Vermont Sweet and Tangy Cornbread

  • Recipe by: Gesine Bullock-Prado
  • 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.

Runamok Maple - Recipe Vermont Sweet and Tangy Cornbread

Ingredients

  • 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)

Instructions

  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.

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