Side Dish: United States – Great Lakes United States (Michigan) – Michigan Cornbread

Serving Size: 8

Approximate Time

Prep 15 min

Cook 25 min

Additional 10 min

Total 40 min

Ingredients

- 1 1/2 cups (180 g) yellow cornmeal, medium grind
- 1 cup (125 g) all-purpose flour
- 1/3 cup (67 g) granulated sugar
- 1 tbsp (15 g) baking powder
- 1/2 tsp (2.5 g) baking soda
- 1 tsp (6 g) kosher salt
- 2 large eggs
- 1 cup (240 ml) buttermilk (or 1 cup/240 ml whole milk with 1 tbsp/15 ml white vinegar, let sit 5 minutes)
- 1/4 cup (60 ml) local honey or pure maple syrup
- 4 tbsp (57 g) unsalted butter, melted
- 1 tbsp (14 g) unsalted butter for the skillet
- Optional: 1 cup (165 g) fresh corn kernels or drained canned corn (for texture)

Instructions

Short Description:
A slightly sweet, tender cornbread from Michigan that balances yellow cornmeal with local honey or maple syrup for Northern sweetness and a moist crumb. Baked in a hot cast-iron skillet for a crisp edge and soft interior.

Regional Notes:
This Michigan variation is sweeter than many Southern cornbreads, commonly using local honey or pure maple syrup to reflect the state's maple-syrup production. The texture is softer and more cake-like than the dense, savory Southern style, while still keeping a golden, slightly crisp crust.

1. Preheat the oven to 400°F (200°C). Place a 9-inch (23 cm) cast-iron skillet in the oven while it heats so it becomes very hot.
2. In a large bowl whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt until evenly mixed.
3. In a separate bowl whisk the eggs, buttermilk (or milk mixture), honey or maple syrup, and the melted butter until combined.
4. Pour the wet ingredients into the dry ingredients and stir gently until just combined; do not overmix. Fold in the optional corn if using.
5. Carefully remove the hot skillet from the oven (use oven mitts). Add the 1 tbsp (14 g) butter to the skillet and swirl to coat the bottom and sides. Pour the batter into the hot, buttered skillet and smooth the top.
6. Return the skillet to the oven and bake 20–25 minutes, until the top is golden brown and a toothpick inserted near the center comes out clean or with a few moist crumbs.
7. Remove from oven and let the cornbread rest in the skillet 8–10 minutes. Slice into wedges and serve warm with additional butter, honey, or maple syrup if desired.