Side Dish: United States – Vermont – Vermont Cheddar Cornbread

Serving Size: 8

Approximate Time

Prep 15 min

Cook 20 min

Total 35 min

Ingredients

- 1 cup yellow cornmeal (150 g)
- 1 cup all-purpose flour (120 g)
- 2 tbsp granulated sugar (25 g)
- 1 tbsp baking powder (15 ml)
- 1/2 tsp baking soda (2.5 ml)
- 3/4 tsp fine salt (about 4 g)
- 1 cup buttermilk (240 ml)
- 2 large eggs (approx. 100 g)
- 1/4 cup unsalted butter, melted (56 g)
- 1 tbsp vegetable oil (15 ml), plus extra for skillet
- 8 oz Vermont sharp cheddar, coarsely shredded (225 g)
- 2 scallions, thinly sliced (about 30 g), optional
- 1 tbsp pure maple syrup (15 ml), optional

Instructions

Short Description:
A warm, slightly sweet New England cornbread studded with coarsely shredded sharp Vermont cheddar for a rich, savory bite. Baked in a hot skillet for a crisp edge and tender crumb.

Regional Notes:
This Vermont variation highlights locally produced sharp Vermont cheddar, which gives the cornbread a pronounced savory depth compared with plain or Southern-style versions. A touch of pure maple syrup is optional to nod to Vermont's maple tradition without overpowering the cheddar.

1. Preheat the oven to 425°F (220°C). Place a 9-inch (23 cm) cast-iron skillet in the oven while it heats so the pan becomes very hot.
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 buttermilk, eggs, melted butter, vegetable oil, and maple syrup (if using) until smooth.
4. Pour the wet ingredients into the dry ingredients and stir gently until just combined; do not overmix. Fold in 1/2 of the shredded cheddar and the sliced scallions (if using), reserving the remaining cheddar for the top.
5. Carefully remove the hot skillet from the oven. Add a little vegetable oil or a pat of butter to coat the bottom and sides of the skillet, then immediately pour in the batter and sprinkle the reserved cheddar evenly on top.
6. Return the skillet to the oven and bake 18–22 minutes, or until the top is golden brown, the edges are set and crisp, and a toothpick inserted in the center comes out clean.
7. Let the cornbread cool in the skillet 5–10 minutes before slicing into wedges. Serve warm, plain or with butter and extra maple syrup on the side if desired.