What's Your Favorite Addition to Cornbread?

Posted on June 9, 2008 17:49 by Bruce Bilmes and Sue Boyle
Categories: Editorial | From the Forums

image

Last week's Roadfood.com poll asked for readers' favorite add-in for cornbread.  Roadfood readers like it hot: 34% chose jalapenos, although the Roadfood Forums discussion indicates that folks don't limit themselves to just one of these flavor-boosters.

Cornbread is a very individual thing, even between the two of us: Sue likes her cornbread cakey and sweet, with added white flour and sugar, while Bruce prefers it made with just fresh stoneground cornmeal, buttermilk, salt, leavening, bacon fat, and an egg, cooked in a well-greased (bacon fat again) and preheated cast iron pan.  Crunchy, coarse, and no sugar at all!

Currently rated 3.4 by 5 people

  • Currently 3.4/5 Stars.
  • 1
  • 2
  • 3
  • 4
  • 5
Tags: , , , , ,
Actions: E-mail | Permalink | Comments (2) |

Comments

June 10. 2008 11:30

When we were newlyweds my wife (not at the time a cooking-oriented person, made cornbread. She got a recipe from, of all places, The Fanny Farmer Cookbook. I, a southerner, shrieked, "This stuff is sweet!", and accused her of making "Yankee corn bread."

I think Bruce has it just right, though I don't object to some additions. One of my favorite add-ins groups is canned, chopped green chilis, an egg, cheese, and a small can of corn.

Rick Flynn

June 10. 2008 17:14

Canned chilis, cheese, and corn are nice once in a while, as far as I'm concerned. Sometimes, I'll even make it that way, especially for holidays and company (most of us Northeners seem to prefer the taste of the add-ins to the taste of the corn).

When I have a fresh batch of good cornmeal, though, which I order from Nora Mill Granary in Georgia (great grits too), I like to taste that good corn.

Sometimes I think I should have been born a Southerner.

Bruce Bilmes & Sue Boyle

Add comment


 

[b][/b] - [i][/i] - [u][/u]- [quote][/quote]