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Cornbread with Whipped Maple Pecan Butter

A moist cornbread with flavorful maple pecan butter
Prep Time30 mins
Cook Time25 mins
Total Time55 mins
Cuisine: American
Calories: 307kcal


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