Hey everyone- I’ve got something a super simple, super tasty recipe for you today. Maple Cornbread is just a simple twist on a classic, and it brings a subtle, interesting sweetness to the dish we all know and love.

I’m on a bit of a maple kick right now because it’s such a great fall flavor, and because pumpkin is a bit hard to find right now anyways. We gotta get that fall fix wherever we can guys. Let’s get to it!

How to Make Maple Cornbread

Cornbread comes together really quickly, and basically just like a typical quick-bread. We are starting out by mixing together the dry ingredients with a whisk in a large bowl- here’s what it looks like:

Then we’re mixing up the wet ingredients- including milk, eggs, real maple syrup, and a touch of vanilla extract. Pour it into the dry ingredients.

And then whisk it all together until smooth. Pour it into a greased 8 by 8 inch cake pan, and it’s off to the oven to bake until golden brown and toasty. Right when it comes out of the oven, when its still hot, we’re brushing the top with a mixture of melted butter and more maple syrup.

That’s it really- cornbread should be super simple. I like to make a bit extra of the maple butter, which is what the recipe calls for, and then pop it in the fridge and use it as a spread for the cornbread as well!

High-Altitude Cornbread Tips & Tricks

This recipe is super simple, but here are a few things to keep in mind:

  • Always use yellow cornmeal if you want to get that classic yellow color!
  • I’m at 5,000 ft above sea-level so I typically find that people who live at 3-7 thousand feet can use my recipes without any further adaptation.
  • Don’t overbake I know we hear that a lot, but cornbread has a fine line between done, and dry and overdone. Keep an eye as it bakes and pull it right when it’s done!
  • Mix it by hand for two reasons; one, it comes together so easily that you don’t need to use a mixer, and two, because you want to be sure to avoid over-mixing it.

Overall though guys, this is a super easy recipe that I think you’ll really love! Enjoy!

5 from 1 vote

Maple Cornbread

Servings 9 slices


For the cornbread:

  • 1 1/2 cups flour
  • 1 cup cornmeal
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 1 1/2 tsp salt
  • 1/4 cup melted butter
  • 2 tbs canola oil
  • 3/4 cup milk
  • 3 eggs
  • 1/4 cup real maple syrup
  • 1 tsp vanilla

For the maple butter:

  • 1/2 cup melted butter
  • 1/4 cup real maple syrup
  • 1/2 tsp salt


For the cornbread:

  1. Preheat your oven to 400 degrees, and generously grease an 8x8 inch metal cake pan. Set aside.

  2. In a large bowl, whisk together the flour, cornmeal, baking powder, baking soda, and salt. In a small bowl, stir together the melted butter, oil, milk, eggs, maple syrup, and vanilla extract. Pour the wet ingredients into the dry, and mix together until just combined.

  3. Pour into your prepared baking dish and bake for 20 minutes, or until golden brown and toothpick comes out clean.

For the maple butter:

  1. In a small bowl, stir together the melted butter, maple syrup, and salt. As soon as the cornbread comes out of the oven, brush a generous amount of the maple butter all over the top while it's still hot. Pop the rest of the butter into the fridge to solidify, and spread it onto the warm cornbread to serve!


  1. Rachel Long

    October 26, 2020 at 10:13 am

    5 stars
    I made this last night to go with chili. It was so good and easy to make. It had just the right amount of sweetness. Thank you for the recipe.

    • Dough-Eyed

      October 26, 2020 at 8:45 pm

      Yum, perfect for chili! Glad you liked it!!


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