Redstone Restaurant Famous Cornbread With Maple Butter
photo by Tarvia
- Ready In:
- 45mins
- Ingredients:
- 13
- Serves:
-
8
ingredients
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CORN BREAD
- 3⁄4 cup cornmeal
- 3⁄4 cup all-purpose flour
- 1⁄4 teaspoon salt
- 1 1⁄2 tablespoons baking powder
- 4 eggs
- 3⁄4 cup sugar
- 7 ounces creamed corn (1/2 can)
- 2 ounces diced green chilies, drained well (1/2 can)
- 1⁄2 cup butter
- 1⁄2 cup shredded monterey jack and cheddar cheese blend
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MAPLE BUTTER
- 1 lb butter
- 1 cup maple syrup
- 1⁄2 teaspoon kosher salt
directions
- Preheat oven to 400°F.
- Mix together all ingredients in the order given.
- Pour into greased 8" or 9" iron skillet.
- Bake 35 minutes. Insert toothpick- if it comes out clean the corn bread is done. If not, continue baking & check every 5 minutes with a toothpick.
- Serve warm with Maple Butter.
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MAPLE BUTTER:
- Allow butter to soften to room temperature.
- In mixer, (use a paddle attachment if available) whip butter & Salt until creamy.
- Slowly drizzle syrup into mixture until well blended.
Questions & Replies
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Wonder can I make cornbread croutons with this fabulous cornbread? has anyone tried that yet? Make the cornbread a day in advance, cut the bread into cubes, mix with 8 tbsp butter, 4 tbsp of olive oi1, 2 tsp salt, 1 tsp freshly ground pepper. Bake the cubes on a parchment paper lined sheet pan for 15 to 20 minutes until golden brown. Would doing this disturb the integrity of this cornbread? Advice is welcomed.
Reviews
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Made this for the first time tonight with some corn chowder and baked in my cast iron skillet (a first for me). I omitted the chilies and only added 1/2 cup sugar and it was moist and delicious. I neither tasted the cheese or the creamed corn, but the family devoured this cornbread! I made the maple butter and it was delicious too!
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Delicious! I didn’t have chilis but really wanted to make some cornbread and this recipe did not disappoint. I also didn’t have a cast iron skillet so I baked it in an 8” square glass baking dish and it came out perfectly after baking for 35 minutes, as directed. I’ll definitely make this again and again - and next time use the chilis. Thank you!
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This is a delicious recipe that really makes you feel that you are eating at Redstone. Crunchy exterior, tender crumb and deliciously buttery through and through. Yummy-yummy! Suggestion: Use the entire 4 oz. can of diced green chilies...it adds to the great flavor and makes the crumb perfectly and deliciously moist.
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I made this as one our specialties for this year's 4th of July cookout. It was a hit! I poured the batter into my brownie pan as seen in the picture. I slightly overcooked them, but next time I will not get side tracked. I will also use the entire 4oz can of green chiles and all the corn. I used yellow cornmeal, but will use white next time! I think that making individual muffins causes the recipe to lose just a little moisture.
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Tweaks
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My family has enjoyed this cornbread many times at Redstone so I made a tweak that fits the original flavor. Instead of serving the cornbread with the maple butter, I spread maple butter over the cornbread fresh out of the oven so it melts into the finished product. I use approx 1/3 cup of maple butter for the entire pan. It is so delicious.
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