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Heat the butter in a small saucepan over medium heat. As the butter melts, swirl the pan frequently. Cook for about 3 minutes or until the butter turns a light amber color and has a nutty aroma. Watch it closely, it can go from brown to burnt rather quickly. Remove from heat, transfer to a small glass bowl, and let cool.
Preheat the oven to 350ºF. Grease and lightly flour an 8x8-inch square baking pan. You can also line the pan with parchment paper for easy removal.
To a large mixing bowl, add the cornmeal, flour, baking powder, and salt. Stir with a whisk to combine.
In a separate bowl, whisk together the egg, buttermilk, maple syrup, and cooled butter. Pour the wet ingredients into the dry ingredients and mix until just blended.
Pour the batter into the prepared pan. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
In a small bowl, stir the butter and maple syrup until blended. Serve with the warm cornbread.