Side Dish: United States – Upper Midwest (Minnesota) – Minnesota Cornbread

Serving Size: 8

Approximate Time

Prep 10 min

Cook 20 min

Total 30 min

Ingredients

- 1 cup (140 g) yellow cornmeal
- 1 cup (125 g) all-purpose flour
- 1 tbsp (15 g) baking powder
- 1/2 tsp (2.5 g) baking soda
- 1 tsp (6 g) fine salt
- 2 tbsp (30 ml) honey or pure maple syrup
- 4 tbsp (57 g) unsalted butter, melted, plus 1 tsp (5 ml) butter or oil for the skillet
- 1 cup (240 ml) buttermilk (or 1 cup (240 ml) whole milk + 1 tbsp (15 ml) white vinegar, rested 10 minutes)
- 2 large eggs, approx. 100 g
- Optional: 1/2 cup (75 g) fresh or frozen corn kernels

Instructions

Short Description:
A slightly sweet, tender cornbread made with a mix of cornmeal and flour and finished with Minnesota-style honey or maple syrup for a light, moist crumb. Baked in a skillet or pan, it pairs well with savory mains or brunch spreads.

Regional Notes:
This Upper Midwest version uses a blend of cornmeal and all-purpose flour for a lighter texture than denser Southern cornbreads, and incorporates local sweeteners (honey or maple syrup) for a gentle, characteristic sweetness. Buttermilk and careful mixing keep the crumb moist and tender, reflecting home-baked Minnesota cornbread traditions.

1. Preheat oven to 425°F (220°C). Place a 9-inch (23 cm) cast-iron skillet or an 8x8-inch (20x20 cm) baking pan in the oven to heat while you mix the batter; add 1 tsp (5 ml) butter or oil to the hot skillet/pan right before pouring batter so it melts and coats the surface.
2. In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, and salt until evenly combined.
3. In a separate bowl, whisk the buttermilk, eggs, honey or maple syrup, and the 4 tbsp (57 g) melted butter until smooth.
4. Pour the wet ingredients into the dry ingredients and stir gently with a spatula until just combined; do not overmix. If using corn kernels, fold them in at this point.
5. Remove the hot skillet or pan from the oven (be careful, it will be very hot). Swirl the melted butter or oil to coat, then immediately pour in the batter, smoothing the top with a spatula.
6. Bake in the preheated oven until the top is golden brown and a toothpick inserted into the center comes out clean, 18–25 minutes (time varies with pan type). If using a cast-iron skillet, the edges will pull away slightly when done.
7. Let cool in the pan for 8–10 minutes, then slice into wedges (if skillet) or squares (if pan). Serve warm, with extra butter and an additional drizzle of honey or maple syrup if desired.