Sweet Cornbread Recipe | Blogging While Nursing (2024)

FAQs

Why do Southerners not put sugar in cornbread? ›

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.

In the Southern Appalachian Mountains, people are crazy for their Cornbread and Milk, a concoction made by crumbling leftover cornbread into a tall drinking glass and topping it with milk. It's usually buttermilk, although some people prefer "sweet milk", a vernacular term for regular fresh milk.

Sugar Is Optional

The choice is yours as to whether or not to include it. (See this excellent article from Serious Eats on why traditional southern cornbread does not include sugar.)

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.

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.

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.

There are some basic differences between Southern corn-bread and what many people call "Yankee" cornbread. Southern cornbread, besides being made from white corn meal, has very little sugar in it - between a teaspoon and a tablespoon. And it is made with buttermilk.

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?

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.

What is the best substitute for milk in cornbread? ›

As shocking as it may seem, mayonnaise is a perfect substitute for milk when making cornbread for the lactose intolerant. You won't really notice the difference in taste in the cornbread; it's mainly for holding your cornbread together so it doesn't crumble apart.

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.

Corn in its natural state is full of vitamin C, B vitamins, magnesium, and potassium. Processed corn products are not as nutritious, but cornbread does still contain these vitamins and minerals, as well as 6% of the daily recommended value of iron.

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.

Ingredients. WHEAT FLOUR, DEGERMED YELLOW CORN MEAL, SUGAR, LARD (HYDROGENATED LARD, BHT AND CITRIC ACID PRESERVATIVES), CONTAINS LESS THAN 2% OF: BAKING SODA, TRICALCIUM PHOSPHATE, SODIUM ACID PYROPHOSPHATE, MONOCALCIUM PHOSPHATE, SALT, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID, WHEAT STARCH.

Even with the addition of flour and sugar, today's Southern cornbread doesn't taste the same as the original versions. To get that old-fashioned taste, Serious Eats insists on using stone-ground cornmeal and eliminating sugar and flour entirely.

I recommend. The two tablespoons of sugar doesn't make it sweet. This isn't a sweet corn bread. Closer to a no sugar version than not but definitely the right balance.

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."

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.