Northern Cornbread RecipesNorthern cornbread recipes start with yellow cornmeal, then add flour and sugar or some kind of sweetener. The result is that northern cornbread is a sweet and cake-like bread. Northern corn bread is good as a brunch muffin or as a sweet balance to a savory, creamy clam chowder. It's also good with delicately flavored foods like broths or chicken salad.
Show me the Northern Cornbread Recipes!
While northern cornbread always has a heavy touch of sweetness, it's true that some southern cornbread makers occasionally put a teaspoon or two of sugar in the mix. Calm down you die-hard southern cornbread lovers, don’t go throwing pitchforks at me yet. They say a little sugar boosts and complements the naturally sweet flavor of the cornmeal. Of course, if you put more than 2 teaspoons of sugar in the cornbread, why just step on across the Mason-Dixon line, my friend. I mean it. Cross over. You’ve gone to the other side... If you put too much sugar in cornbread and try to serve it to Southern-style cornbread lovers, they’ll shoot first and ask questions later. And don’t think all the haters are in the Southern camp either. Northern cornbread lovers are fierce, too. If you reduce the amount sugar in their cornbread too much, the drama ensues. A more pinched-mouth, wrinkled-nose, crumpled-brow group you’ll never see. Like I said on the Southern Cornbread page, just give me cornbread. I'll take it anyway I can get it...as long as it's good!
Show me the Northern Cornbread Recipes!
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