Best Cornbread Recipe (from Scratch) (2024)

FAQs

What is the difference between New York cornbread and southern cornbread? ›

Southern cornbread has traditionally been made with little or no sugar and smaller amounts of flour (or no flour), with northern cornbread being sweeter and more cake-like. Southern cornbread traditionally used white cornmeal and buttermilk. Other ingredients such as pork rinds are sometimes used.

Melty, gooey cheese will hold your cornbread together and give it a fantastic flavor. Shredded cheddar cheese is best for most cornbread recipes, but you can try experimenting with another variety. Precise measurements aren't necessary--a handful or two will do.

Baking powder: Baking powder acts as a leavener, which means it helps the cornbread rise. Salt: A teaspoon of salt enhances the flavors of the other ingredients. Milk: Use whole milk, 2% milk, or your favorite alternative milk to add moisture and help create the perfect batter consistency.

One of the simplest ways is to bring in more flavor and depth is by adding ⅓ cup of sour cream to the batter, which makes the cornbread extra moist and a little tangy.

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.

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.

Set the batter aside for 10 to 15 minutes.

By letting the cornbread batter sit at room temperature before baking, the cornmeal has some extra time to absorb the flavor from the other ingredients, and the baking powder gets a head start.

Some substitute an equal amount of butter for the oil. Another substitute is coconut milk and brown sugar for the milk and white sugar. For those who don't like their cornbread to be "crumbly," member Jeremy Joseph suggests adding one additional egg white and only two teaspoons of baking powder.

And you shouldn't use a grain of wheat flour or sugar. If you start with an old fashioned stone-ground meal like the Anson Mills' Antebellum Coarse White Cornmeal, you'll have no need for such adulterations.

Is cornbread batter supposed to be thick? ›

The batter should be thick, but still pourable. Add more milk or buttermilk if necessary. Remove the skillet from the oven and tilt the pan so the butter coats the bottom and sides of pan.

Can I substitute water for milk in cornbread mix? 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 or oat milk.

Overmixing the batter

In your zeal to thoroughly combine wet and dry ingredients, the extra agitation develops the gluten in any flour you use, creating a tough, dense, chewy bread. It might also end up being gummy or crumbly, depending on how long you bake it.

Southern cornbread has traditionally been made with little to no sugar and a higher cornmeal-to-flour ratio, while Northern style cornbread is sweeter and more cake-like.

Hoecakes, also known as fried cornbread, is a classic that goes with almost anything! We have hoecakes year round with many different meals. Hoecakes go with anything, but we love them best with soup or stew. This Homemade Vegetable Beef Soup is a favorite!

The distinguishing reason is that North of the Mason-Dixon, cornbread is routinely sweet. Real, traditional, Southern-style cornbread is savory, not sweet, and always has been.

White cornmeal is also often milled to a finer grind than yellow cornmeal, which is another thing that gives baked goods made with it a more refined, less rustic texture.