Toby and I both like sweet cornbread, but we bow to our Southern heritage by calling it Yankee cornbread. :) (Our go-to recipe is this one from Jon Bonnell, a local restaurateur who happily gives away all his recipes if you email him.) I did recently find out that the reason Southern cornbread doesn't have sugar in it is that the earlier varieties of corn used for it were sweeter.

I'm mostly annoyed that she's not taking the simplest step to get the skillet hot by simply throwing it into the oven while it's preheating and she's making the rest of the batter.