Garlic Cheesy Cornbread Drop Biscuits - EASY Cornbread Recipe (2024)

FAQs

Why do southerners not put sugar in cornbread? ›

The most common theory is a change in cornmeal itself. Until early in the 20th century, Southern cornmeal was made with sweeter white corn and it was water-ground. When industrial milling came along, that changed. The steel-roller mills used yellow corn that was harvested before it was ripe, so it had less sugar.

She notes that Northern cornbread is sweeter, lighter, and more cake-like than Southern cornbread. Not surprisingly, it includes sugar (or molasses, in the earlier centuries), unlike traditional Southern cornbread.

All things being equal and without specific nutrition information, we might give the edge in healthfulness to cornbread, because of corn being a whole grain. Additionally, because both biscuits and cornbread tend to be rich, keep portion size in mind: have only one or even half, and don't top with added butter!

Corn pones are a staple of Southern U.S. cuisine and have been discussed or referenced by many American writers, including Mark Twain.

However, cornbread generally contains high amounts of carbs, phosphorus, and sodium in each serving. One piece of cornbread prepared from a commercially prepared mix contains ( 2 ): Calories: 198. Protein: 4 grams.

Yes, corn will raise your blood sugar because it contains carbohydrates.

Jiffy cornbread mix, in case you really are standing in the baking aisle wondering, is wheat flour mixed with some cornmeal, a lot of sugar, lard, baking soda, and a handful of preservatives. (Note that because of the wheat flour, it's not gluten-free.) Use it to make creamy, cheesy Corn Pudding.

Cornmeal: Opt for yellow cornmeal for this recipe, as it's sweeter than its white counterpart. Sugar: Use ⅔ cup white sugar for the perfect amount of sweetness. Baking powder: Baking powder acts as a leavener, which means it helps the cornbread rise.

Among them was a version of Indian bread made of cornmeal, salt and water called pone or corn pone. The name came from the Algonquin word apan, meaning "baked." The Narragansett word for cornbread, nokechick, became no-cake and then hoe-cake.

Corn muffins and cornbread are not safe treats to feed your dog. Not only do they contain copious amounts of butter and salt, but they also contain sugar, which isn't healthy for your pup to eat. If you accidentally drop a small piece on the floor and your dog scarfs it up, they should be fine.

What is the best biscuit to eat on a diet? ›

Some biscuits, such as oats cookies, digestive biscuits, and ragi biscuits, are lower in calories and sugar content. Therefore, one can include them in small quantities in a weight-loss diet.

Fiber also helps food to pass quickly through the intestines. Cornbread is also made with whole-grain cornmeal. So, it boasts even more digestive-friendly benefits.

In some corners, people call this Crumble In, or simply Bread and Milk. As with many regional foodstuffs with a small footprint, at the mention of Cornbread and Milk, people either get a faraway look of reminiscence, or get a look that says they want to stay far away.

The term "pone" most likely entered English from Native American language terms like apan, oppone or supawn, meaning baked, possibly related to earlier ash cakes baked in hot coals. A "corn pone" is usually a small round loaf of cornbread, about the size of a biscuit, traditionally baked in a round cast iron skillet.

The expression "someone's cornbread ain't done in the middle" is a southern American idiom that means that someone is not very smart or intelligent. The metaphor of "cornbread" refers to a popular southern bread made from cornmeal, which is often baked in a pan.

Sugar Is Optional

The choice is yours as to whether or not to include it. (See this excellent article from Serious Eats on why traditional southern cornbread does not include sugar.)

Early cornbread consisted of cornmeal, water, and salt and was baked over a fire or in a hearth. Without milk, eggs, or sugar, early versions of the bread were quite different than what we eat today, but they offered a vital source of energy.

I love to bake from scratch, but I have often used packaged cornbread mix, adding a little extra something to the ingredients and making the finished product taste more homemade. My favorite thing to add is sugar—a hot topic for another conversation!

In the Southern Appalachian Mountains, people are crazy for their Cornbread and Milk, a concoction made by crumbling leftover cornbread into a tall drinking glass and topping it with milk. It's usually buttermilk, although some people prefer "sweet milk", a vernacular term for regular fresh milk.