The Cajun is one of those people - he has a sweet tooth and while he loves my savory cornbread, he really loves sweet cornbread. Despite the demands and myths that Southern cornbread should not have any sugar whatsoever, I've discovered that a LOT of Southerners do love a sweet cornbread.I use the slightly different recipe found only in my cookbook with that cornmeal. It just makes a mighty fine cornbread, and, because of the texture, no flour is needed. There isn't much in the way of that available down here along the Gulf Coast, so I get mine via mail from the mills of The Great Smoky Mountains and buy a few bags to store up in the freezer. The best cornbread, in my little ole opinion, is made with a quality stone ground cornmeal.Sometimes it even benefits from a pinch of sugar.
I started this recipe website Deep South Dish back in 2008, when there really weren't many food blogs, much less many focused in any manner on southern cooking. An enhanced sweet cornbread that starts with Jiffy mix.