My first exposure to grits when I was 6 in 1959 and the family was moving from NY to FL. No interstate highways then. A family of 7 in a Mercury station wagon (my little sister was 1). Four days on the road.
Once south of NJ we were served grits at breakfast whether asked for or not. Cocoa Krispies with a side of corn mush that had the consistency of a handball. Yum! You could bounce a spoon off of them as though they were a tom-tom in a drum kit. The tone was closer to a kettle drum.
Years later a slept at a high school friend's house. His mother was a fine Southern Lady and there were grits with the bacon, eggs and toast. I made the impolitic comment that "the grits seemed soupy."
With a large slab of butter, some salt and a little pepper they were delicious.
On to corn bread. Soft, fluffy and sweet à la New England or chewy and not sweet as in Southern cornbread?