Cane Syrup Cornbread
Cane Syrup Cornbread is a sweet, moist Southern staple that replaces sugar or honey with the deep, earthy flavor of pure sugarcane syrup. It typically combines cornmeal, flour, buttermilk, and butter or lard, baked until golden brown. This dish is deeply rooted in the culinary traditions of the American South, particularly in states like Louisiana, Mississippi, and Alabama.
🍽️ Nutrition at a glance
This dish is high in carbohydrates and fat, offering a dense source of energy with a rough calorie count of around 300-400 per serving. It provides essential nutrients like iron and B vitamins from the cornmeal, along with calcium from the buttermilk, though it is best enjoyed in moderation.
Nutrition breakdown
| Calories | 290 kcal |
| Protein | 4 g |
| Carbs | 44 g |
| Fat | 12 g |
| Fiber | 1.5 g |
| Sugar | 18 g |
| Sodium | 320 mg |
| Iron | 2.1 mg |
| Calcium | 120 mg |
| Potassium | 100 mg |
| Thiamin (B1) | 0.2 mg |
| Niacin (B3) | 1.8 mg |
| Folate | 45 mcg |
| Phosphorus | 110 mg |
| Magnesium | 20 mg |
Per 1 piece (about 85 g) · estimated, varies by recipe
💡 What's interesting
Unlike honey or maple syrup, cane syrup is made by boiling down the juice of sugarcane, giving it a distinctively dark, molasses-like richness that is a hallmark of Southern heritage. It is often served alongside savory dishes like fried catfish or red beans and rice, creating a classic sweet-and-savory balance.
