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Sugar in the Cornbread, Appalling!

Updated on August 11, 2010

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.

Perfect Cornbread

Should cornbread have sugar in it? (This includes the addition of creamed corn for sweetness.)

See results

What type of crust is best?

See results

Eastern Kntucky & Southern West Virginia

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A markerPikeville, KY -
Pikeville, KY, USA
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B markerCharleston, WV. -
Charleston, WV, USA
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    • profile image

      Charlie C 6 years ago

      This subject intrigued me and I had to check it out. You might say I’m somewhat on the fence regarding sugar in cornbread. I add it to my scratch mix, but only enough to take the sharp edge off the taste. I usually add about 2 to 3 tablespoons per 2 cups of stone ground meal. And by all means you’ve got to add about 2-3 tablespoons of pure melted bacon grease and bake it in an iron skillet until golden brown on top and dark brown on the bottom.

    • Georzetta profile image
      Author

      Georzetta Ratcliffe 7 years ago from Pennsylvania

      I agree with you about the tea thing. Just the thought of sweet tea makes my stomach flop.

      I can only hope you will come to a higher understanding of cornbread. ;-)

    • KristenBrockmeyer profile image

      KristenBrockmeyer 7 years ago from Augusta, MI

      Must confess, I'm a sweet cornbread lover. I've tried to make it in my cast-iron skillet as well and it's just not the same. I'm from Michigan, though, where we like our cornbread sweet and our iced tea bitter. Interesting survey! :)

    • Georzetta profile image
      Author

      Georzetta Ratcliffe 7 years ago from Pennsylvania

      You got me on the defensive attitude! :-) I am supper sensitive to anything sweet. I can not count the number of potlucks that have ruined dinner with sweet cornbread.

    • profile image

      Yes, sugar 7 years ago

      May I just say I prefer sweet cornbread instead of saying it "should" or "should not" have sugar? One really has to wonder about the defensive attitude!

    • CYBERSUPE profile image

      CYBERSUPE 7 years ago from MALVERN, PENNSYLVANIA, U.S.A.

      Love cornbread and oh by the way --no sugar. Will follow to see how this plays out.