Hi Tammy!!! I live in Wisconsin. I have never had savory/unsweetened cornbread. I have never had white cornbread either. The only way that I have had cornbread is: YELLOW cornmeal and with granulated sugar or honey as a sweetener. I cannot imagine eating white cornbread. I cannot imagine eating unsweetened cornbread. I do love cornbread, but only the way that I am used to it being. Bring on the yellow color and make it super-sweet!!!!!
I love cornbread, baked, fried, sweet, with corn and cheese. I don’t think you can fix it anyway that I wouldn’t like it. Biscuits and cornbread. And Tammy you can make me both anytime. Love ya! ❤ I grew up in Indiana with a momma from Kentucky. She could cook anything. She didn’t like sweet cornbread. She told my husband if she’d known he wanted a cake she’d baked him a yellow cake. I only use white Lily white cornmeal. ❤
Wow! I can't wait to make your Mexican cornbread recipe. Some people call it jalapeno cornbread. Furr's Cafeteria made the best. Then, they had to close down. I've been trying to find their recipe for so long. Your Mexican cornbread sounds so wonderful. Cornbread of any type, is very different cooked in anything other than a cast iron skillet. It has to be a cast iron skillet to cook any type of cornbread. My family grew up with cornbread that was not sweet. No sugar whatsoever. Thank you
Central Appalachia….cornbread was our daily bread ….made from “scratch “ with white cornmeal ground at a water powered grist mill, plain flour, baking powder, buttermilk and bacon grease. We preheated the cast iron skillet and bacon grease in a 425 degree oven until it was smoking hot, added the cornmeal mixture to the hot greased skillet and baked it for 25 - 30 minutes. Crunchy crust, moist middle and savory. No eggs, No sugar, salt or other ingredients. We occasionally kicked it up a notch by using a cold cast iron skilled lined with bacon strips in a lattice design, added the traditional cornbread mixture and baked in a preheated 425 degree oven for 30- 35 minutes. When the cornbread was done and turned out of the skillet, you had a slice of crispy bacon baked into crunchy cornbread. Perfect accompaniment for pinto beans with chopped fresh onion, pickled beets or chow chow. Also great with steamed cabbage and the pot likker from the steamed cabbage.
Grew up on savory cornbread. Never add sugar. As my nephew says "if I want cake, I'll ask for it". I will read every package of cornmeal mix to make sure there's no sugar. Gonna get the white lily. Is buttermilk necessary? Can't justify buying cause I don't use it. You made these recipes look so good... craving cornbread!!!😋
I’m 70years old and have lived my whole life in central Missouri. My mom used to make Jiffy cornbread. When I moved away from home, I started making cornbread from scratch using real corn meal, yellow. But I always added a little sugar because my mom’s was sweet. Still make it that way. P.S. I’m one of the people who can’t buy whole buttermilk where I live!
I didn't grow up eating cornbread much at all. My Mom was from NJ and didn't ever attempt to make a biscuit and didn't much like cornbread. My Daddy liked it though and mainly cooked the Jiffy brand so he could eat cornbread and milk in a glass 😊 Cornbread kinda chokes me sometimes so I won't eat much of it but enjoy watching you cook about anything 😋 ❤
I could eat cornbread every day. Just made a big pan tonight. You mentioned your father eating cornbread and milk in a glass. ALL the men folk in my family did the same thing. Sometimes I do as well.
Here in NYC it's difficult to get an old fashioned cornmeal mix unless it's boxed. I make my cornbread from scratch. My grandmother (from Georgia) always added a bit of sugar. It didn't taste like cake, but you could enjoy it alone as a snack. Even though there was sugar in it, it went well with any meal. Didn't overpower beans, meats or vegetables.
I love sweet cornbread! But i also love it savory.. i was born and raised in Texas. Grew up eating it both ways! Also best meal is pintos, cornbread and fried taters.
