Old Fashioned Sweet Cornbread Recipe (2024)

FAQs

What is the difference between Yankee cornbread and Southern cornbread? ›

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.

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.

Combine flour, cornmeal, sugar, baking powder, baking soda, and salt in a large bowl. Mix egg, sour cream, milk, and butter in a small bowl. Fold egg mixture into flour mixture until just moistened; pour into prepared baking dish.

Cornbread came about as more ingredients were added to the basic corn pone recipe: buttermilk, eggs, and a leavener such as baking soda or baking powder (or both). However, modern cornbread recipes, even in the South, now include wheat flour and sugar.

That being said, this is YOUR Sweet Cornbread recipe, so use as little or as much sugar as you would like. Here is the breakdown: 1 cup sugar = sweet. 1 ¼ cups = definitely sweet.

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.

Traditional southern cornbread is a staple in the south and is classically made from white cornmeal, although yellow cornmeal can be used, and cooked in a pre-heated cast iron skillet.

Are cornmeal and cornbread mix the same thing? No, but cornmeal is one of the ingredients present in cornbread mix. The mix will have additional ingredients like flour, sugar, and salt for additional body and flavor, as well as a leavening agent like baking soda for a fluffier texture.

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

Traditional southern cornbread gets its name because it's made with cornmeal as well as fresh or frozen corn. Unfortunately, both of these ingredients are relatively high in carbs, which can cause unwanted blood sugar spikes. What are the key foods to avoid to prevent diabetes?

What ethnicity made cornbread? ›

Cornbread is as American as apple pie, but its origins date back far beyond the inception of this country. With roots in Mesoamerican, Native American, and African cultures; history and people have shaped this iconic American bread into what it is today.

Before long, the colonists were copying or creating uniquely American dishes made from cornmeal. Among them was a version of Indian bread made of cornmeal, salt and water called pone or corn pone.

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.

A twist on traditional cornbread, this recipe calls for the addition of one tablespoon of vanilla extract which gives it a wonderful flavor and aroma, and instead of using regular granulated sugar, the cornbread is sweetened with confectioners' sugar (powdered or icing sugar) giving it a nice soft texture, not a cake- ...

The term "pone" most likely entered English from Native American language terms like apan, oppone or supawn, meaning baked, possibly related to earlier ash cakes baked in hot coals. A "corn pone" is usually a small round loaf of cornbread, about the size of a biscuit, traditionally baked in a round cast iron skillet.

Hot water cornbread

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

The verdict: Northern cornbread's cakey texture and sweetness allow it to be a stand-alone dish, complete without any mix-ins. It can still be used to soak up other foods, like cranberry sauce, but its sweetness makes it less versatile than Southern cornbread, and more suited to accompany other sweet foods.

The only substantial difference between white cornmeal and yellow cornmeal is right there in the names: their colors. The two varieties get their hues from nothing more than the different colors of the kernels of corn from which they are ground.

While regular cornbread is made by pouring batter into in a pan or skillet and baking it in the oven, for hot water cornbread, the batter is shaped into cakes and fried in hot fat in a skillet on the stovetop.