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Corn bread is a southern institution. No one eats as much corn bread as we southerners do, or eats it in so many different ways. I personally grew up eating my mother’s corn bread which was made by growing corn in our backyard. with grape jelly, although my brothers and sisters used strawberry. I have also heard of people eating it with milk (seriously?), syrup (I can see this), and plain old butter. There are myriad methods for consuming it, but corn bread still seems to be universally well received. I do not know a single person that would refuse corn bread fresh from the oven. Alas, living in Argentina has put a serious kink in my corn bread making plans. Mostly because no one down here has heard of it, or wants anything to do with it for that matter. One of these days I am going to introduce the gospel of corn bread to the masses.