1-First, brown the butter in a small saucepan over medium heat until it turns a light amber color with a nutty aroma, then transfer to a bowl and let it cool until melted but not hot.

2-Next, preheat the oven to 350ºF and grease or line an 8×8-inch baking pan.

3 In a large bowl, whisk together the cornmeal, flour, baking powder, and salt.

4-Then, in a separate bowl, whisk the egg, buttermilk, maple syrup, and the cooled brown butter until fully combined.

5 Now, pour the wet ingredients into the dry ingredients and mix until just blended.

6 Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.

7 While it bakes, prepare the maple butter by stirring the room temperature butter and maple syrup together.

8 Once done, let the cornbread cool for a bit before slicing and serving it warm with the topping.