On 9/14/2016 3:19 PM, Sqwertz wrote:
> On Wed, 14 Sep 2016 14:56:25 GMT, l not -l wrote:
>
>> IMO, it depends on the type of cornbread you are making. A good southern
>> cornbread would generally not include sugar or wheat flour; I use coarse
>> cornmeal in mine. Northern cornbread recipes tend to want quite a bit of
>> sugar and up to half wheat flour; IMO, a medium cornmeal would be
>> appropriate for that style.
>
> We have plenty of sweet cornbread in the South. I'd say about 40% are
> significantly sweet (from what I've seen served at restaurants and the
> mixes sold in the stores). Here's a fairly well researched article on
> the subject:
>
> http://www.newsobserver.com/living/f...e68774832.html
>
> -sw
>
That Jiffy Mix or Martha White stuff Gary talks about certainly does
taste sweet to me. That's why I refuse to buy and use it. Just as
simple for me to mix my own.

The "cornbread" I had in Boston was like soft, spongy white cake. Ugh!

I use medium grind cornmeal with about 1/4 cup of flour. No more than a
tablespoonful of sugar.

What the heck, I wasn't a child of the "South". The first cornbread I
ever tasted came in a box complete with a small aluminum baking tin.
Betty Crocker, I think it was. I was around 9 years old. Mom bought it
when we lived in Virginia. The only thing I discovered from that is I
liked things cooked with cornmeal.

The restaurants around here that serve cornbread (muffins) do not serve
overly sweet cornbread.

Jill