Redstone Restaurant Famous Cornbread With Maple Butter Recipe

Ingredients

• 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
• 1 lb butter
• 1 cup maple syrup
• 1/2 teaspoon kosher salt

Instructions

1. Preheat the oven to 400°F.
2. In a large mixing bowl, combine 3/4 cup cornmeal, 3/4 cup all-purpose flour, 1/4 teaspoon salt, and 1 1/2 tablespoons baking powder, mixing well.
3. In another bowl, whisk together 4 eggs and 3/4 cup sugar until thoroughly combined.
4. Add 7 ounces of creamed corn and 2 ounces of drained diced green chilies to the egg mixture, stirring until everything is blended.
5. Melt 1/2 cup butter and mix it into the wet ingredients.
6. Gradually fold the wet ingredients into the dry ingredients until just combined; be careful not to overmix.
7. Pour the batter into a greased 8 or 9 inch cast iron skillet, smoothing the top.
8. Bake for 35 minutes, checking for doneness by inserting a toothpick into the center. If it comes out clean, the cornbread is done. If not, continue baking and check every 5 minutes until ready.
9. While the cornbread is baking, prepare the maple butter. Allow 1 lb of butter to soften to room temperature before placing it in a mixer with 1/2 teaspoon kosher salt.
10. Whip the butter until creamy, then slowly drizzle in 1 cup of maple syrup until well combined.
11. When the cornbread is finished baking, serve it warm with the maple butter.