Side Dish: United States – New Jersey (Mid-Atlantic United States) – Jersey Shore Cornbread

Serving Size: 8

Approximate Time

Prep 15 min

Cook 30 min

Additional 5 min

Total 45 min

Ingredients

- 1 1/2 cups (240 g) stone-ground yellow cornmeal
- 1 cup (120 g) all-purpose flour
- 1/4 cup (50 g) granulated sugar
- 1 tbsp (15 ml) baking powder
- 1/2 tsp (2.5 ml) baking soda
- 1 tsp (5 g) kosher salt
- 2 large eggs, approx. 100 g total
- 1 1/4 cups (300 ml) buttermilk
- 1/3 cup (76 g) unsalted butter, melted
- 1 cup (150 g) fresh corn kernels (about 2 ears) — preferably Jersey sweet corn
- 1 jalapeño, seeded and finely chopped (optional), approx. 30 g
- 2 tbsp (8 g) chopped fresh chives or scallions
- 4 strips bacon, cooked and crumbled (optional), approx. 115 g
- 2 tbsp (30 ml) melted butter or bacon drippings for skillet (and brushing)

Instructions

Short Description:
A moist, slightly sweet cornbread that highlights local Jersey cornmeal and fresh sweet corn, with an optional jalapeño kick for a nod to the area's diverse influences. Baked in a hot cast-iron skillet for a crisp crust and tender crumb.

Regional Notes:
This Jersey Shore version uses stone-ground or local yellow cornmeal and often includes fresh kernels from Jersey sweet corn; additions like jalapeño or bacon reflect the region's blend of traditional Mid-Atlantic produce and diverse culinary influences. The result is heartier and more textured than some Southern-style corn breads and leans less cakey than very sweet variants.

1. Preheat oven to 425°F (220°C). Place a 9-inch (23 cm) cast-iron skillet 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, beat the eggs with the buttermilk and the 1/3 cup (76 g) melted butter until smooth.
4. Pour the wet ingredients into the dry ingredients and stir just until combined. Fold in the fresh corn kernels, chopped jalapeño (if using), chives or scallions, and crumbled bacon (if using). Do not overmix.
5. Carefully remove the hot skillet from the oven and add 2 tbsp (30 ml) melted butter or bacon drippings, tilting to coat the bottom and sides.
6. Pour the batter into the hot skillet and smooth the top with a spatula. The batter should sizzle as it hits the skillet.
7. Bake for 20–25 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean. If the edges brown too quickly, tent loosely with foil for the last 5 minutes.
8. Remove from oven and let rest 5 minutes. Brush the top with a little additional melted butter if desired, slice into wedges, and serve warm.