Crêpes vs Classic Southern Cornbread

Crêpes and Southern cornbread both rely on milk, butter and egg, yet they put them to very different work. In the crêpe batter, two eggs and full-fat milk form a smooth, runny mix enriched with melted butter and a spoonful of sugar, rested before being swirled into thin, tender sheets with golden edges. Cornbread pairs a single egg with cornmeal and baking powder, while the butter melts in a hot skillet so the batter bakes golden brown. One is a delicate canvas for sweet or savory fillings; the other is a hearty cornmeal bread sliced and served warm.