My husband came home from work with a cool idea from one of his friends. If you’re serving chili and cornbread, cook the cornbread in your waffle iron...be sure to spray in some vegetable oil first. Then put the corn waffles in the bowl first, and pour the chili on top. It’s good...and you get lots more cornbread crispy crust that way. Blessings to you all.
I just baked two and they are light, Fluffy and delicious!!! I stone ground my own flour. I used half a cup of olive oil and it was perfect! We are near Cape Town in South Africa. Thanks a million for this exceptional recipe Sarah! You are a blessing! 🙏🏻💕
Wow! That is a great meal from farm to table! I love when young women as yourself have learned to be sustainable in their kitchens. Your generation call it homesteading, in mine it was self sufficiency and preparedness. Either way it is the healthiest and most rewarding way to live on every level! You are a 'natural'!
My secret for the best cornbread is to RAISE my own corn on my childhood farm, just as my parents did, grind it myself and always use buttermilk in it. Sometimes I put corn in it along with chopped red and green peppers for mexican style with Chili. Always bake it in a cast iron skillet.
My corn bread secret is to use cast iron and right before you pour the batter in you cook bacon and use the grease as the oiling also flavor and bacon 😄
I heat my cast iron with bacon grease in the oven so it’s nice and hot when I pour in the batter. It makes it so crispy on the bottom. Then when it’s done, I turn it out on a plate and leave the cornbread upside down so the crust stays crispy.
Just how I make mine too-HAS to be cast iron.. that crispy crust is so good.. BUT, then we have to have butter and Jalapeno Pepper jelly on it.. It just don't get any better! IMO any left over can be made into bread pudding.. :)
A few secrets of mine... •use a preheated cast iron skillet •use bacon fat to LIBERALLY coat the pan •the cornbread should sizzle when it goes in the pan •add fresh corn off the cob and use the back of a knife to get the corn milk out as well after the kernels are removed
You guys are just so awesome. This is how cooking should be. When I made breakfast the other day and had potatoes from the garden and venison bacon from my husband's hunting and eggs from the chickens I just felt so accomplished. I think that was the only meal that I've eaten where all the ingredients were 'home grown.' It was just such an awesome feeling! I have big plans to further my homestead. When you were talking about that other RUclips channel that was such an inspiration to you, you guys are such an inspiration to me and so many others! Thanks!
Love corn bread. Savory n sweet. I have made it with whole corn , cheeses, peppers ,sour cream, n plain , I use melted butter n generously grease pan or muffin tins.
Love the idea about the cornbread but I'm an ole Southern boy and sugar in cornbread makes it taste to me like a pound cake. Just a preference! Keep on trucking!
Proverbs 19:14 "Houses and wealth are inherited from parents, but a prudent wife is from the LORD." I have been blessed for over 54 years with the love of my life - so am truly enjoying your instructions. Thank you
CORNBREAD RECIPE *Note that this recipe is a DOUBLE BATCH according to our wonderful instructor* Step 1 - Preheat your oven to 400 degrees F Step 2 - Grease two 8 inch cake pans or whatever pans you choose to try Step 3 - Combine the following dry ingredients into a large mixing bowl: 2 cups of corn flour (shown here home milled) 2 cups all purpose flour (shown here Organic) 2 TABLESpoons of baking POWDER (sifted) 1 TEASpoon of salt (shown here - pink himalayan) 2/3 cup sugar (shown here - cane sugar) Step 4 - Whisk together all the dry ingredients until thoroughly combined Step 5 - Combine the following wet ingredients into a SEPARATE mixing bowl: 4 eggs whisked together just until blended *1/2 cup oil whisked together with eggs (Estimated, amount not actually stated in video) 2 cups of milk (shown here raw milk slightly soured) Step 6 - Stir wet ingredients together, then carefully add them to the dry ingredients. Step 7 - Stir all ingredients together until thoroughly mixed Step 8 - Pour batter equally between two greased pans Step 9 - Bake for 20 to 25 minutes until done to your preference Step 10 - Allow to cool slightly before removing from pans and allowing to cool completely Go ahead and give this recipe a try. Please make sure to help out by liking and sharing the video so that everyone can try out this lovely recipe.
use butter if you can--makes all the difference in flavor and in the depth and crunch of the bottom and side crust! But you are right about fresh ground corn meal--its naturally SWEET and nutty. So different from store bought meal. (Don't even talk to me about cornbread MIX.) and use a CI skillet.
I let some of my sweetcorn go to maturity and then dry on the stalk in my garden. I grind it to make excellent cornbread. When you keep the germ in the corn, you are eating the "life" of the corn with all the beneficial nutrition. :-)
I use a 50/50 blend of whole ground and masa(dried hominy flour). Makes a wonderful texture and ads some nutrients not normally available with just whole ground.
Don't take this the wrong way, but I find you so cute. I find you knowledgeable, likable, and a joy to watch. You are so authentic. Keep up the good work. Both of you.
I am loving your videos! I just found your channel last week and I've been binge watching as many episodes as I can...yep, I'm hooked! I was raised on a little patch of ground in central British Columbia where my mom practiced a homesteading way of life. She was the most practical, frugal and creative person I've ever known. She made everything homemade from cheese to baked goods to canned foods to clover honey! Yes, I said clover honey! I can't begin to count the many buckets of giant overheads my brothers and I collected so mom could make her clover honey. Yumm! I have lost her recipe for making the clover honey throughout the years but the memory lasts. Momknew which plants, berries and mushrooms were edible and we often went out on foraging excursions and returned home loaded down with mother nature's bounty. Mom knew how to use plants as medicine and as a result, I spent many summer days gathering everything from rosehips to fireweed leaves to make a tea to help with my eczema. (Horrible tasting stuff...but I haven't suffered from eczema for years since.) Anyway, after marrying a military man and living overseas and in military housing where we didn't get to grow a garden and didn't have much storage space for home storage and food production, I've forgotten so many of the things mom taught me. My husband and I have longed to have a homesteading experience and be more self sufficient and hopefully one day that will become a reality for us. In the meantime, I'm loving seeing all the great ideas you are sharing on your RUclips channel. You guys are aWeSoMe! Thanks so much.
I love your channel. I agree about the cornbread being the best made that way. About 15 years ago when I was living on a farm, Dad was growing a high moisture corn in his fields. I got some of it, and used my Vitamix to grind it and made cornbread. It was fantastic!! Next time I left small pieces of the corn when I processed it. It was also VERY good. Dad, died 3 years ago ~~ thanks for reminding me of some wonderful memories!!!!
