Unlike sweet and cakey Northern versions that are better suited to the dessert table, Southern cornbread recipes contain neither sugar nor flour, making them savory enough to join the main course. We wanted to develop a proper Southern cornbread recipe with hearty corn flavor, a sturdy, moist crumb, and a dark brown crust that would win Northern allegiance. Here’s what makes our cornbread recipe work:
1. Toasting the cornmeal gives the bread richer corn flavor.
2. Combining the hot cornmeal and buttermilk softens the cornmeal, resulting in a tender, sturdy, slightly moist crumb.
3. A greased and thoroughly heated pan creates a crisp crust.
MAKE IT NOW: Our recipe for Southern-Style Skillet Cornbread is free through May 30, 2013.