Mark Twain famously wrote, “The North thinks it knows how to make cornbread, but this is gross superstition”. Once can only imagine how dreadful Canadian cornbread is, eh?
I will make some confessions up front. I add wheat flour to my cornbread. It’s true, I really do. I not only cook it in a cast iron skillet in bacon fat, I also crumble bacon into the batter. I have been known (gasp!) to add a little sugar, although, this time I didn’t. Sometimes, like today, I pound some corn kernels with a mortar and pestle and toss them into the batter. And finally, while I held back this time, I have even been known to add cheese.
I assume Mr. Twain, who was right about many things, was also right about cornbread. You should remember this in case I offer you a piece, still warm from the oven, and I recommend you just say no. No, Eugene, I can’t eat made in Canada cornbread. You should have listened to Mr. Twain. You and Sheila finish it up.
Reluctantly I’ll agree.