Directions
- 1Add 1 stick or half a cup of melted unsalted butter to a bowl.
- 2Add half a cup of granulated sugar to the bowl and whisk everything together.
- 3Add three eggs to the mixture and whisk again.
- 4Slowly pour in one can or 12 ounces of evaporated milk while whisking to avoid a mess.
- 5Add half a cup of vegetable oil.
- 6Add one cup of yellow cornmeal.
- 7Add two cups of all-purpose flour.
- 8Add one and a half tablespoons of baking powder.
- 9Add about half a tablespoon of salt.
- 10Whisk all the ingredients together until the batter looks nice and smooth.
- 11Grease an 8x11 baking dish and line it with parchment paper.
- 12Pour the cornbread batter into the prepared baking dish.
- 13Bake in the oven at 350 degrees Fahrenheit for about 45 minutes, or until a stick inserted comes out clean.
- 14While the cornbread bakes, prepare the whipped maple cinnamon butter by whisking one stick of unsalted butter until pale.
- 15Add one to two tablespoons of maple syrup, depending on how maple-y you want it.
- 16Add about a teaspoon of cinnamon.
- 17Whip all the butter ingredients together until well combined.
- 18Optionally, put the whipped butter in a piping bag for presentation.
- 19Once the cornbread is out of the oven, spread a little bit of the maple butter on top.
- 20Cut the cornbread into pieces.
- 21Serve the cornbread with the whipped maple cinnamon butter.
Ingredients
- 0.5 cup unsalted butter
- 0.5 cup granulated sugar
- 3 eggs
- 12 ounces evaporated milk
- 0.5 cup vegetable oil
- 1 cup yellow cornmeal
- 2 cups all-purpose flour
- 1.5 tablespoons baking powder
- 0.5 tablespoon salt
- 1 stick unsalted butter
- 1 to 2 tablespoons maple syrup
- 1 teaspoon cinnamon
Equipment
bowlwhiskbaking dishparchment paperovenstand mixerspatulapiping bagknife
Tips
- Use unsalted butter for baking and salted butter for cooking.
- Evaporated milk is used, not condensed milk.
- You can use a regular bowl and fork for the whipped butter if you don't have a mixer.
- You can use whatever baking dish you have.
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