Cornbread recipe - the classic southern version (2024)

FAQs

What is the difference between cornbread and southern cornbread? ›

She notes that Northern cornbread is sweeter, lighter, and more cake-like than Southern cornbread. Not surprisingly, it includes sugar (or molasses, in the earlier centuries), unlike traditional Southern cornbread.

The most common theory is a change in cornmeal itself. Until early in the 20th century, Southern cornmeal was made with sweeter white corn and it was water-ground. When industrial milling came along, that changed. The steel-roller mills used yellow corn that was harvested before it was ripe, so it had less sugar.

THE BOTTOM LINE: Feel free to use white and yellow cornmeal interchangeably in recipes since flavor differences are minor. Just be sure to pay attention to the grind.

Adding about 1 tablespoon (15 ml) of extra butter or vegetable oil can increase the moistness of your cornbread. You can do this even if your recipe doesn't call for butter or oil. Replace milk or water with creamed corn. If your recipe calls for milk or water, try replacing it with creamed corn.

There are some basic differences between Southern corn-bread and what many people call "Yankee" cornbread. Southern cornbread, besides being made from white corn meal, has very little sugar in it - between a teaspoon and a tablespoon. And it is made with buttermilk.

So I'm just going to say it: sugar has no business in cornbread. Neither, for that matter, does wheat flour. One might make something quite tasty with well-sweetened wheat flour mixed with cornmeal, but be honest with yourself and call it a dessert. Cornbread is something else.

The exact nutritional profile of cornbread can vary depending on the specific recipe and ingredients used. However, cornbread generally contains high amounts of carbs, phosphorus, and sodium in each serving. One piece of cornbread prepared from a commercially prepared mix contains ( 2 ): Calories: 198.

Cornbread is delicious and a great accompaniment to any meal. However, it is not a good idea if you are a diabetic. The high starch and cornmeal contents are carbohydrates which are broken down into sugar in the body. Sugar is extremely dangerous for people with diabetes, so it is best to avoid it.

This corn pone recipe is a bona fide Southern tradition. It is unsweetened, baked in a cast iron skillet, and tastes just like what Grandma used to make! Submitted by Aggie. Updated on November 15, 2022.

As for the best cornmeal for cornbread, either fine- or medium-grind cornmeal is a great choice. Medium-grind cornmeal will bring slightly more texture and grittiness to the batter, which you may or may not want (it's up to you!). You can use fine or medium cornmeal in these extra corny muffins.

What kind of corn is best for cornbread? ›

But one of the easiest ways to jazz up a basic cornbread is by adding sweet corn, which creates more layers of that sweet and sunny flavor. Fresh corn is always best if it's in season, cut straight off the cob, but frozen is nearly as good. Just let the corn thaw and then drain it completely, patting dry if needed.

Stone-ground cornmeal tends to have a more coarse texture and have a “cornier” flavor. When shopping for cornmeal at the grocery store look for phrasing like “stone-ground whole corn” on the label to verify that you're purchasing truly stone ground cornmeal.

Eggs, or egg substitutes help add structure to the cornbread. Without an egg or substitute, the cornbread may crumble and fall apart easily.

1Heat the oven to 400 degrees Fahrenheit. Note: We recommend allowing cornbread batter to sit for 10 to 15 minutes before baking, so if you prefer, you can delay heating the oven until you make the batter. 2Melt the butter, and then set aside to cool slightly.

Northern cornbreads tend to be more cake-like, on the sweet side, with a finer crumb due to more flour in the mixture. Southern cornbread is flavored with bacon grease, and cooked in a cast iron skillet, a perfect side for barbecues, or chili. It also tends to be rather crumbly.

Mix Dry Ingredients: In a large bowl, throw in the cornmeal, flour, sugar, baking soda, baking powder, and a pinch of salt. Give it a good stir to make sure everything's combined. Whisk the Buttermilk and Eggs: In a separate medium-sized bowl, whisk together the buttermilk and those golden egg yolks.