Whether you call it corn bread or Johnny cakes, there is something so satisfying about diving into a fresh, just-baked piece from the oven, layered in cold, sweet butter, melting into every crevice of that initial bite. (Is it obvious I am drooling as I type this haha?)

“But since you’re asking me, I’ll tell you my opinion: all cornbread is authentic, as long as it’s good, hot, and made with love and fresh ingredients.” — Jeremy Jackson

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Sweet Corn Bread with Maple Cinnamon Butter

PREP TIME: 15 MINUTES
BAKE TIME: 20-25 MINUTES
SERVES: 9-12

SWEET CORN BREAD INGREDIENTS:

• 1 cup all purpose flour
• 1 cup corn meal
• 3 tsp baking powder
• 1 teaspoon sea salt
• 1/2 cup maple sugar (or coconut sugar or granulated sugar!)
• 1/2 cup avocado oil
• 2/3 cup almond milk
• 2 flax eggs (2 Tbs flax meal mixed with 1/4 cup water. 2 regular eggs work as well if you are not vegan)
• 1 tsp vanilla

METHOD:

1. Preheat oven to 400°F.
2. Mix the dry ingredients together in a medium mixing bowl.
3. In a separate mixing bowl whisk together the wet ingredients until consistent then combine with the dry ingredients.
4. Transfer to a greased or parchment-lined 8”x12” baking pan (or equivalent), and smooth with an offset spatula.
5. Bake for 20-25 minutes or until golden and no longer jiggles.
6. Remove from heat, pair with maple cinnamon butter and enjoy!

MAPLE CINNAMON BUTTER INGREDIENTS:

• 2 sticks (vegan) salted butter (room temperature)
• 1/4 cup maple sugar (syrup works too, just not as well)
• 1 tbs ground cinnamon
• 1 tsp vanilla extract
• 1/4 tsp sea salt

METHOD:

1. Combine all ingredients into a medium mixing bowl and whisk until consistent and airy.
2. Transfer to a ramekin or small bowl and refrigerate until ready to use.
3. Enjoy!

For more delicious recipes to create or pair alongside (like this Chunky Chipotle Chocolate Chili), visit the Kitchen Journal.