Hungry Mother's Cornbread Recipe

Hungry Mother's Cornbread Recipe
Chef Barry Maiden of Hungry Mother in Boston, MA.

Image Conscious Studios/Adam Gesuero

Chef Barry Maiden of Hungry Mother in Boston, MA.

One of the popular sides at Hungry Mother in Boston, is Chef Barry Maiden's cornbread served with sorghum butter. If you've had it at the restaurant, but always wanted to make it for yourself at home, here's your chance.— Arthur Bovino

Ingredients

For the cornbread:

  • 1½ cups coarse yellow cornmeal, preferably Anson Mills 
  • 1 teaspoon fine sea salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 large whole egg
  • 2 tablespoons unsalted melted butter, plus more for later
  • 1½ cups buttermilk

For the butter:

  • 4 ounces butter
  • ½ cup sorghum syrup

Directions

For the cornbread:

Preheat the oven at 500°F. Whisk all dry ingredients together. Whisk all wet ingredients together. Incorporate wet ingredients into the dry ones. Heat the cast iron pans. (At the restaurant we use two styles: a round pan divided into slices (triangles), and another shaped like a ears of  corn.) When they're very very hot, put a bit of butter in each mold and ladle in the cornbread mix.

For the butter:
Whip together when both butter and syrup are at room temperature. Serve together.

To make:
Cook at 500°F for about 8 minutes, until golden brown.

Cornbread Shopping Tip

Be sure to purchase the correct flour a recipe calls for – flours differ in gluten or protein content, making each suited for specific tasks.

Cornbread Cooking Tip

Insert a toothpick into the center of cakes, bar cookies, and quick breads to test for doneness – it should come out clean or only have a few crumbs clinging to it.