HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown sausage and onion. Drain on paper towels. Roll dough out on a cookie sheet or jelly roll pan. (Spray with Pam first.) Spread about 1 tablespoon of mustard over the dough.
Mix cake as directions on package and bake in 9 x 13-inch pan. Cool. Prepare pudding according to package.
Mix Jello vanilla pudding mix with Eagle Brand milk and 3 c. sweet milk. Add Cool Whip. Layer Vanilla wafers, sliced bananas and pudding. Makes two layers.
Melt together in pan Hershey bars and oleo. Mix eggs and sugar; add milk and flour alternately, then Hershey and oleo mixture, vanilla and nuts. Bake in tube pan for 1 1/2 hours at 325°. Do not ice.
Mix all ingredients. Pour into greased 2-quart casserole. Bake, uncovered, in slow oven at 300° for 30 to 40 minutes until golden brown. Makes 8 servings.
Use hand beater. Whip together yogurt and sour cream. Stir in remaining ingredients. Keeps well in refrigerator.
Mix Cool Whip and milk together slowly in a large bowl. Slowly add pie filling. Add other ingredients; mix well after each addition. Chill before serving.
Bone and slice the chicken breasts. Melt butter in large skillet over medium heat. Add strips of chicken; sprinkle with salt and cook, stirring constantly, for 3 minutes. Add onion, green pepper, nuts, curry and nutmeg. Cook 2 minutes longer, stirring constantly. Add drained pineapple with 1/2 cup of syrup, water and bouillon cube. Reduce heat, cover and cook 4 minutes. Blend cornstarch with 2 tablespoons cold water. Stir all at once into skillet. Cook, stirring rapidly until thickened. Serve with rice.
Whip pudding and milk. Add powdered sugar, cream cheese and Cool Whip. Whip until smooth. Blend cookies in blender until crushed. Pour pudding into a new flowerpot. Top with crushed Oreos. Decorate with new flowers and gummy worms, draped over side and in and out of "dirt." Serve with a new plastic toy shovel.
Cream butter and sugar. Add egg, pumpkin and vanilla. Add remaining ingredients. Drop by spoonful onto greased baking sheets. Bake at 375° for 12 to 14 minutes (until golden, not brown).
Combine meat, bread crumbs, onion, green pepper, salt, pepper, garlic powder, chili powder and eggs. Break tomatoes with a fork and add to meat mixture. Mix well. Turn into loaf pan. Bake in 350° oven about 1 hour and 15 minutes or until done.
Mix sugar with cranberries and let stand for 1 hour. Add boiling water to Jell-O and stir until dissolved. Combine all ingredients together and chill before serving.
When you pick the corn, have a big pot of water boiling before you leave to go to the garden. Pick the corn and run back to the house, shucking the corn as you go. Drop the ears of corn into the boiling water and let boil for 3 to 5 minutes. Remove from the water, butter well, sprinkle with salt and pepper. Enjoy!
Cream together butter and sugar. Add eggs, Hershey's syrup, flour and vanilla. Mix together and bake in greased and floured 13 x 9-inch pan for 30 minutes at 350°. Cool completely.
About 1 1/4 hours before serving: In medium bowl, put cornmeal and 2 cups flour. Gradually stir in 3/4 cup cold water with fork until mixture becomes stiff and leaves side of bowl. Knead dough 2 minutes or until smooth. Cover bowl with plastic wrap and let rise 15 minutes.
Put beef brisket in shallow baking pan. Sprinkle with salt, pepper and garlic powder. In a separate bowl, mix beer, onion soup and cranberry sauce. Pour over beef brisket. Cover pan with aluminum foil and bake at 350° for 2 hours. Serve with mushroom rice.
Put eggs, sugar and shortening together; mix well. Sift together the remaining ingredients; add to the first mixture. Mix well. Chill dough for about 20 minutes. Roll dough 1/2 inch onto a floured surface. Cut with doughnut cutter. Fry in deep oil.
Crumble the cheese in small pieces and mix thoroughly with other ingredients. Keeps in refrigerator for 2 to 3 weeks.
Mix sweet potatoes, sugar, salt, eggs, butter, milk and vanilla together until smooth. Put in 2-quart buttered baking dish.
