Jul 14 2026
Restaurants›The Roosevelt›Cornbread Recipe

Cornbread Recipe

Inspired by The Roosevelt
Time45m
Serves6

sweet style, whipped maple butter v

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Ingredients

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Cornbread batter

Whipped maple butter (vegan option)

Finishing

Method

Cornbread batter

  1. 1

    Preheat and prepare skillet

    Preheat the oven to 425°F (220°C). Place a 9-inch cast-iron skillet or ovenproof skillet in the oven while it preheats to get it smoking hot.

  2. 2

    Mix dry ingredients

    In a large bowl, whisk together 1 cup cornmeal, 1 cup all-purpose flour, 1 tablespoon granulated sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon fine salt until evenly combined.

  3. 3

    Combine wet ingredients

    In a separate bowl or large measuring cup, whisk together 1 cup buttermilk, 1 large egg, and 4 tablespoons melted cooled unsalted butter until smooth.

  4. 4

    Combine wet and dry

    Make a well in the dry ingredients and pour in the wet mixture. Stir gently with a rubber 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 hot skillet from the oven (use an oven mitt). Add 1 teaspoon vegetable oil and swirl to coat the bottom. Immediately pour the batter into the hot skillet, smoothing the top with a spatula.

  6. 6

    Bake

    Return the skillet to the oven and bake until golden brown and a toothpick inserted in the center comes out clean, 18–22 minutes depending on oven and skillet. The top should be domed and the edges slightly pulling away from the skillet.

  7. 7

    Rest

    Remove skillet from oven and let the cornbread rest 5 minutes before slicing. This helps set the crumb and makes slicing cleaner.

Whipped maple butter (make while cornbread bakes)

  1. 8

    Soften butter

    If using refrigerated butter, let it sit at room temperature until soft but not melted, about 20–30 minutes. For a vegan version, use a high-quality plant-based spread and follow the same method.

  2. 9

    Whip butter with maple

    Place 6 tablespoons of softened butter and 2 tablespoons pure maple syrup in a medium bowl. Using a handheld mixer or stand mixer fitted with the whisk attachment, whip on medium-high speed until light and fluffy, about 2–3 minutes. Scrape down the bowl as needed. Add 1/4 teaspoon fine sea salt and whip 5–10 seconds more to incorporate. Taste and adjust maple or salt to preference.

  3. 10

    Chill briefly

    If the butter becomes too soft, chill it in the fridge for 5–10 minutes to firm slightly so it holds shape when served.

Finishing and serving

  1. 11

    Slice and plate

    Cut the cornbread into 6–8 wedges directly in the skillet or transfer to a cutting board and slice.

  2. 12

    Serve with whipped maple butter

    Place a generous dollop (about 1 tablespoon) of whipped maple butter on each wedge. Drizzle a little extra maple syrup (about 1/2 teaspoon per wedge) if desired and finish with a light sprinkle of coarse sea salt (optional) to accentuate sweetness.

  3. 13

    Storage

    Store leftover cornbread tightly wrapped at room temperature for up to 2 days or refrigerated for up to 5 days. Store whipped maple butter in an airtight container refrigerated for up to 1 week; bring to room temperature briefly before serving so it’s spreadable.

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