Recently, I have seen folks disparage sweet "New England" style cornbread in comparison with non sweet and not as thick "Southern" style cornbread.
I spent 6 years travelling in the deep south for work: GA, SC, NC, MS, AL, FL, LA. And I went way out of my way to eat at only local places.
Quite frankly, if there is a "southern" cornbread, I never saw it. Some were thick, some were thin. Some were sweetened with sugar, molasses, cane syrup, or sorghum. Some were not sweetened at all.
I love cornbread period. I would even go so far as to say I never met a cornbread I didn't like. Though I do have a certain fondness for my own, made with very coarse, stoneground cornmeal cooked in a cast iron skillet. Oh, and by the way, usually I don't sweeten it at all, but once in a while I add a couple of teaspoons of molasses ;-).
For anyone who wants some really excellent cornmeal, and grits/polenta, try the bulk bins at the Central Square food coop. I suspect it is arrowhead mills brand just in bulk.
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