Northern Cornbread versus Southern Cornbread is one of the most popular posts on Sweet Tea Sweetie. For those of you who haven’t had a chance to read it yet, basically there is a long standing rivalry between Southern cornbread (which is more savory) and Northern cornbread (which has a lot more sugar in it). When we were in Boston, every restaurant that we ate at served up cornbread. Frequently it was served as an appetizer before the meal, but sometimes it was served alongside classics such as lobster. The difference was quite easy to see. Northern cornbread is a lot more cake-like than the traditional Southern cornbread. I’m used to using my cornbread being slightly savory & grainy to balance out and soak up bbq sauce. This cornbread was sweeter & went well with the Boston Baked Beans. Either way, I am a fan! Yes, they are different. Yes, they are both delicious!
Just look at how good that looks with all of that melty butter on top. Yum!
- 3/4 cup butter, softened
- 2 cups sugar
- 2 tablespoons baking powder
- 2 teaspoons salt
- 3 eggs
- 1/2 cup cornmeal
- 3 1/4 cups flour
- 2 cups milk
- Preheat oven to 350 degrees.
- In a mixing bowl, cream together butter, sugar, baking powder, and salt.
- Add eggs, one at a time, beating well after each addition.
- Add vegetable oil & cornmeal. Mix for about 45 seconds, scraping the side of the bowl.
- Add flour & mix.
- Add milk & beat until smooth, scrape the sides.
- Grease & flour a 13x9 inch baking pan. Pour batter into pan and bake for 30-35 minutes.