Heat oven to 375°. Combine brown sugar, Crisco, water and vanilla in large bowl. Beat at medium speed until well blended. Beat in eggs. Add flour, cocoa, baking soda and salt. Beat at low speed until blended. Stir in chocolate chips. Drop by rounded measuring tablespoonfuls 2 inches apart onto ungreased baking sheet. Bake at 375° for 7 to 9 minutes or until cookies are set. Do not overbake. Cookies should be soft and moist. Cool 2 minutes on baking sheet before removing to foil. Makes 3 dozen cookies.
Melt together oleo and Hershey bars. Add sugar and eggs (one at a time). Stir in buttermilk mixture. Add flour, flavoring and nuts. Beat well and bake in a tube cake pan at 300° for 1 1/2 hours.
Mix sugar and milk in a large saucepan. Bring to boil; boil for 1 minute. Remove from heat and add peanut butter, vanilla, margarine and cocoa; mix together well. Add oats. Drop by teaspoons onto wax paper. They harden quickly.
Beat eggs and sugar, then put in almond extract. Mix and beat almonds in by hand. Use 10x sugar as flour to make the form of small balls, then put almond half on top. Do not use Crisco on pan, just a lot of flour. Bake at 325° for 15 to 20 minutes.
Place apples in water in 10 x 6-inch baking dish. Sift dry ingredients together. Cut in margarine until mixture is texture of coarse crumbs. Sprinkle mixture over apples. Bake at 350° for 40 to 50 minutes or until apples are tender.
Cream together cream cheese, margarine and sugar. Mix together pudding, milk and Cool Whip. Combine chocolate mixture with creamed mixture. Stir well. In flowerpot, layer mixture with crushed Oreo cookies, ending with cookies on top. Add silk flowers and plastic shovel for serving.
Mix flour, baking powder, baking soda, salt and cinnamon. Add sugar, oil and eggs. Beat until blended well. Lastly, add carrots. Mix well. Bake at 325° for 1 hour in a 10-inch tube pan.
Mix the pretzels, oleo, 3 tablespoons sugar and pecans. Place in a 9-inch pan. Bake at 400° for 8 minutes. Beat the cream cheese, sour cream and sugar; fold in Cool Whip. Spread on top of pretzels and layer when cool. Mix strawberry Jell-O in 2 cups of boiling water. Add frozen strawberries (do not thaw before adding), or 1 quart of fresh strawberries may be used. After strawberries thaw in Jell-O mixture, let set until thickened. Pour over cream cheese layer. Chill; cut into squares.
In a blender or by hand, mix sugar and butter until creamy. Add eggs,	one at a time, until it's well blended. Sift flour, soda, salt and baking powder twice before adding to mixture. Add a little at a time to mixture until all is gone, then add the sour	cream and flavor of your choice. If mixture is too thick, you	may add a little milk and blend until smooth.
In a medium saucepan, combine sugar, cocoa, margarine and milk; bring to a boil. Boil for 1 minute. (Use a timer; don't overcook.) Stir in vanilla, peanut butter and oats; mix thoroughly. Drop by spoonfuls onto waxed paper. Let cool, eat and enjoy!
Bring sugar, evaporated milk and marshmallows to boil in deep pan at medium heat. Boil 7 minutes, stirring constantly. Remove from heat and add margarine, vanilla and chips. Stir until melted. Add 1 cup chopped nuts if desired. Pour on buttered plate and cool before cutting into squares.
Split loin lengthwise, but not all the way through. Fill with sliced onions. Pour honey over onions. Season with seasonings. Wrap with heavy-duty foil. Place on top rack of grill over a pan of water. Grill 1 1/2 hours. Split open foil. Pour barbecue sauce over and grill for 30 minutes more.
Rinse chicken breasts and place in a glass or aluminum baking pan. Pour salsa over chicken and cover with foil. Bake for 1 hour at 350°. Great over rice.
Butter a 9 x 13-inch pan. Slice 1 roll of cookie dough and 1/3 of second roll. Arrange and pat into pan. Beat eggs, cream cheese, vanilla and sugar. Pour over cookie dough. Slice remaining cookie dough thin and arrange on top. Bake at 350° for 40 to 45 minutes.
Juice lemons, then strain into a pitcher. Put ginger pieces and 2 cups of the water into a blender; process about 1 minute until the ginger is finely grated. Strain into the pitcher, using a spoon to press out as much liquid as possible. Add the remaining water and sugar and stir until the sugar is dissolved.
