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

FAQs

What's the difference between southern cornbread and regular cornbread? ›

There's a great divide between northern and southern versions of cornbread. The former uses sugar whereas what's termed “real cornbread” in the south, sugar is verboten. I favor southern style cornbread compared to the more cake-like versions up north. The kind of cornmeal you use adds further distinction.

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.

All things being equal and without specific nutrition information, we might give the edge in healthfulness to cornbread, because of corn being a whole grain. Additionally, because both biscuits and cornbread tend to be rich, keep portion size in mind: have only one or even half, and don't top with added butter!

So I'm just going to say it: sugar has no business in cornbread. Neither, for that matter, does wheat flour. One might make something quite tasty with well-sweetened wheat flour mixed with cornmeal, but be honest with yourself and call it a dessert. Cornbread is something else.

THE BOTTOM LINE: Feel free to use white and yellow cornmeal interchangeably in recipes since flavor differences are minor. Just be sure to pay attention to the grind.

The thing that distinguishes Southern cornbread from, say Yankee cornbread, or any other cornbread one is likely to eat outside of the southern states, is that it is savory, not sweet, and it is made mostly with cornmeal.

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.

Cornbread is delicious and a great accompaniment to any meal. However, it is not a good idea if you are a diabetic. The high starch and cornmeal contents are carbohydrates which are broken down into sugar in the body. Sugar is extremely dangerous for people with diabetes, so it is best to avoid it.

Cornbread is high in carbs and sodium, and many commercial varieties are refined. Cornbread also sometimes contains gluten, which some people may need or want to avoid.

High Sodium

Some cornbread, particularly those processed or purchased at a store, may be high in salt. Therefore, it is essential to read the nutritional labelling before purchasing cornbread mix from the store. According to studies, high sodium consumption can cause blood pressure to rise.

What is the unhealthiest biscuit? ›

Walkers Shortbread rounds takes the title for worst biscuit for saturated fat in our healthiest biscuits round-up, plus they're high in calories and fat overall.

Cornbread is a nutritious, whole-grain food that can offer various health benefits. It can be a delicious way to improve your overall health. Eating cornbread offers benefits from reducing the risk of heart disease to promoting digestive health. Cornbread is also a good source of fiber, vitamins, and minerals.

The air spaces are created by bubbles of gas (mostly carbon dioxide) produced within the batter during the baking process. Ingredients that produce these bubbles are called leavening agents. In "quick breads," which have no yeast (and don't require hours for dough to rise), the leavening agent is usually baking powder.

One of the simplest ways is to bring in more flavor and depth is by adding ⅓ cup of sour cream to the batter, which makes the cornbread extra moist and a little tangy. Another tangy option: Add ⅔ cup of buttermilk, which also makes the cornbread super tender.

In a large bowl mix together the corn meal, flour, salt, and baking powder. In a separate bowl mix together the eggs, butter, and buttermilk. Add to the dry ingredients and stir until well blended. Heat a dry 12 inch cast iron skillet over high heat for 2 minutes.

Real, traditional, Southern-style cornbread is savory, not sweet, and always has been.

This corn pone recipe is a bona fide Southern tradition. It is unsweetened, baked in a cast iron skillet, and tastes just like what Grandma used to make! Submitted by Aggie. Updated on November 15, 2022.