Return to Content

Sweet New England Cornbread

Total Time: 35 minutes

Hands On Time: 5 minutes

Yield: 9 servings

The type of cornmeal has a big impact on the texture of cornbread. Use coarse-grind cornmeal for a toothsome texture; medium-grind (stone-ground Rhode Island brands) for a pleasant crunch; or fine-grind (common in supermarkets) for a light, floury finish.
Sweet New England Cornbread
Photo/Art by Hornick/Rivlin


  • 1-1/2 cups all-purpose flour
  • 1 cup stone-ground cornmeal
  • 1/4 cup granulated sugar
  • 2 teaspoons baking powder
  • 1 teaspoon kosher or sea salt
  • 3 tablespoons unsalted butter, melted and cooled, plus more for pan
  • 2 large eggs
  • 1-1/2 cups whole or 2% milk


Preheat your oven to 425° and grease a 9-inch square baking pan.

In a medium-size bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt. Set aside. In a small bowl, whisk together the butter, eggs, and milk. Pour over the dry ingredients and fold together until just combined; don’t overmix.

Pour the batter into the prepared pan and bake until the top is lightly golden and a toothpick inserted into the center comes out clean,  25 to 30 minutes. Transfer to a wire rack to cool; then cut into squares and serve warm or at room temperature.
Updated Thursday, September 4th, 2014
Yankee Magazine Advertising

Bring New England Home
plus, get the Tablet Edition FREE!

In this issue: Winter in Vermont

  • Warm Up to Perfect Comfort Food
  • Keeping Timeless Crafts Alive
  • A Town That Loves Covered Bridges and Artists
Subscribe Today and Save 44%

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111