Once in a while I get to receive products from different brands. Sometimes all I am required to do is try them out, sometimes I’m using the product in a recipe, sometimes it’s a review or feedback and sometimes, like in this instance I’m just looking for something to go really well with the product.

So this time I received 2 packs of the new “Spreadables Cinnamon & Brown Sugar” butter by “Gay Lea”.

It’s basically a butter spread that is actually spreadable thanks to the Canola Oil mixed in it. And what I got to try is the new cinnamon and brown sugar flavored one.

At first taste I liked it, it’s a sweet and salty kind of spread, so I started thinking that something eithel neutral or sweet and salty will go well with it. I was wracking my brain, I had so many ideas. And then, it hit me. When I was younger, my mom used to make this super amazing cornbread style cake. It was made of cornmeal and flour and a ton of different kinds of cheese. Since I’m trying to cut back on Gluten whenever possible I decided to leave the flour out, and to give it that hint of sweetness I used the most canadian ingredient – Maple Syrup.

So I ended up making Maple Cornbread that’s both gluten free and has a hint of sweetness and saltiness to it. Just what I was looking for.

And you know what else was great? the fact that I did not need to use my stand mixer which means I didn’t have to clean it after. It was all mixed by hand, in a mixing bowl, the simpler the better I say. 20-30 minutes and voila, you got yourself a maple cornbread loaf. Topping it with some cinnamon & brown sugar butter was like the cherry on top.

Note to self: try making my own flavored butter – homemade is always my preference.

The only thing I would probably change in this spread is the added color (which I found out about only after the fact…oh well).