When it comes to cornbread, there are two camps. Those who put sugar in their recipe and those who do not. I belong to the latter. To many Southerners, sugar has no place in cornbread and the addition of it is sacrilege. Or as my friend’s mama from Tennessee told me when I asked her view on the matter, “Sugar? In cornbread? Dahlin’, that’s what Yankees do! While it has its place, frankly, it’s cake.” Personally, I think cornbread without sugar is more versatile. You can eat it with anything–sweet or savory. You can have it with honey. You can also use it to make sausage stuffing, something I would never do with sweetened cornbread. Also, just to note, two of my favorite Southern chefs, Mr. Scott Peacock and Ms. Virginia Willis, do not put sugar in their recipes. Knowing this, nor do I nor will I ever. The bottom line is sugar or no sugar, cornbread is a damn fine thing and the recipe by which most people swear is their grandmother’s. Whatever she did, so will they. And while I’m not gonna say your meemaw’s wrong, I am gonna say I think mine’s right. NB: This will be filed under savory. Ingredients: 2 cups cornmeal 1 teaspoon salt 1 teaspoon baking soda 2 eggs 2 cups buttermilk 2 tablespoons rendered bacon fat Method: Preheat oven to 450ºF/230ºC/Gas 8. Put the bacon fat in your cast iron skillet then place it in the oven. **If you don’t have bacon dripping, you can use butter. Just be sure not to overheat it. Brown butter cornbread is delicious. Burnt butter not so much. In a large bowl, whisk together the cornmeal, salt, and baking soda. In a separate bowl, stir together the egg and buttermilk. Gently fold this mixture into the dry one. Remove the skillet and pour the dripping into your batter. Stir it in well. Pour the batter into the skillet and bake for about 20 minutes or until a skewer comes out clean. Eat with barbecue, chili, roasted fish, fried chicken or just about anything else you please. Serve warm with butter and honey for a smackerel of something sweet. When it starts to go stale (should you have any leftover), use it to make a sausage stuffing.