Cornbread Appetizer Recipe

Preheat and prepare pan

Preheat oven to 425°F (220°C). Place a 9-inch cast iron skillet or ovenproof skillet in the oven while it heats. Alternatively, preheat a muffin tin if you prefer individual pieces.

Mix dry ingredients

In a medium bowl, whisk together the all-purpose flour, yellow cornmeal, granulated sugar, baking powder, baking soda, and salt until evenly combined.

Mix wet ingredients

In a separate bowl, whisk the buttermilk and the large egg until smooth. Stir in the melted butter.

Combine batter

Pour the wet ingredients into the dry ingredients and stir gently just until combined. Do not overmix; a few small lumps are fine. Batter should be pourable but thick—add up to 1 tablespoon extra buttermilk if it seems very stiff.

Heat skillet and bake

Carefully remove the hot skillet from the oven and brush or rub with the 1 tsp vegetable oil to coat. Spoon the batter into the hot skillet, smoothing the top. For a 9-inch skillet you will have a cornbread about 3/4-inch thick; for individual pieces, divide batter into 4 wells of a muffin tin. Return skillet to the oven and bake at 425°F (220°C) until the top is golden and a toothpick inserted into the center comes out clean, about 12–16 minutes for skillet or 12–14 minutes for muffin wells.

Cool and portion

Remove cornbread from oven and allow to cool in the skillet 5 minutes. If baked in a 9-inch skillet, transfer to a cutting board and cut into 4 equal pieces. If baked as muffins, remove from pan. Keep warm while preparing pecan butter.

Combine softened butter, light brown sugar, and maple syrup in a small bowl. Using a fork or small whisk, beat until smooth and slightly airy. Stir in the finely chopped toasted pecans and 1/8 tsp fine salt until evenly distributed. Taste and adjust salt or maple to preference. Transfer to a small serving ramekin; keep at room temperature so it is easily spreadable.

Arrange 4 pieces of warm cornbread on a serving board or plate (cut side up if skillet-cut). Place the ramekin of pecan butter alongside.

Optionally garnish each cornbread piece with a sprinkle of chopped toasted pecans and a light drizzle (about 1 tsp total) of maple syrup for shine and added sweetness.

Serve immediately while cornbread is warm so the pecan butter melts slightly when spread.