Melt enough solid Crisco to yield 1/2 cup melted Crisco. Mix salt, sugar and 1/2 cup cold water. When Crisco is melted, add it to salt, sugar and cold water mixture (mixture may curdle; that's okay).
Chop onion fine. Chop water chestnuts coarsely. Thaw and drain spinach. (Squeeze to rid of water.) Mix ingredients together and store overnight.
Halve 4 hot dogs and reserve. Slice remaining hot dogs 1/4-inch thick. Mix soup and mayonnaise; add sauerkraut and hot dogs and caraway seed. Mix together. Add potatoes. Top with remaining 4 hot dogs; sprinkle with paprika. Bake at 350° for 30 minutes.
Let milk come to boil. Add cornstarch to 1/4 cup milk and 3 egg yolks (beaten). Thicken milk; take off stove and add coconut, oleo, vanilla and sweetener. Pour into baked pie shell. Make meringue with 1 package sweetener and put in oven for about 20 minutes.
Mix all ingredients together and pour into a greased and floured Bundt pan. Cook in 350° oven for 45 minutes. Ice cake with frosting.
First Layer: Dissolve 1 large package Jell-O in 2 cups boiling water. Refrigerate for 30 to 40 minutes.
Dissolve Jell-O in 1 1/4 cups of boiling water. Add other ingredients and chill.
Cut Velveeta cheese into cubes. Cut cream cheese into cubes. Melt in microwave or low heat, stirring constantly. Stir in canned chili and serve hot with chips.
Beat eggs slightly, then add rest of ingredients and beat. Pour into crust shell. Bake at 425° for 15 minutes, then turn temperature to 350° for 45 minutes longer, until knife comes clean out of pie.
Drain kidney beans and mash. Combine all ingredients in a large mixing bowl; mix lightly. Put in loaf pans. Bake at 350° for 1 1/2 hours, or until done.
Mix all ingredients in a bowl and chill. After you cake is cooled, spread on cake and place in refrigerator.
*May substitute one (8 1/2 ounce) corn muffin mix.
Brown beef; drain off fat. Add celery, onion, pepper and seasonings; cook until almost tender. Add beans, tomato sauce and hominy. Simmer until thick. Put in casserole dish; bake 15 to 20 minutes. Top with grated sharp Cheddar cheese and crushed tortilla chips. Bake until cheese bubbles. Bake at 350° to 375°. Freezes well.
Put butter in 9 x 13 glass dish (Corning works well). Put in 450 degree oven to heat. In blender, whip eggs then very slowly add flour and milk, alternately. Pour into hot pan and bake for 15 minutes. Check; if not done, bake a few more minutes. This will puff up like a souffle. Serve with syrup and strawberries.
Cream first three ingredients and add 1 tablespoon water. Stir in flour; add nuts and mix well. Shape in crescents and place on ungreased cookie sheet. Bake at 350° for 15 to 20 minutes. Cool on rack, then roll into powdered sugar.
With a mixer, beat cream cheese until smooth. Add jelly. Blend well. Soften gelatin in cold milk; add boiling milk. Stir until dissolved. Combine with cream cheese mixture. Pour into 3 1/2 cup mold. Chill. Unmold and serve with crackers.
Cook broccoli and drain. Add all ingredients, except crackers. Salt and pepper to taste. Place in baking dish. Crumble Ritz crackers on top. Bake at 350° to 400° for 30 to 40 minutes.
Mix boiling water and oatmeal together. Combine with rest of ingredients. Bake at 350° for 50 to 55 minutes.
Mix well eggs, sugar, oil and vanilla. Sift and add flour, salt, baking powder and baking soda. Mix well. Add nuts and grated zucchini. Mix. Bake in 2 (9 x 5-inch) greased loaf pans at 350° for 45 to 50 minutes.
In 10-inch skillet, brown ground beef over medium-high heat; drain. Stir in remaining ingredients, except hamburger buns. Bring to a boil over high heat. Reduce heat to low and simmer, uncovered, stirring occasionally, 8 minutes or until mixture thickens.
Beat eggs. Add sugar and flour; mix well. Add oleo, syrup and vanilla. Pour into unbaked pie shell. Sprinkle pecans to cover top. Bake at 350° for about 50 to 55 minutes.
