I make a savory sour cream batter starting with about two cups of Martha White self-rising corn meal mix (this mix does contain some wheat flour, and baking powder), about a cup and a half of sour cream (reduced fat or low fat just don't give the rich texture of the full fat product), two extra large to jumbo size eggs, a cup or so of home made creamed corn (Green Giant brand canned isn't bad if you don't have the home made, but the home made from fresh punches up the corn flavor) and a quarter-cup of bacon drippings. You may want to adjust the consistency of the batter by adding more corn meal or liquid ingredients as needed. Add your amendments (crumbled crisp-cooked bacon, hot peppers, or about a quarter-cup of diced onions for a hush-puppy flavor, or whatever else appeals to you) and let the batter rest for a little while (maybe up to an hour). The ideal cooking vessel is a ten-inch cast iron skillet preheated in a 425 degree oven, oiled with a paper towel dipped in corn oil (use tongs, of course). Transfer the batter to the hot skillet, and bake at 425 for about a half-hour to forty-five minutes until nicely browned, and a wooden skewer inserted in the middle comes out clean. I hope I haven't forgotten anything. This recipe is roundly condemned by any and every authority on healthy eating, but doggone! it's tasty.
Alabama here. Right on with white meal only! Preheat shortening in the cast iron in the oven and pour the batter in the hot grease. It will sear the sides of the cornbread before it slips back in the oven!
I am so with you. My Mother taught me to make southern cornbread before she passed. I am very glad she did, because it is hard to find restaurants that make good southern cornbread with white meal and preheating the skillet and shortening in the oven before baking. It is certainly not a sweet cornbread! My favorite desert is southern cornbread with a nice brown crunchy crust and applesauce. The sweet and sour make for a delicious desert! I much prefer it over any cake.
Why would anyone in the South put any sugar, of any kind, in their cornbread? I grew up in the South and we never used white cornmeal ever. I must admit, however, as kids, we would butter it right away and save it for dessert. We would put maple syrup on it. But sugar was never used to make the cornbread. Love that stuff.
My grandmother made three different types of cornbread and I enjoyed all three. She made baked cornbread with buttermilk and Martha White cornmeal with no sugar added. She also made fried cornbread without sugar and she made Jiffy cornbread which is very sweet. She always used cast iron and it definitely improves the flavor and texture. I have experimented with lots of different recipes and I have never made a cornbread I didn't like regardless of the ingredients or the pan I used. Cornbread is much more versatile than most people imagine.
I learned to make "southern" cornbread from a real southerner and she only used yellow cornmeal. It's a 50/50 cornmeal and AP flour with a touch of buttermilk and cream, one egg and all in a HOT skillet greased with lard "fresh rendered from a Mexican grocery store" pull just shy of done and let sit on stove covered loosely in foil til cool. Best damn cornbread on the planet
Anyone who says to use yellow cornmeal is a damned yankee !!! It’s like using sugar in cornbread, you just don’t do it !! My family established their first homestead in the hills of Western North Carolina in the early 1700’s.
Southern born and raised. There's no such view on white cornmeal. In fact we always use yellow cornmeal..the only way to have it is with butter, either alone or with chilli or beans. Altho the older folks did eat it with buttermilk or honey.. sooo..yeah... bless your heart ... you tried..
I use bacon grease as added fat in a hot cast iron skillet poring in the cornmeal batter just before sliding the skillet into a 400 degree oven to get a crunchy crust. I find it difficult to get the a coarse grind yellow cornmeal o make a good Southern cornbread in New England. I prefer the coarse texture over the cakelike flour mixes. Personally, New Englanders seem to prefer a less seasoned recipes and a cake flour in dishes like stuffing and donuts. Even the mac and cheese and mashed potatoes have less texture and flavor. I think we are all partial to the dishes we were raised to enjoy. Texture is as much the experience as taste to enjoyment of a dish. I really enjoy a bowl of greens cooked wellwith a piece of fatty pork, seasoned with pepper vinegar and a big slice of buttered coarse cornbread.
