I LOVE cornbread.  If I ate as much of it as I’d like, I’d resemble Jaba the Hut.  My husband, on the other hand, is indifferent (what’s wrong with him?!).  But when I serve it with this sweet, slightly spicy butter mixture, he goes crazy for it.  The combination is so decadent, you could have it for dessert.  Oh, it’s so good!

2 sticks unsalted butter, softened to room temperature

1/4 cup pure maple syrup

1/2 tsp hot sauce such as Tabasco or Cholula

1/4 tsp kosher salt

Stir the ingredients together until smooth and creamy.  Serve with warm corn bread or whatever your heart desires—it makes everything better.  Store any remaining compound butter in the refrigerator for up to a week, or using parent paper, roll the butter into a log, then wrap it tightly in plastic wrap and store it in the freezer for up to three months.

Makes 1 1/4 cups

🌽 For an awesome cornbread recipe, check out this recipe by Gina and Patrick Neeley: Honey Corn Muffins