Truthfully, Ann, I make both recipes. I found this one when I was trying to use up eggs and buttermilk, my recipe has two eggs instead of one, not really a lot of help, LOL, and the sugar content didn't figure into the equation at all. My girls grew up on the sweet Johnny Cake that Grandma made and Elery grew up on the completely unsweetened white cornmeal type cornbread that his mother made, and never the twain shall meet. (grin) by the time the butter melts in and I drizzle the honey over it, it's plenty sweet! Since Elery likes buttermilk to drink, I often buy it, but if he's not here, I try to find ways to use it up. That cornbread is one of them, pancakes are another. Annie

Johnny and Leava, First of all, thanks to both of you for your service. My husband spent 23 years in the AF, and I spent almost 20 years working for DOD so I am very familiar with the life style and the sacrifices made. Leava, the mylar may protect your grain from bugs, but mice and rats can eat through those bags. They will tell you that mice can't, but that isn't true. I also find that they are hard to store because of their irregular shape. Even if you have the means to vacuum the air out you need to keep them as flat as possible as they firm up. Most of my grain is in cans or refrigerated, but what I am currently using is just in jars with good lids, or gallon plastic rectangular containers with snap on lids from Walmart. I have never had bugs get into anything except bags. Five gallon plastic food grade buckets with tight fitting lids also work if you are storing a large quantity. Johnny, I sometimes make sourdough bread so I keep a starter going at all times. I like what sourdough does in bread even if I am not making a 'real' sourdough loaf. I frequently make up a large amount at night then just add it to my normal bread recipe (with a few adjustments) to make more loaves instead of the 2 my recipe would normally make. It gives the bread depth of flavor and prolongs the freshness of the loaf. I experiment all of the time and my husband says he never knows what kind of bread we will be having next. LOL Last week we had white bread with feta cheese and black olives, and loaves made with white wheat, a little molasses, and the addition of chia seeds, flax seeds, and a large portion of sunflower seeds. It has become one of our favorites. I used some sourdough in both types. As far wasting sourdough starter....I have been cooking with sourdough for years and I never have waste. That idea just seems to have started recently and KAF has picked up the torch and promoted it, I think. I like KAF products, especially pans, and order from them all of the time, but some of their recipes are a little weird, (I'll be more specific if you want), but many are very good. I especially like this one Waffles which is a great thing to use when you have extra starter. It has a sponge made with buttermilk the night before. It would work for pancakes or waffles, but I always make waffles with it. It only makes about four waffles in my waffle iron.

now that the ovens are in, I find that the top oven is a little high for me. I'm 4'11". Lifting a full sized medium weight sheet filled with quiches to the top rack was super heavy and I needed a ladder to get it up there for the top two racks. The bottom oven needs 14 hrs straight to season and I haven't had time.

I had never heard of bread dressing growing up. I can't even imagine sausage in it. Here is ours: Here is my Grandmother Lillian Huffman Fitch's Dressing Grand Bay, Alabama. (As close as I can come). 1 5" pan cornbread 4 slices stale bread 1 cup chopped onion 1 cup chopped celery giblets from turkey 2-3 eggs 1 container oysters poultry seasoning to taste (extra sage) (McCormick's) Simmer giblet in water until tender. Remove and let cool. Add chopped onion and celery to pan and add water if necessary. Cook until onion is clear and celery is tender. Drain oysters, check for shells, and coarsely chop. Break cornbread and stale bread in large bowl. Add oysters, onion, celery (with cooking water), and eggs. Add poultry seasoning and sage to taste. Add neck, tail meat and gizzard (chopped). Save liver for gravy. Add up to half of turkey drippings. (The rest is for the gravy.) ( You can add the reserved juice from the oysters, just check for shells.) Bake at 350* until firm and lightly brown. We never stuffed the turkey, because she didn't think that was enough dressing. This will make a lasagna pan of dressing. I keep and freeze the extra dripping from the previous turkey, so I can make ahead. This is very adjustable. I taste and add. Raw eggs have never made me sick in 65 years. If you just can't do that, taste before the eggs and add eggs last. I have added (gasp) a can of Campbell's mushroom soup when I didn't have enough drippings.