On Jun 14, 2:31*pm, Ran e at Arabian Knits >
wrote:
>
>
> I have had "real" southern cornbread and I thought it was gritty,
> crumbly and dry. *I didn't care for it.
>
>
If your sampling of southern cornbread was gritty, crumbly, and dry
then the maker does not know how to make cornbread. It was overcooked
and not enough fat in it when it was put in the oven. That being said
I do put a tablespoon of sugar in my cornmeal batter.