Cornbread with Whipped Maple Pecan Butter
A moist cornbread with flavorful 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.
Serving: 1g | Calories: 307kcal | Carbohydrates: 34g | Protein: 5g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 77mg | Sodium: 431mg | Fiber: 1g | Sugar: 11g