Served with a dollop of yogurt and a river of maple syrup, this mildly sweet cornbread is an unexpectedly delicious alternative to pancakes or waffles. Seek out blue cornmeal online or in well-stocked specialty markets.


Credit: Brie Passano

Recipe Summary

15 mins
50 mins


Ingredient Checklist


Instructions Checklist
  • Position a rack in the middle of the oven. Place a 10-inch cast-iron skillet on oven  rack. Preheat oven to 400°.

  • In a large bowl, stir together buttermilk and cornmeal. In a medium bowl, whisk together flour, baking powder, baking soda and salt.

  • In a small bowl, whisk together eggs, melted butter and 2 tablespoons maple syrup. Add egg mixture to cornmeal mixture; whisk to combine. Whisk in flour mixture just until combined. Gently fold corn kernels into batter.

  • Carefully remove hot skillet from oven. Add 1 tablespoon butter to skillet and tilt skillet to coat bottom and sides as butter melts. Pour batter into hot skillet. Place skillet in oven.

  • Bake until edges of cornbread are golden brown and pull away from sides of skillet, 25 to 30 minutes. Set aside until skillet is cool enough to handle. Cut cornbread into wedges and serve topped with a spoonful of yogurt and a drizzle of maple syrup.


Nutrition Facts (per serving): 220 cal., 8 g total fat (5 g sat. fat), 49 mg chol., 331 mg sodium, 29 g carb., 2 g fiber, 10 g sugar, 7 g pro.Daily Values: 6% vit. A, 2% vit. C, 11% calcium, 5% iron.