Buttermilk Cornbread with Maple Syrup

Cornbread is not a dish I grew up eating but fell in love with it when I first “discovered” it in college. My friends and I would often eat at Dallas BBQ and they would serve their ribs with a piece of cornbread. It was insanely sweet which I enjoyed with the tangy ribs. As the years passed, I have tasted many different kinds of cornbread. Some with pickled jalapeños, some with smoky chipotle but there was always something so perfect about the ones made with buttermilk. The tang from the buttermilk balances the sugar and tenderizes the cornmeal itself. Creating the perfect crumb for this timeless favorite. The maple butter is a great sidekick for this version of cornbread because it’s sweet, salty and rich. Serve this cornbread as a side to any chili or stew or eat it as is as.

 
 
 

Buttermilk cornbread with Maple butter

Prep time: 10 minutes | Total time: 35 minutes

Serves: 4-6

Ingredients:

1 1/2 cups cornmeal

1 cup all-purpose flour

1/3 cup sugar

1 tablespoon baking powder

Kosher salt

2 cups light buttermilk

1 large duck egg* or 2 large chicken eggs

12 tablespoons unsalted butter, softened

1 tablespoon pure maple syrup

1/2 teaspoon flaky sea salt

Instructions:

  1. Preheat oven to 425 degrees F. Place the 8-by-11 baking dish ** in the oven. 

  2. Melt 6 tablespoons of butter in a small bowl.  In a medium bowl, add the buttermilk, egg(s) and 1/2 the melted butter. Whisk until combined. In a large bowl, add the cornmeal, flour, sugar baking powder and 1 teaspoon salt. Stir with a rubber spatula until combined. Create a well in the center and pour in the wet ingredients. Fold until the mixture is just combined. 

  3. Carefully remove the baking dish from the oven and add the remaining melted butter. Brush to coat the bottom and sides of the baking dish. Transfer the batter to the prepared baking and bake until a toothpick inserted into the center comes out clean, about 25 minutes. 

  4. Meanwhile, add the remaining softened butter, maple syrup and flaky sea salt in a small bowl. Using the side of a rubber spatula, combine until everything is well combined. Smooth out the top and sprinkle lightly with additional sea salt.

  5. Transfer to a cooling rack and let cool for 10 minutes before serving with maple butter.

Cook’s Note

*Why use duck eggs vs chicken eggs?
I prefer duck eggs for some recipes because the yolk is richer than the chicken egg. Duck eggs also have more calories and nutrition per gram compared to chicken eggs, but less than quail and goose eggs. You can often find them at local farmer’s markets or even Whole Foods.

** Help! I do not own an 8-by-11 baking dish. What can I do?
No worries! Use these baking times for these pan sizes:

  • 8-by-8, about 35 minutes

  • 9-by-13, about 20 minutes