Here in southern Missouri.i fix it just like you.and the Mexican cornbread almost the same.its my weakness.i di biscuits with sour cream .and grated butter in both.i don't know when to stop eating on it.goodcstuff.we are far enough south that I cook like you.devine
Another great video! Thanks for sharing. In that first one tho, that looked like a 2 cup measuring cup to me... I know you looked at it kinda funny when it held the whole can of creamed corn, which was probably 15oz. I've made a similar recipe before, doubled for a potluck, and it called for a can of whole kernel corn and a can of creamed corn and it was delicious, so a whole 2 cup creamed corn was still probably pretty good here anyway. You may decide to do it that way next time on purpose. lol
✍Hello Tammy and Chris...I'm enjoying watching you make cornbread. Growing up my mom always made yellow sweet cornbread but my dad was from the South and he said...they didn't eat the yellow corn that was for the hogs and so the women made cornbread with white cornmeal and no sugar. I know Cracker Barrel restaurant serves white unsweetened cornmeal muffins but I prefer the sweet yellow cornbread. My dad always ate cornbread with a glass of milk. I'm watching you from the Akron/Barberton area of NE Ohio. It was nice we got to spend some time with Amy this week. Good Night 😴 God Bless LuvYa! Bye from Ohio🌹
NJ here. Love cornbread. I have lived in NEng, California, SD and northern & southern NJ. Unfortunately, I haven't seen the White Lily mix anywhere. So I guess I will fudge it. They all sound good except no hot peppers. I like the rest so that's how I would do it. Thanks for the ideas. 👍
If baking only way you should cook is in a cast iron skillet!! Thanks for these! Yhe mexican cornbread sounds delicious! I can almost taste it. Oh now White Lilly is great! BTW, you can make buttermilk by taking whole milk and addung a lil vinegar. Stir a let it set s lil while. Ive tried this in a couple if recipes and ut works!!
We grew up and lived in Ohio so cornbread wasn't really on our menu alot. Now that we live in south Florida, it seems like it's unheard of. I'll try to make your 3rd recipe; it looks really good. Seems to me when I had it a couple of times, I preferred the sweet cornbread. Love seeing the kitchen with the different ovens.
Loved when mom made her cornbread. When I was little she'd cut me out a piece and put butter and a little honey on it for a treat and to this day (I'm 70 now) that's how I eat it and I can see mom making me that special treat.
I found a recipe almost like your mighty good cornbread in a church recipe book some years ago. I use 2 cups meal, and i buy the individual size can of cream corn and an 8 oz sour cream, 1/2 cup oil and 2 eggs. My family loves it!!! Its is so moist and crumbly. Best I've ever eaten
Wow those first two recipes especially the second one has so much to it!!! I het they are good . Never grew up having cornbread here in Pennsylvania. My hubby doesn’t like it and it’s just he and I so I don’t make it … I kade it a few times and he is t a fan although I am so ill make me one on occasion!!!
I’ll take cornbread any day of the week!!! Have a question . My grandmother made her cornbread I guess more like corn pone. She used white corn meal, boiling water, sugar, it was dense and moist. She would bake it in a skillet and at the end put it under the broiler to brown the top- it formed a bit of a crust on top doing that. Of course she never used recipes . I experimented til I came as close as I could. Anybody made it like this? Have recipe?
I grew up on the Dallas TX area, but my mom was raised in East Texas. She always used yellow cornmeal, but NEVER put sugar in it. I make mine "just like Momma did"!
my mama always use yellow cornmeal mix well I should say yellow cornmeal there’s a recipe on the box that’s what I grew up on me personally I like the jiffy cornmeal mix two boxes of it and a 9 x 9 pan and it’s delicious my kids scarf it up
Hi Tammy and Chris ❤️🤗,they all look so Delicious 😋.I Love Cornbread the 3rd one is my Favorite thats the way my Sweet Momma made it So Good and thats the way i make mine ,from Tennessee 🧡..Going to try the First one with the Cream Style Corn 🌽.TFS💜🤗😋🧡 Blessing to You and Chris 🙏❤️🌹🌞
Hey Tammy! You're right -- cornbread is a staple here in the South. My mom would put on a pan of good ol' cornbread with beans & sometimes, when times were rough, we'd have to eat buttermilk & cornbread. Cornbread was always on the table & ready to eat when my daddy got off work. I certainly remember being a kid & watching my mom cook supper & fix the plates. Great memories! Thanks, Tammy! 💗
I made your Granny green beans a couple days ago and they were delicious! I also made your chocolate meringue pie. My husband and I watched your video and asked me to make it. I didn't have a batter bowl or anything close to it so I ordered one and made the pie. It was after you gave the tip about adding chocolate chips with the butter and vanilla. The pie turned out perfectly and my husband said it was the best he had ever had! I love your channel.😘
My mom had to make it exactly the way her mother in law showed her how to do it! Used the recipe on the box of Albers Yellow Corn Meal. My dad didn't like it any other way.
