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The Ten Most Recent Comments By justlikekatie

From Recipes

Simply Cornbread

I tend to get annoyed when people say that their regional variation of whatever food is the best, but when it comes to cornbread, I just have to insist that NO SUGAR (and that includes maple syrup) is the only way to go. I grew up in Northwest TN and we had cornbread from a black iron skillet with dinner almost every night. I'm not saying that sweetened cornbread tastes bad, it just tastes like cake. And cake isn't good crumbled on top of purple hull peas with a spoonful of Gran's tomato relish.

justlikekatie at 3:55PM on 11/15/07

Responses to Comments by justlikekatie

From Recipes

Simply Cornbread

Sugar in cornbread is heresy, a cast iron skillet necessity. It bugs me that non-southerners think anything southern food-wise is always sweet. (from Virginia; mother and father from Georgia)

Lilla at 1:18PM on 11/19/07

From Recipes

Simply Cornbread

That cornbread looks delicious but would never fly with my family. We're as southern as they come and they'd string you up by your toes for putting nuts and sweetener in cornbread. I actually enjoy the occasional sweet corn muffin but that's a deep dark secret. :o)

elderberry44 at 6:56PM on 11/16/07

From Recipes

Simply Cornbread

justlikekatie -

My mother is from the Knoxville area - the recipe her side of the family always uses (which has been passed on to us) is probably the same as yours - no sugar! Also, though I've used a glass baking dish in the past, I always use the cast iron skillet I was give several years ago.

stratusgd at 5:12PM on 11/15/07

From Recipes

Simply Cornbread

But you're talking about Southern cornbread; this is New England cornbread, which has just as venerable a history but is a different animal.

maggiesara at 5:07PM on 11/15/07