not absolute, there are some common differences between regional styles.
Often savory or only slightly sweet.
Frequently made with a higher proportion of cornmeal.
Sometimes prepared in a preheated cast-iron skillet.
Usually served alongside savory dishes.
Often contain more sugar.
May use more wheat flour.
Frequently have a softer, cake-like texture.
Sometimes served with butter, honey, or maple syrup.
These are general tendencies, not strict rules. Southern families also make sweet cornbread, and savory versions can be found throughout the country.
- Why Cast-Iron Skillets Matter
For many Southern cooks, the skillet is just
Comments