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Brown Butter Maple Cornbread

12 Servings

Total Time
50 mins

Make this for a crowd or eat it mid-Netflix binge in your coziest pair of pajama pants—we won’t judge. Try it with spicy jalapeño butter.

Brown Butter Maple Cornbread

Thomas J. Story
 11 tbsp unsalted butter
 ½ cup maple syrup
 2 ½ cups buttermilk
 4 eggs
 1 ½ cups cornmeal
 1 cup all-purpose flour
 3 tsp baking powder
 2 tsp salt
 1 tsp baking soda

Preheat oven to 375°. Cut butter into cubes, then brown the butter in a cast-iron skillet over medium heat. Swirl butter all over the sides and corners of pan. Pour butter into a large bowl. Place the skillet in the oven to heat before baking.


Whisk syrup into the brown butter. Whisk buttermilk into the mixture (which should be cool to the touch at this point). Whisk in eggs until smooth.


In a medium bowl, combine cornmeal, flour, baking powder, salt, and baking soda. Whisk into wet ingredients until just incorporated.


Remove skillet from oven. Pour batter into skillet and bake until a toothpick comes out clean, 25 to 30 minutes. Serve with Jalapeño Butter.

Nutrition Facts

Servings 0