Yeah, you really missed the mark on southern cornbread. Out of 4-5 generations in Louisiana, not a single one used white cornmeal and most of your other “tips” is on the same level of WTF as kale in gumbo.
I absolutely LOVE cornbread! I only use Bob’s Red Mill stone ground medium-grind yellow cornmeal. I like it to be more like cake. I’m from Michigan but I never put any sweetener in it because I either have it with homemade ham and beans or I split it in half while it’s still hot and smother it with butter and either honey or strawberry jam. OMG I’m drooling just thinking about it!
Years ago, I worked at several restaurants here in Mobile, AL where we made our own cornbread (NOT from mixes), and the general recipe was 2 parts cornmeal (YELLOW!), one part white flour and 1/4 cup sugar for every 5 cups of cornmeal/flour (roughly) Dash of salt, and about 1/2 cup milk and some oil (we kinda eye-balled those last things) I agree that melted butter would do well in place of the oil. But I'm HUGELY interested in the idea of soaking course-ground cornmeal in buttermilk-- sounds like it could be quite good!
I love white corn bread. I have recently started to put it in a waffle iron and it makes a delicious crispy crust. I use half the recipe for a cast iron 6” pan and do the rest in a waffle iron. Both are so yummie!
It’s interesting that you say the most finely ground cornmeal is the least sweet. Because I made a Ukrainian baked cornmeal dish yesterday using Bob’s Redmill medium grind organic and it was the first time I have ever had that dish where it was bitter.
I do have a question can I use jiffy cornmeal to make dressing? It's my very first Thanksgiving and my mother in law uses the mix; but my mother say absolutely not! She says that jiffy is way too sweet and my dressing will be as well. Help! I really need some advice.
@AnneCollins Yes. But be sure to really amp up the herbs, especially the dried sage leaves. It is still too sweet but with enough celery, onion and herbs the sweet can be offset just enough. I have done it in a pinch, but if you can find some real, coarse grind cornmeal and make cornbread without sugar or flour it will be better. Edit: I'd forgotten because I can't use it. There's a long package of crunchy unsweetened cornbread croutons that are already seasoned. That made a pretty good dressin when more herbs were added.
HORRORS! You will, presumably, have other sides and garnishes (sweet potatoes, cranberry sauce, etc.), and other sweet ingredients (onions, celery) will be in your dressing. Make a nice savory corn bread as a base for your dressing.
So to make gluten-free cornbread muffins, I use a gluten-free flour and the recipe on the back of the Indian Head white cornmeal bag. The muffins turned out dry. Maybe add an extra egg? I also used coconut oil instead of butter. Any tips on how to get my gluten-free muffins more moist?TYIA!
So this time I used a recipe I found online. More milk. Used butter instead of coconut oil and 2 eggs. What a difference. Light and fluffy. Next I'm going to try with the organic yellow cornmeal I bought yesterday.
I think you’re mixing up “cornmeal” and “cornmeal mix”. The “Mix” will include self-rising agents, salt, etc., whereas “cornmeal” is simply the ground corn kernels.
Can we just quit calling sweet corn bread "corn bread"? If y'all want to create corn cake, be our guest. Real corn bread doesn't use sweetners, period.
Corn cake and corn muffins. But never in my life did I experience anyone in Tennessee putting sugar in cornbread until I was fed by someone who learned to cook from the internet.
There is no mistake in making cornbread, the mistake is you thinking that yours is the best and only way, there is lots of delicious cornbread out there, and there all the correct way.
Anybody that puts sugar in cornbread is definitely not from the south. If I want cake I will buy a cake mix. I also have a 25 years old cast iron skillet I cook cornbread in, nothing else has ever been cooked in it. The cornbread does not stick and when I put the cornbread on a plate I put the skillet back into the oven, while the oven cools down, the blacker the skillet, the better it cooks.
When my husband and I married, he said he liked sweet cornbread. I said never will I be able to do that, you will need to make for yourself. I think he did once in our 40 sweet years.
