Maple And Walnut Cornbread Recipe

Name: Maple And Walnut Cornbread Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup roughly chopped walnuts; 1 cup yellow cornmeal; 1 cup all purpose flour; 2 tablespoons sugar; 2 teaspoons baking powder; 1 teaspoon Kosher salt; 1/2 teaspoon baking soda; 3/4 cup sour cream; 1/2 cup buttermilk; 1/2 cup maple syrup; 2 large eggs; 3 tablespoons melted butter, cooled slightly, plus 1 additional tablespoon for pan; 2 tablespoons canola oil

Servings: persons

1 cup roughly chopped walnuts
1 cup yellow cornmeal
1 cup all purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon Kosher salt
1/2 teaspoon baking soda
3/4 cup sour cream
1/2 cup buttermilk
1/2 cup maple syrup
2 large eggs
3 tablespoons melted butter, cooled slightly, plus 1 additional tablespoon for pan
2 tablespoons canola oil

1
Preheat oven to 425u00b0F. Place walnuts in a 10-inch cast iron skillet over medium high heat and toast until fragrant, 3 to 5 minutes. Transfer walnuts to a bowl and place skillet in oven.
2
In a medium bowl, whisk together cornmeal, flour, sugar, baking powder, salt, and baking soda. In a separate medium bowl, whisk together sour cream, buttermilk, syrup, eggs, 3 tablespoons melted butter, and canola oil. Pour wet ingredients into bowl with dry ingredients and whisk until completely combined. Stir in walnuts.
3
Using pot holders, carefully remove hot pan from oven. Place 1 tablespoon butter in skillet and swirl to completely melt and coat inside of pan. Pour in cornbread batter and place in oven. Bake until skewer inserted into middle of cornbread comes out clean, about 20 minutes. Let bread cool in pan for 5 minutes, then carefully turn out to wire rack and let cool an additional 10 minutes. Serve immediately. Reheat any leftover cornbread before serving again.

965

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 cup roughly chopped walnuts, 1 cup yellow cornmeal, 1 cup all purpose flour, 2 tablespoons sugar, and more.

Yes, Maple And Walnut Cornbread Recipe falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!