Name: Maple Cowboy Cornbread
Prep time: 10 minutes
Cook time: 25 minutes
Yield: 8-10 servings
Ingredients: 12 Tbsp. unsalted butter, divided and softened to room temperature; 1 1/2 cups yellow cornmeal; 1 cup all-purpose flour; 2 tsp. baking powder; 1/2 tsp. baking soda; 1 1/4 cups buttermilk; 2 eggs; 1 cup fire-roasted corn (thawed if frozen, or drained if canned); 1 4 oz. can chopped green chiles, drained

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Maple Cowboy Cornbread

Recipe by Savory Spice Test Kitchen

Baking

Grilling & BBQ

This isn't your everyday skillet cornbread. Buttermilk keeps the crumb tender and moist, while smoky, maple-flavored Maple Cowboy Butter seasoning works its way into both the batter and a whipped compound butter. Fire-roasted corn and green chiles add pops of char and a gentle kick.

It's the cornbread you want next to a bowl of chili, off the smoker with a rack of ribs, or anywhere on the table when it calls for something a little more interesting.

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Serves 8-10 servings

Prep Time 10 minutes

Cooking Time 25 minutes

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Ingredients

12 Tbsp. unsalted butter, divided and softened to room temperature

2-3 Tbsp. Maple Cowboy Butter seasoning, divided

1 1/2 cups yellow cornmeal 1 cup all-purpose flour 2 tsp. baking powder

1 tsp. Kosher Salt

1/2 tsp. baking soda 1 1/4 cups buttermilk 2 eggs 1 cup fire-roasted corn (thawed if frozen, or drained if canned) 1 4 oz. can chopped green chiles, drained

Hatch Green Chile Powder, for serving, optional

Directions

Step 1 Make compound butter. In a small bowl, whip 1 stick (8 Tbsp.) unsalted butter until soft. Add 1 Tbsp. Maple Cowboy Butter and mix until well-combined. Refrigerate.

Step 2 Preheat oven to 425° F. Place a 10-inch cast iron skillet in the oven to preheat.

Step 3 In a large bowl, combine cornmeal, flour, baking powder, salt, baking soda, and 1-2 Tbsp. Maple Cowboy Butter seasoning. Add buttermilk and eggs and stir to combine. Stir in corn and green chiles.

Step 4 Remove the hot skillet from the oven and add 4 Tbsp. butter to skillet and swirl until melted and foamy. Pour all but about 1 Tbsp. butter into the batter and stir to combine. Let batter sit 5 minutes.

Step 5 Pour batter into skillet and bake about 25 mins. until the top is golden brown and a toothpick comes out clean. Remove from oven and cool before slicing.

Step 6 Serve warm with Maple Cowboy compound butter, finished with a light dusting of Hatch Green Chile Powder for extra smoky heat.

Recipe Notes

For cheesy bread, stir in 1 cup shredded cheese into batter. Monterey jack, sharp cheddar, or pepper jack work well. If you don't have a cast iron skillet, use a 9x9-inch pan and don't preheat the pan.

Serve with a hot bowl of Hatch White Chicken Chili and a dusting of Hatch Green Chile Powder for extra heat.