Redstone Cornbread with Maple Butter

Redstone Cornbread with Maple Butter

This is not your grandma’s cornbread!   This Redstone Cornbread recipe is a delectable twist on a classic.   A perfect balance of sweet and spicy, this is the best cornbread you will ever eat.  A definite comfort food staple.  Easy to make, and great to eat anytime with anything.

Ingredients

For the Redstone Cornbread:

• 3/4 Cup Cornmeal
• 3/4 Cup All Purpose Flour
• 1 1/2 Tablespoon Baking Powder
• 4 Eggs
• 3/4 Cup Sugar (white)
• 7 Ounces Creamed Corn
• 2 Ounces Diced Green Chilis, drained well
• 1/2 Cup Butter
• 1/2 Cup Shredded Monterey Jack and Cheddar Cheese blend
• 1/8 Teaspoon Ground Cayenne Red Pepper Powder (optional)

For the Maple Butter:

• 1 lb Unsalted Butter
• 1 Cup Maple Syrup (good quality syrup)
• 1/2 Teaspoon Kosher Salt

Directions

For the Cornbread:

1. In a bowl, mix cornbread ingredients in order listed.  Pour batter into 8” or 9” iron skillet (or glass baking dish works fine too).
2. Bake in oven preheated to 400 degrees F for approximately 35 minutes until done.  To check for doneness insert a toothpick in the center of the bread, if done it will come out clean.  If not, continue baking and checking for doneness every 5 minutes until done.
3. Set aside.

For the Maple Butter:

1. Allow butter to soften to room temperature.
2. Using a mixer (hand or stand) whip butter and salt together.  Drizzle in slowly the syrup until completely blended.
3. Spread butter on cornbread and serve.