On Jan 1, 12:24*pm, "l not -l" > wrote:
> On 31-Dec-2012, jmcquown > wrote:
>
> > I had a hankering for cornbread or corn muffins but I really didn't
> > feel
> > like making it from scratch. *(I know, it's not difficult. *I make
> > cornbread a lot.)
>
> > I had this box of Jiffy corn muffin mix in the pantry. *I figured I
> > may
> > as well use it. *Now I remember why it's awful! *Way too much sugar..
>
> > *From now on I'll stick to the from scratch recipe I've been using for
>
> > years. *I don't even recall buying that box of muffin mix.
>
> > Jill
>
> Jiffy is a northern product and caters to those who think cornbread
> should contain sugar. *The only mix I have used that is decent is Martha
> White brand; a Tennessee brand that reflects a southern view of what
> cornbread should be - no sugar added.
>
> Mostly, prefer cornbread to corn muffins and make from scratch; that is
> what I prefer and it is just as easy as boxed mix. *2 cups of medium or
> coarse ground cornmeal, 2 eggs, 2 cups buttermilk, 1 teaspoon salt, 1
> teaspoon baking soda; pour it into a pre-heated cast iron skillet with a
> tablespoon fat (mmmm, bacon fat) and bake for about 20 minutes at 450F.
>
> --
>
> Change Cujo to Juno in email address.

I don't like cornbread period, but I would have thought sugar in
cornbread would have been more of a Southern thing since Southerners
are known for using a lot of sugar. My mom grew up in Breckenridge
County, Kentucky and she likes a little sugar in her cornbread. My
day grew up in the west end in Louisville and he doesn't like any
sugar in his cornbread. Maybe heritage has something to do with it.
My mom's roots are Irish. My dad's are German.