Sweet? Yellow? White? With flour? Without? Buttermilk?
How do you take your cornbread?
I’ll admit. I cheated for years. You know, that little box of Jiffy. It makes yummy, sweet cornbread. And then, I got this book.
I decided to try the cornbread recipe on page 122, because you know those gurus at Southern Living are geniuses. They must know the best way to make cornbread from scratch. But wait, it has no sugar in it? What???
So, a little more research: Did you know that cornbread recipes vary regionally? That’s right. According to what I read, sugar is a Northern thing, as is flour. And apparently, the only “real” way to make cornbread is in a cast iron skillet. Whew! Thank goodness I have one of those!
Yellow, NOT sweet, from scratch with some flour, Uncle D. does not like the buttermilk flavor in his cornbread, but I do. Most of the time I just use that little packet of Martha White Gladiola Yellow Cornbread Mix… NOT sweet… I can’t stand sweet cornbread! For just us 2 it is the perfect size to get 2 meals from it, and easy-peasy while I am busy working.
Note to self: Don’t invite Uncle David for cornbread. I’m not real sure he’s actually OW’s son. I remember watching Grandma and Grandpa eating cornbread dunked in buttermilk as a meal.
Love it sweet. Love it not sweet. Our recipe calls for yellow corn meal with equal amount of white flour. Comes out perfectly! We have done it with buttermilk but like it without also. We obviously aren’t very discerning when it comes to cornbread in our household. Can’t believe that we aren’t southern enough since we put flour and sugar in it! Ha! But I agree, it is definitely best in a cast iron skillet.
Uncle D. has to have sweet milk to chase his cornbread. He doesn’t dunk, just washes the bite of cornbread down with the milk. HAHA! I had forgotten about “dunking” the cornbread!