Side Dish: United States – Massachusetts, New England – Cornbread

Serving Size: 8

Approximate Time

Prep 15 min

Cook 25 min

Additional 10 min

Total 50 min

Ingredients

- 1 cup (150 g) yellow cornmeal, medium grind
- 1 cup (125 g) all-purpose flour
- 1 tbsp (15 g) baking powder
- 1/2 tsp (2.5 g) baking soda
- 1 tsp (5 g) fine salt
- 2 tbsp (25 g) granulated sugar
- 2 large eggs, approx. 100 g total
- 1 cup (240 ml) buttermilk
- 1/4 cup (60 ml) pure maple syrup (or 2 tbsp / 30 ml honey as substitute)
- 4 tbsp (56 g) unsalted butter, melted
- 1 tbsp (14 g) unsalted butter or 1 tbsp (15 ml) neutral oil for the skillet

Instructions

Short Description:
A slightly sweet, tender New England-style cornbread made with real maple syrup and buttermilk for a moist crumb and a golden crust. Perfect served warm alongside soups, roasted meats, or a holiday spread.

Regional Notes:
This Massachusetts variation leans gently sweet by incorporating local pure maple syrup (or honey as an alternative), distinguishing it from the more savory, skillet-driven cornbreads of the American South. The use of buttermilk keeps the texture tender while maple adds a characteristic New England flavor.

1. Preheat the oven to 425°F (220°C). Place a 9-inch (23 cm) cast-iron skillet or ovenproof baking pan in the oven to heat while you mix the batter.
2. In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt, and granulated sugar until evenly combined.
3. In a separate bowl, beat the eggs lightly, then whisk in the buttermilk, maple syrup (or honey), and the melted butter until smooth.
4. Pour the wet ingredients into the dry ingredients and stir just until combined; do not overmix. The batter should be pourable but slightly thick.
5. Carefully remove the hot skillet from the oven (use oven mitts). Add the 1 tbsp butter or oil to coat the pan, tilting to distribute. Pour the batter into the hot skillet and smooth the top.
6. Bake in the preheated oven for 20–25 minutes, until the top is golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs.
7. Remove from the oven and let cool in the skillet for 8–10 minutes. Run a knife around the edge and invert or slice directly in the skillet.
8. Serve warm, with extra butter and maple syrup on the side if desired. Cornbread is traditionally offered as a side to soups, stews, roasted poultry, or baked beans.