Maple Butter Cornbread Recipes

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MAPLE BUTTER CORNBREAD

The sweetness in this cornbread is the perfect pairing to a nice bowl of savory chili.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 30m

Yield 6

Number Of Ingredients 5



Maple Butter Cornbread image

Steps:

  • Heat oven to 400°F. Grease or spray bottom of 8-inch cast-iron skillet. Heat skillet in oven about 10 minutes or until hot. (Or an 8-inch square pan can be used; no preheating required in oven.)
  • In medium bowl, mix all ingredients except chili. Pour into skillet.
  • Bake about 15 minutes or until toothpick inserted in center comes out clean. Loosen sides with knife, and carefully remove from skillet to cooling rack to cool. Serve with chili.

Nutrition Facts : Calories 210, Carbohydrate 36 g, Cholesterol 40 mg, Fat 1, Fiber 0 g, Protein 3 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 11 g, TransFat 0 g

1 pouch (6.5 oz) Betty Crocker™ cornbread & muffin mix
1/3 cup maple syrup
2 tablespoons butter, melted
1 egg
Progresso™ Smokehouse pork & beef chili with beans, as desired

BLUEBERRY CORNBREAD WITH MAPLE BUTTERCREAM

Liz Hall shows up at every get-together - dinners, birthday parties, holidays - with a cake. The cornbread competition was no exception: She tweaked a traditional recipe and made it more of a dessert. Her blueberry cornbread cake topped with maple buttercream took first place in the nontraditional category. Now, whenever there's a party, she says, "everyone always asks me to bring the award-winning cornbread."

Provided by Food Network

Categories     dessert

Time 45m

Yield 8 to 10 servings

Number Of Ingredients 18



Blueberry Cornbread with Maple Buttercream image

Steps:

  • Make the cornbread: Preheat the oven to 375 degrees F and butter a 9-by-13-inch baking dish. Whisk the eggs, buttermilk, vanilla and melted butter in a bowl. In another bowl, whisk the cornmeal, flour, granulated sugar, baking powder and salt.
  • Add the cornmeal mixture to the egg mixture and mix with a wooden spoon until just incorporated. Gently fold the blueberries into the batter. Transfer to the prepared baking dish and bake until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Transfer to a rack and let cool completely before frosting.
  • Make the frosting: Beat the butter in a large bowl with a mixer on medium speed until light and fluffy. Add 3 1/2 cups confectioners' sugar in batches, alternating with the milk; continue beating until smooth. Add the maple syrup, cinnamon, vanilla, pumpkin pie spice, and nutmeg to taste. Add the remaining 1/4 cup confectioners' sugar if necessary to reach a spreadable consistency. Spread on the cornbread.

4 tablespoons unsalted butter, melted and cooled slightly, plus more for the baking dish
2 large eggs
1 cup buttermilk
1 teaspoon pure vanilla extract
1 1/3 cups yellow cornmeal
2/3 cup all-purpose flour
3/4 cup granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup blueberries
1 stick unsalted butter, at room temperature
3 1/2 to 3 3/4 cups confectioners' sugar
3 tablespoons whole milk
2 tablespoons pure maple syrup
1 teaspoon ground cinnamon
1 teaspoon pure vanilla extract
1/2 teaspoon pumpkin pie spice
1/2 to 1 teaspoon ground nutmeg

CORNBREAD MUFFINS WITH MAPLE BUTTER

Provided by Jessica Strand

Categories     Bread     Mixer     Dairy     Egg     Breakfast     Brunch     Side     Bake     Easter     Vegetarian     Maple Syrup     Hominy/Cornmeal/Masa     Bon Appétit     Kidney Friendly     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 12 muffins

Number Of Ingredients 12



Cornbread Muffins with Maple Butter image

Steps:

  • For maple butter:
  • Using electric mixer, beat butter in medium bowl until creamy. Gradually beat in maple syrup until well blended and smooth. DO AHEAD Can be made 1 week ahead. Cover and refrigerate.
  • For muffins:
  • Preheat oven to 375°F. Butter 12 regular (1/3-cup) muffin cups. Sift cornmeal, flour, sugar, baking powder, and salt into medium bowl. Whisk buttermilk and egg in another medium bowl; whisk in melted butter. Add buttermilk mixture to dry ingredients; stir just until incorporated (do not overmix). Divide batter equally among prepared muffin cups. Bake muffins until tester inserted into center comes out clean, about 15 minutes (muffins will be pale). Cool on rack 10 minutes. Serve with maple butter.

