Sweet and Buttery Cornbread: Unbelievably Delicious Recipe (2024)

FAQs

What does adding an extra egg to cornbread do? ›

The yolk will make the texture more dense and smooth, a bit brownie-like, while the fact that your original batter was too thick means that the additional liquid will help the baking powder achieve better leavening, giving you an airier texture.

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.

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.

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.

Heat and spices

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.

Cornbread FAQ

Yes, you can, but it may result in a less rich flavor. If you're out of milk, try using cream or half-and-half, evaporated or powdered milk, or even plain yogurt. If you have dietary restrictions, try soy milk or oat milk.

In the south it is debated all the time whether or not cornbread should have sugar in it. Really it comes down to personal preference, one thing's for certain though: savory cornbread is usually better for you than sweet cornbread. It is common to add sugar to cornbread. Most areas use some, but some regions use a lot.

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

Sugar: I prefer granulated sugar as it enhances the pure flavor of the cornmeal. You may substitute a little brown sugar for the granulated sugar for a touch of molasses flavor but it will dilute the corn flavor.

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.

Which cornbread mix is not sweet? ›

Martha White Cotton Country Cornbread

It's flavor is classic, without sweetness or too much saltiness, but it's a white cornbread. Don't expect it to turn golden yellow the way other cornbreads might.

Neither cornmeal, sugar or "flour" (which is non specified so am assuming its wheat flour) are suitable for type 2 diabetics. Use a natural sugar substitute and the recipe might work with buckwheat flour perhaps?

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.

Among them was a version of Indian bread made of cornmeal, salt and water called pone or corn pone. The name came from the Algonquin word apan, meaning "baked." The Narragansett word for cornbread, nokechick, became no-cake and then hoe-cake.

Yellow cornmeal is the most common, but if you have white cornmeal, that's also fine to use. Can I Bake This in a Skillet? Baking cornbread in a skillet gives it an even heartier, crunchier crust. Bake this in a 9- or 10-inch oven-safe greased skillet at the same temperature for the same amount of time.

Eggs are responsible for giving baked goods structure, which means the amount you use directly affects the resulting texture. Using too few eggs will make your desserts dense, but using too many will make them rubbery. The explanation for this lies in the fact that eggs are made up of protein.

However, if you add too many eggs to your cake batter, then your end result could be spongy, rubbery, or dense. Like flour, eggs build structure in a cake, so they make a cake batter more bonded and dense.

The site says that adding too many eggs will also give your cake a noticeably eggy flavor, which will make it taste more like a custard or a bread pudding and less like a cake. Fine Cooking goes on to clarify that eggs and flour work as protein ingredients when baking.