I grew up on yellow corn meal and momma always did hot rise .White corn meal is just not the same but yellow is getting hard to find. I am in Mississippi.
Dense cornbread....not thick....oven baked....no self rising cornmeal....stonemeal/ fine ground cornmeal....no sugar.....black spyder North Florida....Washington County
Only one store in our area carries whole buttermilk. When I'm near that store I stop and buy a couple of cartons. Since both my cornbread and biscuit recipes call for one cup of buttermilk each, I freeze the buttermilk in half pint canning jars to have on hand for baking. Thawed buttermilk doesn't look pretty but it works just fine for baking purposes.
There are places in the world where White Lily (or ANY brand, actually) of cornmeal mix - cannot be found. So - ONE of the three recipes NOT using the pre-packaged mix - and actually made from scratch - would have been helpful. Also - ONE of the recipes for cornbread as muffins (yes - with sugar in them) would also have been helpful. And, "bake until it's done" - with no oven temp given, or time - is not really clear. I've watched many of your other recipes - and have always liked them. But - I guess when something is so familiar to you as cornbread - you don't realise that those for whom it's not that familiar - need a little more precision for things like baking temp and baking time . . . and measurements. My maternal Grandma - who was 1st Nations - taught me to make cornbread when I was really young - about 6 or 7 yrs old. She would use it as a topping for a tomato-y kind of slumgullion - it was unbelievable. NOTE: Slumgullion is what most people from the US call "goulash." Pasta with a rich, tomato-y meat sauce with a GENEROUS amount of extra-lean ground sirloin. I am Polish/Hungarian on my father's side - and actual Goulash does NOT involve ground meat or pasta. Actual Hungarian Goulash is very like a rich beef stew - with chunks of beef, lots of celery, paprikash and rutabaga - and a "sort" of very stiff "pasta" - made from just flour & water - then pinched off in little bits (less than 1/2" diam - between thumb and forefinger) and dropped into the stew at the end of cooking. Slumgullion is the proper term for the tomato-y ground beef & elbow macaroni dish that is made in the US.
we grew up on jiffy cornbread ot just yellow cornbread. i am going to have to try the white cornbread.i was raised ubtil i was 10 yrs old cincinnati ohio.then we move to williamsburg ohio
Mentioning eating the cornbread with milk reminded me of the times my daddy would eat that. Thank you for your recipes.
I'm from Northern Utah!!! I Never had cornbread until 4 years ago!!! It's good!!! God Bless Us All!!!
Hi Tammy!!! I live in Wisconsin. I have never had savory/unsweetened cornbread. I have never had white cornbread either. The only way that I have had cornbread is: YELLOW cornmeal and with granulated sugar or honey as a sweetener. I cannot imagine eating white cornbread. I cannot imagine eating unsweetened cornbread. I do love cornbread, but only the way that I am used to it being. Bring on the yellow color and make it super-sweet!!!!!
I love cornbread, baked, fried, sweet, with corn and cheese. I don’t think you can fix it anyway that I wouldn’t like it. Biscuits and cornbread. And Tammy you can make me both anytime. Love ya! ❤ I grew up in Indiana with a momma from Kentucky. She could cook anything. She didn’t like sweet cornbread. She told my husband if she’d known he wanted a cake she’d baked him a yellow cake. I only use white Lily white cornmeal. ❤
Wow! I can't wait to make your Mexican cornbread recipe. Some people call it jalapeno cornbread. Furr's Cafeteria made the best. Then, they had to close down. I've been trying to find their recipe for so long. Your Mexican cornbread sounds so wonderful. Cornbread of any type, is very different cooked in anything other than a cast iron skillet. It has to be a cast iron skillet to cook any type of cornbread. My family grew up with cornbread that was not sweet. No sugar whatsoever. Thank you
Central Mississippi here and we had savory cornbread just like you made it.
