"George Leppla" wrote

> It's a treat to beat your feet on the Mississippi Mud"."

Snicker!

> Now I've only lived in the South for a bit over three years and never saw
> cornbread made in a cast iron skillet until I got here. It is different
> than the corn bread I was used to in Pennsylvania.... not as sweet and
> there is that "crust" thing that surprised me. But I'd be hard pressed to
> pick a favorite... I like both versions and Becca has been making a
> sweeter "southern" version in the cast iron skillet that I really like.
> OTOH... there is a version with jalepenos and cheese in it that is also
> really good.

I happen to agree. Mom was a transplant from the north and I ate plenty of
jiffy mix with raisins added.

The northern, southern, and 'tex-mex' versions are all good and distinctly
different.

> One thing that is hard to find are the very dense, oily, sweet corn
> muffins that are sold in delis, diners and bakeries in the northeast. It
> was pretty common to slice one in half and grill them with butter.

I am wondering here. It sounds like my cast iron pan recipe (4 TB melted
fat is left in the pan when you add the dough) but with creamed corn and
perhaps sugar added.