[berkeley]

Someones info is WRONG!!

In the United States, Northern and Southern corn bread are different because they generally use different types of corn meal. Northern cooks tend to use yellow corn meal and Southern aficionados generally prefer white. They also prefer different flavorings of cornbread, with the North having a preference for sweetness and adding sugar or molasses, while saltier tastes prevail in the South, and thus favor the addition of frying the bread with such additions as cracklins. In Vermont, ground nutmeg is often added, and day-old "Johnny cake" is crumbled and served with cold milk similar to cold cereal. In Texas, the Mexican influence has spawned a hearty cornbread made with fresh or creamed corn kernels, jalapeño peppers and topped with shredded cheese.

A typical contemporary northern U.S. cornbread (referred to in the South as "Yankee Cornbread") recipe contains half wheat flour, half cornmeal, milk, eggs, leavening agent, salt, and usually sugar, resulting in a bread that is somewhat lighter and sweeter than its more traditional southern counterpart. In the border states and parts of the Upper South, a cross between the two traditions is known as "light cornbread."