I love Crunchy cornbread in Cold buttermilk, here in Maysville, Kentucky.
Me too❤️
Central Appalachia….cornbread was our daily bread ….made from “scratch “ with white cornmeal ground at a water powered grist mill, plain flour, baking powder, buttermilk and bacon grease. We preheated the cast iron skillet and bacon grease in a 425 degree oven until it was smoking hot, added the cornmeal mixture to the hot greased skillet and baked it for 25 - 30 minutes. Crunchy crust, moist middle and savory. No eggs, No sugar, salt or other ingredients. We occasionally kicked it up a notch by using a cold cast iron skilled lined with bacon strips in a lattice design, added the traditional cornbread mixture and baked in a preheated 425 degree oven for 30- 35 minutes. When the cornbread was done and turned out of the skillet, you had a slice of crispy bacon baked into crunchy cornbread. Perfect accompaniment for pinto beans with chopped fresh onion, pickled beets or chow chow. Also great with steamed cabbage and the pot likker from the steamed cabbage.
Grew up on savory cornbread. Never add sugar. As my nephew says "if I want cake, I'll ask for it". I will read every package of cornmeal mix to make sure there's no sugar. Gonna get the white lily. Is buttermilk necessary? Can't justify buying cause I don't use it. You made these recipes look so good... craving cornbread!!!😋
Oh yea, Augusta GA.
well, you can make it without the buttermilk, but if you can't get it where you live, you can use some sour cream
Awesome, I'll try that. Thanks so much 🤗!!
I’m 70years old and have lived my whole life in central Missouri. My mom used to make Jiffy cornbread. When I moved away from home, I started making cornbread from scratch using real corn meal, yellow. But I always added a little sugar because my mom’s was sweet. Still make it that way. P.S. I’m one of the people who can’t buy whole buttermilk where I live!
Same here, I live south of KC, Mo.
sour cream gives it the flavor of buttermilk, so use some sour cream in it next time.
Or make whole buttermilk with 1 T of vinegar and 1 cup of whole milk
I didn't grow up eating cornbread much at all. My Mom was from NJ and didn't ever attempt to make a biscuit and didn't much like cornbread. My Daddy liked it though and mainly cooked the Jiffy brand so he could eat cornbread and milk in a glass 😊 Cornbread kinda chokes me sometimes so I won't eat much of it but enjoy watching you cook about anything 😋 ❤
I could eat cornbread every day. Just made a big pan tonight. You mentioned your father eating cornbread and milk in a glass. ALL the men folk in my family did the same thing. Sometimes I do as well.
Here in NYC it's difficult to get an old fashioned cornmeal mix unless it's boxed. I make my cornbread from scratch. My grandmother (from Georgia) always added a bit of sugar. It didn't taste like cake, but you could enjoy it alone as a snack. Even though there was sugar in it, it went well with any meal. Didn't overpower beans, meats or vegetables.
I grew up on Cornbread a regular staple in my family for generations we always make it from scratch
@@caitlynw.2524
Same when I was growing up and I still make it from scratch.
@@gailmiller6333 agree👍
I grew up eating the savory cornbread. I’m gonna try all 3 kinds though. Thanks! ❤
Hope you enjoy
I like my cornbread without added sugar and tender & crumbly! So good!
Number 3 is how we grew up eating our cornbread! But we have started adding a little sugar! ❤
I use the yellow cornmeal and sugar with other ingredients. It’s super crunchy( I sprinkle it with sugar before cooking. It’s so delicious! ❤
Sounds great!
Yummy ❤
I love sweet cornbread! But i also love it savory.. i was born and raised in Texas. Grew up eating it both ways! Also best meal is pintos, cornbread and fried taters.
I must admit I love it sweet as well sometimes.
