Prep Time: 10 Minutes

Cook Time: 25 Minutes

Servings: 8 servings

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.


  • 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

  • 1/4 cup Runamok Sugarmaker’s Cut or Sugarmaker’s Dark pure maple syrup

  • 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.