I use Martha White self-rising corn meal mix, bacon drippings, about a cup of home-made creamed corn, and sour cream instead of buttermilk. Corn bread should be savory, dense, and moist, with just a hint of sweetness. I sometimes use an earthenware pan lined with a lattice of bacon microwaved to crisp, then pour the sour cream batter over the bacon. The taste is incredible. Corn bread is a fine vehicle for the cooking liquids from your beans or greens or soups or stews or --- use your imagination.
The best cornbread has all the high fat, mixture soaked overnight, bacon grease….onion/garlic powder, dried parsley, red/green diced peppers, or small can of diced chilis. Have plenty of real butter to put on your portions!! You will be glad that u did! Ahna. Atlanta GA
Need help !!! I tried making cornbread thrice but every time it remains soggy inside don't know why... I used both corn kernels (boiled) & cornmeal, no flour, butter milk, egg, baking powder , sugar n salt that's it... Baked in 200℃ for 40 mnts but still it was soggy inside ...
You maybe using too small of a baking vessel for the volume of batter. Other things to consider: Are you baking in a cast iron skillet? Are you preheating the well oiled cast iron? The batter should make a slight sizzle when poured into the skillet. Corn kernels? As in well drained canned corn? Your batter maybe too thin (too much liquid) or over mixed. The batter should be rather thick. The ingredients should be well combined but not over mixed, you will have some lumps. After mixing, allow batter to rest in the bowl for at least 15 minutes. Hope any of this helps. Best of luck!
Cornbread is not a dessert. It's a type of bread that can be substituted for wheat bread, and many foreign cultures do. Therefore, no more than a tiny bit of sugar should be used in something that is meant to be eaten with cream cheese, sausage, butter, and other savory items or to be crumbled/dunked into the sauce of a savory dish.
@@deanronson6331You must be delusional!!! . Your freaking comment is an opinion, LIKE I SAID!!! Do you even know the difference between a fact and opinion?!? You should stick to your foreign cultures you speak of and educate yourself on the difference between facts & opinions before getting on RUclips & making a butt of yourself. I'm embarrassed for you.
You totally swung and missed on your discussion of soul food, black folks, traditional southern culture, and social variants by omitting Hot Water Cornbread. I purposely re-watched this to make sure I didn't miss it... not a word! People who write about culture, traditions, and the like are usually people who have never experienced it and in many cases are going by what they read or was told by someone else, who never experienced it either. Otherwise, they would know all the reasons why that particular take on cornbread still is and has been a vital part of the traditional soul food diet for countless generations.
Wow, the amount of falsehoods in this is overwhelming. People... DO NOT heat you pan, especially a cast iron pan. Like she said it retains heat very well. That why you should NOT preheat it. That heat will possibly burn the bottom of you cornbread even if buttered correctly. also, whose southern roots you talking about? YELLOW is the best and most used anywhere, even in the South. My grandma is from El Paso. Never in her life was her cornbread anything other than golden yellow. Now if you don't want it sweet, yes, white cornmeal is the way to go. But it's best when you use yellow cornmeal, and to take it over the top, actual corn in the mixture. Maybe even a little cheddar cheese.
My southern mom NEVER put sugar in her cornbread. Never. I never had sweet cornbread until I went to NYC when I was a teen. Gotta be a Yankee thing. Yuck. Nasty.
@@phyllisdicks9830Your comment was a matter of opinion and I good you mine. It is not a northern thing. Now, THAT is fact!! And I haend tasteless (plain/regular) cornbread...always have and always will.
Do you have any tips for making cornbread?
No 🤦♀️🤦♀️🤦♀️
Nope, just a waste of time.
I make a savory sour cream batter starting with about two cups of Martha White self-rising corn meal mix (this mix does contain some wheat flour, and baking powder), about a cup and a half of sour cream (reduced fat or low fat just don't give the rich texture of the full fat product), two extra large to jumbo size eggs, a cup or so of home made creamed corn (Green Giant brand canned isn't bad if you don't have the home made, but the home made from fresh punches up the corn flavor) and a quarter-cup of bacon drippings. You may want to adjust the consistency of the batter by adding more corn meal or liquid ingredients as needed.
