My grandma's 'secret' ingredient for her cornbread was just a pinch of sugar, and I always thought that was a weird Southern thing. After making it without once, I realized it's what balances the whole dish and keeps it from being bitter.

I left it out for a 'purer' recipe and the batch was totally off. Anyone else have a tiny tweak like that that actually matters?

3 comments

3 Comments

That "weird Southern thing" is actually pretty common up north too. Sugar in cornbread isn't a regional secret, it's just good.

Yeah @blair396, sugar in cornbread is just how you make it.

Sugar really does make all the difference @emma_butler87, takes it from okay to actually good.