What is the difference between New York cornbread and southern cornbread?

Southern cornbread has traditionally been made with little or no sugar and smaller amounts of flour (or no flour), with northern cornbread being sweeter and more cake-like . Southern cornbread traditionally used white cornmeal and buttermilk. Other ingredients such as pork rinds are sometimes used.

What ingredient keeps cornbread from crumbling?

Cornmeal gives cornbread its classic color and flavor, but too much can make your bread crumbly. Try replacing a little bit of cornmeal with flour . The specific measurements will depend on how much cornmeal and flour is in your recipe, but you should try to have more flour than cornmeal in your batter.

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.

Will an extra egg make cornbread less crumbly?

The extra egg which is increased protein and binder makes the cornbread denser and heavier in texture .

Which cornmeal is best for cornbread?

Yellow cornmeal is the most common, but if you have white cornmeal, that's also fine to use . Can I Bake This in a Skillet? Baking cornbread in a skillet gives it an even heartier, crunchier crust. Bake this in a 9- or 10-inch oven-safe greased skillet at the same temperature for the same amount of time.

What kind of corn is best for cornbread?

But one of the easiest ways to jazz up a basic cornbread is by adding sweet corn, which creates more layers of that sweet and sunny flavor. Fresh corn is always best if it's in season, cut straight off the cob, but frozen is nearly as good . Just let the corn thaw and then drain it completely, patting dry if needed.

Can you use milk instead of water in cornbread mix?

Can I substitute water for milk in cornbread mix? Yes, you can, but it may result in a less rich flavor . If you're out of milk, try using cream or half-and-half, evaporated or powdered milk, or even plain yogurt. If you have dietary restrictions, try soy milk or oat milk.

How thick should cornbread batter be?

The batter should be thick, but still pourable. Add more milk or buttermilk if necessary. Remove the skillet from the oven and tilt the pan so the butter coats the bottom and sides of pan.

Can you over mix cornbread batter?

Pour batter into prepared pan. The batter will be lumpy. Overcome the urge to mix until smooth. Overmixing can cause the corn bread to peak and have tunnels, resulting in a tough texture .

What is the difference between yankee cornbread and southern cornbread?

The thing that distinguishes Southern cornbread from, say Yankee cornbread, or any other cornbread one is likely to eat outside of the southern states, is that it is savory, not sweet, and it is made mostly with cornmeal .

What is southern cornbread called?

It is commonly called "cornbread" in the Southern United States and is not known by a different name in this region . Cornbread is a simple bread that is made by mixing cornmeal, flour, salt, baking powder, and milk to form a batter, which is then baked in the oven.

Is southern cornbread sweet or savory?

Real, traditional, Southern-style cornbread is savory, not sweet , and always has been.

What's another name for Southern cornbread?

What is another word for cornbread? cornpone hoecake hushpuppy johnnycake spoonbread corn bread cornmeal bread Southern cornbread corn muffin corn pone 2 more rows

Boston Market Style Cornbread Recipe ~ it's IRRESISTIBLE! (2024)

Boston Market Style Cornbread is crisp on the outside, but soft, moist, and sweet inside. It’s a cult favorite (and you won’t believe how it’s made!)

Boston Market style cornbread

This is the kind of recipe I most love to share with you, it falls into a category that might be called ‘fun’. It’s a recipe that is yes, delicious, and yes, easy, but also has that interesting, curiosity factor. My Instant Pot clotted cream, my 30 second homemade mayo, or my 2 ingredient cranberry butter also fall into that category, and this fabulous cornbread is definitely another. You’ll never guess how it’s made…

what is Boston Market cornbread?

Boston Market is a restaurant chain that’s been around since 1985. It started in Boston but quickly spread across the country. Although many have recently been closed, the chain is still around. While its emphasis was on rotisserie chicken and fresh sides, it was the fabulous cornbread that became a cult favorite. It’s got a crisp crust and a soft, tender, fluffy interior. Aka, irresistible.

what you’ll need to make it

Here’s where it gets interesting!

a 15-ounce box of cornbread mix (I used Krusteaz)
a 15-ounce box of cake mix, (I used Duncan Hines Signature vanilla)
eggs
vegetable oil
buttermilk (you can also use regular milk)
water

Boston Market Style Cornbread Recipe ~ it's IRRESISTIBLE! (3)

this semi-homemade cornbread is creative and utterly delicious!