Add your amendments (crumbled crisp-cooked bacon, hot peppers, or about a quarter-cup of diced onions for a hush-puppy flavor, or whatever else appeals to you) and let the batter rest for a little while (maybe up to an hour).
The ideal cooking vessel is a ten-inch cast iron skillet preheated in a 425 degree oven, oiled with a paper towel dipped in corn oil (use tongs, of course). Transfer the batter to the hot skillet, and bake at 425 for about a half-hour to forty-five minutes until nicely browned, and a wooden skewer inserted in the middle comes out clean.
I hope I haven't forgotten anything.
This recipe is roundly condemned by any and every authority on healthy eating, but doggone! it's tasty.
@@5610winstonThank you, ma'am.
@@kred6282 "ma'am"?
Alabama here. Right on with white meal only! Preheat shortening in the cast iron in the oven and pour the batter in the hot grease. It will sear the sides of the cornbread before it slips back in the oven!
I am so with you. My Mother taught me to make southern cornbread before she passed. I am very glad she did, because it is hard to find restaurants that make good southern cornbread with white meal and preheating the skillet and shortening in the oven before baking. It is certainly not a sweet cornbread! My favorite desert is southern cornbread with a nice brown crunchy crust and applesauce. The sweet and sour make for a delicious desert! I much prefer it over any cake.
Why would anyone in the South put any sugar, of any kind, in their cornbread? I grew up in the South and we never used white cornmeal ever. I must admit, however, as kids, we would butter it right away and save it for dessert. We would put maple syrup on it. But sugar was never used to make the cornbread. Love that stuff.
My grandmother made three different types of cornbread and I enjoyed all three. She made baked cornbread with buttermilk and Martha White cornmeal with no sugar added. She also made fried cornbread without sugar and she made Jiffy cornbread which is very sweet. She always used cast iron and it definitely improves the flavor and texture. I have experimented with lots of different recipes and I have never made a cornbread I didn't like regardless of the ingredients or the pan I used. Cornbread is much more versatile than most people imagine.
I'm from Georgia (deep south) and have always had yellow cornbread.
I live in Texas and I use yellow cornmeal so what's the big deal.
I'm From the Hills in VA and all my Family used Yellow
I learned to make "southern" cornbread from a real southerner and she only used yellow cornmeal. It's a 50/50 cornmeal and AP flour with a touch of buttermilk and cream, one egg and all in a HOT skillet greased with lard "fresh rendered from a Mexican grocery store" pull just shy of done and let sit on stove covered loosely in foil til cool. Best damn cornbread on the planet
Thanks that was very informative and I'm trying this method pronto.
Opinion.. I make it different
@@jaxxbrat2634 What is your method please?
Do you cook it covered with foil too?
@@kred6282 no, foil goes on to keep warm while it sets
Whoever made this video don't know beans from apple butter in the South it's yellow corn meal always has been always will be and I'm old man
In middle Tennessee it's white cornmeal. It's hard to find yellow cornmeal. I prefer to use yellow cornmeal.
I’m a NJ yankee, I got to Texas as soon as I could, in my opinion yellow corn meal is the only way to go.
Yellow? Where are you from? Looks like them Yankees have infiltrated your mind boy.
Anyone who says to use yellow cornmeal is a damned yankee !!! It’s like using sugar in cornbread, you just don’t do it !! My family established their first homestead in the hills of Western North Carolina in the early 1700’s.
Actually not true my mom uses white and she's been a southerner since she was born
Southern born and raised. There's no such view on white cornmeal. In fact we always use yellow cornmeal..the only way to have it is with butter, either alone or with chilli or beans. Altho the older folks did eat it with buttermilk or honey.. sooo..yeah... bless your heart ... you tried..
Uhhh.... Totally wrong on the southern cornbread. ONLY YELLOW.