I always grind my own wheat berries and the corn kernels. And of course, I like to open a jar of my home canned sweetcorn and add that to the mixture too.. The added flavor of the fresh ground wheat, along with the fresh ground corn, blows any competition out of the water. Blessings
Yes. This worked great. I ground up popcorn in the Vitamix. Was not sure about oil amount for one batch so .25 cup looked about right. What a wonderful secret tip! I also made Kevin's artesian bread and the family is asking for more. Thank you for sharing. I feel inspired again.
Sarah an Kevin (2022) I have found a place to get Raw Milk. $6.00 a gallon grass fed. You all are the one who got me started. I had farming in my blood from my Aunt an Uncle but never could do because of work. You are so lucky to have a husband to support you. Lv an Prayers an Thank You Both@!
Dee Leb May I ask, do you have the reusable lids or the ones that are supposed to be single use? We just chuck ours after . Not to sound dumb but are you able to get yours to reseal?
These are regular one time use lids that I use when vacuum sealing dry goods in jars. 99% of them will reseal. I don't reuse them when canning, although I would in an emergency, like if there were ever a time when we couldn't get any more lids. The trick is not bend the lids in any way when removing them from a jar. That's why I love this tool so much!
Dee Leb wow! How do you dry vacuum seal? I’ve never done that. We do water bath with tomatoes and peaches and we also do jams and such. Even if you could just point me to a website to explain (cuz I’m sure the explanation would be lengthy) I would greatly appreciate it. Any way to spend less money and be more self sufficient is like my ultimate goal❤️😄
I store bulk dry goods in 5 gal buckets but for my working pantry I store dry goods in canning jars, like cake mixes, oatmeal, anything boxed, and vacuum seal them. You need to buy jar attachments to use with your vacuum sealer. Make sure the vacuum sealer has a "port" to connect the tube for the jar attachments. Storing dry food like this extends the shelf life and keeps insects and rodents away from it. There are many videos on this on youtube.
Watching your program. Has encouraged us to start our own homestead. We’re over 70. Thank you for all your information. A new Ky homestead. Mary and John .
This past year I started milling my own flour in my Blendtec blender and it has worked great. Then I decided to do the same thing with corn and that has worked very well too! So any of you all who have a Blendtec or Vitamix blender (or another high-speed blender that can handle hard work), it is not necessary to purchase a grain mill. And yes, the flavor is amazing. I have heard of people also grinding organic popcorn who say that's a great flavor also! I love the tip to SIFT the baking powder...!
Thank you for posting this. Coming from Romania, I always knew the corn meal here was different and my polenta never tasted as good as back home, but I was never able to figure out why. Thanks to you, I just bought the kitchen aid grain mill attachment, and cannot wait to mill my own corn meal
@@kimmurphy6864 . Kim, strong Christian men are exactly like Samuel +. There is absolutely NOTHING better than a strong Christian man as a husband......or one as a friend.
The cornbread looks beautifu! Also, thank you for having your hair pulled back in a braid. I've watched some cooking videos, well done; but some of the women allow their long hair to hang down during the cooking demonstrations, which always bothers me.
Thank you so much for sharing your recipe with us. I tried it last night and it was awesome. We had it with sweet potato corn beef hash. The saltiness from the hash works well with the sweetness of the cornbread. The cornbread was moist inside. Again, Thank you.
Not too many people your age that have the time and inclination to do what you do... I'm 70 and retired... Have interest, time, energy to expend on cooking... Do a lot but not living on the prairie, grinding my own corn, etc.... You are the bomb honey!...
Could you put your recipes in description box. (Or just then ingredients and amounts). Need details, like amount of oil and oven temp. 💜💜. I’ve got to try that corn bread . (And your homemade cheese)
We used to grind our corn meal and grits from corn we had grown and harvested. You are so right! Home ground corn makes the best corn bread and grits! Watching your videos makes me happy!
Except for the sugar, the cornbread looks delicious!! I'm one of those that don't like sweet cornbread :) I really enjoy your channel!! Just found it a couple of weeks ago and subscribed on the first video!! Take Care My Friends, Stay Safe, Be Well, Mac from Georgia
Hi Charles, I am also "Southern" born ~ from SC ~~ I am pretty certain that it is an "unwritten" and "unspoken" rule that sugar goes in birthday cakes and *NOT* in the cornbread. LOL
Well now I live in South Carolina and I like both types of cornbread. It just depends on what I’m eating it with. Like of course I’m eating it with beans I don’t want sweet cornbread. I’m eating it with chili either on the side or on top yes I want sweet corn bread. well now I live in South Carolina and I like both types of cornbread. It just depends on what I’m eating it with. Like of course if I’m eating it with beans I don’t want sweet corn bread. If I’m eating it with chili either on the side or on top yes I want sweet cornbread.
I wish all this amazing content had been available when I really needed it, raising four kids on a small homestead without a mother or grandma around to advise citibred me. Now that the kids are pushing 60 and I live alone, there is no need for large quantities of anything. If I did make a big recipe, much of it would have to go in my already over-stuffed freezer. But I still love to watch these videos. Brings back great memories.
About 30 years ago when I began grinding my own grain I was introduced to freshly ground popcorn! OMGoodness! Please try it! Not only was I able to cut down on the number of different buckets of grain to store, It was always fresh because I wouldn't use 50# of whole corn or popcorn vety quickly! Hope you enjoy it!
The Pry A Lid is available on Amazon. I’m waiting for mine to get here next week. It was just under $25 and is supposed to be in the original package. I hope it’s the same thing. With the canning supply shortages I’m going to save all my lids... yes it’s NOT recommended but this is trying times for canners.
I know it's a while ago, but this came up in my feed this morning. It's raining outside (never ending!!!! I've been making quilts while I can't get outside) and I really, really fancied a go. Have all the ingredients. Oh my goodness - I've already had 2 slices! I can see why your girls would easily polish one off! I just made the one, but next time I'll be doing two and one will go in the freezer! Thank you so much! Edited to add I used blue cornflour!
I remember my Mom's cornbread, which she taught me (her son) to make before she passed. It was cast iron made and was soooo good. She used to really scold me for pinching off and eating the delicious crunchy edge crust every time I passed by the bread while it cooled before dinner. Great memories.
