Brown Butter Maple Cornbread

This delicious cornbread recipe is one we’ve been working on for a few years and we think it’s finally just about perfect!

Make it to serve alongside a fall soup or chili. Or freeze it and use it for Thanksgiving stuffing later this month!

BROWN BUTTER MAPLE CORNBREAD

Yields - (1) 9x13” pan or 12-15 pieces

Cook Time- 30 minutes

Ingredients

1 1/2 sticks unsalted butter

1/2 cup maple syrup

2 1/2 cups lowfat buttermilk

4 large eggs

1 1/2 cups medium cornmeal

1 1/2 cups white rice flour

1 TB baking powder

2 tsp kosher salt

1 tsp baking powder

1/2 tsp xanthan gum

Method

1. Preheat oven to 350F degrees. Spray a 9x13” pan with cooking spray.

2. Brown butter in a small saucepan over medium heat. Remove from heat and add maple syrup.

3. In small bowl, whisk together all the dry ingredients. Add eggs and buttermilk and whisk to combine. Add cooled, brown butter and maple syrup mixture to other ingredients and stir to combine.

4. Pour batter into prepared pan and bake for 25-30 minutes until center is set and edges are golden brown.