I don’t understand this dogmatic approach to sweet cornbread. You know why this dogma exists? Because it’s how you tell the kids to shut the fuck up about plain cornbread when you’re starving in Reconstruction Texas and south. Or sharecropping. Or in the Depression. Sugar was a luxury. It’s why we ate various weeds, pig guts, and trash fish.
I like a wide array of cornbread. No sugar, or sweet like cake, with corn, or jalapeños, or cheese, or blueberries, or cracklings. I make jalapeño cheddar pancakes for pulled pork, or corn sticks, or muffins. My usual is bacon grease in a cast iron skillet made when when there weee still Comanche raids in Texas, with a bit of sugar and jalapeños. Wife likes molasses I like honey. I celebrate all good cornbread.
i put brown sugar and a ton of red pepper in my greens. The pot likker is ethereal.
i am fine with eating beans in chili, but cooked in a separate pot.
the Collin Street pecan cake is addictive.
I lived in Oregon 20 years ago and tillamook was really good. The export version is less so, maybe they got bought but it’s seems more airy now. I like Breyers natural vanilla, or Haagen-Dazs caramel cone or pina colada.