Yes Real Southern County Cornbread Yellow
I use bacon grease as added fat in a hot cast iron skillet poring in the cornmeal batter just before sliding the skillet into a 400 degree oven to get a crunchy crust. I find it difficult to get the a coarse grind yellow cornmeal o make a good Southern cornbread in New England. I prefer the coarse texture over the cakelike flour mixes. Personally, New Englanders seem to prefer a less seasoned recipes and a cake flour in dishes like stuffing and donuts. Even the mac and cheese and mashed potatoes have less texture and flavor. I think we are all partial to the dishes we were raised to enjoy. Texture is as much the experience as taste to enjoyment of a dish. I really enjoy a bowl of greens cooked wellwith a piece of fatty pork, seasoned with pepper vinegar and a big slice of buttered coarse cornbread.
Yeah, you really missed the mark on southern cornbread. Out of 4-5 generations in Louisiana, not a single one used white cornmeal and most of your other “tips” is on the same level of WTF as kale in gumbo.
That's typical for this channel. NEVER in my life of 68 years in Southeast Louisiana, have I ever heard of white cornbread...!
I only like white cornmeal.
I absolutely LOVE cornbread! I only use Bob’s Red Mill stone ground medium-grind yellow cornmeal. I like it to be more like cake. I’m from Michigan but I never put any sweetener in it because I either have it with homemade ham and beans or I split it in half while it’s still hot and smother it with butter and either honey or strawberry jam. OMG I’m drooling just thinking about it!
Why am I not surprised the Southern cornbread wants white only cornflour 😂
I'm southern. And I only use yellow cornmeal I can't stand the white
Womp womp libard. Always making everything about race
I think I get it. Lol.
Texas born and raised. I've never laid eyes on white cornbread. Not even in the military that I recall.
Sweet cornbread it’s not actually cornbread at all: it’s cake.
When making from scratch like I do use 1cup of cornmeal and 1cupof all purpose flour and a table spoon of sour cream
Does the sour cream make it rise?
Sweet cornbread isn't true southern cornbread, that's Yankee bread, so grandma always said
Years ago, I worked at several restaurants here in Mobile, AL where we made our own cornbread (NOT from mixes), and the general recipe was 2 parts cornmeal (YELLOW!), one part white flour and 1/4 cup sugar for every 5 cups of cornmeal/flour (roughly) Dash of salt, and about 1/2 cup milk and some oil (we kinda eye-balled those last things) I agree that melted butter would do well in place of the oil. But I'm HUGELY interested in the idea of soaking course-ground cornmeal in buttermilk-- sounds like it could be quite good!
I love white corn bread. I have recently started to put it in a waffle iron and it makes a delicious crispy crust. I use half the recipe for a cast iron 6” pan and do the rest in a waffle iron. Both are so yummie!
And I make some damn fine cornbread I used to have a friend that would drive for 40 minutes to come and get cornbread I made for them
I'm intrigued!! Teach me your way! PLEASEEE?? I want to try something different.
Man I love cornbread 😗
It’s interesting that you say the most finely ground cornmeal is the least sweet. Because I made a Ukrainian baked cornmeal dish yesterday using Bob’s Redmill medium grind organic and it was the first time I have ever had that dish where it was bitter.
I love nice moist cornbread. I do like to put peanut butter on it and or honey and real butter.
Yum! Never heard of peanut butter on it. I love peanut butter.
I'm Choctaw-Chickasaw (I'm both) and my jaw dropped when you mentioned both!!!
I do have a question can I use jiffy cornmeal to make dressing? It's my very first Thanksgiving and my mother in law uses the mix; but my mother say absolutely not! She says that jiffy is way too sweet and my dressing will be as well. Help! I really need some advice.
Jiffy corn bread mix has toxic ingredients in it. Beware of what you buy from corporate America. This is fact..
@AnneCollins
Yes. But be sure to really amp up the herbs, especially the dried sage leaves. It is still too sweet but with enough celery, onion and herbs the sweet can be offset just enough. I have done it in a pinch, but if you can find some real, coarse grind cornmeal and make cornbread without sugar or flour it will be better.
