Fluffy Moist Cornbread with Whipped Maple Cinnamon Butter

Ingredients

• 0.5 cup unsalted butter (melted; 1 stick)
• 0.5 cup granulated sugar
• 3 eggs
• 12 oz evaporated milk (1 can; do not use condensed milk)
• 0.5 cup vegetable oil
• 1 cup yellow cornmeal
• 2 cup all-purpose flour
• 1.5 tbsp baking powder
• 0.5 tbsp salt
• 0.5 cup unsalted butter (room temperature; 1 stick)
• 1.5 tbsp maple syrup (1-2 tablespoons depending on preference)
• 1 tsp cinnamon

Steps

1. 1

   Preheat your oven to 350°F (175°C). Grease an 8x11-inch baking dish and line it with parchment paper.

2. 2

   In a large mixing bowl, combine 1/2 cup (1 stick) of melted unsalted butter and 1/2 cup of granulated sugar. Whisk until well combined.

3. 3

   Add 3 eggs to the butter and sugar mixture and whisk thoroughly.

4. 4

   Slowly pour in one 12-ounce can of evaporated milk while whisking constantly to avoid making a mess.

5. 5

   Whisk in 1/2 cup of vegetable oil until incorporated.

6. 6

   Add 1 cup of yellow cornmeal, 2 cups of all-purpose flour, 1.5 tablespoons of baking powder, and 1/2 tablespoon of salt.

7. 7

   Whisk all the ingredients together until a smooth batter forms.

8. 8

   Pour the batter into the prepared baking dish, spreading it evenly.

9. 9

   Bake for approximately 45 minutes, or until a toothpick inserted into the center comes out clean.

10. 10

    While the cornbread is baking, prepare the whipped butter. In a bowl, whisk 1 stick of room temperature unsalted butter until it becomes pale and fluffy.

11. 11

    Add 1 to 2 tablespoons of maple syrup and 1 teaspoon of cinnamon to the butter.

12. 12

    Whip the butter mixture until fully combined and light. You can transfer this to a piping bag for presentation if desired.

13. 13

    Once the cornbread is out of the oven, spread a small amount of the maple butter over the top while it's still warm.

14. 14

    Slice the cornbread into squares and serve with the remaining whipped maple cinnamon butter on the side.

Notes

The author emphasizes using evaporated milk rather than condensed milk for the correct texture. For the butter, she recommends unsalted for baking and salted for general cooking, though unsalted is specified here for both the bread and the whipped topping.

Nutrition per serving

• cornbread
• side dish
• baking
• holiday
• maple
• cinnamon
• vegetarian