Southern cornbread finished with a sticky maple and bourbon butter glaze.
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Preheat your oven to 400°F (200°C) and place a 10-inch cast iron skillet inside to get hot.
In a large bowl, whisk together the cornmeal, flour, baking powder, and salt until well combined.
In a separate bowl, beat the eggs then stir in the buttermilk and half of the melted butter.
Pour the wet ingredients into the dry ingredients and stir until just combined; do not overmix.
Carefully remove the hot skillet from the oven, coat with a tablespoon of butter, and pour the batter in, smoothing the top.
Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
While baking, simmer the maple syrup, bourbon, brown sugar, and remaining butter in a small saucepan for 5 minutes until thickened.
Poke small holes across the surface of the warm cornbread and pour the maple bourbon glaze evenly over the top before serving.