Edit: I'd forgotten because I can't use it. There's a long package of crunchy unsweetened cornbread croutons that are already seasoned. That made a pretty good dressin when more herbs were added.
@@Dindasayswhynot Thank you for the advice and I'm going to try that.😊
HORRORS!
You will, presumably, have other sides and garnishes (sweet potatoes, cranberry sauce, etc.), and other sweet ingredients (onions, celery) will be in your dressing. Make a nice savory corn bread as a base for your dressing.
No. Too sweet!!
So to make gluten-free cornbread muffins, I use a gluten-free flour and the recipe on the back of the Indian Head white cornmeal bag. The muffins turned out dry. Maybe add an extra egg? I also used coconut oil instead of butter. Any tips on how to get my gluten-free muffins more moist?TYIA!
Soak the cornmeal, it really makes a difference.
So this time I used a recipe I found online. More milk. Used butter instead of coconut oil and 2 eggs. What a difference. Light and fluffy. Next I'm going to try with the organic yellow cornmeal I bought yesterday.
I think you’re mixing up “cornmeal” and “cornmeal mix”. The “Mix” will include self-rising agents, salt, etc., whereas “cornmeal” is simply the ground corn kernels.
Can we just quit calling sweet corn bread "corn bread"? If y'all want to create corn cake, be our guest. Real corn bread doesn't use sweetners, period.
Corn cake and corn muffins. But never in my life did I experience anyone in Tennessee putting sugar in cornbread until I was fed by someone who learned to cook from the internet.
Natural sweetness of the corn is sufficient, no, make that perfect.
@@melissaneel3650I'm from Tennessee and all of our family from many many generations always added sweeteners to cornbread.
Cornbread Is cornbread. No matter how you slice it.
She said corn meal thousand times lol 😂😂
😆
Thanks for the nowledge, very educational.
There is no mistake in making cornbread, the mistake is you thinking that yours is the best and only way, there is lots of delicious cornbread out there, and there all the correct way.
Nice video 👍
Anybody that puts sugar in cornbread is definitely not from the south. If I want cake I will buy a cake mix. I also have a 25 years old cast iron skillet I cook cornbread in, nothing else has ever been cooked in it. The cornbread does not stick and when I put the cornbread on a plate I put the skillet back into the oven, while the oven cools down, the blacker the skillet, the better it cooks.
When my husband and I married, he said he liked sweet cornbread. I said never will I be able to do that, you will need to make for yourself. I think he did once in our 40 sweet years.
She’s the Anti-Corn!! Corn corn. fire corn. The almighty powerful corn! (Yokel accent) -Freebirds
Nothing beats Jiffy! If you know how to make it
The hodgson mill was the best. Gone forever. Shat corn meal abounds.
And you have to use a cast iron skillet to
I use Martha White self-rising corn meal mix, bacon drippings, about a cup of home-made creamed corn, and sour cream instead of buttermilk. Corn bread should be savory, dense, and moist, with just a hint of sweetness. I sometimes use an earthenware pan lined with a lattice of bacon microwaved to crisp, then pour the sour cream batter over the bacon. The taste is incredible.
Corn bread is a fine vehicle for the cooking liquids from your beans or greens or soups or stews or --- use your imagination.
The best cornbread has all the high fat, mixture soaked overnight, bacon grease….onion/garlic powder, dried parsley, red/green diced peppers, or small can of diced chilis. Have plenty of real butter to put on your portions!! You will be glad that u did!
Ahna. Atlanta GA
Yummmm! Custard corn bread. My mom and I love jalapeño n cheese corn bread! I prefer a yellow corn bread with a whipped honey butter. 😋
Need help !!! I tried making cornbread thrice but every time it remains soggy inside don't know why... I used both corn kernels (boiled) & cornmeal, no flour, butter milk, egg, baking powder , sugar n salt that's it... Baked in 200℃ for 40 mnts but still it was soggy inside ...
You maybe using too small of a baking vessel for the volume of batter.
