Oops. mangeorge already said so, must’ve missed a few posts in there the first time around.
Ummm, the sugar and flour is a corncake, to my mind. The main thing with southern cornbread is to preheat the skillet and pour the batter in, so it has a crispy crust. And, buttermilk, like biscuits; it gives the best taste.
I swear by all that is holy, I nearly wet my pants laughing at this. If I did sig lines, this would be my permanent sig. Thank you!
I recall a blurb in Reader’s Digest years ago, about a woman from up north who had moved to the South. She was in the grocery store, looking for cornmeal, and asked a fellow shopper where the cornbread mix was.
The other lady looked at her and said, “Honey, it don’t matter. With that accent, you ain’t gonna make no cornbread fit to eat anyway.”