When you think of cornbread, you may associate it with American Southern food. That notion isn't incorrect; cornbread is a classic staple in the regional cuisine. But depending on where you are in the United States, a plate of cornbread may vary.
Various foods are considered cornbread, such as Johnnycakes, hushpuppies, hoecakes, and crackling bread. But there are two main versions of this beloved dish -- head north, and you'll find Northern-style cornbread and travel south to nosh on Southern-style cornbread. While both styles generally use the same ingredients -- cornmeal, flour, eggs, and baking powder -- the variance lies in the flavor and texture.
Northern-style cornbread tends to be sweeter, moister, and cake-like compared to its Southern counterpart. Of course, there have been different versions of cornbread since its original conception by Native Americans. But if one version were to be considered the authentic one, Southern-style cornbread would most likely be credited, given its history.
If you prefer to stick to authenticity regarding cornbread, there are ways to do so. First, use acast-iron skilletfor Southern-style cornbread and a baking pan for Northern-style cornbread. To make the traditional Southern style, buttermilk -- not just any milk -- is key. 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.
Whether you enjoy Northern or Southern-style cornbread, you can alwaysfine-tune recipesto your liking. Experiment with sweeteners by adding molasses or honey. Sprinkle spices and herbs, such as thyme, rosemary, and parsley, into your batter for savory cornbread. Or toss in cheese like cheddar, pepper jack, or mozzarella for gooey goodness. Jalapeños and bacon are popular additions to cornbread for a spicy and smoky kick.
How We Got Two Styles Of Cornbreads
The cornbread many enjoy today has very humble beginnings. Cornbread can be traced back to Mesoamerican societies. Corn, also known as maize, was an essential crop in Mesoamerican civilizations, and cornmeal was used to make tortillas and cornbread. This early version of cornbread was simply cornmeal and water. As enslaved people, settlers, and Native Americans intermingled, so did recipes as dishes were adopted and tweaked among different groups over time. This birthed various forms of cornbread, including Johnnycakes and hushpuppies.
So, how did we get to the two distinct cornbreads in the North and South? Prior to the 20th century, stone-ground white cornmealwas prevalent. White corn is naturally sweet; stone mills help preserve the corn meals' flavors and textures as the method is less processed. As food historian Michael Twitty tells The Charlotte Observer, sugar is traditionally absent in Southern-style cornbread because it was a "valuable commodity" and contained sweet white cornmeal.
When industrialized steel mills were introduced in the 20th century, steel-milled yellow cornmeal was favored, especially in the North. This resulted in a finer, less sweet cornmeal. Because yellow cornmeal was fine-grained and less sweet, sugar and flour were added to cornbread to boost its structure and sweetness. Over time, this led to vastly different cornbread recipes: Cornbread made with white cornmeal in the South and cornbread containing yellow cornmeal, sugar, and flour in the North. Whatever cornbread you prefer, both versions are rooted in rich history.
In contrast to the dryer, less-sweet nature of Southern cornbread, Northern cornbread is much more cakey and sweet. Indeed, colonial Americans made their cornbread with molasses to sweeten it. Also, Northern cornbread sometimes uses milk rather than buttermilk.
Most people in the South, from white farmers to slaves, made multiple forms of cornmeal breads. Baked corn pones, skillet-baked Johnny cakes, ash cakes and hoe cakes cooked on hoe blades or griddles – “hoe” was an 18th century word for a griddle.
The expression "someone's cornbread ain't done in the middle" is a southern American idiom that means that someone is not very smart or intelligent. The metaphor of "cornbread" refers to a popular southern bread made from cornmeal, which is often baked in a pan.
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.
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.
One key reason cornbread has always been a Southern staple is the predominance of corn among Southern crops. Wheat and rye didn't store well in the heat and humidity of the South. Although the South is known for its biscuits, they were a rarity in earlier centuries. Instead, cornbread was the daily bread of the South.
It's dried and ground corn, ranging in texture from fine to coarse. Most commercial cornmeal is made from either yellow or white dent corn and milled via steel rollers, which gives it a uniform texture. It's also degerminated, meaning the nutritious, oily germ and bran are removed in processing.
Also referred to as “crumble-in,” this hearty snack of cornbread doused in milk is beloved among communities in the Southern United States, stretching from Appalachian West Virginia to the heart of Texas.
There are variations of this dish globally, but in Louisiana it is a simple breakfast classic – cornbread and milk. The recipe is easy: first you get a cornbread; break it into pieces, put in a bowl and add milk.
'Corn' on TikTok actually means 'p*rn'. Similar to the way some users change the spelling of swear words or other NSFW phrases on the app to avoid being shadowbanned or getting their account flagged, others have changed the word as a way to get around TikTok's censors.
adjective. adjective. [only before noun] typical of a people who come from the American Midwest, being strong and healthy, with good moral values, but not having a lot of knowledge about the world and things such as art and culture a healthy, corn-fed farm girl a backward, corn-fed Midwestern city.
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.
Types of cornmeal: Cornmeal can be categorized primarily by two factors: color and grind size. Yellow cornmeal has the most prominent corn flavor, while white cornmeal has a more subtle, delicate flavor (it's especially nice in a ricotta cornmeal cake).
It ranges in texture from fine to coarse. For this recipe, I like to use coarse cornmeal because it adds that traditional cornbread texture. When you mix it with flour, it provides the perfect crumb. I prefer to use stone-ground cornmeal, which you can find in the baking aisle or bulk bins.
Cornbread is a quick bread made with cornmeal that may or may not contain sugar and is usually baked in a skillet, pan, or into sticks. Corn muffins are baked in muffin tins and contain cornmeal and generous amounts of sugar; most are more cake-like in texture.
Introduction: My name is Lakeisha Bayer VM, I am a brainy, kind, enchanting, healthy, lovely, clean, witty person who loves writing and wants to share my knowledge and understanding with you.
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