Sweet Corn Bread with Maple Cinnamon Butter
Ingredients
Maple Cinnamon Butter
- 2 sticks salted butter (room temperature), or vegan substitute
- ¼ cup maple sugar (syrup works too, just not as well)
- 1 tablespoon ground cinnamon
- 1 teaspoon vanilla extract
- ¼ teaspoon sea salt
Sweet Corn Bread
- 1 cup all-purpose flour
- 1 cup corn meal
- 3 teaspoons baking powder
- 1 teaspoon sea salt
- ½ cup maple sugar (or coconut sugar or granulated sugar)
- ½ cup avocado oil
- ⅔ cup almond milk
- 2 eggs or, for a vegan version, 2 flax eggs (2 tablespoons flax meal mixed with ¼ cup water)
- 1 teaspoon vanilla
Instructions
Maple Cinnamon Butter
- Combine all ingredients in a medium mixing bowl and whisk until consistent and airy. Transfer to a ramekin or small bowl and refrigerate until ready to use.
Sweet Corn Bread
- Preheat oven to 400°F. Mix dry ingredients in a medium mixing bowl. In a separate mixing bowl, whisk together wet ingredients until consistent, then combine with the dry ingredients. Transfer to a greased or parchment-lined 8”x12” baking pan (or equivalent) and smooth with an offset spatula. Bake for 20-25 minutes or until golden and no longer jiggly. Remove from heat, pair with maple cinnamon butter, and enjoy!
