On 6/14/2010 3:31 PM, Ranée at Arabian Knits wrote:
> In >,
> Kate > wrote:
>
>> 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. ;-)
>
> We eat ours cakey, being Northerners, and are unapologetic about it.
> I have had "real" southern cornbread and I thought it was gritty,
> crumbly and dry. I didn't care for it. There is honey in the batter I
> make, and we eat it with savory foods, or spread it with honey butter
> and eat it sweet.

For most of my life I would not eat cornbread except with
butter and honey on it. Lots of honey! I would never eat it as an
accompaniment to a meal. The way my mother made it was fairly dry
and gritty, although I've had drier and grittier. Maybe she got that
from my dad who was from Alabama.

I have since had really good cornbread muffins that have more
flour in them and are cakier and a lot sweeter and I like them
with bbq ribs and collard greens, etc. I haven't come up with
a similar recipe yet myself. And unfortunately the place I used
to get them is gone now. Damn!

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?