T.N., you sound like a Southern gal, like me. Mama ( and I do, too ) used a cast iron skillet. There is one question that I ALWAYS ask at a restaurant if I may want to order some cornbread........” Has it got sugar in it ? “ If it does, FORGET IT ! But, there have been many times when I have made a skillet of cornbread and eaten...........only those crisp, brown edges........all the way around the entire skillet ! Oh, Lordy, talk about good eating ! Now, my daughter likes the center part ( she’s 1/2 “damnyankee” ), but I go for the crunch brown edges. And my Mama ? She had to have some buttermilk with hers......yuck.
Sarah if you want that cornbread to POP, add half the all purpose flour and add a cup of canned corn (home canned or frozen would be best, I have to still make do with bought.) I also add creamed corn, or mince up frozen. Hopefully I can grow my own this summer (which is your winter).
Shalom! Your cornbread recipe looks yummy and I must try it. Sarah do you use Dent Yellow Corn, popcorn or what kind do you use in your home? Thank you for sharing and Blessings to you and the family.
Thanks for sharing Sarah. Can I ask an off video topic question..... can you talk about storage, freezer space needed for homesteading....where do you guys keep everything once processed, canned or dried plus all the tools or equipment needed to do all that you guys do. Love you channel and thank you for sharing with us
I totally agree that fresh ground corn makes the best tasting cornbread! Several years ago I decided to try using all fresh ground corn and no flour and I never looked back. My WonderMill makes the corn as fine as flour. When you’re able to get your honey, try using it instead of sugar. It’s even better ❤️ Thanks for the chili recipe. It sounds like just what we need this weekend when that cold front comes through on Saturday 🌨🌨
Great video! Your cornbread does look amazing! I received a Wonder Mill this past Christmas and have started making bread from wheat berries. What a difference in taste. I will say, I watch a lot of homesteading videos, but I have really been inspired by your channel. It gives me hope. My husband is even inspired by all that you and your husband do. Thank you for taking the time to share what you do. We too desire to homestead full time in the future. However, until then we do what we can in our residential area;o) Thank you and be blessed.
@@joycekendrick6024 I went with a company called Honeyville. They are based in Utah. I ordered a 50 lb bag of soft white wheat for baking cookies, cakes and cooking and a 50 lb bag of hard white wheat for bread. They offer a $8.99 flat rate fee (being since I live in New York) that's a very big deal for me. Their wheat is very clean and their prices are very reasonable. My family and I are very pleased that we made the switch. One step closer to eating cleaner:o) Hope this was helpful to you:o)
I've beegrinding corn for about 20 years. It truly makes a better tasting cornbread. I have the same grain mill that you have. Love your cooking videos.
Thanks for sharing your secret with us, makes sense that fresh ground corn would make it superb. Now who would give you a thumbs down, must of been a bad day for them.
What a great couple of recipes! Thanks for sharing. We are vegetarian, but your chili would work great as it is, just without the chicken! That cornbread...oh look sooo good!
That dinner looked amazing! Can the sugar be left from the cornbread without messing it up? Im not a fan of sugar in the cornbread and we also have diabetes in the family, so we dont use much sugar.
Sugar in this recipe should really only affect flavor. Since she uses baking powder instead of yeast as her leavener (never heard of yeast cornbread) you don’t need the sugar to power the rising process. TLDR; Should be fine with less or no sugar!
I'm a cast iron, using bacon grease in the batter & for the cast iron frying pans, traditionalist & yes sour milk or buttermilk is the best. No pan cornbread, to me can, can't even touch the flavor of cast iron cornbread & the crisp edges from the batter being poured into the hot bacon grease in the cast iron frying pan, heated in the preheated oven is to die for & sweet cornbread is the only way to go for cornbread lol. I'd love to try your corn meal, it sounds absolutely yummy. Thank you for the tips.
Oh my stars from heaven!! I ordered the corn from azure yesterday and made your CB today!! It like eating cake!!!!! No lie when you say it’s exceptional.. I used my high power blender to make my cornflour 🤤🤤🤤🥰🥰🤯🤯
I don't add sugar but drizzle a bit of organic local honey while the bread is still hot. I am 72. When I was little we had a big register in the middle of the floor between the liv/dining rm. We lived on the Canadian border so our winters are very cold, so my dad would make homemade pea soup and my mom the corn bread. We'd come in from skating or sledding and sit on the register and eat our pea soup and cornbread. So many happy memories.
Yes because I went to look after rewatching ingred. 3X and did not hear the oil amount. Tried to gauge her measuring cup thinking maybe 1/2 c but could be too much ! Looked at her link menu but did not find ingred. there.
@@whosedoingwhat: The oil looks like 1/2 c., since when she was measuring the milk she said she was putting in 2 cups and filled the measuring cup to the top twice, and the oil looked like about 1/2 way up the measuring cup.
Amen to fresh ground cornmeal!! Makes such a rich corn taste that can’t be resisted. We grind our own cornmeal when making cornbread. Bake it in cast iron and wow, who can say no?!
I didn't hear you say how much oil you added to the cornbread recipe. Would you please tell me how much oil is in the double batch you made? Thank You! 😘
IM 91 YEARS OLD AND HAVE ENJOYED MY VISITS WITH . I KNOW YOU HAVE NOT UNDERSTOOD THESE VISITS BUT WE HAD A COW FARM AND I Was lonely. My daughter inherited my home and I live with her.. you are such precious couple. And work so hard as my husband and I do. May God bless you both.
I use about the same recipe but l lightly stir fry 1 cup chopped onion. 1cup of chopped celery 1 cup chopped green pepper and 3 heaped teaspoons dried sage and stir it into the mix just before pouring into a a large oblong deep bake tray. Lovely with bbq and stews. And even nicer if there are leftovers lightly fried in butter for breakfast. As a farmers daughter l love your channel. I am only sorry that l did not appreciate the life when l was young and could wait to escape to the big city life. Now l want to go back to my roots but at 65 l think l have left it too late to cope with the physical requirements and without a man in my life to do the heavy work as Your wonderful husband does .. So l watch you both instead.
Just found your videos and loved watching you. Your recipes made me so hungry! Please list your recipe ingredients and amounts so we can try them at home. I just subscribed and can't wait to watch some more videos! Thanks for sharing!
There’s nothing better than cornbread, fried potatoes with onions and pinto beans with ham hocks. I pour the beans over the potatoes and buttered cornbread....... yum
Sometimes I wish to be younger than 66. Been homesteading for 25 years, and if I were younger I'd love to go solar and operate off grid. I am settled where I am and now on a fixed income the electricity costs are high. Good for you!!!
I use a cast iron corn stick pan. I get it really hot first and add butter to grease it up. Then the batter. Each one is crispy on the edges. Definitely trying your recipe.
