"Kate Connally" > wrote in message
...
>I was watching a recent episode of DDD and one of the featured
> places was The Farmer's Shed Kitchen - a restaurant attached to
> a farm market. All the stuff they make is made from stuff they
> grow.
>
> Anyway, the reason I bring it up is that all my adult life I've
> heard the song and dance about how true southern cornbread (and
> hushpuppies, etc.) does not contain sugar. Southerners don't eat
> it sweet. Well, the Farmer's Shed is in Lexington, SC a little
> west of Columbia and not all too far from Georgia. You can't
> get more Southern!
>
> One of the things they are famous for is their cornbread - which
> contains sugar and even has brown sugar sprinkled on top before it
> is baked. All the locals eating there were raving about how it was
> just like home. So how do you explain that, pray tell.
>
> Sounds really yummy to me!
>
> I like my cornbread sweet, but I always thought it was because
> I was half Northern and raised in the North and didn't know no
> better. ;-)
>
> Kate
> --
> Kate Connally
> “If I were as old as I feel, I’d be dead already.”
> Goldfish: “The wholesome snack that smiles back,
> Until you bite their heads off.”
> What if the hokey pokey really *is* what it's all about?
>

two types, a sweeter version containing either white sugar, brown sugar or
molasses, often baked in muffin tins and called cornmeal muffins....if put
in the cast iron, cornbread. There is another recipe that calls for no
sugar, this is a more savory type, sometimes rendered pork fat leavings
added in, and called cracklin' bread. Cornbread recipes are as divergent
and diverse as the Clans who make them........you may make it one way and
Ina Mae down the road a piece will make it different. The only given from
recipe to recipe is the fact that cornmeal is in it....the rest is up for
grabs.
-ginny
(of the Highland NC MacDonald Clan - but born and bred in Rockingham, NC)