Alton Brown’s skillet cornbread recipe combines white cornmeal and flour, leading to a fluffier, lighter texture, diverging from traditional Southern cornbread ingredients.
While Brown's cornbread recipe includes sugar and buttermilk, traditional Southern cornbread originated as a simple three-ingredient corn pone, remaining a point of contention among cooks.
Northern and Southern cooks have adapted cornbread techniques, using cast iron skillets to create a crust that mirrors the original fried texture of early cornbreads.
The debate over the ingredients of cornbread—whether to use white versus yellow cornmeal—highlights the evolving nature of Southern cuisine and regional preferences.
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