Maple and Walnut Cornbread Recipe

By
Joshua Bousel
a photo of Joshua Bousel, a Contributing Writer at Serious Eats
Joshua Bousel
约书亚Bousel是个严肃的老人吃,华体会app入口started sharing his passion for grilling and barbecue recipes on the site back in 2008. He continues to develop grilling and barbecue recipes on his own site, The Meatwave, out of his home base of Durham, North Carolina.
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Updated Apr. 13, 2020
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Sweet Northern-style cornbread with a crisp crust, enhanced by maple syrup and toasted walnuts. Joshua Bousel

Toasted walnuts give this tender, maple syrup-sweetened cornbread a nice crunch.

Why this recipe works:

  • Preheating the pan and coating it with butter creates the dark crusty with a light nutty flavor
  • Using sour cream along with buttermilk increases the mild tanginess and overall flavor of the bread
  • Adding a little oil to the batter results in a more cake-like moistness

Recipe Facts

5

(1)

Active:15 mins
Total:45 mins
Serves:8 to 10 servings

Rate & Comment

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  • 1cuproughlychopped walnuts

  • 1cupyellow cornmeal

  • 1cupall-purpose flour

  • 2tablespoonssugar

  • 2teaspoonsbaking powder

  • 1teaspoonkosher salt

  • 1/2teaspoonbaking soda

  • 3/4cupsour cream

  • 1/2cupbuttermilk

  • 1/2cupmaple syrup

  • 2largeeggs

  • 3tablespoonsmeltedbutter, cooled slightly, plus 1 additional tablespoon for pan

  • 2tablespoonscanola oil

Directions

  1. Preheat oven to 425°F. Place walnuts in a 10-inch cast iron skillet over medium high heat and toast until fragrant, 3 to 5 minutes. Transfer walnuts to a bowl and place skillet in oven.

  2. In a medium bowl, whisk together cornmeal, flour, sugar, baking powder, salt, and baking soda. In a separate medium bowl, whisk together sour cream, buttermilk, syrup, eggs, 3 tablespoons melted butter, and canola oil. Pour wet ingredients into bowl with dry ingredients and whisk until completely combined. Stir in walnuts.

  3. Using pot holders, carefully remove hot pan from oven. Place 1 tablespoon butter in skillet and swirl to completely melt and coat inside of pan. Pour in cornbread batter and place in oven. Bake until skewer inserted into middle of cornbread comes out clean, about 20 minutes. Let bread cool in pan for 5 minutes, then carefully turn out to wire rack and let cool an additional 10 minutes. Serve immediately. Reheat any leftover cornbread before serving again.

Special Equipment

10-inch cast iron skillet

This Recipe Appears In

Nutrition Facts(per serving)
339 Calories
20g Fat
36g Carbs
6g Protein
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Nutrition Facts
Servings: 8 to 10
Amount per serving
Calories 339
% Daily Value*
Total Fat20g 26%
Saturated Fat 6g 30%
Cholesterol60mg 20%
Sodium372mg 16%
Total Carbohydrate36g 13%
Dietary Fiber 2g 7%
Total Sugars 14g
Protein6g
Vitamin C 0mg 2%
Calcium 124mg 10%
Iron 2mg 9%
Potassium 191mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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