April 10, 2024 - 4:09pm
northern versus southern corn bread
I usually make northern cornbread, with half-flour, providing gluten. But southerners SWEAR by southern cornbread, in which one dare not let wheat flour touch the batter. Now I have no trouble adding bacon drippings, which makes it more southerny but why in the world would anyone like cornbread that is crumbly and almost unsliceable? Is it supposed to be more flavorful? Never noticed that.