In article >,
Kate Connally > wrote:

> 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

I wonder how cornbread would be if made with grits?
--
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