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If you’d rather skip the maple butter, add a tablespoon or two of brown sugar to the dry ingredients for a sweeter cornbread.
1 cup all-purpose flour
3/4 cup fine yellow corn meal
1/4 cup whole wheat flour
1 ½ teaspoons baking powder
¾ teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
6 tablespoons unsalted butter, melted
¼ cup maple syrup, preferably grade B
1 egg, lightly beaten
1/2 cup fresh cranberries, chopped (see tip, below)
4 tablespoons unsalted butter, softened
1 tablespoon maple syrup, preferably grade B
1. Preheat the oven to 425˚. Grease a small (11-by-7-inch) baking pan (or use two 8-inch round cake pans).
2. To make the cornbread, in a medium bowl, whisk together the flours, corn meal, baking powder, soda and salt.
3. Stir in the buttermilk, butter, maple syrup and egg until just combined. Scrape the batter into the pan and sprinkle with the cranberries.
4. Bake until a toothpick inserted in the center comes out clean, 15 to 18 minutes. Slice and serve warm (can be kept, covered, at room temperature for up to a day; re-warm in a 350˚ oven).
5. Meanwhile, to make the maple butter, beat the butter until light and fluffy. Gradually beat in the syrup. Serve the butter right away or refrigerate for up to
TIP: To easily chop fresh cranberries, pulse them in a food processor.
Find out more about this recipe on Mom Appetit's blog.