It wasn't until I moved to the South that I realized what a divisive subject cornbread is.
Here, it is baked in a cast iron skillet. The crumb of the bread is more coarse than I am used to, it is slightly more dry in texture, and it is far less sweet.
Not to say that there is anything wrong with that! It's fantastic with soup beans or chili, since that dry crumb really stands up to pretty much any broth.
It's just not what I grew up with.
I've made several varieties of cornbread over the years, but the one recipe I keep returning to is my mother's.
EVERYONE loves it. It's a little addictive...though it wasn't until I grew up and started making it myself that I realized why.