I'm from Texas, and growing up my family made cornbread either: as cornbread sticks,
as sweet cornbread, with jalepenos and red peppers in it, or in a cast iron skillet on top of the stove.
Not exact matches
Recently however I was looking for a very simple
cornbread recipe that wasn't quite
as rich and
sweet as most of these other recipes.
There's the
sweet, cake - like
cornbread that's made with white flour
as well
as cornmeal, and there's the heavier, crumbly
cornbread that's... read more
There are many other treats for around a dollar or two
as well, including sugar - topped doughnuts, shredded coconut cookies, sticky rectangles of pineapple cake, flan and
sweet yellow
cornbread, plus savory snacks like pastelitos, frilly - crusted savory fried turnovers.
Less on the
sweet side, but just
as delicious and homey: Tim's dense
Cornbread from Josey Baker Bread is being bookmarked for next Thanksgiving.
As for
cornbread, make your own; store - bought cake - like
sweet cornbread is only for the weak (apologies in advance to certain Southerners...)
I add brown sugar and warming Fall spices — cinnamon, ginger, nutmeg, cloves, allspice — which complement and intensify the pumpkin flavor of the
cornbread, though not in a cloying, overly
sweet way,
as many «pumpkin spice» flavored things tend to be.
I'm sure it wasn't
as sweet as the
sweet potato puree would have made it, but I was so impressed with the similarity it had to
cornbread that I didn't even miss the
sweet!
Building its flavor from cumin, oregano and fresh cilantro, this soup serves
as the perfect compliment to a slightly
sweet side of
cornbread.
I see
cornbread as a dense bread that should be minimally
sweet.
I always preferred my
cornbread to be on the
sweet side (technically, I'm from the South, so this should come
as no surprise), and this definitely hits the spot.