Here in Alabama there's nothing better than a big slice of cornbread and a cold glass of ice tea in the summer.
I love making Mexican cornbread for my family ❤
My Grandma raised me. She was from Western Kentucky. She made her cornbread without sugar. Also made it out of white cornmeal.
I am so glad you are making the cornbread with cream style corn... Most recipes that have corn it's whole kernal...
It's so good!
Alrighty a live show!!!
Love it.
Happy Lords day
Glad you enjoyed it
Here in southern Missouri.i fix it just like you.and the Mexican cornbread almost the same.its my weakness.i di biscuits with sour cream .and grated butter in both.i don't know when to stop eating on it.goodcstuff.we are far enough south that I cook like you.devine
Thanks for sharing!!
My grandmother in Cedartown used to make the crunchy style with no sugar. Loved hot cornbread in a glass of milk.
I grease my pan with cooking oil. A bowl of big dried butter beans. Claudette
I'm so hungry for cornbread now! I would love to try the first one - the spicy one. I like a dense cornbread more than a fluffy one.
im sure id love it here in australia as i love corn!! looks real yummy..and i have always loved southerners accents :)
We make quite a bit of cornbread also, I'm from Tx, And that cornbread looks delicious 😋
Another great video! Thanks for sharing.
In that first one tho, that looked like a 2 cup measuring cup to me... I know you looked at it kinda funny when it held the whole can of creamed corn, which was probably 15oz.
I've made a similar recipe before, doubled for a potluck, and it called for a can of whole kernel corn and a can of creamed corn and it was delicious, so a whole 2 cup creamed corn was still probably pretty good here anyway. You may decide to do it that way next time on purpose. lol
✍Hello Tammy and Chris...I'm enjoying watching you make cornbread. Growing up my mom always made yellow sweet cornbread but my dad was from the South and he said...they didn't eat the yellow corn that was for the hogs and so the women made cornbread with white cornmeal and no sugar. I know Cracker Barrel restaurant serves white unsweetened cornmeal muffins but I prefer the sweet yellow cornbread. My dad always ate cornbread with a glass of milk. I'm watching you from the Akron/Barberton area of NE Ohio. It was nice we got to spend some time with Amy this week. Good Night 😴 God Bless LuvYa! Bye from Ohio🌹
Thanks you for sharing this with me. I love cornbread . That looks so delicious 😋 ❤❤❤❤
You are so welcome
I have made your crunchy cornbread and it's delicious 😋 Blessings 🙏❤️
Midwest - Indiana
Definitely add sugar!!
We eat our cornbread like yours, sometimes I add sugar just for a change. Use same kind of cornmeal.
I grew up eating cornbread like you. Claudette
I’m from California and I grew up eating sweet yellow cornbread
I LOVE, LOVE, LOVE cornbread! ❤
I just White Lily cornbread mix because Tammy suggested it. It’s the best!
I wish they sold it up here in Illinois.
@@riverduck3 I have to buy it online. It’s not sold in Oklahoma either.
@@rhondabutler4172, well, we need to do like the crazy college kids and protest! lol
@@riverduck3 hahahahahahaha
@@rhondabutler4172 😆
Looks yummy , I love cornbread . I do use the cream style corn and some diced jalapeno
Sounds great!
We like white cornmeal
NJ here. Love cornbread. I have lived in NEng, California, SD and northern & southern NJ. Unfortunately, I haven't seen the White Lily mix anywhere. So I guess I will fudge it. They all sound good except no hot peppers. I like the rest so that's how I would do it. Thanks for the ideas. 👍
Amarillo, Texas here!
I really like cornbread
It’s good with butter and syrup!😊😊😊😊😊
If baking only way you should cook is in a cast iron skillet!! Thanks for these! Yhe mexican cornbread sounds delicious! I can almost taste it. Oh now White Lilly is great! BTW, you can make buttermilk by taking whole milk and addung a lil vinegar. Stir a let it set s lil while. Ive tried this in a couple if recipes and ut works!!
