Classic Southern Cornbread vs Dampfnudeln (German Steamed Yeast Dumplings)

Both dishes share milk, butter, egg and sugar, yet they end up worlds apart on the plate. The cornbread is a quick batter of cornmeal and baking powder, poured into sizzling melted butter in a hot skillet and baked until golden, with just an optional tablespoon of sugar, giving a corn-forward, lightly savory bread. Dampfnudeln are a kneaded, risen yeast dough steamed in a covered pan with butter, water and vanilla sugar, emerging soft and fluffy with a golden-brown bottom crust. Here milk does double duty, activating the yeast and forming a custard-thickened vanilla sauce.