Cornbread... the way it SHOULD be!

Since moving to the south, I have discovered something that I find to be quite disturbing...

Southerners like their cornbread... savory?

I have had several conversations with my new southern friends and have discovered that most in this area prefer cornbread to be salty rather than sweet... they prefer things like cheese or jalepenos to season their bread.  My response... What???

I'm sorry for all you southerners out there, but midwesterners know how to do cornbread right.  I grew up in a home where a staple food (for my father, at least) was a dish of cornbread, beans, and maple syrup.  While I've never quite been able to stomach the beans aspect of that, I would much prefer to add a bit of sugar to my cornbread or top it with a slab of butter and a touch of honey... oh yum.

My one issue with cornbread overall, though, is that it is often so dry.  That's why I LOVE this next recipe I discovered on allrecipes.com.  It is a slightly sweet cornbread, but is also delightfully moist and spongey - almost cake-like!  All in all, whether you're from Wisconsin or you're from Mississippi, you're bound to love this cornbread recipe...  :)

Ingredients:
1 (8 ounce) package corn bread muffin mix (just get the cheap stuff!  it doesn't matter!)
1/3 cup milk
1 egg, lightly beaten
1 (8 ounce) can cream corn
1/2 cup white sugar

1.  Preheat oven to 350 degrees.  Grease a 9x13 inch pan (I often use my cast iron skillet, though!)
2.  Mix all of the ingredients and pour into pan.
3.  Bake for 30 minutes or until a toothpick comes out of the center clean.

This recipe is SOOOOOOOO easy, but a real crowd-pleaser!  Eat your heart out, salty cornbread!!

Y'all come back now!
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