On Wed, 14 Sep 2016 21:48:29 -0400, jmcquown >
wrote:

> 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 had that on Cape Cod. It was quite a shock and pretty awful
tasting, but I finally understood what people were talking about. I
think that abomination is pretty much limited to that part of the
country, because it's the first and last time I've ever encountered
it.

> 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.
>
Most restaurants don't serve anything but crusty bread here, however
two do and their cornbread muffins are just about perfect IMO.
Definitely not too sweet or too crumbly.

--
I love cooking with wine.
Sometimes I even put it in the food.