And, for those of you who object to sweet cornbread - what do you think of things like corn muffins, or blueberry cornbread, or cobblers made with cornbread crusts?
That would be correct. Do people put syrup on polenta? ( And polenta need not be fried, either.)
Sweet cornbread exists to be buttered and eaten, preferably while it’s still warm from the baking. It does not need to sop up pot likker, though of course it can.
I suspect most SDMB readers know this–it’s come up often here–but I personally use and wi continue to use the phrase as it is most commonly understood.
Polenta is cornmeal mush with a college education.* If it’s fried, you may indeed put syrup on it.
- “Training is everything. The peach was once a bitter almond; cauliflower is nothing but Cabbage with a College Education.” Mark Twain, The Tragedy of Pudd’nhead Wilson
Well, at any rate, no sugar in/on either for me.
People who are insecure about their palate often deride those whose tastes differ.
I like sweet corn muffins as a breakfast or snack item. I haven’t tried blueberry cornbread or cornbread crust cobblers, but I think I would like them. I don’t like sweet cornbread as a side when the cornbread is intended to be dipped or crumbled into a dish like soup, beans, or greens. The sweetness doesn’t go with those flavors; those flavors call for savory, earthy cornbread.
Corn muffins are the same thing as cornbread, just baked in a different pan, and like cornbread are unsweetened. I don’t think I’ve had blueberry cornbread, and not sure about cornbread cobbler, but in either case I would expect the sweet fruit to be embedded in a non-sweet matrix.
That’s got to be the most disgusting thing I’ve heard in ages. <shudder>
Warm cornbread with lots of butter, that’s the way to do it!
Yes. I have a Buffalo chicken pot pie recipe that calls for a box of Jiffy for the crust. Good stuff. 
I think you just fired the opening shot in the next American civil war. 
Hell, if the war didn’t start over my comments on BBQ, beer, Tex-Mex, chili or baseball, I don’t think cornbread will send Henry Farley to his battery. 
This is my experience, as well, but cobbler usually does have some sugar in the crust part. I’ve never had it made with cornbread, though. It’s not in and of itself a bad idea–it’s just that when I think of “cornbread,” I kind of expect something not sweet, just like when I think of regular “bread” (and that’s part of the reason I hate certain kinds of bread, like King’s Hawaiian, because bread on its own–to me–is not supposed to taste like dessert.) So I’m fine if you sugar up your cobblers or whatnot. Just keep that sugar away from generic “cornbread.”
I already planned on making soup for dinner, I just put this in the oven to go with it. Thanks!
Recipe, please?!
My children love my cornbread. They’ll eat it with shredded cheddar cheese for dinner. It’s not sweet, but is very buttery. Back when I made it only for grown ups, I would do the creamed corn thing. It’s truly the only use for that crime against culinary goods.
Indeed.
And for the record, I grew up in Oregon (not really the North but whatever), and I never had sweet corn bread until I moved to the south, where it is made by cajun chefs and is PHENOMENAL.
I was never crazy about cornbread (I liked it well enough), until I tried the sweetened goodness that the southern cajun chefs make on the boat. And it’s so damn good it has practically ruined any other cornbread for me.
Nah. Nobody really gives a shit. If you like to put fingernail clippings in your cornbread, that’s fine with me. 
If nobody truly gave a shit then it would be “Here’s my recipe for cornbread” “Oh, you like sweet corn bread? Cool.”
Nah. It’s just playful teasing. Nobody (or very few people) actually give a shit. I’ll tease about, I guess, putting ketchup on hot dogs. Because you just don’t do that. But I really don’t give a shit if you do. It’s just playing around. Just like with barbecue and how done you like your steaks and stuff like that. Really. Who in their right might gives a shit about that?