Huh, my thread title was too long and got truncated. Cute treat Tapatalk. It could have warned me.
I’ve bought Martha White Sweet Yellow for many years. Buy it locally at Kroger.
Saw this Gladiola by Martha White on Amazon. Never seen it locally.
What the difference? Why market the same mix under two brands? Or is it the same mix?
Never seen this whole grain, honey cornbread mix locally either.
Looks tasty.
I linked the wrong mix that I buy locally.
This one requires adding milk and a egg.
https://www.amazon.com/gp/aw/d/B003VSOBHG/ref=mp_s_a_1_28_a_it?ie=UTF8&qid=1515892186&sr=8-28&keywords=martha+white+cornbread+mix
The mix I incorrectly linked only requires water or milk.
It’s amazing how many grocery items are available on Amazon that aren’t stocked in my local Kroger.
I saw a “homestyle” version of Wolf Brand Chili. Never seen it sold locally. Has big nasty chunks of onion and pepper. Gross!
In any event, be sure to mention it in case you get attacked by Batman.
Me, the butter and the cornbread. YUM. I loves me some cornbread.
I agree Amazon carries many items not available in my local grocer (Stop and Shop, Big Y.) Also they have better prices and sizes.
Considering that regular cornbread mix is approximately 50% sugar, I can’t imagine what “sweet” cornbread is.
As I’ve always understood it, sweet yellow cornbread = Northern
unsweetened/white cornbread = Southern. That’s not to say all Southern cornbread is white, but white cornbread doesn’t fly up North, at least not where I am.
**In the South cornbread has no sugar because it’s mostly used in savory preparations like turkey stuffing/dressing, or crumbled then dried to be used as part of a dish. If it’s meant to be sweet, then one serves it with butter and honey (hence, the “honey cornbread” flavor one sees on the shelves). **
Up this way cornbread is mostly used as either a breakfast item or as a meal accompaniment. If you need it for something savory you make it yourself because most, if not all packages mixes contain sugar.
This is according to my LA friend who makes a killer cornbread dressing and knows a fair amount about Southern/Creole cooking. YMMV.
I made cornbread from scratch, every week for 20 years. There is no sugar in the standard recipe (its on the Aunt Jemima corn meal bag).
Sweet cornbread adds a 1/4 cup sugar to the batter. I didn’t even completely fill the measuring scoop. I probably used a tablespoon less than a 1/4 cup scoop. I grew up eating sweet cornbread and have eaten it that way my entire life. I can choke down unsweetened at a restaurant. It’s tasteless and bland. A little sugar brings out the corn’s taste and enhances everything.
I wouldn’t like overly sweetened cornbread. It’s not a slice of cake.
Well, I bought it twice before deciding it was way too sweet, but;
Famous Dave’s cornbread mix shows a 35 gram serving (1.25 ounces) has 14 grams of sugar, or 40%.
Checking others online;
Fleischmanns shows 8 grams of sugar in a 27 gram serving; @ 30%.
Jiffy is only 7 grams in a 38 gram serving size; @ 18%
Krusteaz Honey Cornbread and Muffin Mix, 11 grams sugar in a 35 gram serving; @ 29%
Martha White Sweet Yellow Honey Cornbread Mix. 8 grams sugar in 35 gram serving; @ 23%
My WAG is that the owners* of Martha White bought a smaller / regional brand (Gladiola) at some point, and put the “From the Makers of Martha White” text on the packages. If that’s the case, they might eventually phase out the Gladiola name, once users of that brand associate the Martha White name with the Gladiola product they’d always used.
Let’s not forget that a goodly amount of sugar in corn anything comes from the corn.
Feed me nachos, and my blood sugar graph looks like the flight profile of a Falcon 9 first stage.
About as fast too.:rolleyes:
I picked up a bag of corn meal earlier today. Thought I’d make some cornbread from scratch for old times sake. Only takes a few extra mins compared to mixes.
You can premix the dry ingredients and store in ziplock bags. Then you have a mix ready to make quickly.
That Martha White sure is an easy woman…
Real cornbread is crumbly and slightly gritty. If you can slice it like cake, it’s something entirely different. A dessert, I guess.
I prefer savory, buttery, moist cornbread. The recipe I use calls for buttermilk and butter in the batter. You heat butter in a cast iron pan until it sizzles, add the batter, then pour milk over the top and bake. It’s very moist, almost dense, and very buttery.
But I’m not a cornbread snob. As long as it’s not dry and not too sweet (as in grocery store bakery muffins), I’m happy.