<p>You’ll find corn bread with and without corn around here. It’s not controversial.</p>
<p>But sweet corn bread versus unsweet is a big debate.</p>
<p>I love it sweet. :)</p>
<p>Not being Southern (I’ve lived in Southern California all my life), I can only hope the cornbread gods will look down on me and smile and appreciate that I’m a busy mom with a sweet tooth. My recipe can also be made from scratch it’s just more complicated. Salmon cornbread sounds fascinating…</p>
<p>southern girl here…Grandma made cornbread from white cornmeal baked in a black iron frying pan. Would never have dreamed of making it sweet. After all, our tea was plenty sweet! Mother always fried yellow cornmeal (again not sweet). Nothing was better than right out of the skillet with a blob of better melting down the crispy golden edges. Also marvelous with homemade preserves which we always had.</p>
<p>I confess to letting down my cornbread ancestors by using Jiffy for convenience when my kids were little. Now they think it is supposed to be sweet and complain when I make what I call the “real thing”!</p>
<p>I agree with packmom’s grandma–cornbread must be made in a blak cast iron skillet or pone pan! Otherwise it’s just not the same.</p>
<p>AB and Good Eats is funny and a great show.</p>
<p>Mrs p2n uses buttermilk and an iron skillet for cornbread. Yum. We’ve tried it lots of ways, the corn kernels work, as do jalape</p>
<p>atomom: Sorry; I just saw your post #13. Yikes. With all that butter and sugar and maple syrup in your corn bread, you’re definitely headed to a very special place-- most probably the 10th circle – reserved just for cornbread sinners . . .</p>
<p>Ahhh… My mother sent my son off to college with her “recipe” for biscuits, tomato gravy, and 5 lbs. of White Lily self-rising flour!</p>
<p>lol-- thanks jack. At least I don’t use Jiffy.</p>
<p>Just watched the Alton Brown “How they make the show” episode. What great fun! I don’t care how you make your cornbread, just so you like it. (My dad and his 7 siblings grew up with this as “dessert”: crumble a slice of cornbread into a tall glass of milk. Add a spoonfull of honey and scoop it up like an ice cream soda. OK, they were poor but it’s better for you than today’s fast food fried concoctions…)</p>
<p>What in tarnation…? Cake mix in corn bread? Sugar in cornbread? These must be ideas from California. LOL.</p>
<p>Cornbread in a glass of milk?? Shouldn’t that be a to tall glass of buttermilk instead? That’s what my dad would say and no honey needed, thank you.</p>
<p>It appears really sweet cornbread might just be another one of our crazy, and delicious, California ideas. I first had it at Marie Callendar’s. She started out with a bakery in OC and later expanded into the restaurants. I’m not sure about the rest of the food, but I’ve had friends who went just for the cornbread.</p>