Maple-Infused Buttermilk Cornbread

1. Preheat the Oven

Preheat your oven to 375 degrees Fahrenheit to ensure that it's hot and ready for the cornbread.

2. Melt and Brown the Butter

Melt 170 grams (12 tablespoons) of unsalted butter in an 11- or 12-inch ovenproof skillet, preferably cast-iron. Allow the butter to melt and continue cooking until it turns a deep nut brown color and the foam subsides. Once browned, pour the butter into a large bowl to cool slightly.

3. Combine Wet Ingredients

Add 120 ml (0.5 cup) of maple syrup and 530 ml (2.25 cups) of buttermilk to the bowl with the melted butter. Stir gently, and once the mixture is cool to the touch, whisk in three large eggs.

4. Mix Dry Ingredients

In a separate bowl, combine 180 grams (1.5 cups) of yellow cornmeal, 65 grams (0.5 cup) of whole wheat flour, 60 grams (0.5 cup) of all-purpose flour, 18 grams (1.5 tablespoons) of baking powder, 9 grams (1.5 teaspoons) of kosher salt, and 5 grams (0.5 teaspoon) of baking soda. Whisk these dry ingredients together to ensure they are well mixed.

5. Reheat the Skillet

If the skillet used for the butter has cooled, place it back on the stovetop to reheat it slightly. This will help create a nice, even crust on the cornbread.

6. Combine Wet and Dry Ingredients

Pour the wet ingredients into the dry ingredients and mix just until combined. Then, pour the batter into the reheated skillet.

7. Bake the Cornbread

Place the skillet in the oven and bake for 30 to 40 minutes, until the top is golden brown and a toothpick inserted into the center comes out clean.

8. Cool and Serve

Once baked, remove the skillet from the oven and let the cornbread cool for about 10 minutes before serving. This cooling period allows the cornbread to set, making it easier to slice and serve.