Side Dish: United States – Maine – Maine Cornbread

Serving Size: 8

Approximate Time

Prep 10 min

Cook 25 min

Additional 10 min

Total 45 min

Ingredients

- 1 cup (120 g) medium-ground yellow cornmeal
- 1 cup (125 g) all-purpose flour
- 2 tbsp (25 g) granulated sugar
- 1/4 cup (60 ml) pure maple syrup, plus extra for serving
- 1 tbsp (15 g) baking powder
- 1/2 tsp (2.5 g) baking soda
- 1/2 tsp (3 g) fine sea salt
- 1 cup (240 ml) buttermilk
- 2 large eggs, approx. 100 g total
- 4 tbsp (56 g) unsalted butter, melted, plus 1 tsp (5 g) butter for the pan
- 1 tsp (5 ml) vanilla extract
- 1 cup (150 g) Maine blueberries, fresh or frozen (do not thaw if frozen)
- Optional: coarse sea salt for sprinkling

Instructions

Short Description:
A slightly sweet, tender cornbread studded with Maine blueberries and finished with local maple syrup for a New England lift. Baked in a skillet for a golden crust and a moist crumb ideal as a side to stews, seafood chowders, or roasted meats.

Regional Notes:
This Maine variation uses pure maple syrup and Maine blueberries to reflect local produce, giving the cornbread a subtly sweet, fruity profile unlike the drier, savory Southern cornbread. The use of buttermilk keeps the texture tender while the skillet bake creates a crisp edge favored in New England kitchens.

1. Preheat the oven to 400°F (200°C). Place a 9-inch (23 cm) cast-iron skillet or ovenproof baking pan in the oven while it heats.
2. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt until evenly combined.
3. In a medium bowl, whisk the buttermilk, eggs, melted butter, maple syrup, and vanilla extract until smooth.
4. Pour the wet ingredients into the dry ingredients and stir just until combined — do not overmix. The batter should be thick but pourable; add 1–2 tbsp (15–30 ml) milk if it seems too thick.
5. Gently fold in the Maine blueberries, reserving a few to scatter on top if desired.
6. Carefully remove the hot skillet from the oven and add 1 tsp (5 g) butter, swirling to coat the bottom and sides. Pour the batter into the hot skillet and smooth the top. Scatter reserved blueberries on the surface.
7. Bake in the preheated oven until the top is golden brown and a toothpick inserted into the center comes out clean, 20–25 minutes. If using a deeper pan, baking may take 25–30 minutes.
8. Remove from the oven and, if desired, brush the top lightly with a teaspoon of maple syrup and sprinkle with a pinch of coarse sea salt. Let cool for 10 minutes before slicing.
9. Serve warm as a side to chowder, roasted meats, or salads. Leftovers keep covered at room temperature for 1 day or refrigerated for up to 3 days; reheat gently before serving.