The Alabama Recipe Cornbread: Fried quail took the spotlight when Guy Fieri’s “Diners, Drive-Ins and Dives” visited The Noble South in Mobile, Alabama. However, let’s delve into the discussion about their cornbread.
The featured recipe from that segment, aired on Oct. 20, is The Noble South Heirloom Cornbread. Examining the recipe, you’ll discover not one but two potentially divisive ingredients: a third of a cup of sugar and a cup and a half of mayonnaise.
Regarding the sugar, Chris Rainosek attributes it to the “heirloom” aspect of the cornbread. He acknowledges the sugar debate but emphasizes that theirs isn’t sweet. They use heirloom cornmeal from Bayou Cora Farms, a blend of yellow, blue, and red corn, resulting in a savory flavor.
The touch of sugar is for balance, complementing the unique cornmeal. Bayou Cora Farms, a Baldwin County establishment, traces its roots back six generations to 1875, offering a rich history and products like grits, corn flour, and fish fry mix.
Despite the sugar, the cornbread’s savory flavor, combined with buttermilk, creates a well-rounded taste. Cooked in pork fat, the recipe pushes the limits of salt, ensuring balance without excessive sweetness. Mayo, a blend of eggs and oil, is a common ingredient for a cakey texture in cornbread, adding richness. The red and blue granules enhance the cornbread’s unique appearance, showcasing its distinct mixture.
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Served on its own plate, the dark-colored Noble South cornbread, despite its appearance, surprises with a light crust. The first bite unleashes a burst of savory goodness, making you crave Thanksgiving dressing. Surprisingly, you may forget about butter as the mayo provides ample moistness. The slice is even topped with a little butter, melting in as it warms before serving.
The Noble South’s cornbread hits all the right markssavory corn, a hint of sugar, richness from pork fat, and crispy edges from cast iron cooking. It’s a delightful experience that doesn’t come across as overly sweet.
Our Reader’s Queries
Why do Southerners not put sugar in cornbread?
The prevailing theory is that the shift in cornmeal is to blame. Historically, Southern cornmeal was crafted using sweet white corn that was water-ground. However, with the arrival of steel-roller mills during the early 20th century, the process evolved. These mills utilized yellow corn that was harvested prematurely, resulting in lower sugar content.
What is the difference between cornbread and Southern cornbread?
Yankee cornbread and Southern cornbread have some key distinctions. Southern cornbread is crafted from white cornmeal and contains only a small amount of sugar, typically ranging from a teaspoon to a tablespoon. Additionally, it is prepared with buttermilk, which sets it apart from its Yankee counterpart.
What ingredient keeps cornbread from crumbling?
Incorporate a binding element: Mixing in ingredients such as eggs or a small amount of oil can effectively bind the cornbread and prevent it from falling apart. These alterations will ensure that your Jiffy cornbread stays intact and attains a softer, more moist consistency.
What race made cornbread?
Cornbread, a speedy bread created with cornmeal, is linked to the culinary traditions of the Southern United States, tracing its roots back to Native American cuisine.