Prep Time: 8 min.
Cook Time: 35 min.
Yield: 9 servings
1½ cups all-purpose flour
1 cup stone-ground cornmeal
¼ cup granulated sugar
2 teaspoons baking powder
1 teaspoon kosher salt
3 tablespoons unsalted butter, melted and cooled, plus more to butter the baking pan
2 large eggs
2 tablespoons olive oil
1½ cups whole or 2% milk
Preheat your oven to 425° and grease a 9-inch square baking pan with butter.
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, olive oil & 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.
MAINE RECIPES > BREADS, BISCUITS & ROLLS > SWEET MAINE CORNBREAD
COURTESY OF GAYWEDDINGSINMAINE.COM
Tender and sweet with a light crunch, squares of Maine cornbread are a treat for special occasions, like Sunday dinners & bean hole suppers. For many, this cake-like version proves hard to resist. Maine cornbread quietly offers its own gospel, leaving the preaching and conversion to those who have already partaken of its goodness. Unlike its Southern cousins, Maine cornbread doesn’t shy away from sweetness.