Maple-Molasses Butter

Kristine Kidd

A slightly sweet, gently spiced spread for the cornbread, this is also good with pancakes or biscuits. Dark molasses adds robust flavor, but if you don’t have any it can be left out and the taste of maple will be more pronounced.

Makes about ½ cup

Print Recipe

Course Breakfast

Servings 0.5 cup

Equipment

½ cup (1 stick) unsalted butter, at room temperature
2 tablespoons maple syrup (preferably medium or grade B)
1 teaspoon dark molasses (optional)
¼ teaspoon coarse kosher salt
¼ teaspoon ground cinnamon
1/8 teaspoon ground cloves
Pinch of cayenne pepper
Freshly ground pepper

Instructions

Mix the butter in a small bowl until smooth and light. Gradually mix in the maple syrup, and then all the remaining ingredients. Serve at room temperature. (The butter will keep for several days. Cover and refrigerate. Bring to room temperature before serving.)