My family really likes cornbread. I like it too, but I like it northern style. I did not realize that cornbread had a northern version and a southern version until I moved to Oklahoma. I had no idea that it made much difference how it was made, but there is.
So, for those of you from the more southern states. I am sorry. I like my cornbread a little lighter than you. I like a little more flour in my corn bread than you do. I also like a little sugar in it. I now, how could I! 🙂 All I can say is, I grew up in Oregon. We like our cornbread light and fluffy and a little on the sweet side. If you put a little honey on it, it is even better.
I will admit though that southern style cornbread is pretty good. But to me it is a little dry to just eat on it’s own. But that is just me. I know many people who wouldn’t make cornbread with sugar in it.
How do you like your cornbread? Do you have a favorite recipe?
This is my favorite cornbread to make. I have another one I also like, but I think this is my favorite. This recipe came from the book “Top Secret Restaurant Recipes”. The same recipe is also on Recipezar. I have been making this recipe for several years. I made it one time when my mom was visiting and now this is the only cornbread she makes.
Marie Calendars Cornbread
- 1 1/4 cups flour
- 3/4 cup cornmeal
- 2 teaspoons baking powder
- 1/3 cup sugar
- 3/4 teaspoon salt
- 1 1/4 cups milk
- 1/4 cup shortening
- 1 egg
Preheat oven to 400 degrees F.
Combine all the dry ingredients in medium bowl. Add the milk, shortening, and egg and mix only until all the ingredients are well combined. Do not overmix. Pour the batter into a greased 8×8-inch pan. Bake for 25-30 minutes or until top is golden brown. Let cool slightly before slicing.