Home Cooking

Cornbread: the North vs. South


Home Cooking 28

Cornbread: the North vs. South

chowser | Nov 2, 2008 05:59 AM

I'm from Boston originally and I'll admit I prefer a sweeter corn bread, like the one from Durgin Park. It's more like a corn cake. But, now I'm making dinner for a family I've never met (community pitching in for needy family). They've been chickened and lasagned out so I'm bringing Carolina style pulled barbecue pork, cole slaw, mac and cheese, cornbread and brownies. So, a southern-ish meal. Should I go with a more southern, non-sweet, corn bread? This is a fairly large family so I need a larger one, maybe 9x13. When I do southern style corn bread, I normally make it in a cast iron skillet but can't here.

Southern or northern style? If southern, does anyone have a good recipe for one that can be baked in a 9x13 disposable aluminum pan? Thanks. Oh, if it matters, I'd like to serve it all hot.

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