Maple butter
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
3 1/2 tablespoons pure maple syrup (preferably grade B)
Muffins
1 cup yellow cornmeal
1 cup unbleached all purpose flour
1/4 cup sugar
1 tablespoon baking powder
1/4 teaspoon salt
1 cup buttermilk
1 large egg
5 tablespoons unsalted butter, melted, cooled slightly

REDSTONE RESTAURANT FAMOUS CORNBREAD WITH MAPLE BUTTER

This recipe is the original recipe from the great Redstone restaurant in Minneapolis, Minnesota. They are well known for their delicious cornbread and Maple Butter. Absolutely the best cornbread you'll ever taste!!!

Provided by Korissacook

Categories     Quick Breads

Time 45m

Yield 8 serving(s)

Number Of Ingredients 13



Redstone Restaurant Famous Cornbread With Maple Butter image

Steps:

  • Preheat oven to 400°F.
  • Mix together all ingredients in the order given.
  • Pour into greased 8" or 9" iron skillet.
  • Bake 35 minutes. Insert toothpick- if it comes out clean the corn bread is done. If not, continue baking & check every 5 minutes with a toothpick.
  • Serve warm with Maple Butter.
  • MAPLE BUTTER:.
  • Allow butter to soften to room temperature.
  • In mixer, (use a paddle attachment if available) whip butter & Salt until creamy.
  • Slowly drizzle syrup into mixture until well blended.

3/4 cup cornmeal
3/4 cup all-purpose flour
1/4 teaspoon salt
1 1/2 tablespoons baking powder
4 eggs
3/4 cup sugar
7 ounces creamed corn (1/2 can)
2 ounces diced green chilies, drained well (1/2 can)
1/2 cup butter
1/2 cup shredded monterey jack and cheddar cheese blend
1 lb butter
1 cup maple syrup
1/2 teaspoon kosher salt

MAPLE-BUTTER GLAZED CORN BREAD

Make and share this Maple-Butter Glazed Corn Bread recipe from Food.com.

Provided by The Spice Guru

Categories     Quick Breads

Time 45m

Yield 9-18 serving(s)

Number Of Ingredients 11



Maple-Butter Glazed Corn Bread image

Steps:

  • NOTE: USE REAL BUTTER AND PURE MAPLE SYRUP (DON'T EVEN THINK ABOUT USING MARGARINE AND IMITATION MAPLE PANCAKE AND WAFFLE SYRUP!). (STEP ONE): PREHEAT oven to 400°F for sheet cornbread OR 350°F for muffins; BUTTER an 8"x8" square glass baking dish or a 9"x9" glass pie plate (OR grease, then add liners, in up to 18 muffin cups).
  • COMBINE the dry ingredients in a medium mixing bowl (1 cup yellow cornmeal, 1 cup all-purpose flour, 1 tablespoon baking powder, 3/4 teaspoon fine sea salt, 1/8 teaspoon cinnamon).
  • WHISK the wet ingredients well in a small mixing bowl (3/4 cup fat-free buttermilk, 3/4 cup grade A pure maple syrup, 1/3 cup vegetable oil, and 1 lightly beaten large egg).
  • ADD the wet ingredients to the dry ingredients; STIR just until blended (IF PREPARING MUFFINS, LET BATTER REST 3-4 MINUTES, RE-STIR, THEN FILL MUFFIN CUPS.
  • SCRAPE batter into prepared baking dish, or equally into muffin cups, using a flexible spatula.
  • BAKE sheet cornbread on center rack at 400°F for 20-25 minutes, OR muffins at 350°F for 18-20 minutes, or until wooden pick inserted in center comes out clean.
  • MEANWHILE, prepare the MAPLE-BUTTER GLAZE: In a small saucepan over medium-low heat, melt 1 tablespoon salted real butter. Add 1 tablespoon pure maple syrup. Stir as needed, until flavors meld and consistency is smooth, about 3 minutes. Keep warm on lowest heat.
  • IMMEDIATELY after baking while wearing oven mitts, baste the MAPLE-BUTTER GLAZE quickly, neatly and evenly over top of corn bread using a soft pastry brush.
  • COVER baking tin with a foil tent (don't allow tent to touch cornbread or muffins), sealing the edges tightly; LET stand for 10 minutes.
  • SERVE warm and enjoy.