Other things to consider:
Are you baking in a cast iron skillet?
Are you preheating the well oiled cast iron? The batter should make a slight sizzle when poured into the skillet.
Corn kernels? As in well drained canned corn?
Your batter maybe too thin (too much liquid) or over mixed. The batter should be rather thick. The ingredients should be well combined but not over mixed, you will have some lumps.
After mixing, allow batter to rest in the bowl for at least 15 minutes.
Hope any of this helps. Best of luck!
I prefer Yellow Mill Ground and NO Flour adding flour your just making Jiffy Mix !!
Did you see HIS cornbread? That top looked like black pavement !😂😂😂😂😂
Cornbread should not taste like cake! Butter melted in the cast iron pan, corn meal and buttermilk.
Cornbread should be sweet and savory.
Yes, white!
White or yellow, cornbread and molasses is dessert.
Molasses.. gag! Use Sorghum instead. Molasses is nothing but what’s left after making sugar, while sorghum IS SORGHUM… pure and natural.
Put a can of cream corn in e. Yummm
jiffy
DUH!!!
No honey corn bread
Cornbread is not a dessert. It's a type of bread that can be substituted for wheat bread, and many foreign cultures do. Therefore, no more than a tiny bit of sugar should be used in something that is meant to be eaten with cream cheese, sausage, butter, and other savory items or to be crumbled/dunked into the sauce of a savory dish.
Your opinion.
@@kred6282 You're confusing facts with opinions.
@@deanronson6331You must be delusional!!! . Your freaking comment is an opinion, LIKE I SAID!!! Do you even know the difference between a fact and opinion?!? You should stick to your foreign cultures you speak of and educate yourself on the difference between facts & opinions before getting on RUclips & making a butt of yourself. I'm embarrassed for you.
Healthy. Item. By. ..World. Health. Organization
You totally swung and missed on your discussion of soul food, black folks, traditional southern culture, and social variants by omitting Hot Water Cornbread. I purposely re-watched this to make sure I didn't miss it... not a word!
People who write about culture, traditions, and the like are usually people who have never experienced it and in many cases are going by what they read or was told by someone else, who never experienced it either. Otherwise, they would know all the reasons why that particular take on cornbread still is and has been a vital part of the traditional soul food diet for countless generations.
@tomrowbards7753 wronggggggg it is white not yellow all of my family’s in the south
This is wrong on so many levels
Wow, the amount of falsehoods in this is overwhelming. People... DO NOT heat you pan, especially a cast iron pan. Like she said it retains heat very well. That why you should NOT preheat it. That heat will possibly burn the bottom of you cornbread even if buttered correctly.
also, whose southern roots you talking about? YELLOW is the best and most used anywhere, even in the South. My grandma is from El Paso. Never in her life was her cornbread anything other than golden yellow. Now if you don't want it sweet, yes, white cornmeal is the way to go. But it's best when you use yellow cornmeal, and to take it over the top, actual corn in the mixture. Maybe even a little cheddar cheese.
Cornbread is Better!
I rem flako
My southern mom NEVER put sugar in her cornbread. Never. I never had sweet cornbread until I went to NYC when I was a teen. Gotta be a Yankee thing. Yuck. Nasty.
Like sugar on grits. FEH!
@@5610winston True that.
No it's southern too. And it’s delicious.
@@kred6282 That's a matter of opinion. I hate sweet cornbread. Always have, always will.
@@phyllisdicks9830Your comment was a matter of opinion and I good you mine. It is not a northern thing. Now, THAT is fact!! And I haend tasteless (plain/regular) cornbread...always have and always will.
Do not!
1. Jiffy
2. Sugar
3. Flour
If you want cake, make cake.
Voice is so grating and unpleasant.
Another example of food gentrification and trying to rewrite history. Cringe, Cringe
You blaque ppl are insufferable
What really matters is what people prefer we all have diff oppinions I prefer yellow cornbread my husband likes white cornbread in a skillet
In the South, we call it cornbread DRESSING, not STUFFING.