It’s a simple snack of cornmeal, butter and milk, yet the humble cornbread sparks heated debates across the country. What’s the best way to prepare cornbread, and how should it be served? From state to state, cornbread offers a delicious look at America’s diverse culinary roots and some inspiration for your next meal.
Cornbread and the American identity
Whether a side for chili, a BBQ fixin’ or a treasured dish at Thanksgiving, cornbread is a staple at meals all over the country. Many Americans have a favorite recipe passed down through generations or at least a boxed mix they swear is the best.
The history of cornbread is closely tied to the North American continent. Before European settlers arrived, many American Indian tribes relied on corn as a primary food source. The Oneida Indian Nation made cornbread from white corn flour. The Hopi people in the Southwest made piki bread, a translucently thin blue cornbread.
When Europeans arrived, as horticulturist Professor Torbert Rocheford, PhD, explains, they struggled to grow wheat to make the bread they were familiar with. Instead, they adopted the crops and recipes of the indigenous people. Even after colonists managed to grow wheat crops, cornbread remained a staple for daily meals, particularly in the southern colonies, and remained affordable and filling. Soldiers in both the Revolutionary and Civil Wars often had cornmeal for provisions. Many enslaved Americans received cornmeal in their meager rations and had many recipes for improving the flavor and nutrition.
As formerly enslaved people moved north and travel became easier after the Civil War, cornbread recipes spread throughout the country, changing and adapting as they did. Some bakers added sweeteners, such as molasses, sugar or honey. Others used cornbread merely as a starting point, flavoring it with a variety of ingredients and serving it in endless combinations.
Sweet versus savory: A regional debate
By the late 18th century, bakers began sweetening their cornbread. A 1796 recipe called for cornmeal, wheat flour, milk, butter, salt and a bit of molasses. Without leaveners like baking soda or baking powder, the result was denser and flatter than the fluffier cornbreads made today, but the flavors were similar.
Today, whether or not sugar belongs in cornbread is largely a regional debate. University of Chicago’s Bite magazine did a taste test of southern and northern cornbread recipes. Their southern recipe used 2 tablespoons of sugar and had a crumbly, bread-like texture. The Northern recipe used both brown sugar and honey, yielding a sweeter, sponge-cake-like cornbread.
In a Reddit thread, people from many states chimed in with their preferences, sometimes heatedly. A baker from Tennessee says, “No sugar ever.” A New Englander described their cornbread as “halfway between a dessert and a regular side dish.” An Ohioan says their cornbread is more like cake. Other bakers fall somewhere in the middle. While there is certainly a debate to be had, the variety of cornbreads also means there is something for everyone.
Creative cornbread ingredients and pairings that go beyond chili
Much like the debate over added sugar, different regions have different preferences for eating cornbread. It is commonly served alongside Southern BBQ, as a hearty chili or ham soup. A skillet of cornbread is also a staple at many Southern Thanksgiving tables. A slice of cornbread and a glass of milk, or crumbling the cornbread into a glass of buttermilk, is popular in Appalachia.
With its mild flavor, cornbread is also an opportunity to explore new combinations. Add jalapeño slices to the top before cooking for a hint of spice, or try a cheesy skillet cornbread. Vegetables, canned corn or meats like sausage and bacon can elevate a savory cornbread. Cranberries or grated apples make cornbread into a sweet treat.
Toppings and spreads add yet more variety. Whipped butter on warm cornbread is a proven way to eat cornbread. Honey butter, hot honey or jam can bring a bit of sweetness. Some people spread their cornbread with peanut butter, or mix the peanut butter into the cornbread batter.
Corn pone, hoecakes and other cornbread varieties
Fluffy cornbread with a crispy crust is the common preparation, but several similar baked goods with cornmeal offer the same flavors and textures. Corn pone is another Southern version of cornbread, made with cornmeal, water and salt, and cooked as a thick pancake in bacon grease in a cast-iron skillet.
Cornmeal pancakes are known as hoecakes in Appalachia and johnnycakes in Caribbean and Black culture. Like traditional pancakes, you can serve them with syrup or honey. For a more savory option, you can also pair them with pinto or white beans.
Tips for cooking cornbread
Whether you’re loyal to a family recipe or trying to find one that you can pass on, a few cooking techniques can help, no matter what ingredients you use. Lodge Cast Iron, sponsor of the annual National Cornbread Cook-Off, recommends a cast iron pan for even cooking and a crispy, golden crust on your cornbread. Preheating and greasing the pan will give your bread an extra crisp and prevent sticking.
Additionally, don’t overmix the batter before cooking. This can lead to dry and dense cornbread. If you often struggle with dry cornbread, consider adding a little more fat, which helps prevent crumbling. Sour cream or heavy whipping cream can be used as a substitute for milk or buttermilk, and adding an extra tablespoon of butter may also help enhance the flavor.
The cornbread debate continues
Cornbread is more than a side dish. It’s a regional identity, a family heirloom and a canvas for experimenting in the kitchen. Whether you like it sweet, savory, cheesy, plain or with a glass of cold milk, there are endless cornbread variations to argue over and endless ways to enjoy it.
Jere Cassidy is the writer and recipe developer behind the blog One Hot Oven. A passion for all things food related led her to culinary school to expand her baking skills and now to share easy recipes for all home cooks and bakers of all skill levels. When not in the kitchen, Jere’ likes to travel far and wide to find delicious food.
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