Dyed in the wool Southerners, avert your eyes and come back tomorrow ~ you won’t approve of this soft, moist, sweet cornbread recipe. I get it, and no hard feelings 😉 But for the rest of you, omg you have to try this! Does it qualify as semi-homemade? Don’t know, but I’m going with it.

Boston Market Style Cornbread Recipe ~ it's IRRESISTIBLE! (4)

my thoughts…

Honestly, I love it.
The recipe makes a boatload (a full 9×13 casserole) of cornbread, which is perfect for a holiday table.
The cornbread has a fluffy texture that’s lighter and moister than cornbread, but more substantial than cake.
The outer crust has got the crunch of a classic cornbread.
The flavor is a combination of corn and vanilla flavor that’s very pleasing.
This is great if you’re feeding a crowd, and kids love it.
It’s not any easier than making a big batch of cornbread, because cornbread is super easy to make already, but I do think it has its charms (if you can get passed the idea of using boxed mixes.)
It won’t take the place of classic cornbread, but it’s worth trying, for sure!

Boston Market Style Cornbread Recipe ~ it's IRRESISTIBLE! (5)

so many ways to make cornbread…

Hatch Chile Cornbread
Perfect Cornbread Recipe
Cornbread Muffin Mix Bake-Off!
Pumpkin Cornbread
The Best Maple Cornbread
Sweet Vidalia Onion Cornbread
Honey Jalapeño Cornbread

Boston Market Style Cornbread

4.58 from 7 votes

Boston Market Style Cornbread is crisp on the outside, but soft, moist, and sweet inside. It's a cult favorite (and you won't believe how it's made!)

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Equipment

high sided 9×13 pan

Ingredients

Note: if you use different mixes than I did, use the ingredients listed for your products.

15 ounce boxed cornbread mix
15 ounce boxed vanilla cake mix
4 large eggs
2/3 cup mild vegetable oil
2/3 cup buttermilk, or regular milk
1 cup water

Instructions

Preheat oven to 350F Lightly spray a 9×13 pan and line with parchment paper for easy removal (this is optional.) Note: it's important that your pan has at least 2 inch sides so it can accomodate the large amount of batter.
See Also
Easy Muffin Tin Popovers
Put both mixes into an extra large bowl (I use my stand mixer, but you don't have to) and whisk to combine well.
Add the rest of the ingredients and blend until well combined, but don't over mix. Small lumps are fine.
Turn the batter into your prepared pan.
Bake for about 50 minutes, or until a toothpick inserted in the center comes out without wet batter on it…moist crumbs are fine.
Enjoy warm or at room temperature, but don't slice the cornbread before you're ready to serve or it can dry out.

Notes

Make each boxed mix with the required ingredients. Mine are listed above, but yours may differ.
My cornbread mix called for milk and I used buttermilk for extra flavor.
Depending on the mixes you chose, you’ll get slightly different results.
If you want to make a half recipe, use an 8.5 ounce box of Jiffy cornbread mix and an 8.5 ounce box of Jiffy yellow cake mix, and bake in a 9×9 inch pan.

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Course: bread

Cuisine: American

Author: Sue Moran

Keyword: quick bread, Thanksgiving

Nutrition

Serving: 1 square · Calories: 253 kcal · Carbohydrates: 33 g · Protein: 4 g · Fat: 12 g · Saturated Fat: 2 g · Polyunsaturated Fat: 3 g · Monounsaturated Fat: 7 g · Trans Fat: 0.1 g · Cholesterol: 39 mg · Sodium: 344 mg · Potassium: 62 mg · Fiber: 2 g · Sugar: 14 g · Vitamin A: 92 IU · Vitamin C: 0.02 mg · Calcium: 74 mg · Iron: 1 mg

Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.

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Boston Market Style Cornbread Recipe ~ it's IRRESISTIBLE! (13)

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