Cornbread with Maple Compound Butter
Ingredients
Serves: 9
Cornbread:
- 1 cup (125 grams) all-purpose flour
- 1 cup (120 grams) stone ground yellow cornmeal
- 2 teaspoons (8 grams) baking powder
- ½ teaspoon (3 grams) baking soda
- 1 teaspoon (5 grams) table salt
- ¾ cup (120 grams) frozen yellow corn kernels, defrosted
- 4 tablespoons (57 grams) unsalted butter, melted + 2 tablespoons (28 grams) softened, to grease pan
- 2 large eggs
- 3 tablespoons (35 grams) packed brown sugar
- 1 tablespoon + 2 teaspoons (35 grams) pure maple syrup
- 1 cup (240 grams) buttermilk (OR 1 cup (240 grams) whole milk + 1 tablespoon (15 grams) white vinegar)
Maple Compound Butter:
- 1 cup (113 grams) salted French butter, softened slightly
- 3 tablespoons + 1 teaspoon (67 grams) pure maple syrup
Directions
Make the Cornbread:
Preheat oven to 425°F (218°C). Grease a 9-inch square pan with softened butter.
In a medium bowl, combine flour, cornmeal, baking powder, baking soda, and salt; set aside.
To the jar of The Power Spin™, add thawed corn, melted butter, brown sugar, maple syrup, and buttermilk.
Blend on Manual-Lo until smooth.
Add dry ingredients to the blender and pulse briefly until combined. Do not overmix.
Pour batter into the prepared pan.
Bake for 12 to 14 minutes, until the edges pull away from the pan and a tester inserted in the center comes out with a few moist crumbs attached (see Pro Tip).
While the cornbread is baking, make the Maple Compound Butter.
Remove the cornbread from the oven and rest for 5 minutes on a cooling rack. Spread the compound butter generously over the top for added moisture and shine.
Cut into nine 3-inch squares and serve warm or at room temperature.
Make the Maple Compound Butter:
To the jar of The Power Spin™, add the French butter and maple syrup
Blend on Manual-Lo until light and fluffy.
Variations
Pro Tip
Because cornbread is naturally moist, a few crumbs on the tester are ideal. Baking until it's completely dry can result in a crumbly texture. An instant-read thermometer inserted in the center should register 200-205°F (93-96°C).
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