cornbread

Corn Bread vs. Cornbread

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Corn bread or cornbread?
Corn bread or cornbread?

Over the years a vendor at the local farmer’s market has occasionally offered a corn bread. Not a cornbread, the often sweet quick bread, but a yeast bread with some cornmeal added to the dough that was baked into a round loaf. During the summer it made a marvelous BLT. But its appearance was sporadic, and I hadn’t seen it in quite awhile. Or thought much about it. Until a trip to Slovenia, where, lo and behold, a yeast-raised corn bread was part of the bread basket wherever we went. Toasted, it was fabulous for breakfast, with a drizzle of honey.

Sure, cornbread, that American staple, is a great option to accompany chili, stews and other hearty winter fare. But you really ought to give corn bread a try. 

Two favorites for a Corn Bread/Cornbread Throwdown: 

Maple Cornbread: Via King Arthur Flour, a ,moist easy-as-pie recipe that smells heavenly when baking, thanks to a touch of maple syrup.

Rhode Island Corn Bread: From the Sundays at Moosewood Restaurant cookbook. The name says New England, but this recipe captures the taste of those wonderful Slovenian bread baskets.