Side Dish: Canada – Central Canada – Ontario Cornbread

Serving Size: 8

Approximate Time

Prep 15 min

Cook 25 min

Total 40 min

Ingredients

- 1 1/2 cups (180 g) stone-ground cornmeal
- 1 cup (125 g) all-purpose flour
- 1 tbsp (15 g) baking powder
- 2 tbsp (25 g) granulated sugar
- 1 tsp (5 g) fine salt
- 1 cup (240 ml) buttermilk (or 1 cup (240 ml) milk + 1 tbsp (15 ml) lemon juice, let sit 5 minutes)
- 2 large eggs
- 2 tbsp (30 ml) pure maple syrup
- 1/4 cup (56 g) unsalted butter, melted, plus 1 tbsp (14 g) for skillet
- 1/2 cup (80 g) fresh or frozen corn kernels (optional)
- 2 tbsp (30 ml) vegetable oil or neutral oil for skillet (if not using butter)

Instructions

Short Description:
A moist, slightly sweet cornbread made with local cornmeal and a hint of pure maple syrup, baked in a hot skillet for a crisp top and tender crumb—perfect alongside soups, stews, or roasted meats.

Regional Notes:
This Ontario version emphasizes locally sourced cornmeal and the regional touch of maple syrup for a gentle sweetness that distinguishes it from drier Southern-style cornbreads. Baking in a preheated cast-iron skillet gives a crisp exterior while keeping the interior tender, a common home-kitchen method in the province.

1. Preheat the oven to 425°F (220°C). Place an 8-inch (20 cm) cast-iron skillet in the oven while it heats.
2. In a large bowl, whisk together the cornmeal, flour, baking powder, sugar, and salt until evenly combined.
3. In a separate bowl, whisk the buttermilk, eggs, maple syrup, and the 1/4 cup (56 g) melted butter until smooth.
4. Pour the wet ingredients into the dry ingredients and stir gently until just combined; do not overmix. Fold in the corn kernels if using.
5. Carefully remove the hot skillet from the oven (use oven mitts). Add 1 tbsp (14 g) butter or 2 tbsp (30 ml) oil to coat the bottom and swirl to melt evenly.
6. Pour the batter into the hot skillet, smoothing the top with a spatula. The batter will sizzle when it hits the pan—this helps form a crisp crust.
7. 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.
8. Remove from the oven and let rest in the skillet for 5–10 minutes. Run a knife around the edge, then transfer to a wire rack or slice directly from the skillet.
9. Serve warm, spread with additional butter and a drizzle of maple syrup if desired.