Cornbread with cinnamon maple butter
Warm, golden, and lightly sweet, this Cornbread with Cinnamon Maple Butter is the kind of side dish everyone reaches for first. The cornbread is soft and fluffy with a hint of maple and sweet corn kernels throughout, and a spread of whipped cinnamon maple butter makes every bite even better.
Serve it at holiday dinners, bring it to potlucks, or pair it with a big bowl of chili on a chilly night. It’s ready in about 30 minutes, with the butter whipped up while the cornbread bakes.
Preparation Time: 30 minutesIngredients
Cornbread
- 1 cup all-purpose flour
- 1.33 cups cornmeal
- 0.25 cup sugar
- 1 tablespoon baking powder
- 0.5 teaspoon salt
- 1 cup unsweetened plain almond milk
- 0.25 cup maple syrup
- 4 tablespoons vegan butter, softened
- 2 tablespoons unsweetened applesauce
- 0.5 cup fresh or frozen corn kernels
Whipped cinnamon maple butter
- 0.5 cup (1 stick) vegan butter, softened
- 2 tablespoons maple syrup
- 2 tablespoons powdered sugar
- 1 teaspoon ground cinnamon
- 0.5 teaspoon vanilla extract
Preparation
Cornbread
- Preheat the oven: Preheat the oven to 400°F and grease an 8-inch round baking pan.
- Mix the dry ingredients: In a large bowl, stir together the flour, cornmeal, sugar, baking powder, and salt.
- Add the wet ingredients: Add the almond milk, maple syrup, vegan butter, and applesauce, and stir until combined, about 1 minute.
- Fold in the corn: Fold in the corn kernels, stirring a few times until they’re evenly mixed into the batter.
- Bake: Pour the batter into the prepared pan and spread it evenly. Bake for about 20 minutes, until a toothpick inserted in the center comes out clean.
- Cool: Let the cornbread cool for 10 minutes before slicing and serving.
Whipped cinnamon maple butter
- Soften the butter: Let the vegan butter soften at room temperature. Don’t microwave it, or it won’t whip properly.
- Whip the butter: In a bowl, whisk the butter, maple syrup, powdered sugar, cinnamon, and vanilla until smooth and fluffy.
- Chill and serve: Refrigerate for at least 10 minutes before serving. Serve with cornbread.
Tips
Use fresh or frozen corn: Frozen corn kernels work just as well as fresh, and there’s no need to thaw them first.
Make cornbread muffins: Pour the batter into a greased muffin tin and bake at the same temperature, starting to check at 15 minutes, until a toothpick inserted in the center comes out clean.
Soften the butter naturally: Let the vegan butter for the whipped butter come to room temperature on its own. Microwaving it can make it too soft to whip.
Try a special vanilla: For extra flavor in the whipped butter, try a bourbon barrel–aged vanilla.
Storage: Store the cornbread in an airtight container at room temperature for up to 2 days, or in the refrigerator for 4 to 5 days. Store the whipped butter in the refrigerator for up to 1 week.
Freezing: Wrap cooled cornbread tightly and freeze for up to 3 months. Thaw at room temperature or warm in the oven before serving.
Reheating: Warm slices in a 350°F oven for 5 to 10 minutes, or briefly in the microwave.
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