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Marbled Maple Butter Cornbread


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Marbled Maple Butter Cornbread 0 Picture


  • ½ cup pure maple syrup
  • 4 tablespoons (½ stick) unsalted butter, melted
  • 2 tablespoons dark brown sugar
  • ¾ teaspoon kosher salt
  • ½ cup all-purpose flour
  • 2 tablespoons unsalted butter, melted, plus more for baking dish
  • 1¼ cups all-purpose flour
  • 1¼ cups stone-ground cornmeal (not coarse)
  • 1 tablespoon baking powder
  • 1 tablespoon granulated sugar
  • 1 teaspoon kosher salt
  • ½ teaspoon baking soda
  • 3 large eggs
  • 1½ cups buttermilk
  • 1 tablespoon pure maple syrup


Servings 6
Preparation time 20mins
Cooking time 65mins


Step 1

Preheat oven to 400°F.
Make the Maple-Butter Swirl: Whisk syrup, butter, sugar, and salt in a medium bowl until combined. Gradually whisk in flour until incorporated.
Make the cornbread: Lightly coat an 8-inch square baking dish with butter. Whisk flour, cornmeal, baking powder, sugar, salt, and baking soda in a large bowl. Whisk eggs, buttermilk, butter, and syrup in a separate large bowl until evenly combined. Gradually whisk wet mixture into dry mixture until evenly incorporated
Transfer batter to prepared baking dish and smooth the top. Dollop Maple-Butter Swirl all over top of batter and, using the tip of a knife (don’t go too deep), swirl to create a marbled effect. Bake until golden brown and a toothpick inserted in center comes out clean, 35 to 40 minutes. Let cool for at least 10 minutes before serving

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