This is another excellent recipe from our friend, Gesine Bullock-Prado, from her cookbook, My Vermont Table. This is a great rendition of cornbread, made just a tad sweet with our Sugarmaker’s Cut or Sugarmaker’s Dark pure maple.
Vermont Sweet and Tangy Cornbread
Prep Time: 10 Minutes
Cook Time: 25 Minutes
Servings: 8 servings
Nonstick cooking spray
8 tbsp unsalted butter
1 cup all purpose flour
1 cup fine white or yellow cornmeal
2 tsp baking powder
1/4 tsp baking soda
1 tsp salt
1 tsp ground sumac (optional)
4 oz goat cheese
6 oz buttermilk
2 large eggs
1 4oz can chopped chilis (optional)
- 1 Preheat oven to 425F. Spray a 10" skillet or pie pan with nonstick cooking spray and set aside.
- 2 Brown the butter and let cool until it's fluid but no longer hot.
- 3 Whisk together the flour, cornmeal, baking powder, baking soda, salt and sumac (optional), in a large bowl.
- 4 Combine the buttermilk and chevre in a small bowl, mashing them together with a fork. Whisk in the butter, eggs, and maple until smooth.
- 5 Add the wet ingredients to the dry and mix with a wooden spoon until just combined. Fold in the chilis (if using).
- 6 Pour the batter into the prepared skillet and bake for 25-30 minutes, until the cornbread springs back when gently poked.