A few years ago, I thought cornbread was cornbread: a sweet, crumbly, delicate bread that tastes so delicious smothered with butter. Then I had a bright idea to try a special recipe for Southern cornbread. Since cornbread is a Southern tradition, it had to be the best version, right?
This is the part where I am supposed to tell you that I adored it and discovered a whole new world of cornbread eating. Unfortunately, that’s not what happened. Southern cornbread is a lot different than the Northern cornbread that I grew up with. Northern cornbread is the sweet one, but Southern cornbread is savory. It’s like two different worlds of eating. Someday, I will try Southern cornbread again, but for now I am sticking to Northern — my favorite.
When I decided to serve barbecue pulled pork this week, it seemed natural to serve it with cornbread, which gave me an opportunity to try out a recipe I have been working on. This sweet, but not too sweet version, is fabulous. With a hint of butteriness, this Honey Maple Cornbread is perfect for eating with dinner.
It was a hit with the family too — Will ate his straightaway and Shawn went back for seconds.
Making this is pretty easy. The batter is mixed up in one bowl, by hand. The only bit of complication is that you want to make sure that the butter cools before it gets near the eggs … but even that is pretty easy and straightforward. All in all, you can have this mixed up and into the oven in just 10 minutes. Easy peasy.
So, what’s your preference? Southern cornbread or Northern?