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

Serving Size: 8

Approximate Time

Prep 20 min

Cook 25 min

Additional 10 min

Total 55 min

Ingredients

- 1 cup (150 g) yellow cornmeal, medium grind
- 1 cup (120 g) all-purpose flour
- 1/3 cup (67 g) granulated sugar
- 1 tbsp (12 g) baking powder
- 1/2 tsp (2.5 g) baking soda
- 1 tsp (6 g) fine salt
- 2 large eggs, approx. 100 g total
- 1 cup (240 ml) buttermilk
- 1/3 cup (80 ml) milk (or more buttermilk), room temperature
- 2 tbsp (30 ml) local honey
- 4 tbsp (56 g) unsalted butter, melted, plus 1 tbsp (14 g) more for skillet
- 1 cup (113 g) shredded sharp Wisconsin cheddar cheese
- 1 tbsp (15 ml) neutral oil (vegetable or canola) or an extra 1 tbsp butter for skillet if preferred

Instructions

Short Description:
A slightly sweet, tender cornbread enriched with local honey and Wisconsin sharp cheddar, baked until golden in a hot skillet for a crisp edge and soft crumb. Served warm as a classic Upper Midwest accompaniment to soups, chili, or roast meats.

Regional Notes:
This Wisconsin variation leans sweeter than many Southern-style cornbreads and routinely includes local honey and sharp Wisconsin cheddar for richness and regional character. The use of buttermilk and a touch of sugar produces a moist crumb, while baking the batter in a preheated cast-iron skillet gives a crisp, buttery crust typical of Midwestern home kitchens.

1. Preheat the oven to 425°F (220°C). Place a 9-inch (23 cm) cast-iron skillet or an 8x8-inch (20x20 cm) square baking pan in the oven while it preheats.
2. In a large bowl whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt until evenly combined.
3. In a separate bowl whisk the eggs, buttermilk, milk, honey, and melted butter until smooth.
4. Pour the wet ingredients into the dry ingredients and stir just until combined; do not overmix. Fold in the shredded sharp cheddar cheese until evenly distributed.
5. Carefully remove the hot skillet or pan from the oven. Add 1 tbsp (14 g) butter (or 1 tbsp oil) and swirl to coat the bottom and sides so the batter sizzles on contact.
6. Pour the batter into the hot skillet or pan and smooth the top with a spatula. If desired, drizzle an extra 1 tsp (5 ml) honey over the top for shine and added sweetness.
7. Bake in the preheated oven for 18–25 minutes, until the top is golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs.
8. Remove from oven and let rest 5–10 minutes. Serve warm, sliced into wedges if baked in a skillet or squares if baked in a pan. Enjoy as a side with chili, roasted meats, or a hearty soup.