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4
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Southern vs. Northern Style Cornbread,
April 2, 2008
By Tumerica
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"Cornbread has got to be one of the most delightful, simple, flavorful accompaniments to any meal. As a southerner from North Carolina, I grew up on corn bread (and biscuits and rice, but that's another story or two). In the south, we do not eat sweet cornbread. First time I tasted sweet cornbread I actually spit it out of my mouth, thinking something was wrong with it! It wasn't and now that I have been around some, I like all kinds of cornbread—sweet, spicy, savory, cheesy--and every variation. For a southern version, omit the sweeteners, use a 3/4 to 1/4 ratio of cornbread to flour, and substitute buttermilk for half and half (you can also add a tablespoon yogurt to warm milk to simulate buttermilk). But by all means, do try cornbread. My four-year-old cannot get enough of plain, old fresh buttered cornbread. Cornbread is seriously underappreciated and for no good reason that I can think of!"
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18 of 18 people found this review helpful.
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