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Hungry Mother's Cornbread Recipe


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


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


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.