I have to admit that I don’t eat cornbread very often. I like it alright, but I think the sensation of having sand in your bread is a bit off-putting.
There are basically two types of cornbread: sweet cornbread and not sweet cornbread. I mistakenly thought southerners like sweet cornbread. I guess I shouldn’t make assumptions based on a southern friend who always shared his sweet cornbread with me at work.
I had a catering event yesterday and made a nice batch of cornbread. As a matter of fact, I was so enamored by it, I had to continually share my experience.
The caterees also shared their experiences. They likened the cornbread to cake and claim they thought they had two desserts. Claim #1: cake is good. Cakey cornbread is great. Claim #2: are two desserts such a bad thing? Of course not.
I perused many recipes and finally found one that I wanted to adapt.
1/2 cup corn meal
1 1/2 cups flour
1/3 cup sugar (I reduced the sugar. I can’t stand hyper sweet)
1 1/4 tablespoon baking powder
1/2 teaspoon salt
1/3 cup oil
3 tablespoons melted butter
1 tablespoon honey
1 1/4 cups buttermilk (buttermilk rocks for baking)
1 tablespoon cinnamon (trust me)
The directions are all the same in the original recipe except after the cornbread comes out of the oven.
This is when you grab a stick of butter and slather it over the top. There is nothing more satisfying. You don’t melt the whole stick, just enough to butter the top.
Finally, lightly dust the cornbread with cinnamon. It really makes it come alive. I know it may sound unconventional, but I’m sure you will enjoy it.
I now know that southerners should like sweet, cakey cornbread. And unsweetened iced tea.