Cornbread Recipe For One or Two (2024)

FAQs

What is the difference between cornbread and Southern cornbread? ›

Northern cornbreads tend to be more cake-like, on the sweet side, with a finer crumb due to more flour in the mixture. Southern cornbread is flavored with bacon grease, and cooked in a cast iron skillet, a perfect side for barbecues, or chili. It also tends to be rather crumbly.

Cornbread is a relatively calorie-dense food with nearly 200 calories for a standard serving (60 grams). However, cornbread is not merely a utility bread much like sandwich bread. Instead, it is viewed as a stand-alone side dish often served with a BBQ platter or chili.

Adding an egg yolk to your cornbread will help hold its shape while you're cutting and serving it. You can add a yolk even if your recipe doesn't call for any eggs at all--just put it in with the other wet ingredients.

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.

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.

Jiffy cornbread mix, in case you really are standing in the baking aisle wondering, is wheat flour mixed with some cornmeal, a lot of sugar, lard, baking soda, and a handful of preservatives. (Note that because of the wheat flour, it's not gluten-free.) Use it to make creamy, cheesy Corn Pudding.

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.

1Preheat the oven to 400°F (204°C). We recommend allowing cornbread batter to sit for 10 to 15 minutes before baking, so if you prefer, you can delay heating the oven until you make the batter. 2Melt the butter, and then set aside to cool slightly.

Cornbread is known for being dry, and that's because it's not properly hydrated. This can lead to unpleasant. hard bits that get stuck in your teeth, making the final product taste even drier. Start by soaking your cornmeal and buttermilk overnight. or up to 24 hours.

This product contains a high percentage of the Institute of Medicine's recommended adequate intake for sodium of 1500 mg a day (IOM 2005). This value is much lower than what the FDA requires be listed on food labels -- 2400 mg. Americans average 3,400 mg of sodium a day.

Why does my cornbread taste metallic? ›

That slightly bitter, kinda “tinny” flavor you often experience when biting into a muffin, biscuit or scone is the result of using a baking powder in high quantities — as is needed for these quick-rise treats — with aluminum in it.

Jiffy is a staple baking mix in many Southern households.

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.

Real, traditional, Southern-style cornbread is savory, not sweet, and always has been.

The only substantial difference between white cornmeal and yellow cornmeal is right there in the names: their colors. The two varieties get their hues from nothing more than the different colors of the kernels of corn from which they are ground.