We grew up and lived in Ohio so cornbread wasn't really on our menu alot. Now that we live in south Florida, it seems like it's unheard of. I'll try to make your 3rd recipe; it looks really good. Seems to me when I had it a couple of times, I preferred the sweet cornbread. Love seeing the kitchen with the different ovens.
I only use Three Rivers cornmeal mix its way better in my opinion. I USE TO USE THE WHITE LILY WHICH OWNS THREE RIVERS NOW
We have storm for 10 days in Australia now thes week is hot now I like you Recipe tank you.❤️❤️❤️❤️❤️💐💐💐💐
Loved when mom made her cornbread. When I was little she'd cut me out a piece and put butter and a little honey on it for a treat and to this day (I'm 70 now) that's how I eat it and I can see mom making me that special treat.
Enjoy watching your videos
All these recipes look good. I make mine similar to the last pan you made.
Hey Tammy
Your videos never disappoint
I’m headed to the kitchen to make cornbread ❤
They all look so good😊
I grew up with savory corn bread that was heavy on flour…it was taller than a lot of what I have seen…
3 cornbread recpies
Making the Mexican cornbread now!! Can’t wait to get it out!😊😊
I found a recipe almost like your mighty good cornbread in a church recipe book some years ago. I use 2 cups meal, and i buy the individual size can of cream corn and an 8 oz sour cream, 1/2 cup oil and 2 eggs. My family loves it!!! Its is so moist and crumbly. Best I've ever eaten
Tammy I love watching you cook. Everything looks delicious. Makes me think of my grandma.That is how she used to cook.
I am from Memphis…I also make cornbread like Tammy…I am going to still be heating the skillet before adding the batter…😮😮😮
❤❤❤❤❤
YUMMY😊😊😊😊😊❤❤❤❤🎉🎉🎉🎉🎉🎉
I’m sorry i missed your ‘Live’
👍🏻👍🏻
NW Tennessee. We make the classic Crunchy Cornbread.
I don’t like sugar in mine, but to each his own
Tammy,,, Do folks in the South also like to add ingredients like Creamed Corn 🌽 and/or Jalapeños or green Chilies 🤔🤔
sure we do but mostly on special occasions
Yes we do!!!
I always add sour cream in my cornbread. It comes out perfectly delicious every time! And yes, always always use an iron skillet!
Wow those first two recipes especially the second one has so much to it!!! I het they are good . Never grew up having cornbread here in Pennsylvania. My hubby doesn’t like it and it’s just he and I so I don’t make it … I kade it a few times and he is t a fan although I am so ill make me one on occasion!!!
I’ll take cornbread any day of the week!!!
Have a question . My grandmother made her cornbread I guess more like corn pone. She used white corn meal, boiling water, sugar, it was dense and moist. She would bake it in a skillet and at the end put it under the broiler to brown the top- it formed a bit of a crust on top doing that. Of course she never used recipes . I experimented til I came as close as I could. Anybody made it like this? Have recipe?
I grew up on the Dallas TX area, but my mom was raised in East Texas. She always used yellow cornmeal, but NEVER put sugar in it. I make mine "just like Momma did"!
my mama always use yellow cornmeal mix well I should say yellow cornmeal there’s a recipe on the box that’s what I grew up on me personally I like the jiffy cornmeal mix two boxes of it and a 9 x 9 pan and it’s delicious my kids scarf it up
I know I have made thousands of skillets of cornbread! I like the batter to be a bit thinner than yours, Tammy.
My husband likes his thin but I like thick cornbread ❤
Loved all recipes here, but I knew I would 😉
All three Cornbread recipes look so delicious 😋Ms. Tammy and Chris.
I m in Michigan and we call our corn bread, Johnny cake and we put sugar in it 😊.
Hi Tammy and Chris ❤️🤗,they all look so Delicious 😋.I Love Cornbread the 3rd one is my Favorite thats the way my Sweet Momma made it So Good and thats the way i make mine ,from Tennessee 🧡..Going to try the First one with the Cream Style Corn 🌽.TFS💜🤗😋🧡 Blessing to You and Chris 🙏❤️🌹🌞
Thanks so much
I'm from Vanderwagan NM
Hey Tammy! You're right -- cornbread is a staple here in the South. My mom would put on a pan of good ol' cornbread with beans & sometimes, when times were rough, we'd have to eat buttermilk & cornbread. Cornbread was always on the table & ready to eat when my daddy got off work. I certainly remember being a kid & watching my mom cook supper & fix the plates. Great memories! Thanks, Tammy! 💗
Looks delicious
Thank you, Tammy and Chris! Great video….
