Southern-Style Cornbread

From Texas Rib House

Southern-Style Cornbread

Why This Recipe Works

We wondered if our Southern-style cornbread recipe (white cornmeal and no flour or sugar) might have something to learn from our Northern-style cornbread recipe (yellow cornmeal, fair to generous portions of flour and sugar). Combining the ...

Why This Recipe Works

We wondered if our Southern-style cornbread recipe (white cornmeal and no flour or sugar) might have something to learn from our Northern-style cornbread recipe (yellow cornmeal, fair to generous portions of flour and sugar). Combining the two recipes to come up with a happy medium, we used yellow cornmeal for potent corn flavor, adding a small amount of sugar to enhance the natural sweetness of the corn. We started with cornmeal mush (moistening the cornmeal with some water first) because cornbread that started with some mush had the most corn flavor we'd tasted yet, and it also produced a fine, moist crumb.

Watch the Full Episode

Texas Rib HouseSeason 5, Ep. 510

Huge meaty flavor—combined with spice, smoke, and fire—epitomizes Texas barbecue. Could we figure out how to make authentic Texas beef ribs in our Boston-based test kitchen?