Directions

1. Preheat the oven to 350°F with a 9-inch cast-iron skillet inside.
2. Add cornmeal, all-purpose flour, baking powder, and salt to a mixing bowl. Whisk to incorporate.
3. In another mixing bowl, add Clebby’s Vegetable Oil, sugar, eggs, buttermilk, and sour cream. Whisk to incorporate.
4. Whisk the dry ingredients into the wet until just combined.
5. Add a tablespoon of butter to the cast-iron skillet. Once melted, pour in the batter and smooth the top.
6. Bake for 25 minutes, until the top is golden and an inserted toothpick comes out clean.
7. Meanwhile, add softened butter, maple syrup, and salt to a mixing bowl. Use beaters to mix until light and whipped.
8. Allow the cornbread to cool slightly, then serve with maple butter.