I made your Granny green beans a couple days ago and they were delicious! I also made your chocolate meringue pie. My husband and I watched your video and asked me to make it. I didn't have a batter bowl or anything close to it so I ordered one and made the pie. It was after you gave the tip about adding chocolate chips with the butter and vanilla. The pie turned out perfectly and my husband said it was the best he had ever had! I love your channel.😘
Wonderful!
My mom had to make it exactly the way her mother in law showed her how to do it! Used the recipe on the box of Albers Yellow Corn Meal. My dad didn't like it any other way.
We live in San Diego, California.
Delicious corn bread ❤❤❤❤❤
i would like that cornbread with beans
I grew up on yellow corn meal and momma always did hot rise .White corn meal is just not the same but yellow is getting hard to find. I am in Mississippi.
Am new subscriber really liking your videos. Loads to get through need to know how to cook grits ❤❤❤❤
Welcome!!
Dense cornbread....not thick....oven baked....no self rising cornmeal....stonemeal/ fine ground cornmeal....no sugar.....black spyder
North Florida....Washington County
❤❤❤☆☆*
Only one store in our area carries whole buttermilk. When I'm near that store I stop and buy a couple of cartons. Since both my cornbread and biscuit recipes call for one cup of buttermilk each, I freeze the buttermilk in half pint canning jars to have on hand for baking. Thawed buttermilk doesn't look pretty but it works just fine for baking purposes.
I’m from Dalton, Ga & I do not like sugar in my cornbread.
Which book of yours is it in ???🤔👩🍳👌🏻🩷🦩
There is an index for all the books on collardvalleycooks.com
There are places in the world where White Lily (or ANY brand, actually) of cornmeal mix - cannot be found. So - ONE of the three recipes NOT using the pre-packaged mix - and actually made from scratch - would have been helpful. Also - ONE of the recipes for cornbread as muffins (yes - with sugar in them) would also have been helpful. And, "bake until it's done" - with no oven temp given, or time - is not really clear.
I've watched many of your other recipes - and have always liked them. But - I guess when something is so familiar to you as cornbread - you don't realise that those for whom it's not that familiar - need a little more precision for things like baking temp and baking time . . . and measurements. My maternal Grandma - who was 1st Nations - taught me to make cornbread when I was really young - about 6 or 7 yrs old. She would use it as a topping for a tomato-y kind of slumgullion - it was unbelievable.
NOTE: Slumgullion is what most people from the US call "goulash." Pasta with a rich, tomato-y meat sauce with a GENEROUS amount of extra-lean ground sirloin. I am Polish/Hungarian on my father's side - and actual Goulash does NOT involve ground meat or pasta. Actual Hungarian Goulash is very like a rich beef stew - with chunks of beef, lots of celery, paprikash and rutabaga - and a "sort" of very stiff "pasta" - made from just flour & water - then pinched off in little bits (less than 1/2" diam - between thumb and forefinger) and dropped into the stew at the end of cooking. Slumgullion is the proper term for the tomato-y ground beef & elbow macaroni dish that is made in the US.
the complete recipes are on the website and in the description post. There you will find the ingredients and baking temperatures.
Very good
We live in western Colorado and love, love cornbread. Thank you Tammy and Chris❤
Bay I will see you next time.⭐️⭐️⭐️⭐️⭐️⭐️
😋😋😋😋😋👍
My mother cooked a hoecake of Hoovers Fine Sifted Meal on top of stove in a griddle
we grew up on jiffy cornbread ot just yellow cornbread. i am going to have to try the white cornbread.i was raised ubtil i was 10 yrs old cincinnati ohio.then we move to williamsburg ohio
Yummy ❤
I did watch Paula Deen make cornbread like that.