Jul 14 2026
Restaurants›Detroit Street Filling Station›Cornbread With Maple Butter Recipe

Cornbread With Maple Butter Recipe

Inspired by Detroit Street Filling Station
Time45m
Serves6

Our classic cornbread from our classy bakery with a side of Michigan Maple infused "butter."

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Cornbread

Michigan Maple Butter

Method

Cornbread

  1. 1

    Preheat and prepare pan

    Preheat your oven to 425°F (220°C). Place a 9-inch cast-iron skillet or an 8x8-inch square baking pan in the oven while it heats. This helps create a crisp bottom and edges.

  2. 2

    Mix dry ingredients

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

  3. 3

    Combine wet ingredients

    In a separate bowl or large measuring cup, whisk the buttermilk and egg until blended. Stir in the melted butter (cooled slightly) until combined.

  4. 4

    Combine wet and dry

    Pour the wet mixture into the dry ingredients. Stir gently with a spatula or wooden spoon until just combined and no large streaks of flour remain. Do not overmix; a few small lumps are fine.

  5. 5

    Heat skillet and add batter

    Carefully remove the preheated skillet from the oven using oven mitts. Add the 1 tsp vegetable oil and swirl to coat the bottom. Immediately pour the batter into the hot, greased skillet and spread it evenly with a spatula.

  6. 6

    Bake

    Bake in the preheated oven for 18–22 minutes, until the top is golden brown and a toothpick inserted in the center comes out clean or with a few moist crumbs. If using an 8x8 pan, baking time will be toward the higher end.

  7. 7

    Cool and slice

    Remove the skillet or pan from the oven and let the cornbread cool for 5–10 minutes. If using a cast iron skillet, you can serve straight from it. Slice into wedges or squares and transfer to a serving plate.

Michigan Maple Butter

  1. 8

    Prepare butter base

    Place the softened unsalted butter in a medium bowl. Ensure the butter is soft enough to whip—finger-soft but not melted.

  2. 9

    Add maple syrup and sugar

    Add the pure Michigan maple syrup to the bowl. If you prefer a firmer, slightly granular texture reminiscent of bakery maple butter, add the optional maple sugar or powdered sugar. Add the fine sea salt if using.

  3. 10

    Whip to spreadable consistency

    Using a hand mixer or a sturdy whisk, beat the butter, maple syrup, and optional sugar together for 1–2 minutes until smooth, light, and spreadable. Scrape down the sides of the bowl as needed. Taste and adjust maple syrup or salt to preference.

  4. 11

    Chill briefly (optional)

    If the butter becomes too soft, chill in the refrigerator for 10–15 minutes to firm up slightly before serving. For a softer spread, serve immediately at room temperature.

  5. 12

    Serve

    Spoon the maple butter into a small ramekin or butter dish and serve alongside warm cornbread. Spread generously on warm slices for best flavor.

More from Detroit Street Filling Station