30 types of bread and what makes them unique
Cornbread, despite its name, is not strictly speaking a bread; it is not leavened with yeast. However, its importance, especially in the southern United States, as a staple food cannot be overstated. It’s the automatic escort to a number of Southern dishes and is ready to soak up the juices with aplomb.
There is also a huge regional divide here. In the South, cornbread is usually flavorful and deep golden brown with very little, if any, sugar. In the North, it is generally much softer and chewier. This is, in part, thanks to the differences in the material available, but it is also a reflection of how this bakery product is used in each section of the country. In the South, it’s much more likely to be served as part of a decidedly savory dinner. As Feast Magazine notes, in the North it’s more common to come across it as a snack or even a muffin.
Cornbread, thanks to the fact that you don’t have to worry about yeast, is also very easy to prepare. It comes together quickly and its distinct corny flavor is welcome on a table groaning with Southern delicacies. Many cooks like to bake their cornbread in a cast iron skillet, the heavy metal retains heat very well and allows for a serious crust to form – and seriously brown. This results in a tastier, tastier finished product. The real pros coat the pan with bacon grease first, for an extra kick of smoky, porky goodness.