Sweet Cornbread Recipe (2024)

FAQs

What is sweet cornbread made of? ›

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.

A quick Google search will tell you that Southern cornbread is oftentimes devoid of any sugar, while its Northern counterpart is light, sweet, buttery and cakelike.

The extra egg which is increased protein and binder makes the cornbread denser and heavier in texture.

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.

Made with stone-ground cornmeal, eggs, and buttermilk, it's delicious as-is, as long as you slather it with butter. And some people like to put honey on it. I add granulated sugar about 1/2 cup to two cups of dry mix, and incorporate it into my wet ingredients first. The sweetness compliments the corn taste.

If they're willing to bear the shame of slipping a tad of sugar into their cornbread batter, things could incrementally change. But generally, the no-sugar rule still stands. Those who really need a surge of sugary flavor can, for goodness sake, just add some honey or sorghum molasses after the fact.

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.

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.

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.

Half the recipe and make half as much. Eggs are important in adding “loft” and lightness to the finished product. As they batter cooks, the eggs heat up and release steam, and the steam is what makes the air bubbles in the final product. Half as many eggs as the recipe calls for CAN make a dense unpleasant product.

Can I use half-and-half in place of milk in cornbread? ›

Cornbread FAQ

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 milk or oat milk.

Cornbread is quite low in fiber, providing only one to two grams per serving. While yellow cornmeal is a whole grain with around 6 grams of fiber per cup, cornbread is often made of a mixture of cornmeal and refined flour, making each serving a low-fiber option.

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?

To Sweeten or Not To Sweeten

According to Purvis, black people put sugar in their cornbread, as well as use yellow cornmeal. Whereas, white people do not put sugar in their cornbread and use white cornmeal.

Midwestern cornbread is made from SWEET Yellow Cornmeal, and yes with added sugar. Southerners make their cornbread with the corn raised for hogs and horses, so it is dry and bitter, hi hi. FWIW: My frau does not like sweet cornbread, and I don't like dry bitter cornbread.

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.

This isn't a sweet corn bread. Closer to a no sugar version than not but definitely the right balance. BTW, the acid in the buttermilk activates the baking soda and leaving it to sit for a bit makes sure that you get the best first rise.

While it's not as sweet as cake, it does have some sugar and a hint of honey to balance out the savory buttermilk flavor, and enhance the natural sweetness of the cornmeal. Regular white sugar is fine to use here, but I especially love this made with flavorful, moist molasses-spiked brown sugar.