Cornbread with Maple Butter
If you plan to use this cornbread to make a cornbread stuffing, you’ll want to mix the batter for several minutes to develop the gluten. This will result in a sturdy cornbread that will hold together for making a stuffing.
3/4 C Cornmeal
3/4 C All-purpose flour
1/2 C Sugar
1/4 Tsp Salt
1 1/2 Tbsp Baking powder
4 ea Eggs
7 oz Creamed corn
3 Tbsp Sour cream
2 oz Diced green chilies (drained) - optional
1/2 C Butter- melted
1/2 C Monterey Jack/Cheddar Cheese blend- grated
1/2 lb Butter- room temp
1/2 C Maple Syrup
1/4 Tsp Kosher Salt
Preheat oven to 400°F.
Combine cornmeal, flour, sugar, salt and baking powder. Whisk to evenly combine.
In a separate bowl, combine eggs, creamed corn and sour cream. Whisk to evenly combine.
Add the chilies and grated cheese to the egg mixture and mix.
Mix the wet ingredients into dry ingredients. Mix just until the ingredients are combined and there are no clumps of dry ingredients remaining.
Pour batter into greased 8-9” baking dish.
Bake 20 minutes or until an inserted toothpick comes out almost clean. A few batter crumbs on the toothpick are good, as the cornbread retains a good amount of heat and will finish cooking even after removed from the oven. You do not want to overcook this cornbread.
Whip the butter, syrup and Kosher salt together.
Serve warm with maple butter on side.