Preheat oven to 350F and position the rack in the middle.
Begin by browning the butter. In a small skillet add the butter. Over medium heat, cook until you see brown bits and it smells nutty, about 5-7 minutes. Let cool slightly.
To a large bowl add the corn muffin mixes, eggs, buttermilk, maple syrup, vanilla and almond extracts as well as the browned butter. Whisk together until smooth.
Stir in the corn by hand with a rubber spatula.
Lightly grease a 8x11 oval baking dish. Pour in the batter then spread into a flat, even layer. Bake for 40-45 minutes or until puffed, golden brown and set around the edges. The center should have a slight jiggle to it.
Let cool slightly then serve with extra maple syrup and melted butter for drizzling.
Recipe Courtesy of Megan Mitchell
©2020 Megan Mitchell