Google Arthritis aids for opening jars, of course these days are plastic they rang in price from $3 to $9 AU. I think your recipes are amazing, I left farming and cooking behind over 10 years ago but still live to watch.
Anyone that is interested in a pry a lid like hers go to: Betty's Harvest Right Freeze Dryers Group Betty the Group owner has them I bought 3 of them and she still had more last I saw.
That corn bread look amazing, you're making me hungry. I have a Nutimill Grinder, I have never used it to grind corn. But I will now, my Wheat Bread always tastes better with fresh ground so it stands to reason so would my corn bread. Now I just need to get some whole corn and I'm off to the races. Thank You so much. Love your channel.
That is kind of the way my mom made corn bread but I love Southern Corn bread minus the sugar. We used to get stone ground white corn meal from an old fashion mill in hills of NC but the man died. fresh ground makes such a difference. Also, reg. buttermilk and I like to add cream corn. Some what like spoon bread. Absolutely in cast iron pans.
Having home-canned dried beans on the shelf is an amazing convenience! I buy them in 50 lb bags and can up a ton of them this time of year so that I do have them on the shelf until next winter. Super, super easy to do and always have a great consistency after being pressure-canned!
I looked up cumin today. It’s a spice that knows no borders and originally proliferated by the Romans and Greeks but grew to become an essential spice in Middle Eastern, North African and Indian dishes.
Cornbread hot out of the oven served with milk and honey is par excellance. lso, I totally agree that grain-flour ground at time of need is the best. We toast our corn still on the cob before shelling. Then we winnow it and store the toasted grain in a plastic bucket with a dust-tight, oil-tight, airtight lid.
Hey hi, I love your way of life on the homestead, I live in the UK and would love to live the way of life you do, unfortunately we are unable to for many reasons, but I get so much pleasure from watching your videos. I have taken up many ideas from your videos, god bless you and keep these fantastic videos coming 💐
I still use the muffin pan that holds 12 muffins for cornbread many times. Yes, it looks delicious to me. Thank ya for your education about the cornbread and chili.
My husband came home from work with a cool idea from one of his friends. If you’re serving chili and cornbread, cook the cornbread in your waffle iron...be sure to spray in some vegetable oil first. Then put the corn waffles in the bowl first, and pour the chili on top. It’s good...and you get lots more cornbread crispy crust that way. Blessings to you all.
What a good idea!
This sounds soooo good! Gotta make some right NOW ! ! ! Such a yummy crispy idea .
I make cornbread and others on my waffle iron all summer so I don't heat up the oven.
@@poodlegirl55 I make them as pancakes on my griddle in the summer to keep from heating up the kitchen too.
Gotta have corn bread/muffins for chili. This idea sounds wonderful!! Will definitely give it a try!! Thanks!
I just baked two and they are light, Fluffy and delicious!!! I stone ground my own flour. I used half a cup of olive oil and it was perfect! We are near Cape Town in South Africa. Thanks a million for this exceptional recipe Sarah! You are a blessing! 🙏🏻💕
Olive oil is better for you......I use coconut oil in my cornbread if I am adding oil.
Wow! That is a great meal from farm to table! I love when young women as yourself have learned to be sustainable in their kitchens. Your generation call it homesteading, in mine it was self sufficiency and preparedness. Either way it is the healthiest and most rewarding way to live on every level! You are a 'natural'!
ML S wish I could have starting earlier too. Had children to support, I have found this my passion since retiring
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In my day we called it living, gardening and canning was what we did. Every day life. Good to see the youngens picking up what we did and still do.
ditto - from Canada
@@truthseekertoday2377 Only a few generations ago if they didn't do it they could starve. It's "living" to me. 😊
My secret for the best cornbread is to RAISE my own corn on my childhood farm, just as my parents did, grind it myself and always use buttermilk in it. Sometimes I put corn in it along with chopped red and green peppers for mexican style with Chili. Always bake it in a cast iron skillet.
I like it with corn kernels, too, and call it double corn bread.
My corn bread secret is to use cast iron and right before you pour the batter in you cook bacon and use the grease as the oiling also flavor and bacon 😄
@RedPanda_Ann Me too, put oil in the pan first, then pop it in the oven for a bit, helps to cook the center of the cornbread!
Same as my Mother made, Bacon and cast iron make everything better!
I heat my cast iron with bacon grease in the oven so it’s nice and hot when I pour in the batter. It makes it so crispy on the bottom. Then when it’s done, I turn it out on a plate and leave the cornbread upside down so the crust stays crispy.
Y’all are doing it right!
Just how I make mine too-HAS to be cast iron.. that crispy crust is so good.. BUT, then we have to have butter and Jalapeno Pepper jelly on it.. It just don't get any better! IMO any left over can be made into bread pudding.. :)
A few secrets of mine...
•use a preheated cast iron skillet
•use bacon fat to LIBERALLY coat the pan
•the cornbread should sizzle when it goes in the pan
•add fresh corn off the cob and use the back of a knife to get the corn milk out as well after the kernels are removed
Erin I need to try some of your corn bread!!....seriously!! lol
@@keepinitunique4093 it's the way my grandmother taught me to make it. Its yummy 🥰
@@mydailyreward2090 I use a can of cream corn sometimes and it is very yummy.
@@J.A.7 when fresh corn isnt available I do too! So yummy! 🥰🥰🥰
That would be sweet corn. She is using field corn.
You guys are just so awesome. This is how cooking should be. When I made breakfast the other day and had potatoes from the garden and venison bacon from my husband's hunting and eggs from the chickens I just felt so accomplished. I think that was the only meal that I've eaten where all the ingredients were 'home grown.' It was just such an awesome feeling! I have big plans to further my homestead. When you were talking about that other RUclips channel that was such an inspiration to you, you guys are such an inspiration to me and so many others! Thanks!
Love corn bread. Savory n sweet. I have made it with whole corn , cheeses, peppers ,sour cream, n plain , I use melted butter n generously grease pan or muffin tins.
Love the idea about the cornbread but I'm an ole Southern boy and sugar in cornbread makes it taste to me like a pound cake. Just a preference! Keep on trucking!
Depends on how much sugar you use!
Proverbs 19:14 "Houses and wealth are inherited from parents, but a prudent wife is from the LORD." I have been blessed for over 54 years with the love of my life - so am truly enjoying your instructions. Thank you
I may never be in a position where I could mill my own corn. But this just looks like a really good recipe for cornbread. Thank you!
