Garlic Cheesy Cornbread Drop Biscuits - EASY Cornbread Recipe (2024)

FAQs

What's the difference between Southern cornbread and regular 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.

In terms of which is “better” for you, that would depend on the exact recipe being used. When made commercially, both biscuits and cornbread tend to contain a generous amount of fat. Yum, love them both! In terms of which is “better” for you, that would depend on the exact recipe being used.

However, modern cornbread recipes, even in the South, now include wheat flour and sugar. This change wasn't driven by wider availability of sugar and flour, but by changes in how corn was grown, dried, and milled.

I love to bake from scratch, but I have often used packaged cornbread mix, adding a little extra something to the ingredients and making the finished product taste more homemade. My favorite thing to add is sugar—a hot topic for another conversation!

Southerners, on the other hand, tend to prefer white cornmeal. Many people believe that it is because, in the old South, families used white cornmeal as it more closely resembled “fancy” European wheat flour. In any case, today it remains a main component in traditional Southern buttermilk cornbread.

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.

Is cornbread hard to digest? A. Cornbread contains fibre, which is not easily digested or absorbed by the body and passes through the digestive system relatively intact. Fibre also controls bowel motions by softening and increasing the weight and size of the stool, all of which make it easier to pass stool.

Finally, keep in mind that some types of cornbread — including processed or store-bought varieties — may be high in sodium. Consuming high amounts of sodium may increase blood pressure, especially among people who are more sensitive to the effects of salt ( 22 ).

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?

The term "pone" most likely entered English from Native American language terms like apan, oppone or supawn, meaning baked, possibly related to earlier ash cakes baked in hot coals. A "corn pone" is usually a small round loaf of cornbread, about the size of a biscuit, traditionally baked in a round cast iron skillet.

Is Johnny cake and cornbread the same thing? ›

A Johnny cake recipe makes a thinner batter that is fried into rounds, essentially making cornmeal pancakes. Cornbread is made with baking soda or baking powder to give it a bread-like lift and texture and is oven-baked in a baking dish and cut into squares for serving.

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.

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.

To give your cornbread some autumnal flair, stir 1 teaspoon ground cinnamon into the dry mix. And if you really want to go big, stir 1 (15-ounce) can of pumpkin purée, along with ½ teaspoon ground cinnamon, ½ teaspoon nutmeg, ¼ teaspoon ground cloves, and ¼ teaspoon ground cardamom into the batter.

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.

While it's typically made with cornmeal, which offers some nutritional benefits like fiber and certain vitamins, it can also be high in calories and carbs depending on how it's prepared. Moderation is key, but hey, enjoying a slice of homemade cornbread now and then can definitely lift the spirits!