Does she have a cast iron skillet that she only uses for corn bread?
Man there’s Canadians that have that.
Truth, I’m Scottish and have that. But… The cornbread made in it is always savoury. Never sweet.
There really is something to that, the non stick surface you can get if you never introduce acid or meat. Used mayonnaise to season a dutch oven and fry pan over time after seeing what mayonnaise slathered bread used to make grilled cheese sandwiches did over time to a flat top. The dutch ovens for rye bread, skillet for corn.
This is true for US southerners. Man they HATE sweet cornbread.
Really varies on where you go and who you talk to. It’s not a universal thing.
That’s weird… Living in the South for half of my life, every place, including grocery stores, sells some deliciously sweet ass corn bread. But in California, Washington, Oregon, even Michigan? Nope… it’s just slightly sweet and a different texture.
That’s because it’s trash.
