Quote:
Originally Posted by koland
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Northern recipes for both will use sugar, of course, while some also add white flour.
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I'm about as Deep South, as a person can get, here where I live. But it's hard to find a restaurant around here which serves a cornbread that doesn't have sugar in it. I lament that. Cracker Barrel may come the closest. I am hard-pressed to detect any sugar in their corn muffins.
About the best cornbread that a person can eat around here is what he or she prepares his or her own self. If a person follows the recipe for "Southern Style," or something similar to that, cornbread, on the back or side of the corn meal mix bag, he or she will have a cornbread that beats anything sold at a restaurant around here, with the possible exception of Cracker Barrel's. And sugar is not one of the ingredients.
It's strange how people change over time. When I was a child, I loved the sweet Jiffy Mix cornbread; I hated the authentic Southern cornbread that my Mother fixed for the family. Now it's pretty much the opposite. Not all of my food likes and dislikes have changed, however--I still hate liver. ha.