Fluffy Cornbread with Whipped Maple Cinnamon Butter

Preheat your oven to 350°F (175°C).

In a large bowl, add the melted unsalted butter and granulated sugar. Whisk to combine.

Add the eggs and whisk until incorporated.

Slowly pour in the evaporated milk while whisking continuously.

Add the vegetable oil and whisk to combine.

Add the yellow cornmeal, all-purpose flour, baking powder, and salt to the wet ingredients.

Whisk everything together until the batter is smooth and just combined. Do not overmix.

Grease an 8x11 inch baking dish and line it with parchment paper.

Pour the cornbread batter into the prepared dish and spread evenly.

Bake for about 45 minutes, or until a toothpick or skewer inserted into the center comes out clean.

While the cornbread bakes, prepare the whipped butter. In the bowl of a stand mixer (or a regular bowl), add the softened unsalted butter.

Whip the butter on medium-high speed until it becomes pale and fluffy.

Add the maple syrup and ground cinnamon to the whipped butter.

Whip again until the syrup and cinnamon are fully incorporated.

Once the cornbread is done, let it cool slightly before cutting into squares. Serve warm with the whipped maple cinnamon butter.