CORNBREAD CUPCAKES WITH MAPLE BUTTER TOPPING
These flavorful cornbread cupcakes are topped with maple butter. Yum!
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 40m
Yield 10
Number Of Ingredients 9
Steps:
- Heat oven to 400°F. Place foil baking cup in each of 10 regular-size muffin cups.
- In medium bowl, stir cupcake ingredients just until moistened. Spoon about 3 tablespoons batter into each muffin cup.
- Bake 12 to 15 minutes or until light golden brown. Immediately remove from pan. Cool 10 minutes.
- Meanwhile, in small bowl, beat softened butter and maple syrup with fork until well blended. Spread topping on each cupcake; sprinkle each with about 1/4 teaspoon salt.
Nutrition Facts : Calories 180, Carbohydrate 19 g, Cholesterol 40 mg, Fat 2, Fiber 0 g, Protein 3 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 870 mg, Sugar 6 g, TransFat 0 g
MAPLE BUTTER CORNBREAD
The sweetness in this cornbread is the perfect pairing to a nice bowl of savory chili.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 30m
Yield 6
Number Of Ingredients 5
Steps:
- Heat oven to 400°F. Grease or spray bottom of 8-inch cast-iron skillet. Heat skillet in oven about 10 minutes or until hot. (Or an 8-inch square pan can be used; no preheating required in oven.)
- In medium bowl, mix all ingredients except chili. Pour into skillet.
- Bake about 15 minutes or until toothpick inserted in center comes out clean. Loosen sides with knife, and carefully remove from skillet to cooling rack to cool. Serve with chili.
Nutrition Facts : Calories 210, Carbohydrate 36 g, Cholesterol 40 mg, Fat 1, Fiber 0 g, Protein 3 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 11 g, TransFat 0 g
MAPLE-BUTTER GLAZED CORN BREAD
Make and share this Maple-Butter Glazed Corn Bread recipe from Food.com.
Provided by The Spice Guru
Categories Quick Breads
Time 45m
Yield 9-18 serving(s)
Number Of Ingredients 11
Steps:
- NOTE: USE REAL BUTTER AND PURE MAPLE SYRUP (DON'T EVEN THINK ABOUT USING MARGARINE AND IMITATION MAPLE PANCAKE AND WAFFLE SYRUP!). (STEP ONE): PREHEAT oven to 400°F for sheet cornbread OR 350°F for muffins; BUTTER an 8"x8" square glass baking dish or a 9"x9" glass pie plate (OR grease, then add liners, in up to 18 muffin cups).
- COMBINE the dry ingredients in a medium mixing bowl (1 cup yellow cornmeal, 1 cup all-purpose flour, 1 tablespoon baking powder, 3/4 teaspoon fine sea salt, 1/8 teaspoon cinnamon).
- WHISK the wet ingredients well in a small mixing bowl (3/4 cup fat-free buttermilk, 3/4 cup grade A pure maple syrup, 1/3 cup vegetable oil, and 1 lightly beaten large egg).
- ADD the wet ingredients to the dry ingredients; STIR just until blended (IF PREPARING MUFFINS, LET BATTER REST 3-4 MINUTES, RE-STIR, THEN FILL MUFFIN CUPS.
- SCRAPE batter into prepared baking dish, or equally into muffin cups, using a flexible spatula.
- BAKE sheet cornbread on center rack at 400°F for 20-25 minutes, OR muffins at 350°F for 18-20 minutes, or until wooden pick inserted in center comes out clean.
- MEANWHILE, prepare the MAPLE-BUTTER GLAZE: In a small saucepan over medium-low heat, melt 1 tablespoon salted real butter. Add 1 tablespoon pure maple syrup. Stir as needed, until flavors meld and consistency is smooth, about 3 minutes. Keep warm on lowest heat.
- IMMEDIATELY after baking while wearing oven mitts, baste the MAPLE-BUTTER GLAZE quickly, neatly and evenly over top of corn bread using a soft pastry brush.
- COVER baking tin with a foil tent (don't allow tent to touch cornbread or muffins), sealing the edges tightly; LET stand for 10 minutes.
- SERVE warm and enjoy.
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