Maple Cornbread with Maple Butter
- 2 cups flour + 2 tablespoons
- 1 cup yellow cornmeal + 1 tablespoon
- 1 ½ teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ cup sour cream, room temperature
- ¾ cup monkfruit sweetener*
- ½ cup almond milk, room temperature
- ½ cup ghee, melted (or butter)
- 2 large egg, room temperature
- 2 teaspoons maple extract
- 1 (8.5oz) canned cream corn
- 1 cup butter
- ½ cup brown sugar
- 1 tablespoon maple extract
- 2 teaspoon cinnamon
*May substitute sugar.
Step 1: Prepare maple butter first. In a saucepan add butter, brown sugar, maple extract, and cinnamon. Once butter is fully melted, allow to boil for 1 minute, stirring throughout. Transfer to a container and allow to cool for 15 minutes before placing it into the refrigerator. Once butter has chilled (about 1 hour), take it out and mix it with a handheld mixer or a stand mixer to fully combine ingredients. Butter should be soft enough to mix and serve.
Step 2: Preheat oven to 400. Combine cornmeal, flour, baking soda, baking powder, salt, and monkfruit into a bowl and mix until incorporated (about 1-2 minutes).
Step 3: In a separate bowl combine sour cream, almond milk, melted ghee (or butter), eggs, maple extract, and creamed corn. Mix until incorporated (2-3 minutes).
Step 4: Take your wet ingredients and add them to your dry ingredients, mix until just incorporated (2-3 minutes). Mixture will be dense and thick. Spray muffin pan with nonstick spray and scoop batter into prepared muffin pan. Fill ¾ of the way full.
Step 5: Bake cornbread muffins for 13-16 minutes, stick a toothpick all the way through the middle to check if fully done. Remove from pan and top maple butter, enjoy!