So here are my first pictures of taken in manual mode on my new camera. Not a professional yet, but I’m starting to interpret the ISO and aperture to get the exposure I want. Fun stuff!
Back to this amazing cornbread with maple butter, which is why I’m sure you’re here. The inspiration for it came last weekend, after a several mile hike which included several thousand stairs. (See my previous post here for more about that.) That kind of a hike builds an appetite. On the way home, Tyler and I 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.
So here is my version which Tyler claims to be better than the restaurants. Maybe it was because I left the pecans out of his portion though. 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 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.