This Northern-style cornbread is cakier than its Southern cousin. It’s the perfect side to any Southwestern or BBQ dish.
When it comes to cornbread, there are two devout camps: the Southerners and the Northerners, and both are passionate about their cornbread. I’ve lived most of my life in the DC area – right smack in the middle – so I could really go either way. There’s nothing quite like a crispy, thin wedge of authentic Southern cornbread from a cast iron skillet, but this Northern-style cornbread is just as special. It has a high flour-to-cornmeal ratio, which makes it cakier than its Southern cousin, and it’s made in a cake pan as opposed to a skillet. It’s moist, not too crumbly, and has wonderful – albeit subtle – flavor from the addition of corn, Cheddar cheese, and fresh thyme. I think you’ll enjoy it, no matter which camp you’re in.
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Per serving (16 servings) Calories: 199 Fat: 10 g Saturated fat: 6 g Carbohydrates: 22 g Sugar: 3 g Fiber: 1 g Protein: 5 g Sodium: 167 mg Cholesterol: 49 mg
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