[Magdalen] Cornbread: How sweet?

[Grace Cangialosi]

One of my former parishioners, who went into a nursing home at 99, wanted nothing more than cornbread and milk, which folks brought him from time to time. He'd crumble it up in the milk and eat it with a spoon. I'd never heard of that.

> On May 29, 2017, at 7:04 PM, Suzie Buchanan <buchanan.suzie at gmail.com> wrote:
> 
> 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.)
>>