[Magdalen] Cornbread: How sweet?

[Suzie Buchanan]

My husband thinks I'm crazy because I make such an incredible pot of chili
(black beans and chunks of chuck eye) and then I have to crumble my home
made corn bread into it.  Yummmmm.

But I have brought together my northern and southern influences, and make a
corn bread sweetened with maple syrup.  Double yum.  Always, of course,
baked
 in a cast iron skillet.

On Mon, May 29, 2017 at 6:16 PM, M J _Mike_ Logsdon <mjl at ix.netcom.com>
wrote:

> 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.)
>