Cook cranberries in water over medium heat until berries pop (about 5 minutes). Do not drain; set aside. Drain pineapple, reserving juice; set pineapple aside.
Bake at 425° for 15 minutes; turn down to 350° for 30 minutes.
Wash and cook potatoes in water until tender. Drain, cool and cube. In heavy saucepan, brown diced bacon. Add vinegar, water, sugar, salt and pepper. Simmer on medium heat. Set aside. In roaster, add cubed potatoes, celery, onion, green pepper, pimentos, salt and pepper. Pour bacon mixture over potatoes and bake, covered, at 350° for 35 to 40 minutes or until heated thoroughly.
Preheat the oven to 425°. In a 1 1/2-2-quart bowl, combine the oil, thyme and hot sauce. Add the nuts and stir gently until the nuts are well coated with the oil and seasonings.
Combine Jell-O, sugar and water. Boil until dissolved. Stir in apricot baby food and pineapple; set aside to cool. Combine condensed milk and cream cheese; beat. Stir into Jell-O mixture. Add nuts. Pour into 9-cup mold or dish; let it set in refrigerator until congealed.
Cream sugar and shortening. Stir in eggs, one at a time. Beat well each time. Add flavorings. Add flour to batter in three parts. Start with cold oven. Bake for 1 hour at 300°.
Dissolve Jell-O in 4 cups boiling water; add 5 cups cold water. Set aside. In another pan, mix 4 cups sugar and 4 more cups water. Bring to a boil. Add sugar mixture to Jell-O mixture. Add bottle of lemon juice concentrate and 1 large can of pineapple juice. Mix all and freeze in milk cartons. Take out of freezer 3 to 4 hours before use. Add 2 quarts ginger ale to punch bowl with frozen mixture. Serves 100.
Combine eggs and other ingredients. Put 1/2 cup mixture in hot buttered skillet; cook until set and flip over to cook other side. Place on Earthen Ware dish with heaping mound of rice. Serve with Chinese Brown Gravy.
Drain pineapple; reserve juice. Drain oranges. Mix the fruit together. Mix Tang, pudding mix and drained pineapple juice. Pour over fruit and chill.
Dice the cooked chicken; add the chicken to all of the other ingredients and mix well in a large bowl. Spread evenly in an 8 x 11-inch pan. Cover with foil and bake at 350° for 40 minutes.
Slice avocados in half; remove pit and scoop out pulp. Place pulp into bowl and mash well. Add Taco Bell brand thick-n-chunky salsa, Taco Bell brand taco sauce, scallions and tomatoes. Stir well. Add lemon and salt to taste. Serve with Taco Bell brand tortilla chips. Makes 2 1/2 cups or 6 to 8 servings. Takes 5 minutes.
Arrange veggies in dish. Mix marinade and pour over veggies. Refrigerate at least 24 hours.
Layer dip (leave 1/2-inch around). Spread refried beans on plate, then spread avocado dip. Spread out salsa; sprinkle on cheese, tomatoes, onions and then olives. Serve chilled with tortilla chips.
Mix sugar and flour together and set aside. Mix butter, cocoa, water and shortening together in pan and bring to boil. Pour over sugar and flour mixture. Add eggs, soda, cinnamon and vanilla; mix well. Place in greased cookie sheet and bake at 400° for 20 minutes. Cool and frost with chocolate fudge frosting.
Heat oven to 350°. Separate eggs. When at room temperature, beat whites until frothy. Gradually add sugar and beat until stiff. Add salt and vanilla. Fold in nuts and chocolate chips. Drop by teaspoon onto cookie sheet that is covered with foil. Turn off oven and place cookies in oven for 1 to 2 hours or overnight.
Heat oil in a Dutch oven; brown roast on all sides. Add onion and cook until transparent. Add coffee, 3/4 cup water, bouillon and spices. Cover and simmer for 2 1/2 hours or until meat is tender. Combine flour and remaining water until smooth; stir into pan juices. Cook and stir until thickened and bubbly. Remove roast and slice. Serve with gravy. Yields 8 servings.
In medium saucepan, melt peanut butter chips, butter and condensed milk. When melted, add chopped peanuts. Put mixture in a waxed paper lined 8-inch square pan. Smooth out. Let chill for 2 to 3 hours. Store refrigerated.
