spoonbread or corn pudding?

Of late I'm frequently inspired by Baking Bites. The first recipe I've tried from that site/blog is the Buttermilk Spoon Bread. Its preparations were a little unusual; not what I'm used to. You take your milk and buttermilk along with the cornmeal and bring it to just under a simmer in a saucepan. I did that part. But I didn't follow the rest of the directions exactly. Plus, I added more sugar and some corn niblets from my freezer.

Another thing: I didn't use yellow cornmeal. I always use white, like my mother. There's something about yellow cornmeal, yellow cornbread, that makes me think "cheap." In my mind I feel it's coarser tasting than the "refined" white cornmeal. I don't know if that's southern. Or something else. My mom was born in Baltimore, but her mom was from the same area that I live now in East Tennessee. And so I don't know how, or whether, other culinary influences made their way into their repertoires. But I believe that sugar in cornbread is a Northern thing, not so much Southern.

Anyway, I cooked this spoon bread variant 30 minutes, five more than the recipe called for and it didn't turn golden brown, though I have issues with golden brown, too. I'm so silly. Really. But I don't like my toast, or anything baked to ever reach any color close to brown. Amber is more my taste.

A few weeks ago I brought a container of raspberry honey home to my honey. Cause I like surprising him with unusual food items and this one just happened to be sweet. Whew boy it was sweet on my spoon bread. I ate a small portion. It was hot. And good. But seemed more like cornmeal mush than spoon bread. Guess that's what I get for not following instructions closely. I may stick to corn pudding from now on.