Cornbread with Maple Pecan Butter


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

Cornbread squares in basket with blue napkin

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.

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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.

pecan butter in small white dish with cornbread in basket

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.

Cornbread on small blue plate

Cornbread with Maple Pecan Butter

This is a classic, slightly sweet cornbread topped with fluffy whipped maple pecan butter.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Course: Side Dish
Cuisine: American
Servings: 16


For the Cornbread

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


  • 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.


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


Serving: 1g · Calories: 231kcal · Carbohydrates: 32g · Protein: 5g · Fat: 10g · Saturated Fat: 6g · Polyunsaturated Fat: 1g · Monounsaturated Fat: 3g · Trans Fat: 0.3g · Cholesterol: 54mg · Sodium: 474mg · Potassium: 94mg · Fiber: 1g · Sugar: 10g · Vitamin A: 353IU · Calcium: 132mg · Iron: 2mg
Tried this recipe?Mention @chocolatewithgrace or tag #chocolatewithgrace!

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

Cornbread in basket with blue and white napkin

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  1. Jenna says

    I have made a version of maple pecan butter but would have never thought to put it on cornbread! Sounds like a great combo to this Southern girl! thanks!

  2. CJ Huang says

    That maple pecan butter sounds like it’ll make an already tasty cornbread even better! I hope you can stop on by and share this or any other recipe with us on Five Friday Finds!

  3. Nici says

    This looks so yummy. I wish I had it for breakfast right now! Thanks for sharing it at my Creative Ways Link Party. It will be one of the features at tonight’s party. Hope you’ll link up again tonight!

  4. Kathy Johnson says

    We ate at smokey bones in fayettville nc im from ms the meal was out of site as allways we had a male waiter who was the beay and when they brought the corn bread it was pecans in it and fantastic thank u fir great food and service.


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