Cornbread: sweet or not-so-sweet?

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Should cornbread be sweet or not so sweet?


  • Total voters
    25

Rob Babcock

Head Chef
Joined
Dec 23, 2004
Messages
1,335
Location
Big Sky Country
As a Yankee, I like my cornbread sweet. Mine is pretty much corncake, actually. Growing up I always had it that way, and the only time Mom backed off the sugar a bit was when she made my Dad's favorite meal- Cornbread, Ham & Beans. And then only 'cause we poured maple syrup on the cornbread.

What do you folks say, sweet or not-so-sweet?
 

Russell

Senior Cook
Joined
Aug 24, 2004
Messages
395
Location
New Jersey, USA
I am currently growing up in Jersey (in princeton [central jersey]) and i LOVE the not sweet cornbread. it mite be because i spend a lot of time in southern maryland, because my family has another house down there.
 

SierraCook

Master Chef
Joined
Sep 2, 2004
Messages
5,580
Location
Sierra Valley, Northern California, USA
I like my cornbread not sweet. Actually, how I really prefer it is with jalapeno peppers. I have also heard that most southerners like to make their cornbread with white cornmeal instead of yellow cornmeal. Is this true? I have used both and really don't prefer one over the other.
 

Psiguyy

Sous Chef
Joined
Aug 24, 2004
Messages
843
Add me to the Sweet CornCAKE list. Mine is not only sweet, but buttery. The recipe I use is much a cake that it only has 4 Tbs of corn meal in it and makes enough batter for a 9x13 pan.
 

kansasgirl

Senior Cook
Joined
Aug 27, 2004
Messages
469
Location
USA
I like it just sweet enough that it brings out the natural sweetness of the corn, but not dessert-sweet. One thing I cannot stand is DRY cornbread - yuck! I think that cornbread should be moist and cake-like, and definitely not crumbly.
 

Robo410

Executive Chef
Moderator Emeritus
Joined
Aug 31, 2004
Messages
4,655
Location
SE Pennsylvania
dry (unsweetened) I view cornbread as a form of polenta or tortilla. I want to be able to put ham and greens on it, or chili, or use it in a stuffing with bacon and onion. I even prefer muffins to be dry so they can go with savory soups etc. Now corn cake (even using some creamed corn in it, is sweet and is beautiful with berries and cream or icecream and melon.

I was really disappointed when a truck stop told me they were serving sweet cornbread.
 

licia

Executive Chef
Joined
Nov 11, 2004
Messages
3,835
Location
USA,Florida
I don't like ANY sugar in my cornbread at all. I like it any other way as long as no sugar. My grandmother used to make little corncakes with just cornmeal and milk and cook them like pancakes. They were delicious with any kind of veggie, but I haven't had them in ages.
 

luvs

Master Chef
Joined
Aug 24, 2004
Messages
9,671
Location
da 'burgh
i like it very lightly sweetened. there was somewhere i used to have it like that all of the time when i was younger, it had had to be in either middle school or high school, and it was yummy. i loved it with lots of butter and chili.
 

bknox

Head Chef
Joined
Jul 5, 2005
Messages
2,121
Location
Cicero, IL, but my heart is in Virginia where my f
When I was a kid we ate corn bread that was not sweet and actually somewhat hard. Here in Chicago cornbread is sweet and sometimes served with honey, which I like as well. I read in earlier posts about adding Jalapeno to cornbread, very good. My step Dad, Ken Ratliff (now passed on), was a great cornbread experimenter (sp?). He would make Jalapeno cornbread as described above. He also would use Blue Cheese, Cheddar cheese and parmesan in and on top.

One of my favorite foods is red bean soup topped with chopped onion and eaten with cornbread.

Bryan
 

Raine

Executive Chef
Joined
Jun 3, 2004
Messages
3,549
Location
NC
I like it both ways. A little sweetness, but not really sweet.
 

nytxn

Senior Cook
Joined
Jun 16, 2005
Messages
120
Location
Austin, TX
I like it sweet, being a yankee, and my wife likes it with no sugar at all, being from East Texas.


bknox said:
He also would use Blue Cheese, Cheddar cheese and parmesan in and on top.
Now you're speaking my language... cheese makes life worth living.
 

jkath

Hospitality Queen
Joined
Sep 2, 2004
Messages
11,447
Location
Southern California
bknox said:
... He also would use Blue Cheese, Cheddar cheese and parmesan in and on top.

One of my favorite foods is red bean soup topped with chopped onion and eaten with cornbread.

Bryan

Recipes, Bryan, Recipes!!!
(pretty please?)
 

Kori

Assistant Cook
Joined
Jul 18, 2005
Messages
3
Location
Atlanta, GA
Either Way

I'll take my cornbread either way. I'm a bread lover, period, but I'm an absolutely huge cornbread lover. My grandmother always tells people how much I love it - I could eat a whole pan of it as a kid, and I actually came close to doing that a couple of times!

So it doesn't matter to me if it's sweet or not-so-sweet. I especially like it when it's light and fluffy. When I make cornbread myself, though, I do tend to make it more sweet than not-so-sweet. But as long as it isn't oily, I'll eat it.

That's the one thing I don't like, which my grandmother does sometimes when she makes cornbread - having the oil sink to the bottom of the pan, making the cornbread soggy and camoflauging the flavor. :ermm:
 

IcyMist

Sous Chef
Joined
May 26, 2005
Messages
682
Location
Florida
I like to be able to taste the corn, so not sweet for me. Have you ever put some cornbread in bottom of bowl, put onions on top of that, add some nice hot soupy chili and then cheese on top of that? Yummmm pure heaven. Down with sweet cornbread!!!!!! :ROFLMAO:

Will admit to loving a good corn muffin for breakfast though. Yummyyyyyyyyyyyyyy
 
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