By Korissacook on November 08, 2006
Photo by Tarvia
Photo by Tarvia
"This recipe is the original recipe from the great Redstone restaurant in Minneapolis, Minnesota. They are well known for their delicious cornbread and Maple Butter. Absolutely the best cornbread you'll ever taste!!!"
Serving Size: 1 (221 g)
Servings Per Recipe: 8
"Fabulous tasting and easy to make. Most importantly you think you are eating at Redstone! <br/>I took a cue from another reviewer and mixed about 1tbls of softened butter with couple tbls of brown sugar and sprinkled on top of bread before baking. It did give it a nice crusty top. The maple butter makes the bread complete."
"OMG this is every bit as good as it is in the restaurant. I used a Calphalon nonstick pan and baked it on a pizza stone which turned out great. Next time I would lavishly butter the pan vs. nonstick spray. I do have to think Redstone sneaks in two sticks of butter. It was simply perfect with chili and Prosecco."
"I made these in muffin tins instead of a pan which is great for serving. Amazing recipe!!"
"Very Nice results - moist crumb, delicate and crispy crust. I would definitely compare to Redstone cornbread although at Redstone there is a caramelized crust - I think they top it with brown sugar before baking. I will try this the next time. Also, the butter could have been sweeter in comparison to Redstone - I will top with sugar the next time."
"Loved the corn bread, though I confess I did not make the accompanying maple butter. I doubled the recipe and used a 9 x 13 heavy enamelware casserole dish which worked a treat in lieu of a cast iron skillet. Everyone had seconds and my company asked for extra to take home. Thanks Korissacook and Redstone!"
"Very good cronbread. Made this for our weekly family get togeher. Everyone really liked. My little granddaughter wanted to eat the maple butter my it's self. She said it was delicious. Thanks Korissacook. Bullwinkle."