Being a Southern gal by birth and training, I can barely stand this talk of cornbread mixes. It's a little like drinking holy water or entering the temple with your head uncovered.

I make a real gnarly, textured cornbread using stoneground corn meal and a whole wheat baking flour. My family has had actual arguments over whether or not adding sugar to cornbread is anathema (I do, but prefer honey or sometimes sorghum) and for breakfast the morning after you've had your beans and cornbread, just slice and butter the leftover cornbread (bake enough so you have leftovers), put it in the toaster oven for a minute, then pour sorghum over it when it's toasted. If you eat meat, it's delicious with a slice of fried ham or bacon.

Mmmy-nummy, ww