I grew up having both white cornbread with no sugar and yellow cornbread with sugar. While most Southerners I know are adamantly for one and against the other, my parents are from different parts of the South and served both at the table together. Tonight for the first time I made the non sweet version from scratch. The cornmeal I found in the bulk section of Whole Foods wasn’t great; it made the bread a tad gritty. But the flavor was good, and the cast iron allowed the bread to cook perfectly.

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