Sugar in the Cornbread, Appalling!
For many years now, I have argued with people far and wide on the issue of sugar in the cornbread. I am a purist and find this to be sacrilege.
So, I decided to do a completely unscientific survey of sugar versus no sugar by location. I once read a breakdown of how people refer to carbonated beverages. Some folks say "soda" while others use only the word "pop" and those of us in eastern Kentucky say "soda pop." Apparently, it's very regional.
Crispy Crust or Cakey Crust?
I suspect this is true with cornbread as well. There's also the question of a crispy crust rendered by cooking the cornbread in a smoking hot cast-iron skillet with bacon grease or the golden yellow thin crusted "cake like" cornbread made in a baking dish (usually square).
My people come from Eastern Kentucky and southern West Virginia. We eschew sugar. Cornmeal, buttermilk, flour, baking powder, baking soda, salt, and water are the only required ingredients. Some will add corn kernels and bacon bits but this is often frowned upon.
Please click your choices below and I'll follow up
this short hub with the results and some recipes. If you can, leave me a comment telling me where you are from.
Should cornbread have sugar in it? (This includes the addition of creamed corn for sweetness.)
What type of crust is best?
Eastern Kntucky & Southern West Virginia
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