I don’t know who came up with the idea of putting sugar and eggs into perfectly good cornbread and ruining it, but, I have a bone to pick with that person. After all, a soft, crumbly, sweet substance is not bread…it’s cake. And who wants to eat cake alongside beans, potatoes, collard greens and fried green tomatoes?
Certainly not I.
Cake has its place, of course: at the end of a good meal with a steaming cup of dark roast coffee.
But cake is just not up to the task of accompanying a mouthful of beans and bite of raw onion, washed down with a big swig of sweet tea. It takes a good, solid chunk of buttered cornbread, broken from a round, cast-iron-frying-pan-baked pone of crusty, savory, stick-to-your-ribs cornBREAD to stand up to the likes of satisfying fare such as that.
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