[Magdalen] Cornbread: How sweet?

[Ginga Wilder]

I rarely put sugar in my cornbread.  I do slather it with unsalted butter
when eating it.

Ginga

On Mon, May 29, 2017 at 6:46 PM, Jay Weigel <jay.weigel at gmail.com> wrote:

> Cornbread, to me, was always yellow and slightly (not overwhelmingly)
> sweet. My mother learned to make it from her mother, who was raised in
> central Kentucky. I was appalled when I moved to east Tennessee, where
> cornbread was white and salty. Ughhhhh. Now I am in the Shenandoah Valley
> where it is again yellow and sweet and all's right with the world.
>
> On Mon, May 29, 2017 at 6:28 PM, Lynn Ronkainen <houstonklr at gmail.com>
> wrote:
>
> > ... never had cornbread until I moved to TX from 'up north'... still not
> > fond of it.  REALLY dislike cornbread turkey stuffing : (
> >
> > peace
> > Lynn
> >
> > website: www.ichthysdesigns.com
> >
> > When I stand before God at the end of my life I would hope that I have
> not
> > a single bit of talent left and could say, "I used everything You gave
> me."
> > attributed to Erma Bombeck
> > "Either Freedom for all or stop talking about Freedom at all" from a talk
> > by Richard Rohr
> > "The limits of tyrants are prescribed by the endurance of those whom they
> > oppress." F Douglass
> >
> > --------------------------------------------------
> > From: "M J _Mike_ Logsdon" <mjl at ix.netcom.com>
> > Sent: Monday, May 29, 2017 5:16 PM
> > To: <magdalen at herberthouse.org>
> > Subject: [Magdalen] Cornbread: How sweet?
> >
> >
> > My mother, I believe, put little to no sugar in her cornbread.  It was,
> >> after all, meant mainly as a "chili bean" accompaniment in our house.
> (Also
> >> as an ingredient in my father's "buttermilk 'n' cornbread" post-meal
> >> dessert of sorts.  Add to that the fact that he was a lifelong
> open-mouthed
> >> chewer, and you can imagine how I was never none too pleased about
> sitting
> >> opposite him at the dinner table.)
> >>
> >> But when I get cornbread in a restaurant or (like currently) in the
> >> Raley's hot food section, it seems as if sugar were the first
> ingredient.
> >> Were it not for the memorable, crumbly texture, I wouldn't be able to
> eat
> >> it.  (I bought it to accompany my own bean soup I made yesterday.)
> >>
> >
> >
>