Description
This Moist Cornbread with Whipped Maple Cinnamon Butter is a delightful addition to any meal with its light, buttery texture and sweet topping.
Ingredients
Scale
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 2 large eggs
- 1/2 cup unsalted butter, melted
- 1/2 cup unsalted butter, softened
- 3 tablespoons pure maple syrup
- 1/2 teaspoon ground cinnamon
Instructions
- Preheat your oven to 400°F (200°C) and lightly grease your 8×8 inch baking dish.
- In a large bowl, combine the dry ingredients: yellow cornmeal, all-purpose flour, granulated sugar, baking powder, and salt.
- In another bowl, mix the wet ingredients: milk, eggs, and melted unsalted butter until smooth.
- Pour the wet mixture into the bowl with the dry ingredients, gently stirring until just combined.
- Transfer the batter to the prepared baking dish and smooth the top. Bake for approximately 20 to 25 minutes or until the top is golden and a toothpick comes out clean.
- Prepare the whipped maple cinnamon butter by combining the softened butter, maple syrup, and ground cinnamon, then whip until fluffy.
- Once baked, allow the cornbread to cool slightly before slicing and serving with the whipped butter.
Notes
Do not overmix the batter to keep the cornbread moist.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
Nutrition
- Calories: 180 kcal
- Sodium: 150 mg
- Protein: 4 g