation of those wonderful flavors swirling in my head.
Cornbread with Whipped Maple Pecan Butter
For the Cornbread
- 2/3 cup butter softened
- 2/3 cup sugar
- 3 eggs
- 1 2/3 cups milk
- 2 1/3 cups flour
- 1 cup corn meal
- 4 tsp baking powder
- 1 tsp salt
For the Maple Pecan Butter
- 1 stick of butter softened
- 2 T maple syrup
- 1/2 tsp molasses
- 3 T finely chopped pecans
- Preheat oven to 400 F. Grease a 12 inch round cast iron skillet. Or a regular old 9 x 13 pan would work, but it lacks the charm.
- In a medium bowl, cream butter and sugar together until smooth. Beat in eggs.
- In a small bowl, whisk together the flour, corn meal, baking powder and salt.
- Alternately whisk in a third of the flour mixture with a third of the milk until combined. Pour into greased pan and bake for 23-25 minutes.
- To make the maple pecan butter, whip the butter with a mixer until fluffy. Add the maple syrup and molasses and beat for another minute. Gently stir in pecans.
- Serve the cornbread warm with a generous amount of butter.