Fluffy Cornbread with Maple Cinnamon Butter | CookOS

Fluffy Cornbread with Whipped Maple Cinnamon Butter

Name: Fluffy Cornbread with Maple Cinnamon Butter
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 12 servings
Cuisine: American
Ingredients: 1/2 cup unsalted butter, melted; 1/2 cup granulated sugar; 3 large eggs; 1 (12 oz) can evaporated milk; 1/2 cup vegetable oil; 1 cup yellow cornmeal; 2 cups all-purpose flour; 1 1/2 tbsp baking powder; 1/2 tbsp salt; 1 stick (1/2 cup) unsalted butter, softened; 1-2 tbsp maple syrup; 1 tsp ground cinnamon

This one-bowl American cornbread delivers a moist, fluffy crumb enriched with evaporated milk and vegetable oil, finished with a sweet whipped maple cinnamon butter that elevates it from simple side to crowd-pleaser.

🌍American 🏷️Cornbread 🏷️Fluffy cornbread 🏷️Sweet cornbread 🏷️Maple cinnamon butter Side dish

About·Privacy·Terms

🏷️

0:00

-0:00

Disabled

Auto

0.25x

0.5x

0.75x

Normal

1.25x

1.5x

1.75x

tinekeyoungeronTikTok

Total

55 min

Servings

Difficulty

Easy

Est. Cost

$23–$38

Recipe Source

View original recipe

From TikTok · by tinekeyounger

0:00

-0:00

Disabled

Auto

0.25x

0.5x

0.75x

Normal

1.25x

1.5x

1.75x

tinekeyoungeronTikTok

Ingredients

1/2 cup unsalted butter, melted
1/2 cup granulated sugar
3 large eggs
1 (12 oz) can evaporated milk
1/2 cup vegetable oil
1 cup yellow cornmeal
2 cups all-purpose flour
1 1/2 tbsp baking powder
1/2 tbsp salt
1 stick (1/2 cup) unsalted butter, softened
1-2 tbsp maple syrup
1 tsp ground cinnamon

12 Ingredients

Delivery in as fast as one hour.^*

Prices vary by store

^*Service fees apply. Instacart^® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.

Instructions

1
Preheat your oven to 350°F (175°C).
2
In a large bowl, add the melted unsalted butter and granulated sugar. Whisk to combine.
3
Add the eggs and whisk until incorporated.
4
Slowly pour in the evaporated milk while whisking continuously.
5
Add the vegetable oil and whisk to combine.
6
Add the yellow cornmeal, all-purpose flour, baking powder, and salt to the wet ingredients.
7
Whisk everything together until the batter is smooth and just combined. Do not overmix.
8
Grease an 8x11 inch baking dish and line it with parchment paper.
9
Pour the cornbread batter into the prepared dish and spread evenly.
10
Bake for about 45 minutes, or until a toothpick or skewer inserted into the center comes out clean.
11
While the cornbread bakes, prepare the whipped butter. In the bowl of a stand mixer (or a regular bowl), add the softened unsalted butter.
12
Whip the butter on medium-high speed until it becomes pale and fluffy.
13
Add the maple syrup and ground cinnamon to the whipped butter.
14
Whip again until the syrup and cinnamon are fully incorporated.
15
Once the cornbread is done, let it cool slightly before cutting into squares. Serve warm with the whipped maple cinnamon butter.

Was this recipe helpful?

Tips & Notes

Pro tips

Use a one-bowl method: combine wet ingredients first, then fold in dry ingredients gently to avoid overmixing, which toughens the crumb.
Ensure your baking powder is fresh—test it by adding a pinch to hot water; it should fizz immediately for proper rise.
Don't skip melting the butter separately; it distributes evenly through the batter and creates a more uniform, fluffy texture.
For the whipped butter topping, use softened butter at room temperature and beat for 2–3 minutes until light and airy before adding maple and cinnamon.

Substitutions

All-purpose flour → cornflour or polenta (use 3/4 cup cornflour + 1 1/4 cup all-purpose for lighter crumb)
Evaporated milk → heavy cream or whole milk (use 1 cup heavy cream or milk; texture will be slightly less rich)
Yellow cornmeal → white or blue cornmeal (color and mild flavor will shift; texture remains the same)

Storage & make-ahead

Store cooled cornbread wrapped in foil or in an airtight container at room temperature for up to 3 days. Reheat wrapped in foil at 350°F for 10–12 minutes. The whipped butter keeps refrigerated for up to 5 days.

Common Questions

Can I make the butter ahead of time?

Yes. Whip the maple cinnamon butter up to 2 days ahead and store in an airtight container in the refrigerator. Let it soften slightly before serving.

Why does this recipe use both melted butter and vegetable oil?

The combination of melted butter and vegetable oil creates a tender, moist crumb while the butter adds flavor. The oil prevents the cornbread from becoming dense.

How do I know when the cornbread is done?

Bake until a toothpick inserted in the center comes out clean or with just a few moist crumbs. The top should be golden brown. Overbaking will dry out the cornbread.

Can I substitute cornmeal types?

Use fine or medium yellow cornmeal for best results. Avoid coarse cornmeal, which will create a grittier texture. White cornmeal works but will change the color and slightly alter flavor.