On Mon, 14 Jun 2010 15:30:25 -0700 (PDT), itsjoannotjoann
> wrote:

> 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.

That the dry, crumbly and gritty cornbread experience was mine too.
After I found a recipe that wasn't straight cornmeal, the texture
improved vastly. I also like the addition of a little sugar, but I
don't want a lot of it. I prefer more savory cornbread with chili and
if I want it sweet, I'll eat it with honey.

--
Forget the health food. I need all the preservatives I can get.