Cozy Maple Cinnamon Cornbread Recipe

Can you feel that? It’s finally starting to look and feel like fall — and around these parts, that means it’s Maple Cinnamon Season! 🍁

If you’re craving warm, fluffy cornbread with cozy notes of maple, cinnamon, and browned butter, this Maple Cinnamon Cornbread recipe is for you! 

The flavor of this cornbread is absolutely incredible thanks to our Station 1923 Maple Cinnamon Sweet Blend creating a warm and inviting aroma with the perfect amount of sweetness. This Maple Cinnamon Cornbread pairs deliciously with Sunday dinner staples, backyard BBQ sides, and you can also enjoy it on its own with a dollop of butter and a drizzle of honey.

One of the best things about this recipe is how easy it is to make. With just a few simple pantry ingredients and a quick mixing time, you can have a delicious pan of Maple Cinnamon Cornbread ready in no time. Plus our recipe is gluten free, making it a great option for those with allergies and intolerances to enjoy.

Enough about how amazing this Maple Cinnamon Cornbread is, let’s get baking!

Things You’ll Need

• Mixing bowl
• Measuring utensils
• Whisk or hand mixer
• Silicone spatula
• Small sauce pan
• Pastry or sauce brush (optional but recommended)
• 8x8 non-stick baking pan or dish (or cast iron if you’re fancy)
• Ramekin or small bowl

Ingredients: Cornbread

• 1 cup yellow cornmeal
• 1 cup blanched almond flour (or 1:1 gluten free flour blend)
• 1/2 cup sugar
• 1 and 1/2 tablespoons Station 1923 Maple Cinnamon Sweet Blend
• 1/4 teaspoon salt
• 1 and 1/2 teaspoons baking powder
• 1/2 teaspoon xanthan gum (skip if using a 1:1 gluten free flour blend)
• 1 teaspoon vanilla extract (or as much as your heart desires)
• 1/4 cup butter, browned
• 1 cup buttermilk (or Greek yogurt — tap here for more details)
• 1 egg
• 1 tablespoon honey

Ingredients: Prep + Finishing

Have these ingredients prepped and ready, but don’t add them to the cornbread:

• 2 tablespoons butter, melted
• 1 tablespoon honey
• 1/2 teaspoon Station 1923 Maple Cinnamon Sweet Blend (optional)

Got everything? Let’s get started!

Step 1: Pre-Heat and Prep Browned Butter

Pre-heat your oven to to 375°F and ensure the baking rack is in the middle position inside the oven. In your mixing bowl, add all your dry ingredients — cornmeal, almond flour, sugar, Maple Cinnamon, salt, baking powder, and xanthan gum. Whisk until completely blended.

Set the dry mix aside, and get your small pan going over a medium low flame in preparation for making browned butter. Add your butter and use the silicone spatula to stir the butter around as it melts, scraping the bottom of the pan as you go. Once it has achieved a light brown color, remove from heat. Set aside or transfer to another container to cool down.

For the 411 on making perfectly delicious and nutty browned butter every time, click here.

This is also a great time to melt down those additional 2 tablespoons of butter in the microwave.

Step 2: Whisk in Wet Ingredients

One by one, add your wet ingredients to the dry ingredients already in the bowl — buttermilk (or Greek yogurt sub), vanilla, egg, honey, and browned butter. Whisk or beat with hand mixer until thoroughly combined. If the batter seems too dry, add a little water, buttermilk, or Greek yogurt and water mix.

Once the batter has formed, grab your baking pan and get ready for the oven!

Step 3: Pour and Bake

Remember those extra 2 tablespoons of melted butter? You need one of them now. Pour about half of that butter into the bottom of your baking pan, and use your silicone or pastry brush to ensure the bottom, corners, and sides are all coated in butter.

Next, pour that batter directly into the pan. Pick the batter-filled pan up about an inch from the counter and drop it 2-3 times (don't do this if your pan is glass, or if you're using a cast iron). This helps even out the batter and remove any air bubbles.

Use your silicone spatula to smooth the top of the cornbread batter.

Step 4: Bake

Slide the baking pan into the oven, and let it bake for 30-35 minutes or until the edges are golden brown and the center is firm with a slight spring. When wiggled, the contents of the pan shouldn't jiggle. 

Alternatively, you can use a toothpick to test for doneness — simply insert it into the middle and pull out. The toothpick should come out clean with possibly a crumb or two, but no batter.

Step 5: Finish and Enjoy!

Once your Maple Cinnamon Cornbread is fully baked, take that remaining melted butter and add a tablespoon of honey and a half teaspoon of Station 1923 Maple Cinnamon Sweet Blend. Mix and drizzle over the top of the freshly baked cornbread, and use your silicone brush to evenly distribute it from corner to corner.

Slice, serve, and enjoy!

Shop Station 1923 Maple Cinnamon All-Purpose Sweet Blend