Boil, peel and slice potatoes. Dice pickles and onion. Dice salt pork and brown in skillet (like bacon); drain grease. In bowl, combine potatoes, onions, pickles and salt pork. Add beef bouillon, oil and vinegar. Salt and pepper to taste and stir.
Mix vanilla, sugar, cinnamon, eggs and milk with a fork. Dip one slice of bread in mixture and brown on preheated skillet. After browning on both sides, sprinkle with powdered sugar.
Microwave 3/4 cup margarine with 2 chocolate squares on High 1 to 2 minutes or until melted when stirred, stirring every 30 seconds. Stir in crumbs, coconut and peanuts. Press onto bottom of 13 x 9-inch baking pan; chill 30 minutes. Mix together cream cheese, sugar and vanilla until well blended. Spread over crust; chill 30 minutes. Microwave remaining margarine and chocolate squares on High 1 or 2 minutes or until melted when stirred, stirring every 30 seconds. Spread over cream cheese layer; chill. Makes 3 dozen.
Cut ends from zucchini, but do not peel. Cook in boiling, salted water for 5 minutes. Halve lengthwise. Remove pulp with spoon. Reserve shells. Combine zucchini pulp with 1/2 cup of cheese and all other ingredients except margarine. Mix well. Fill shells. Dot with butter or margarine. Sprinkle with cheese. Bake in a 350° oven for 30 minutes. Serves 6.
Mix all ingredients with a whisk beater. Pour into one unbaked deep dish pie shell. Bake at 350° for 1 hour. Cool; top with Cool Whip and a cherry.
The night before, butter 9 x 13-inch pan and layer first 3 ingredients. Beat eggs, milk and mustard, then pour over first 3 ingredients. Cover and refrigerate overnight. Uncover and bake at 350° for 1 hour.
Unroll dough. Do Not cut into triangles leave in squares. Place 6 to 8 pepperoni or as many as you want in each square. Roll them up; brush with butter and place on cookie sheet. Bake at 350° for 10 to 15 minutes.
Heat oven 350°. Coat chicken with flour. Heat oil in large frying pan and brown chicken on all sides. Remove to a shallow roasting pan; arrange pieces, skin side up. Sprinkle with salt and pepper. Prepare sauce.
Mix meat with salt and pepper. Form into 4 patties, about 3/4 inch thick. Grill the patties over medium heat until centers are no longer pink. Turn once halfway through grilling time. Toast rolls and top each burger with a cheese slice. Remove from grill, top patties with 2 slices of bacon. Garnish with your choice of toppings.
Heat first five ingredients. Crush Doritos and place 1/2 in bottom of casserole dish. Place chicken on top. Pour heated mixture on top of chicken. Place remaining Doritos on top. Bake at 350° for 20 minutes.
I like baking this cake in an iron skillet. Put skillet on eye of stove. Turn on medium heat. Put butter and sugar in pan, melt and cook 3 minutes. Add drained pineapple. Mix cake mix according to directions and pour on top of pineapple, butter and sugar mixture. Bake at 350° for approximately 40 minutes until toothpick comes out clean. Then flip cake out and enjoy!
Mix all ingredients thoroughly. Refrigerate at least 3 hours to blend flavors. Makes 20 to 24 servings.
Mix apples, 1 cup sugar, 1 tablespoon flour, salt and cinnamon together and spread in a 9 x 13-inch glass baking dish.
Place 1 cup sugar and 1/4 teaspoon cinnamon in plastic bag along with biscuits (cut in fourths). Shake to coat. Arrange in pan.
Pour fruit and liquid into serving dish. Sprinkle on instant pudding, then Cool Whip. Mix well and refrigerate.
Beat eggs slightly. Mix flour with sugar. Gradually add eggs and all milk. Cook over hot water for 10 to 15 minutes, stirring constantly. Chill thoroughly, then pour into a 1 gallon freezer. Finish filling with whole milk. Freeze according to freezer instructions.
Saute onion in bacon drippings. Add corn, potato and milk. Heat. Add salt and pepper. Crumble bacon over before serving. Serves 4.
Halve oranges and pineapple chunks. Pour Jell-O over and mix with cheese and Cool Whip. Chill. Serve over lettuce.
