Mmmmmm ... cornbread. Such a wonderfully comforting food. Especially when served up with a hearty bowl of chili or deliciously tummy-warming bowl of soup. But not all cornbreads are created equal.
Since moving south from Vermont, I've learned that Northern cornbread and Southern cornbread are distinctly different animals. Northern-style cornbreads include some form of sweetener ... just a touch to lend a mild sweetness ... and tend to be moister than Southern cornbreads. Southern-style cornbreads tend to be drier and crumbly, and decidedly do not include any form of a sweetener.
Which style one likes better, I think, depends on what one is used to. I, for one, prefer the slight sweetness of Northern style cornbreads, with my all-time absolute favorite being this honey-sweetened cornbread from Moosewood Cookbook by Mollie Katzen (which also happens to be one of my favorite cookbooks). The honey in this version lends the perfect subtle sweetness, while the buttermilk creates a beautifully moist result.
Serve up a hunk my Vermont way - slathered with butter or topped with a hunk of Cabot, Vermont cheddar cheese - and you've got yourself a little slice of cornbread heaven. Or, go Southern like my North Carolina-native husband's family and eat it just plain alongside a big glass of milk. Either way, it's delicious!
Delicious Honey-Sweetened Cornbread
Source: Adapted from Moosewood Cookbook by Mollie Katzen
1 c. buttermilk
1/4 c. honey
1 c. yellow cornmeal
1 c. all-purpose flour
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
3 T. melted butter
1. Beat together egg, buttermilk, and honey.
2. In a separate bowl, mix together the cornmeal, flour, baking powder, baking soda, and salt. Combine buttermilk mixture, dry ingredients, and melted butter; mix well.
3. Spread batter into a buttered 8-inch square baking pan. Bake at 425 degrees for 20 minutes.