Don’t worry you only lost a few cool points for liking sugar in cornbread. Now if you told me you preferred turkey bacon over real bacon we would have an issue.

Even though I’m from the South, I must shamefully admit that I love cornbread with sugar. I know Jason is cringing and wondering why he has me writing here now that I say that, but it’s really the same idea as putting molasses on your cornbread. That being said, I’ll never thumb my nose at real cornbread from the south.

That is some cornbread, it almost sound like it could be a meal in itself.

My family is from the south so I have a strong love of cornbread. I am glad to see that your recipe doesn’t have sugar. For some reason Yankees love to ruin cornbread by adding sugar to it.

I make a good from-scratch, double batch of cornbread batter (it takes double, you don’t want to just coat stuff with cornbread, but actually have cornbread with stuff in it.) Added to this is: lots of bacon, diced tomatoes, diced mild chilies – canned are ok for these, but drain well, can of french-fried onions, can of sliced black olives, drained, and a big handful or small bag of shredded cheddar cheese. Maybe some more bacon, if I decide it’s not really overloaded enough at this point. Bake at the same temperature you normally would, and test it by checking if a knife inserted near center comes out clean.

I butter the top as soon as I take it out of the oven to keep it from getting dry. Good hot or cold. I started using disposable pans when making it for potlucks because there was never any left to bring home.