At our local farmer’s market they sell maple cream, maple syrup that has been heated and churned until it is the consistency of frosting. This time of year, I start to crave it smeared on another New World staple, warm cornbread. Originally, corn bread was made without flour, and the recipe I grew up with follows this tradition. Early american cooks also put a premium on finer white cornmeal, but yellow works too. I usually make two batches of this, as my kids scarf one pan down within minutes. I slice any leftovers into individual servings and wrap with foil. They rewarm beautifully in the oven this way. Try splitting and filling each piece with pb&j before throwing them into to reheat. Makes for a great breakfast. Enjoy!
2 T. butter
1.5 c. white cornmeal
1 T. sugar
1 tsp. salt
1 tsp. baking soda
2 c. buttermilk
2 eggs, well beaten
Place butter in a 10” cast iron skillet and place in a cold oven. Turn oven to 450°F to preheat. (Alternatively, you can use a glass 8×8” pan and 425°F.)
Combine dry ingredients in a mixing bowl and add buttermilk and eggs. Remove warmed pan with butter (now melted) from oven and tilt to grease the bottom and sides. Pour remaining butter into batter and quickly mix. Pour batter into prepared pan and bake for 30 minutes. Serve warm or at room temperature.*
*Note: You may also use cast iron corn stick molds, but you will need to use additional butter to grease them prior to preheating. Melt the 2 T. butter called for in the recipe in the microwave and add to the batter as above.
Bake at 450°F for 20 minutes.