Sweet Cornbread Recipe (2024)

FAQs

What is the difference between southern cornbread and sweet cornbread? ›

A quick Google search will tell you that Southern cornbread is oftentimes devoid of any sugar, while its Northern counterpart is light, sweet, buttery and cakelike.

I love to bake from scratch, but I have often used packaged cornbread mix, adding a little extra something to the ingredients and making the finished product taste more homemade. My favorite thing to add is sugar—a hot topic for another conversation!

Sugar in the cornbread interferes with the flavor of the vegetables. Don't put sugar in your cornbread! Traditional cornbread isn't sweet, but many favorite recipes have sugar in them.

In a bowl, combine cornmeal, flour, sugar, baking powder, and salt. Add the oil, melted butter, honey, eggs, and milk. Pour into a greased 8-inch square pan. Bake for 35 minutes.

Northern Cornbread: History and Recipe

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.

In 1892, a Times correspondent, after enumerating the many types of corn-based breads eaten in Virginia, noted, "It will be observed that in none of them is sugar used. There are cornmeal puddings served with sweet sauces, but no Southern cook would risk the spoiling of her cornbreads by sweetening them."

The extra egg which is increased protein and binder makes the cornbread denser and heavier in texture. Can I add flour to Jiffy cornbread to make more batter? When making jiffy mix cornbread, what if I don't have milk? Are there any rules to making the best cornbread?

The steel-roller mills used yellow corn that was harvested before it was ripe, so it had less sugar. They eliminated the germ so it kept longer, but it had less corn flavor. And they ground it finer. You had to add a little flour to help it rise and sugar to add flavor.

You can stir in 1 cup of roasted chopped jalapeños or 1 teaspoon crushed red pepper flakes or cayenne into the batter. Or, you can mix in 3 tablespoons of your favorite chile paste. Fields also recommends trying a little NOLA flair by adding a rounded ¼ teaspoon Cajun spice blend to your cornbread mix.

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.

What is the difference between New York cornbread and southern cornbread? ›

A typical contemporary northern U.S. cornbread recipe contains half wheat flour, half cornmeal, milk or buttermilk, eggs, leavening agent, salt, and usually sugar, resulting in a bread that is somewhat lighter and sweeter than the traditional southern version.

It is commonly called "cornbread" in the Southern United States and is not known by a different name in this region. Cornbread is a simple bread that is made by mixing cornmeal, flour, salt, baking powder, and milk to form a batter, which is then baked in the oven.

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.

Sure, there's a Northern version, but where I come from, we call that cake, not cornbread. 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.

This traditional cornbread is made without flour, isn't sweet and has a crumbly texture. You can change the adaptable recipe to suit your cornbread preference. For a variation, substitute 1/2 teaspoon baking soda for the baking powder and use buttermilk instead of milk.

The Difference In Cornbread Lies In These Key Ingredients

Also, Southern-style cornbread should contain very little sugar and flour, and if you can, get your hands on stone-ground cornmeal. If you favor moist, sweet Northern-style cornbread, use flour and sugar liberally in your mix.

In the beginning – and for Twitty, that goes back further than Emancipation – no breads made with cornmeal were sweet, no matter who was making them. What we call cornbread today, puffy and leavened with egg, was corn pone. It originated with British colonists who adapted their baking to meal ground from white corn.

Although it's relatively high in carbs and sodium, it contains several important nutrients, including phosphorus, selenium, and B vitamins. It's also versatile, easy to make, and can be enjoyed in moderation as part of a healthy diet.