![]() The full measurements are at the bottom of the post in a printable recipe card! It's a sweet little surprise that makes for beautiful, crunchy texture.Įven if this is your first time making it, this'll be the best cornbread you'll have ever eaten. This is optional, but I love sprinkling this over the batter before baking. If you don't have buttermilk, you can mix whole fat milk and a teaspoon of lemon juice or a bit of white vinegar. The acid in buttermilk reacts to the baking powder in the batter, creating bubbles, adding lift and lightness to your cornbread. Buttermilk isn't just a great and classic ingredient in cornbread, it's a needed ingredient. Depending on how savory you like your cornbread, decrease the amount as you like. Make sure it's aluminum-free baking powder that you've bought within the last 6 months! I also use cornmeal whenever I make English muffins and deep-dish pizza! Don't think that this is a one-use type of ingredient. ![]() Unlike in most of my baking recipes, it won't matter if you use unsalted or salted butter for this recipe. The Southern version is often seen as a side for chili, and it's a custom to crumble it up in milk and eat it like that, though I love my Northern-style with milk as well. It's more savory, uses coarser cornmeal in the batter, (and even some corn kernels) and you'll often see bacon fat used as well. My family prefers it this way and Jiffy mix users are used to this type. This is Northern style, it's sweeter and more cake-like. Let me make this clear: this recipe isn't for southern cornbread. What is the difference between Northern and Southern Cornbread? We even make dressing out of it (we don't call stuffing 'stuffing' in the south).ĭrizzle on some honey or molasses and you've got yourself a piece of history. In the 1800's, more ingredients were added into cornbread like eggs, sugar, and wheat flour because mass production of corn meal degraded the quality.Ĭornbread is a huge thing in the South, served alongside just about any type of dish any time of the year: with barbecue in the summer, chili while tailgating, alongside the holiday goods at Thanksgiving, Christmas, and Easter. And because corn was easy to grow and more affordable than wheat flour corn meal, and cornbread, became a southern staple.
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