CORNBREAD RECIPE
*Note that this recipe is a DOUBLE BATCH according to our wonderful instructor*
Step 1 - Preheat your oven to 400 degrees F
Step 2 - Grease two 8 inch cake pans or whatever pans you choose to try
Step 3 - Combine the following dry ingredients into a large mixing bowl:
2 cups of corn flour (shown here home milled)
2 cups all purpose flour (shown here Organic)
2 TABLESpoons of baking POWDER (sifted)
1 TEASpoon of salt (shown here - pink himalayan)
2/3 cup sugar (shown here - cane sugar)
Step 4 - Whisk together all the dry ingredients until thoroughly combined
Step 5 - Combine the following wet ingredients into a SEPARATE mixing bowl:
4 eggs whisked together just until blended
*1/2 cup oil whisked together with eggs (Estimated, amount not actually stated in video)
2 cups of milk (shown here raw milk slightly soured)
Step 6 - Stir wet ingredients together, then carefully add them to the dry ingredients.
Step 7 - Stir all ingredients together until thoroughly mixed
Step 8 - Pour batter equally between two greased pans
Step 9 - Bake for 20 to 25 minutes until done to your preference
Step 10 - Allow to cool slightly before removing from pans and allowing to cool completely
Go ahead and give this recipe a try. Please make sure to help out by liking and sharing the video so that everyone can try out this lovely recipe.
use butter if you can--makes all the difference in flavor and in the depth and crunch of the bottom and side crust! But you are right about fresh ground corn meal--its naturally SWEET and nutty. So different from store bought meal. (Don't even talk to me about cornbread MIX.) and use a CI skillet.
Thank you!!
thank you! i really appreciate you posting the recipe!!
I let some of my sweetcorn go to maturity and then dry on the stalk in my garden. I grind it to make excellent cornbread. When you keep the germ in the corn, you are eating the "life" of the corn with all the beneficial nutrition. :-)
What type of corn do you use??? It is supposed to be used?? I’m sure each type would give a different flavor.
I use a 50/50 blend of whole ground and masa(dried hominy flour). Makes a wonderful texture and ads some nutrients not normally available with just whole ground.
I have thay but it,s out in g freezer. 😑
I just love you! Thank you for being so gracious in sharing your secret!! You are a great unselfish teacher!! God bless you!! 🙌🏻🦋💜
Don't take this the wrong way, but I find you so cute. I find you knowledgeable, likable, and a joy to watch. You are so authentic. Keep up the good work. Both of you.
I am loving your videos! I just found your channel last week and I've been binge watching as many episodes as I can...yep, I'm hooked! I was raised on a little patch of ground in central British Columbia where my mom practiced a homesteading way of life. She was the most practical, frugal and creative person I've ever known. She made everything homemade from cheese to baked goods to canned foods to clover honey! Yes, I said clover honey! I can't begin to count the many buckets of giant overheads my brothers and I collected so mom could make her clover honey. Yumm! I have lost her recipe for making the clover honey throughout the years but the memory lasts. Momknew which plants, berries and mushrooms were edible and we often went out on foraging excursions and returned home loaded down with mother nature's bounty. Mom knew how to use plants as medicine and as a result, I spent many summer days gathering everything from rosehips to fireweed leaves to make a tea to help with my eczema. (Horrible tasting stuff...but I haven't suffered from eczema for years since.) Anyway, after marrying a military man and living overseas and in military housing where we didn't get to grow a garden and didn't have much storage space for home storage and food production, I've forgotten so many of the things mom taught me. My husband and I have longed to have a homesteading experience and be more self sufficient and hopefully one day that will become a reality for us. In the meantime, I'm loving seeing all the great ideas you are sharing on your RUclips channel. You guys are aWeSoMe! Thanks so much.
I have been watching a little longer n I am hooked. She needs to do a cookbook.
How much oil?
@@sueblake4071 I also want to know! Baking it now and will have to guess...
I'm so glad my kids are old enough to do afternoon/evening chores and I can focus my afternoons on cooking. Makes my whole life easier.
I love your channel. I agree about the cornbread being the best made that way. About 15 years ago
when I was living on a farm, Dad was growing a high moisture corn in his fields. I got some of it,
and used my Vitamix to grind it and made cornbread. It was fantastic!! Next time I left small pieces
of the corn when I processed it. It was also VERY good. Dad, died 3 years ago ~~ thanks for
reminding me of some wonderful memories!!!!
I don't sugar either. Grandmother said adding sugar makes it cake or muffin mix.
Not if u add the correct amount...you will not even be able to taste it; however, it makes a huge difference!
I hate it with sugar
I always grind my own wheat berries and the corn kernels. And of course, I like to open a jar of my home canned sweetcorn and add that to the mixture too..
The added flavor of the fresh ground wheat, along with the fresh ground corn, blows any competition out of the water.
Blessings
For me I believe 1/3 cup sugar would be plenty sweet for a double recipe. I love good cornbread!
Yes. This worked great. I ground up popcorn in the Vitamix. Was not sure about oil amount for one batch so .25 cup looked about right. What a wonderful secret tip! I also made Kevin's artesian bread and the family is asking for more. Thank you for sharing. I feel inspired again.
Sarah an Kevin (2022) I have found a place to get Raw Milk. $6.00 a gallon grass fed. You all are the one who got me started. I had farming in my blood from my Aunt an Uncle but never could do because of work. You are so lucky to have a husband to support you. Lv an Prayers an Thank You Both@!
I have a Pry a Lid and LOVE it because it does not bend the lids. I reuse my canning lids on jars of dehydrated food. I found mine on ebay.
Dee Leb May I ask, do you have the reusable lids or the ones that are supposed to be single use? We just chuck ours after . Not to sound dumb but are you able to get yours to reseal?
These are regular one time use lids that I use when vacuum sealing dry goods in jars. 99% of them will reseal. I don't reuse them when canning, although I would in an emergency, like if there were ever a time when we couldn't get any more lids. The trick is not bend the lids in any way when removing them from a jar. That's why I love this tool so much!
Dee Leb wow! How do you dry vacuum seal? I’ve never done that. We do water bath with tomatoes and peaches and we also do jams and such. Even if you could just point me to a website to explain (cuz I’m sure the explanation would be lengthy) I would greatly appreciate it. Any way to spend less money and be more self sufficient is like my ultimate goal❤️😄
Dee Leb oh and where are my manners.... thank you so much!! I got so excited that I had forgotten to say please and thank you
💜
I store bulk dry goods in 5 gal buckets but for my working pantry I store dry goods in canning jars, like cake mixes, oatmeal, anything boxed, and vacuum seal them. You need to buy jar attachments to use with your vacuum sealer. Make sure the vacuum sealer has a "port" to connect the tube for the jar attachments. Storing dry food like this extends the shelf life and keeps insects and rodents away from it. There are many videos on this on youtube.
