This soft and sweet cornbread tastes cakey, but you probably wouldn’t mistake it for dessert. Its tiny cornmeal crunch and golden crust make it the perfect all-American side to soups, stews, chili and barbecue. And instead of going all crumbly, it stays moist and fluffy for breakfast or snacking the next day—in the unlikely event you have any left over. So where does this cornbread fit in geographically? Northern or Southern? We first snarfed down cakey and sweet cornbread at the Hangin 8 BBQ restaurant in Eufaula, Oklahoma. So we’d say it comes from right smack in the middle of the country.    Our version, adapted from Allrecipes, hits the same cakey chords. The…