Yes, yes they are. Square and delicious. They’ll disappear soon, just like everything else we like from TJ’s.
Some things do come back, though, silenus. “A Fig Walked Into a Bar” bars are back this year and yummy as ever.
Wikipedia ends the controversy. Cornbread.
Hmmmmmm… this part doesn’t match my experience:
I’m not a Southerner, but it matches mine. The South loves their sugar, but not in cornbread. They’ll fuck up iced tea with it (I mean, sorry, sweet tea; it should be regarded as a different drink), but sugar in cornbread is more a Northern thing.
Take the sugar you are thinking of putting in the cornbread. Double the amount and add it to the tea instead.
Good person (without making a gender assignment.)
The weather is finally getting cool, so it’s time for cornbread and beans.
I’m a damn Yankee, but I think I prefer my cornbread without sugar. I wouldn’t say no to a little honey drizzled on it when it’s served hot out of the oven, but that’s about it! Even a little butter will add all the sweetness you need.
Aside: At one of the schools I work at, the teacher workroom for the math and science teachers is #314. And the room has the corners cut off of it, making it more closely approximate a circle. So around there, at least, pi r octagonal.
Hot cornbread with butter and maple syrup. You’ll never want pancakes again.
No sugar and no flour in my recipe for cornbread, and no baking powder either.
It cooks quite nicely in a cast iron frying pan, to be sure, but I usually do it in a 9 inch square pyrex, buttered; the edges come out nice and crusty and it falls right out when you upend it.
2 cups yellow or white cornmeal, stone ground (or water ground, same thing)
2 cups buttermilk
1 tsp baking soda
1 tsp salt
4 tbsp vegetable oil (safflower or equivalent)
1 egg (not beaten)
sift dry ingredients together to ensure the baking soda is well mixed
preheat oven to 405°
when oven’s preheated, pour liquid ingredients into the dry and stir briefly until you don’t see pockets of powdery dry; don’t attempt a totally smooth mixture, it’ll sort itself out in the oven
pour into the buttered pan
bake for 50 minutes
I’ll have to try this one. I’m curious how the relatively minor differences in the one I posted will change the end product. Thanks!
Yeah, that’s a very close overlap, your recipe and mine. I may try yours on my next run to see if I can discern any appreciable diff in the outcome.
Wouldn’t the OPs title be more correctly: “Cornbread is square” ? Like “Cake is square” not "Cake are square " of course cake and cornbread are not the same. But a cornbread is one thing. Or, you could say cake of corn, like a loaf of bread. Wait a minute, er, wha??, I have just confused myself. NM, it’s late!
I have six or eight little bread pans that I use to make individual corn breads.
See the OP. 
Sorry, it was late, I was alittle punch-y.!!
I got a piece of cornbread from the deli section of a local grocery store. It had actual kernels of corn in it. That was not a nice surprise. Is that a common practice? I had never encountered it and while I love corn, somehow it just didn’t work for me.
The last time I made cornbread, I used a recipe I found that involved incorporated a can of creamed corn.
Never again! It made for a dense, oddly-flavored mess that sat on the stomach like a bag of concrete. Blecch.
I like pure cornbread too. My MIL used to make 'crackling’cornbread, it had these little pieces of a pork byproduct called cracklings in it. Never liked it myself.