Watching your program. Has encouraged us to start our own homestead. We’re over 70. Thank you for all your information. A new Ky homestead. Mary and John .
I bake a potato and rice it into my batter when making cornbread. Now that is awesome. Nice moist bread.
@@foxymama5272 a potato has no fat. Excellent substitute for the sourcream.
This past year I started milling my own flour in my Blendtec blender and it has worked great. Then I decided to do the same thing with corn and that has worked very well too! So any of you all who have a Blendtec or Vitamix blender (or another high-speed blender that can handle hard work), it is not necessary to purchase a grain mill. And yes, the flavor is amazing. I have heard of people also grinding organic popcorn who say that's a great flavor also! I love the tip to SIFT the baking powder...!
Thank you for sharing your secret cornbread recipe -- looks so good.
What was the amount of oil ? Love your recipes 😋
I’m gonna guess she added 1/2 c oil for a double batch because I usually use 1/4c oil per 1 cup flour.
@@MissTippiLu🙏
Sometimes I use yogurt or sour cream in addition to, or just use buttermilk to my cornbreads. Thank you for sharing. ❤️👍😊🇨🇦
Years ago I had a recipe that you put cottage cheese n broccoli in the cornbread. I thought it would be awful but it was delicious.
I wrote down buttermilk, too, instead of milk.
@@panda18770 Jiffy corn muffin mix and onion along with the broccoli and cheddar cheese. Mmmmm good.
@@1anmldr1 that sounds great!
Greek yogurt is what I use and 2 diffrent grinds of cournmeal
Thank you for posting this. Coming from Romania, I always knew the corn meal here was different and my polenta never tasted as good as back home, but I was never able to figure out why. Thanks to you, I just bought the kitchen aid grain mill attachment, and cannot wait to mill my own corn meal
God bless you for taking the time to share with us all parts of your life!!
Secret: drizzle in a little pure maple syrup into batter
My family loves sweet cornbread!! Kim
My mom says if she wanted cake she would have made cake lol no sweet stuff in her cornbread
No sugar in Southern Cornbread, maybe cream corn and jalapeño
@@sharonp4446 creamed 🌽 for most of us Oklahomans!!! yes please!!!!
Maple syrup goes good on everything.
“Who can find a virtuous woman?
for her price is far above rubies.” Proverbs 31:10
I’m sorry to say but most not all but most men care the most about looks than putting a ladies value in being virtuous, domestic and loving heart.
Kim 4
@@kimmurphy6864 . Kim, strong Christian men are exactly like Samuel +. There is absolutely NOTHING better than a strong Christian man as a husband......or one as a friend.
BUT.......does she submit to her husband?
@@oneitalia2312 and he to her? Marriage is a PARTNERSHIP!!😍
The cornbread looks beautifu! Also, thank you for having your hair pulled back in a braid. I've watched some cooking videos, well done; but some of the women allow their long hair to hang down during the cooking demonstrations, which always bothers me.
Nana Jan IKR 😭
OK for starters WOW she grinds her own cornmeal!
Thank you so much for sharing your recipe with us. I tried it last night and it was awesome. We had it with sweet potato corn beef hash. The saltiness from the hash works well with the sweetness of the cornbread. The cornbread was moist inside. Again, Thank you.
Oooh that was cool to see you use that mill. Thanks for showing that secret step!
Not too many people your age that have the time and inclination to do what you do... I'm 70 and retired... Have interest, time, energy to expend on cooking... Do a lot but not living on the prairie, grinding my own corn, etc.... You are the bomb honey!...
Could you put your recipes in description box. (Or just then ingredients and amounts). Need details, like amount of oil and oven temp. 💜💜. I’ve got to try that corn bread . (And your homemade cheese)
Yes I serched video over & over thinking I missed, but 0.
I was about to ask the same thing...oil?
I caught everything else except the amount of oil
@@bjsuggs2122 1/2-cup oil
Oven temp for cornbread is usually 425.
Went online today looking for a new corn bread recipe and the shoutout to us choked me up a bit. Thank you! We still have our mill. :)
Our cornbread recipe is nearly the same! But, I love to add a half can of creamed corn to the batter before baking. You'd be amazed how nice it is!
We used to grind our corn meal and grits from corn we had grown and harvested. You are so right! Home ground corn makes the best corn bread and grits! Watching your videos makes me happy!
Except for the sugar, the cornbread looks delicious!! I'm one of those that don't like sweet cornbread :) I really enjoy your channel!! Just found it a couple of weeks ago and subscribed on the first video!! Take Care My Friends, Stay Safe, Be Well, Mac from Georgia
Hi Charles,
I am also "Southern" born ~ from SC ~~ I am pretty certain that it is an "unwritten" and "unspoken" rule that sugar goes in birthday cakes and *NOT* in the cornbread.
LOL
Well now I live in South Carolina and I like both types of cornbread. It just depends on what I’m eating it with. Like of course I’m eating it with beans I don’t want sweet cornbread. I’m eating it with chili either on the side or on top yes I want sweet corn bread. well now I live in South Carolina and I like both types of cornbread. It just depends on what I’m eating it with. Like of course if I’m eating it with beans I don’t want sweet corn bread. If I’m eating it with chili either on the side or on top yes I want sweet cornbread.
EarthChickadee you’re right, cornbread is supposed to be savory not sweet. You want sweet, make hush puppies
I wish all this amazing content had been available when I really needed it, raising four kids on a small homestead without a mother or grandma around to advise citibred me. Now that the kids are pushing 60 and I live alone, there is no need for large quantities of anything. If I did make a big recipe, much of it would have to go in my already over-stuffed freezer. But I still love to watch these videos. Brings back great memories.
I just bought one from ebay. Thank you for telling about it. This looks really good.
About 30 years ago when I began grinding my own grain I was introduced to freshly ground popcorn! OMGoodness! Please try it! Not only was I able to cut down on the number of different buckets of grain to store, It was always fresh because I wouldn't use 50# of whole corn or popcorn vety quickly!
Hope you enjoy it!
I like honey and sometimes jalepeños, finely chopped, in my cornbread
Fantastic family. Thank you for shearing your family and recipes with us.
