Marbled Maple Butter Cornbread

By Jahel

Ingredients

• MAPLE-BUTTER SWIRL
• 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
• CORNBREAD
• 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

Details

Servings 6
Preparation time 20mins
Cooking time 65mins

Preparation

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