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Food

Cornbread with Sage and Maple Brown Butter Glaze

By Alexandra Whyte On

“I like my cornbread on the sweeter side, using maple syrup to infuse ‘Canada’ into a barbecue classic and to keep the bread moist.” — Lawrence La Pianta

Ingredients


Serves 9

Cornbread

  • 1 cup all-purpose flour
  • 1 cup cornmeal
  • 1/2 cup granulated sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1 cup buttermilk
  • 1/2 cup unsalted butter, melted
  • 2 large eggs
  • 1/4 cup honey

Sage and Maple Brown Butter Glaze (batch)

  • 6 tbsp unsalted butter
  • 10 fresh sage leaves
  • 1/4 cup maple syrup

Directions

Make Cornbread

  1. Preheat oven to 375F and grease 9″ x 9″ baking pan with butter or baking spray.
  2. In large bowl, combine flour, cornmeal, sugar, baking powder and salt.
  3. In separate large bowl, whisk together buttermilk, melted butter, eggs and honey.
  4. Gradually add wet ingredients to dry ingredients, mixing until just combined.
  5. Pour batter into prepared baking pan and bake for 20 to 25 minutes, or until toothpick inserted into centre comes out clean.

Make Glaze

  1. While cornbread is baking, prepare glaze. In small saucepan, melt butter over medium heat. Add sage leaves and cook, stirring occasionally, until butter turns brown and has nutty aroma, about 5 to 7 minutes.
  2. Remove from heat and stir in maple syrup. Pour glaze through strainer to remove sage leaves. Let cool and set aside.

Finish and Serve

  1. Once cornbread is done, let cool slightly before drizzling ⅓ cup of Sage and Maple Brown Butter Glaze overtop. Cut into 9 equal pieces. Serve warm.

Written By

Alexandra Whyte

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  • Photographer Maya Visnyei
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