The Pry A Lid is available on Amazon. I’m waiting for mine to get here next week. It was just under $25 and is supposed to be in the original package. I hope it’s the same thing. With the canning supply shortages I’m going to save all my lids... yes it’s NOT recommended but this is trying times for canners.
I don't know if she still has any but Betty Stills on Betty's Harvest Right Freeze Dryer's Group was selling them. I found and bought some on ebay.
I know it's a while ago, but this came up in my feed this morning. It's raining outside (never ending!!!! I've been making quilts while I can't get outside) and I really, really fancied a go. Have all the ingredients. Oh my goodness - I've already had 2 slices! I can see why your girls would easily polish one off! I just made the one, but next time I'll be doing two and one will go in the freezer! Thank you so much! Edited to add I used blue cornflour!
I remember my Mom's cornbread, which she taught me (her son) to make before she passed. It was cast iron made and was soooo good. She used to really scold me for pinching off and eating the delicious crunchy edge crust every time I passed by the bread while it cooled before dinner. Great memories.
T.N., you sound like a Southern gal, like me. Mama ( and I do, too ) used a cast iron skillet. There is one question that I ALWAYS ask at a restaurant if I may want to order some cornbread........” Has it got sugar in it ? “ If it does, FORGET IT ! But, there have been many times when I have made a skillet of cornbread and eaten...........only those crisp, brown edges........all the way around the entire skillet ! Oh, Lordy, talk about good eating ! Now, my daughter likes the center part ( she’s 1/2 “damnyankee” ), but I go for the crunch brown edges. And my Mama ? She had to have some buttermilk with hers......yuck.
Sarah if you want that cornbread to POP, add half the all purpose flour and add a cup of canned corn (home canned or frozen would be best, I have to still make do with bought.) I also add creamed corn, or mince up frozen. Hopefully I can grow my own this summer (which is your winter).
Shalom! Your cornbread recipe looks yummy and I must try it. Sarah do you use Dent Yellow Corn, popcorn or what kind do you use in your home? Thank you for sharing and Blessings to you and the family.
Thanks for sharing Sarah. Can I ask an off video topic question..... can you talk about storage, freezer space needed for homesteading....where do you guys keep everything once processed, canned or dried plus all the tools or equipment needed to do all that you guys do.
Love you channel and thank you for sharing with us
I have also added grits to my cornmeal mixture to get a different texture !
I totally agree that fresh ground corn makes the best tasting cornbread! Several years ago I decided to try using all fresh ground corn and no flour and I never looked back. My WonderMill makes the corn as fine as flour. When you’re able to get your honey, try using it instead of sugar. It’s even better ❤️ Thanks for the chili recipe. It sounds like just what we need this weekend when that cold front comes through on Saturday 🌨🌨
Great video! Your cornbread does look amazing! I received a Wonder Mill this past Christmas and have started making bread from wheat berries. What a difference in taste. I will say, I watch a lot of homesteading videos, but I have really been inspired by your channel. It gives me hope. My husband is even inspired by all that you and your husband do. Thank you for taking the time to share what you do. We too desire to homestead full time in the future. However, until then we do what we can in our residential area;o) Thank you and be blessed.
Where do you get wheat berries?
@@joycekendrick6024 I went with a company called Honeyville. They are based in Utah. I ordered a 50 lb bag of soft white wheat for baking cookies, cakes and cooking and a 50 lb bag of hard white wheat for bread. They offer a $8.99 flat rate fee (being since I live in New York) that's a very big deal for me. Their wheat is very clean and their prices are very reasonable. My family and I are very pleased that we made the switch. One step closer to eating cleaner:o) Hope this was helpful to you:o)
I've beegrinding corn for about 20 years. It truly makes a better tasting cornbread. I have the same grain mill that you have. Love your cooking videos.
Thanks for sharing your secret with us, makes sense that fresh ground corn would make it superb. Now who would give you a thumbs down, must of been a bad day for them.
Maybe you've never done it, but I have hit the thumbs down accidentally, when I didn't know how to undo it.
What a great couple of recipes! Thanks for sharing. We are vegetarian, but your chili would work great as it is, just without the chicken! That cornbread...oh look sooo good!
That dinner looked amazing!
Can the sugar be left from the cornbread without messing it up? Im not a fan of sugar in the cornbread and we also have diabetes in the family, so we dont use much sugar.
Sugar in this recipe should really only affect flavor. Since she uses baking powder instead of yeast as her leavener (never heard of yeast cornbread) you don’t need the sugar to power the rising process.
TLDR; Should be fine with less or no sugar!
I'm a cast iron, using bacon grease in the batter & for the cast iron frying pans, traditionalist & yes sour milk or buttermilk is the best.
No pan cornbread, to me can, can't even touch the flavor of cast iron cornbread & the crisp edges from the batter being poured into the hot bacon grease in the cast iron frying pan, heated in the preheated oven is to die for & sweet
cornbread is the only way to go for
cornbread lol.
I'd love to try your corn meal, it sounds absolutely yummy.
Thank you for the tips.
looks very good. my secret in cornbread is mayo it really makes it fluffy. sorry do not like sugar in cornbread but to each his own.
I mix some tang orange juice powder,millet, and some butter milk ranch salad dressing,,, mix tang with yer pankake mix makes a MEAN pankake toooo...
I love to make it with mayo too !
@@suelovescats Nothing like a big plop of mayo in your cornbread. Makes the best cornbread around.
I put mayo in my mashed potatoes for creamier texture.
i put mayo in my butter beans and mash them yummmmm!@@judyhowell7075
Oh my stars from heaven!! I ordered the corn from azure yesterday and made your CB today!! It like eating cake!!!!! No lie when you say it’s exceptional.. I used my high power blender to make my cornflour 🤤🤤🤤🥰🥰🤯🤯
What you guys call corn bread, we in Australia would call a cake 😂 Looks good though and I can't wait to make it here. 💕
I don't add sugar but drizzle a bit of organic local honey while the bread is still hot. I am 72. When I was little we had a big register in the middle of the floor between the liv/dining rm. We lived on the Canadian border so our winters are very cold, so my dad would make homemade pea soup and my mom the corn bread. We'd come in from skating or sledding and sit on the register and eat our pea soup and cornbread. So many happy memories.
Can you start writingn in the recipes out in the description box
MerMer Creations or provide a link on your website that we can copy into a recipe organizer/word processor app?
Yes because I went to look after rewatching ingred. 3X and did not hear the oil amount. Tried to gauge her measuring cup thinking maybe 1/2 c but could be too much ! Looked at her link menu but did not find ingred. there.
