On 9/15/2016 12:44 AM, sf wrote:
> On Wed, 14 Sep 2016 21:48:29 -0400, jmcquown >
> wrote:
>
>> 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.
>
Oh, I can get really nice yeast rolls in local restaurants. But only a
couple restaurants I have gone to serve cornbread muffins. They
certainly don't taste sweet or like cake.

I'd rather just make my own. Or the corn sticks (cornbread) I made; I
posted a pic of not all that long ago. Not sweet, not crumbly. Moist
and tasty.

Jill