Mix eggs, sugar, soda, cinnamon, vanilla, salt and oil. Stir in pancake mix; add remaining ingredients. Bake at 350° for 1 hour in a large Bundt pan.
Cream butter and sugar while applesauce is heating. Pour hot applesauce over these; blend. Sift all dry ingredients together; add. Stir in raisins. Bake at 350° to 375° in a 9 x 13-inch pan. Baking time may vary with temperature. I check after 40 minutes.
Brown ground beef with onion, salt and pepper. Cook Betty Crocker Noodles Romanoff. Combine ground beef, noodles, soup and milk in 9 x 13-inch pan. Bake at 350° for 30 minutes. The last 5 minutes, add shredded cheese.
Brown dried beef and flour in shortening. Add onion, tomatoes and water. Cook until a gravy is made. Add salt and pepper. Cook macaroni in 2 quarts of boiling water to which salt and pepper have been added. Drain. Add to gravy mixture.
Steep tea and mint for 10 minutes. Mix lemonade, limeade, orange juice and sugar in gallon container. Add tea and water to make 1 gallon.
Cream butter; gradually add sugar, beating well at medium speed of an electric mixer. Add eggs, one at a time, beating after each addition. Add flour to creamed mixture alternately with milk, beginning and ending with flour. Mix just until blended after each addition. Stir in flavorings.
Stir to combine sugar and corn syrup. Cook over medium heat, stirring frequently, until mixture boils. Remove from heat. Add peanut butter; mix well and add cereal. Stir until evenly coated. Press mixture firmly and evenly into buttered 13 x 9-inch pan. Melt chocolate and butterscotch chips together in double boiler over low heat, stirring constantly. Remove from heat and spread over cereal mixture. Let stand until cool and firm.
Blend all ingredients together; spread evenly in a dish. Refrigerate. When the mixture becomes cold, it will become more firm and will be ready to eat.
Combine soy sauce, garlic, ginger; stir well. Add beef, toss and set aside to marinate while preparing vegetables. Heat oil in large pan or wok, very hot. Add beef, toss over high heat until browned and tender, about 15 to 20 minutes. Turn heat down and add onion, pepper, celery, broccoli and water chestnuts. Cook while tossing until vegetables are tender-crisp, about 10 minutes. Add remaining vegetables. Mix cornstarch with water and add to pan. Stir and cook until thickened. Serve over rice.
Slice cake horizontally into three layers. Cream sugar and cream cheese. Add milk; fold in Cool Whip. Ice between cake layers with mixture. Pour pie filling over cake.
Boil chicken until done. Mix soup and sour cream; cut up boiled chicken into chunks and add to mix. Crush 3 packages of crackers, then pour into 13 x 9-inch pan. Melt butter; pour onto cracker crumbs. Mix with fork and press a layer into bottom and sides of pan. Pour in mixture. Bake at 350° for 30 minutes and let cool for 10 to 15 minutes.
Soften gelatin in 1/4 cup water. Combine beaten egg yolks, 1/4 cup sugar, 1/4 cup water and salt in top of double boiler. Blend; add gelatin. Place over boiling water, beating constantly with rotary beater until thick and fluffy. Cool.
Cream Crisco and sugar. Add eggs, one at a time. Add flour sifted with ground mace. Add vanilla and salt. Bake in greased tube pan for 1 hour at 340°. Good plain or with "Betty's Frosting."
Blend all ingredients together. Chill. Great on crackers with raw vegetables or baked potatoes.
Cream together sugars, salt, soda, cream of tartar, vanilla and margarine. Add flour to creamed ingredients; mix well. Fold in Rice Krispies. Spoon on greased cookie sheet. Bake at 350° for 10 to 12 minutes. Don't overcook. Watch for light color. Makes 4 to 5 dozen.
Mix well and make into patties. Handle lightly. Brown on both sides in Pam-sprayed frying pan. Place in casserole and pour brown gravy over patties. Bake in a 350° oven until bubbly.
Dissolve jello in water. Cool. Add the rest of the ingredients and serve. Makes a large batch.
Preheat oven 400°. Cover bottom of 8 x 2-inch iron skillet with oil. Set on stove burner and get smoking hot. Put dry ingredients into a small bowl. Add egg and oil, stir well; pour into hot skillet with oil. Place in oven. Bake 15 minutes. No real southerner would use sugar in cornbread but some prefer it.