@@whosedoingwhat: The oil looks like 1/2 c., since when she was measuring the milk she said she was putting in 2 cups and filled the measuring cup to the top twice, and the oil looked like about 1/2 way up the measuring cup.
@@whosedoingwhat I will try 1/2 Cup of oil or roughly 1:1 with egg volume using store bought corn meal...
Yep this is annoying because you end up guessing- don't bother showing it if we can't make it, it's just NOT right
Wow!!! I have NEVER SEEN cornbread made from scratch scratch! I love you Sarah!
We use pop corn non GMO and mill that. Oh my stars makes great cornbread.
Agree 😊
@@NorthnSouthHomestead qqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqq
Amen to fresh ground cornmeal!! Makes such a rich corn taste that can’t be resisted. We grind our own cornmeal when making cornbread. Bake it in cast iron and wow, who can say no?!
All those nice cast iron skillets on the wall and baking pans are used.
Those things just keep getting hotter. Thry dry things out.
Thank you so much for sharing these wonderful recipes. I will be saving and making these soon. They will be traveling to my new homestead with me.
I didn't hear you say how much oil you added to the cornbread recipe. Would you please tell me how much oil is in the double batch you made? Thank You! 😘
From looking at the video, it looks like 1/2 Cup of oil
You didn’t talk about the oil. What kind did you use?
We wanna know :)
IM 91 YEARS OLD AND HAVE ENJOYED MY VISITS WITH . I KNOW YOU HAVE NOT UNDERSTOOD THESE VISITS BUT WE HAD A COW FARM AND I Was lonely. My daughter inherited my home and I live with her.. you are such precious couple. And work so hard as my husband and I do. May God bless you both.
I use about the same recipe but l lightly stir fry 1 cup chopped onion. 1cup of chopped celery 1 cup chopped green pepper and 3 heaped teaspoons dried sage and stir it into the mix just before pouring into a a large oblong deep bake tray. Lovely with bbq and stews. And even nicer if there are leftovers lightly fried in butter for breakfast. As a farmers daughter l love your channel. I am only sorry that l did not appreciate the life when l was young and could wait to escape to the big city life. Now l want to go back to my roots but at 65 l think l have left it too late to cope with the physical requirements and without a man in my life to do the heavy work as Your wonderful husband does .. So l watch you both instead.
Eveline Fones Williams that sounds like corn bread stuffing 😋
Looks so good! Nothing beats warm cornbread with salted butter and honey drizzled on top!
Just found your videos and loved watching you. Your recipes made me so hungry! Please list your recipe ingredients and amounts so we can try them at home. I just subscribed and can't wait to watch some more videos! Thanks for sharing!
Yes!! I don’t know how much oil she used 😭😭😭
There’s nothing better than cornbread, fried potatoes with onions and pinto beans with ham hocks. I pour the beans over the potatoes and buttered cornbread....... yum
We have propane too, I see your tank out the window. We also are completely off grid. Solar and well.
Sometimes I wish to be younger than 66. Been homesteading for 25 years, and if I were younger I'd love to go solar and operate off grid. I am settled where I am and now on a fixed income the electricity costs are high. Good for you!!!
I use a cast iron corn stick pan. I get it really hot first and add butter to grease it up. Then the batter. Each one is crispy on the edges. Definitely trying your recipe.
Google Arthritis aids for opening jars, of course these days are plastic they rang in price from $3 to $9 AU. I think your recipes are amazing, I left farming and cooking behind over 10 years ago but still live to watch.
Anyone that is interested in a pry a lid like hers go to: Betty's Harvest Right Freeze Dryers Group Betty the Group owner has them I bought 3 of them and she still had more last I saw.
That corn bread look amazing, you're making me hungry. I have a Nutimill Grinder, I have never used it to grind corn. But I will now, my Wheat Bread always tastes better with fresh ground so it stands to reason so would my corn bread. Now I just need to get some whole corn and I'm off to the races. Thank You so much. Love your channel.
Love me some sweet. cornbread. Great video.
That is kind of the way my mom made corn bread but I love Southern Corn bread minus the sugar. We used to get stone ground white corn meal from an old fashion mill in hills of NC but the man died. fresh ground makes such a difference. Also, reg. buttermilk and I like to add cream corn. Some what like spoon bread. Absolutely in cast iron pans.
It is sold on Amazon so add it to your store~
The colour is beautiful! What a wonderful dinner!
Having home-canned dried beans on the shelf is an amazing convenience! I buy them in 50 lb bags and can up a ton of them this time of year so that I do have them on the shelf until next winter. Super, super easy to do and always have a great consistency after being pressure-canned!
Dawn Miller I just made canned pork and beans. Turned out great!
I looked up cumin today. It’s a spice that knows no borders and originally proliferated by the Romans and Greeks but grew to become an essential spice in Middle Eastern, North African and Indian dishes.
Try Morena Cane Sugar...even closer to natural state as it's unrefined and not bleached. :-)
Cornbread hot out of the oven served with milk and honey is par excellance. lso, I totally agree that grain-flour ground at time of need is the best. We toast our corn still on the cob before shelling. Then we winnow it and store the toasted grain in a plastic bucket with a dust-tight, oil-tight, airtight lid.
Give us some detailed instructions.
Can’t wait to try ur cornbread recipe Mmmm looks so yummy
By the way I found the pry-a-lids on eBay, 3 for $149 bran new 😳 very vintage
A dollar and 49 cents or one hundred forty nine dollars? If it is one hundred forty nine that is alot .
So simple and healthy keep it real. No added garbage
Where do you get your corn kernels to grind up. I'm not remembering you growing corn?
Hey hi, I love your way of life on the homestead, I live in the UK and would love to live the way of life you do, unfortunately we are unable to for many reasons, but I get so much pleasure from watching your videos. I have taken up many ideas from your videos, god bless you and keep these fantastic videos coming 💐
How much oil did you use? I would love to see a canning video on beans!! 🙂
1/4 cup per loaf, Sarah answered it in one of the very first comments below. I just found it myself!
It’s usually 1.4 cup per batch .lits on a bag of cornmeal from store so I assume that’s what she did and used 2 cups since she doubled it
Yes...u are rite...fresh ground corn makes all the difference in flavor
good day to you Kevin and Sarah !! thanks for sharing another awesome update and adventures on & off the homestead 👨🌾🎥👍✝
I still use the muffin pan that holds 12 muffins for cornbread many times. Yes, it looks delicious to me. Thank ya for your education about the cornbread and chili.