I disagree a bit - it works well with food combinations that are built around the sweet and sour combination. Such as, -gasp- Sweet and Sour pork (my homemade version, with barely coated pork, not the heavily battered stuff).
And it makes a great Thai style curry!
Right this minute I’m sucking down a Toad Suck Pond, and it hits all the sweet/sour notes (vodka, Midori, Malibu, pineapple juice). It also plays amazingly well with spicy/greasy, like pepperoni.
Here’s the custard cornbread recipe.
I only had a cheddar/monterey jack mix but it worked out well. More of a dessert, sweet and a touch of heat.
That sounds like a good idea. I’ll try it.
It’s the best cornbread I have ever made. I’ve said that before but this time I really mean it.
Jiffy was what I was raised on and in fact probably ate exclusively most of my life. So it sets the standard for me.
I make cornbread with both flour and sugar, so sue me. I use Bob’s medium grind cornmeal and his recipe on the bag. Now, it could be made without the sugar, as I like honey on my cornbread. The wife likes jalapenos mixed in.
I also make cornmeal pancakes, which are to die for.
Cracker Barrel has good cornbread muffins. It’s my standard bread selection with meals.
I use Martha White Sweet Yellow mix at home.
I like my cornbread sweet.
Me too. That’s what comes from a lifetime of eating exclusively Jiffy corn muffins. Jiffy is firmly established on my palate as being what is normal for corn bread. Sampling southern style cornbread, for instance, leaves me with an overwhelming impression that it’s lacking something. And that’s sweetness.