Our 13 Best Cornbread Recipes (2024)

FAQs

What's the difference between southern cornbread and regular cornbread? ›

There's a great divide between northern and southern versions of cornbread. The former uses sugar whereas what's termed “real cornbread” in the south, sugar is verboten. I favor southern style cornbread compared to the more cake-like versions up north. The kind of cornmeal you use adds further distinction.

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.

Fat also plays a part. However, while Kent recommends decreasing the amount of fat – be it butter, lard, or bacon grease – to tinker with the consistency, Our Everyday Life takes the opposite tack, suggesting that you add fat to soften and moisten the cornbread.

Feel free to stir in a little something extra if you wish! Try adding in 1 cup of corn or a can of creamed corn, 1 or 2 chopped jalapeño peppers, 1 cup blueberries, 1/2 cup each dried cranberries and walnuts, 1 cup shredded cheddar cheese, or 1/2 cup crumbled bacon. How Do I Make Cornbread Muffins?

The thing that distinguishes Southern cornbread from, say Yankee cornbread, or any other cornbread one is likely to eat outside of the southern states, is that it is savory, not sweet, and it is made mostly with cornmeal.

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.

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.

Hot water cornbread

This type of cornbread is often known as "hot water" or "scald meal" cornbread and is unique to the American South.

Yes, but we recommend using an egg substitute, like applesauce. Eggs, or egg substitutes help add structure to the cornbread. Without an egg or substitute, the cornbread may crumble and fall apart easily.

Should you let cornbread batter rest? ›

1Preheat the oven to 400°F (204°C). 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.

Stir In Some Mix-Ins

Stir in diced jalapeño peppers, grated cheese, chopped country ham, or crumbled bacon. Bacon makes everything better. If jalapeños have too much of a kick for you, use a chopped poblano pepper.

One of the simplest ways is to bring in more flavor and depth is by adding ⅓ cup of sour cream to the batter, which makes the cornbread extra moist and a little tangy. Another tangy option: Add ⅔ cup of buttermilk, which also makes the cornbread super tender.

Pepperoni, parmesan, and black pepper

Prep a batch of Martha White's Cornbread and Muffin Mix, adding ¼ cup of finely chopped pepperoni, ⅓ cup grated parmesan, and 1 teaspoon freshly ground black pepper. Bake as directed and serve warm, alone or alongside meatballs and sauce.

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.

The distinguishing reason is that North of the Mason-Dixon, cornbread is routinely sweet. Real, traditional, Southern-style cornbread is savory, not sweet, and always has been.

There are cornmeal puddings served with sweet sauces, but no Southern cook would risk the spoiling of her cornbreads by sweetening them." In 1937, the Times reported that "cornbread in Kentucky is made with white, coarsely ground cornmeal. Never, never are sugar and wheat flour used in cornbread.

Corn pones are a staple of Southern U.S. cuisine and have been discussed or referenced by many American writers, including Mark Twain.