1 cup yellow cornmeal
1 cup all-purpose flour
1 tablespoon baking powder
3/4 teaspoon fine sea salt
1/8 teaspoon cinnamon
3/4 cup fat-free buttermilk
3/4 cup grade a pure maple syrup
1/3 cup vegetable oil
1 lightly beaten large egg
1 tablespoon salted real butter
1 tablespoon grade a pure maple syrup

MOM'S BUTTERMILK CORNBREAD

This recipe was given to me by my mom. Good old Southern skillet cornbread.

Provided by MarkWayne

Categories     Cornbread

Time 30m

Yield 6

Number Of Ingredients 7



Mom's Buttermilk Cornbread image

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C).
  • Oil an 8-inch cast iron skillet. Heat in the preheated oven for 3 to 4 minutes.
  • Whisk cornmeal, buttermilk, egg, oil, salt, baking powder, and baking soda together in a mixing bowl. Pour batter into the hot skillet.
  • Bake in the preheated oven until golden brown, 20 to 25 minutes. Remove from the oven and transfer cornbread to a serving plate.

Nutrition Facts : Calories 197.2 calories, Carbohydrate 29.5 g, Cholesterol 32.6 mg, Fat 6.5 g, Fiber 1.4 g, Protein 4.9 g, SaturatedFat 0.9 g, Sodium 515 mg

1 ½ cups cornmeal
1 cup buttermilk
1 large egg
2 tablespoons vegetable oil, or more to taste
1 teaspoon salt, or to taste
1 teaspoon baking powder
¼ teaspoon baking soda

MAPLE CORNBREAD

It's not necessary to serve maple syrup with this moist corn bread from Dorothy Bateman of Carver, Massachusetts. The maple flavoring is baked into the loaf, providing a delicious change of pace from traditional corn bread.

Provided by Taste of Home

Time 30m

Yield 9 servings.

Number Of Ingredients 8



Maple Cornbread image

Steps:

  • In a bowl, combine flour, cornmeal, baking powder and salt. In another bowl, beat egg; add milk, syrup and oil. Stir into dry ingredients just until moistened. Pour into a greased 9-in. square baking pan. Bake at 400° for 20-22 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack for 10 minutes; cut into squares. Serve warm.

Nutrition Facts : Calories 185 calories, Fat 6g fat (1g saturated fat), Cholesterol 26mg cholesterol, Sodium 217mg sodium, Carbohydrate 29g carbohydrate (13g sugars, Fiber 1g fiber), Protein 3g protein.

1-1/4 cups all-purpose flour
1/4 cup cornmeal
1-1/2 teaspoons baking powder
1/2 teaspoon salt
1 egg
3/4 cup milk
1/2 cup maple syrup
3 tablespoons vegetable oil

MAPLE-PECAN CORNBREAD

Our state trails only Vermont in the production of maple syrup in the U.S. I have many childhood memories of tapping our maple trees in early spring and watching the sap come out. Corn bread, or johnnycake as it's called here in scenic Mohawk Valley, was a staple of the men fighting in the Revolutionary War. The volunteers, who were known as "Johnnys", carried their rations with them, and the johnnycakes held up well for days.

Provided by Taste of Home

Time 45m

Yield 1 loaf (16 slices).

Number Of Ingredients 12



Maple-Pecan Cornbread image

Steps:

  • In a large bowl, combine the flour, cornmeal, brown sugar, baking powder, baking soda and salt. In a small bowl, whisk the eggs, milk, syrup and butter. Stir into dry ingredients just until moistened. Fold in pecans. , Pour into a greased 8x4-in. loaf pan. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes in pan before removing to a wire rack. Serve warm with syrup if desired or allow to cool.

Nutrition Facts : Calories 142 calories, Fat 6g fat (2g saturated fat), Cholesterol 33mg cholesterol, Sodium 294mg sodium, Carbohydrate 20g carbohydrate (7g sugars, Fiber 1g fiber), Protein 3g protein.

1 cup all-purpose flour
1 cup yellow cornmeal
2 tablespoons brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 large eggs, room temperature
3/4 cup buttermilk
1/3 cup maple syrup
3 tablespoons butter, melted
1/2 cup chopped pecans
Additional maple syrup, optional

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