Grease an 8-inch cast iron skillet generously with butter; set aside.
In a large mixing bowl, use a whisk to combine the white cornmeal, flour, sugar, baking powder, and salt; set aside.
In a medium mixing bowl, whisk together the milk, egg, and vegetable oil. Pour this wet mixture into the dry mixture and stir gently to combine.
Pour the batter into the greased cast iron skillet. Bake at 400 degrees for 20 minutes, or until a knife comes out clean when inserted into the center of the cornbread.
Make the butter:
In a large mixing bowl, beat the 1 cup of butter with an electric mixer on medium-high speed until light and fluffy.
Add the real maple syrup and beat on medium-high speed for at least 1 minute until well combined.
Serve the cornbread warm with the homemade whipped maple butter.
The calories shown are based on the bread being cut into 12 pieces, with 1 serving being 1 slice of bread with about 2 tablespoons of the butter. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**