Should you put sugar in cornbread?

Early Cornbread Over time, the basic pone recipe was enhanced to become cornbread. Cooks first added buttermilk and a little baking soda to help it rise. Later, eggs and baking powder made their way into many recipes. Never, never are sugar and wheat flour used in cornbread.

Do Southerners put sugar in cornbread?

Southern Cornbread: History and Recipe. Cornbread came about as more ingredients were added to the basic corn pone recipe: buttermilk, eggs, and a leavener such as baking soda or baking powder (or both). However, modern cornbread recipes, even in the South, now include wheat flour and sugar.

Is cornbread high in sugar?

Traditional southern cornbread gets its name because it’s made with cornmeal as well as fresh or frozen corn. Unfortunately, both of these ingredients are relatively high in carbs, which can cause unwanted blood sugar spikes.

What are the ingredients in cornbread?

Cornmeal
Baking powder
Cornbread/Main ingredients

Does Jiffy cornbread have sugar?

wheat flour, degerminated yellow corn meal, sugar, lard (hydrogenated lard, bht and citric acid preservatives), contains less than 2\% of: baking soda, tricalcium phosphate, sodium acid pyrophosphate, monocalcium phosphate, salt, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid, wheat starch.

What is the difference between cornbread and Southern cornbread?

Northern cornbread isn’t very sweet and is made with fewer eggs and yellow cornmeal to achieve a crumbly texture. Southern-style cornbread can be made with white or yellow cornmeal, has a buttery finish and calls for more eggs, which produces a cakelike texture.

Is Southern cornbread sweet?

Aside from being sweeter than Northern cornbread, the Southern variety can be made with white or yellow cornmeal, has a buttery finish and calls for more eggs, which produces a cakelike texture.

What can you add to cornbread mix?

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.

How do you moisten dry cornbread?

You should add between half a cup and one full cup of grated cheese, depending on preferences and taste. Typically, people who choose to do this will opt for cheddar or pepper jack cheeses, as these can add the right boost of flavor while also adding to the moisture content of the cornbread.

Why is cornbread good for you?

Corn bread is a good source of several nutrients. Calcium, iron, magnesium, phosphorus, potassium, folic acid, folates and vitamins A, B-6 and B-12 are found in corn bread. In addition to containing the same major nutrients as other whole grains, corn bread has a good taste that even picky toddlers love.

Does sugar have a place in cornbread?

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. Now for a less personal perspective.

Why is cornbread associated with the south?

But, first, a word on cornbread and Southerness. A lot of corn is grown in places like Iowa and Illinois, and Americans in all parts of the country have long made breads, cakes, and muffins from cornmeal. But for some reason, cornbread itself is still associated primarily with the South.

Is cornmeal flour still used in Kentucky cornbread?

Never, never are sugar and wheat flour used in cornbread. Water-ground cornmeal and water-ground whole wheat flour have still a market in Kentucky and are still used with delight.”

Over time, the basic pone recipe was enhanced to become cornbread. Cooks first added buttermilk and a little baking soda to help it rise. Later, eggs and baking powder made their way into many recipes. But there are two ingredients you almost never see in any recipes before the 20th century: wheat flour and sugar.