Heirloom Cornbread Mix
Heirloom cornmeal, bourbon barrel aged maple syrup and brown butter are the secret ingredients to this classic southern staple. We recommend baking our cornbread in a piping hot cast iron skillet to get that dark, buttery, crunchy crust that has the best flavor and texture. But any large ovenproof dish will work.
- 1 Package Heirloom Cornbread Mix
- 2 Cups Full Fat Buttermilk
- 2 Large Eggs
- 8 Tablespoons Unsalted Butter
- ½ Cup Pappy & Company Bourbon Barrel Aged Pure Maple Syrup
- Heat oven to 400 degrees. On the stovetop, in 10-inch skillet (ovenproof and preferably cast iron), melt the butter over medium heat. Cook, swirling pan to lightly coat sides and bottom, until the foam subsides and the butter turns a deep nut brown. (Watch carefully to see that it does not burn.)
- Pour brown butter into a large bowl. Put the skillet in the preheated oven or back on the stove top to keep hot. (Do not wipe out the pan.) Whisk the maple syrup into the butter, then whisk in buttermilk. The mixture should be cool to the touch; if not, let cool before whisking in the eggs. Then whisk in the cornbread mix.
- Carefully scrape the batter into the piping hot skillet (the sides should start to sizzle). Bake until the top is golden brown and a toothpick inserted into the center emerges clean, about 20 minutes depending on the size of your skillet. Let cool in the skillet for 10 minutes before serving. Always best served warm, with a pat of salted butter, and a drizzle of maple syrup if you'd like.
Recipe Note: if you prefer your cornbread unsweetened, omit the syrup and add an extra 1/2 cup of buttermilk.
Learn more about the partnership between Marsh Hen Mill and Pappy & Company.