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The Big Cornbread Debate


Jaymes
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I was raised in a Southern family. My grandmother made cornbread in a hot cast-iron skillet to which bacon drippings had been added. This cornbread was never sweet. I always thought that only Yankees added sugar to their cornbread batter.

But lately, I've read where "sweet cornbread" is a "Southern Thang," like "sweet tea."

And recently, a friend told me somewhat rudely that "only you Southerners have to put sugar into everything -- nowhere else in the country is the food so sweet." (Clearly she has not spent much time dining in Vermont.)

So I want to know about sweet cornbread being "Southern."

Is it?

:huh:

Edited by Jaymes (log)

I don't understand why rappers have to hunch over while they stomp around the stage hollering.  It hurts my back to watch them. On the other hand, I've been thinking that perhaps I should start a rap group here at the Old Folks' Home.  Most of us already walk like that.

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Hi Jaymes,

Please see my posting for Lady T on this great civil issue of adding sugar to cornbread. Perish that thought. Best cornbread in the world is made with buttermilk, with one-teaspoon baking soda replacing one-teaspoon of baking powder.

Add sugar and you got corn cake, Northern-style. And yes, I make it in a cast iron skillet; an old iron crepe pan is fine too. And the pan should be hot, and yes, bacon dripping is fine, but I use a melange of oil these days, such as sesame, olive, etc.

Again, thanks for the inquiry.

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