Can we talk about the cornbread at that new diner in Knoxville?

I went to the Blue Plate Diner on Market Street last week and got their cornbread with chili. It was way too sweet, like cake. My family recipe uses just a tablespoon of sugar for a whole pan, so you taste the cornmeal. Theirs had honey and sugar, maybe even a bit of maple. It felt more like dessert. Does anyone else think cornbread should be savory, not sweet?

3 comments

3 Comments

val40618d ago

My grandma's Tennessee recipe uses a full half-cup of sugar, and that's the real deal to me.

faithg2617d ago

That "real deal" part hits home. My family's recipe is like that too, and people always try to cut the sugar. Changing it just makes it a different thing. Those old recipes got passed down for a reason. You gotta respect the tradition.

the_sam16d ago

My aunt's version cuts the sugar by a third and honestly, it's way better for a regular Tuesday night.