To all those recipe-description-writers whose entries I browsed by looking for this recipe: any cornbread recipe with THREE KINDS of sugar (white, brown, and honey) ain't "slightly sweet". To a Southerner, cornbread takes no sweetening at all. I left all the forms of sugar out, upped the butter a little to compensate, and baked it in a popover pan. Moderately successful, but I think it would need more tweaking from a better cook than I to deal with the removal of the sugars, plus my palate can't tell what difference soaking the cornmeal in buttermilk overnight made and I think I prefer my cornbread without corn kernels added. Next time I'll probably just stick crisp bacon crumbles on my standard cornbread, which is Martha White's Cotton Country cornbread mix made with an egg. <g>
The turkey chowder is my second batch of the season, as the first batch was mostly devoured while the family was gathered for Thanksgiving. I didn't get enough, so made another batch with some smoked turkey necks.