#2: Why does sugar in cornbread divide races in the South? | The Charlotte Observer

If you stop by La’Wan’s Soul Food Restaurant in south Charlotte for collards and macaroni & cheese, there’s something important on your plate.

It’s a small cornbread muffin. Soft and tender, almost cake-like, with a bit of chewiness to the crust and a flavor that’s just a little sweet.

Now drive over to Lupie’s Cafe on Monroe Road and you’ll get a big square of cornbread, 3 inches across, white with a yellow tinge. Firm, almost coarse, with a crisp top.

Sweet? Not a bit. It’s defiantly not sweet.

Read more here: http://www.charlotteobserver.com/living/food-drink/article68763427.html#storylink=cpy

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