Maple Pecan Cornbread With Maple Butter Recipe

Name: Maple Pecan Cornbread With Maple Butter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup cornmeal; 1 cup all-purpose flour; 1 teaspoon baking powder; 1 teaspoon baking soda; 1/2 teaspoon salt; 3 Land O Lakes Eggs; 3 tablespoons Land O Lakes Butter, softened; 2 tablespoons firmly packed brown sugar; 1/2 cup buttermilk*; 1/4 cup pure maple syrup or maple-flavored syrup; 1 teaspoon maple flavoring; 3/4 cup chopped pecans, toasted; 1/2 cup Land O Lakes Butter, softened; 1 tablespoon pure maple syrup or maple-flavored syrup; 1 teaspoon maple flavoring

Servings: persons

1 cup cornmeal
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 Land O Lakes Eggs
3 tablespoons Land O Lakes Butter, softened
2 tablespoons firmly packed brown sugar
1/2 cup buttermilk*
1/4 cup pure maple syrup or maple-flavored syrup
1 teaspoon maple flavoring
3/4 cup chopped pecans, toasted
1/2 cup Land O Lakes Butter, softened
1 tablespoon pure maple syrup or maple-flavored syrup
1 teaspoon maple flavoring

1
Heat oven to 350F.
2
Grease 8-inch square baking pan; set aside.
3
Combine cornmeal, flour, baking powder, baking soda and salt in bowl; set aside.
4
Combine eggs, 3 tablespoons butter and brown sugar in another bowl.
5
Beat at medium speed until well mixed.
6
Add buttermilk, 1/4 cup maple syrup and 1 teaspoon maple flavoring.
7
Continue beating until well mixed.
8
Add flour mixture.
9
Beat at low speed, scraping bowl often, until well mixed.
10
Stir in pecans.
11
Spoon into prepared pan.
12
Bake 25-30 minutes or until toothpick inserted in center comes out clean.
13
Combine all maple butter ingredients in bowl.
14
Beat at medium speed until fluffy.
15
Serve with warm cornbread.

970

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.

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 15 ingredients. The key ingredients include: 1 cup cornmeal, 1 cup all-purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, and more.

Yes, Maple Pecan Cornbread With Maple Butter 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!

Maple Pecan Cornbread With Maple Butter

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions