Girl!!!! My new go to recipe! I’m so excited to find such a good one! The only thing I did different is I used 2 eggs and 1/4 cup melted butter instead of oil. Excellent recipe!!
Thank you for the recipe. I made fresh milled corn bread for the first time this week. Even picky grand baby loved it. I wasn’t used to sugar in my cornbread until hubby and I got married. So we are now team sweet cornbread
I have started collecting my wheat berries based on your advice. Hard white, soft white and now white organic corn. My grain mill has been on back order since August so I am patiently waiting for its arrival. I'm looking forward to learning from watching your videos. Thank you so much for sharing your knowledge and making people like me believe its possible to learn.
I have always used the Jiffy Cornbread mixes. We moved to Ohio and my husband likes Dave's cornbread mixes which are a little sweeter. I am excited to mill some grains (first time ever) and make this for him. I am sure he will be well pleased with the sugar in the cornbread. I am binge watching your recipes! Thank you for your channel.
I grew up with no sugar in my cornbread and thought that was how I preferred it until I had cornbread made by my northern friend. Lol. I’m a convert! Add the sugar or honey!! ❤
I'm from the central Midwest - I like my cornbread with or without sugar. 🙂 If my chili comes out spicier than usual, the sweetness of cornbread made with sugar is really helpful.
I’m new to your channel and am binge watching all of your videos!! Love them. For cornbread, moist and sweet and I’m from the south too. Definitely real butter and freshly churned if possible. Thanks for all the wonderful information and recipes!
I definitely don’t like my cornbread dry/crumbly. I’m making my first cornbread today because it is the first time I have corn to grind. I’m glad looked on your channel first.
Thanks for the video, it looks delicious but I think I'd slather it with butter and jam and have it with a cup of tea and use spuds with my chicken and beans. I'm from N.Ireland and we have everything with a cup of tea. One day I will have to visit the US and try pumkin pie, cornbread, sweet potato casserole and any other unique American foods you can recommend.
That sounds delicious! My husband does like it with butter and honey. Very good. I LOVE a good sweet potato casserole 😀 You can’t have Thanksgiving in America without it!
My family is team sugar in my cornbread. It tastes much better and has a much softer and moisture crumb which my family prefers! I agree it’s really good with butter and honey or honey butter on it when it’s warm. My family loves the honey butter on theirs.
I didn't have any soft white available but used spelt. (I don't think I will use it again only because the spelt masked the corn taste a bit) Yummy nonetheless but not enought to duplicate. 😂 I normally use honey as a sweetener but trusted your expertise and used sugar. (I like honey much better) As for drier or moist, my vote is for moist like this one. My hubby liked it a lot. I ground corn grits to a flour. Next time, I may use half of the corn flour and half of the grits for a bit 'grittier' bread. Thanks for the recipe. I will try again with a soft white next time❤
Dry/Moist, Sugar/Plain - it depends (variety is the spice of life) on what you are serving it with. I like it with chili and a dry plain version or a Mexican version is better. If I were serving it with cheese grits or almost anything else I think I would prefer a sweet moist version but certainly I would prefer it that way if I were to eat it all by itself. I have made it in my bread machine all three ways.
Great recipe, with one minor tweak, no sugar in the mix, but if you can find it, real homemade cane syrup (very hard to find, what they sell in the store is not the real stuff) poured on top after it comes out of the oven. That’s what I grew up on, there’s just nothing else like it, if anyone’s ever had it you know what I’m talking about. Thanks for sharing.
I’m in Florida and a local historic Cracker farm does a cane festival every year. They grow and make their own cane syrup the old fashioned way and WE STOCK UP!! My family loves pouring Florida can syrup on the cornbread and we use it for our pancakes and waffles!
I’ll have to find that old Cracker farm you’re talking about, we’re in Ocala so probably not too far away. I’ve been out of cane syrup for a long time. My family use to make it many years ago. So yeah you know what I’m talking about. 😊
Moist! And it depends on what I'm cooking if I do sweet or regular. I like them both! When I make Jiffy cornbread I normally add sugar and sour cream to mine!
Thankful I went first to your TH-cam channel. Definitely DON’T like dry cornbread. Today is the first attempt home milled and homemade, because it’s the first time I have corn to mill, but I only have hard red wheat. Can I use a glass baking casserole dish instead of cast iron??
Your pan of cornbread looks like it was smiling.🙂 i’m so glad you put this video out I was wanting a good cornbread recipe to try. I did your wheat bread yesterday and oh my it turned out delicious. But I found out I’m gonna have to get me a new mixer or only bake one loaf of bread at a time because the KitchenAid did not handle a two loaf batch. But the bread was delicious thank you.
So glad it turned out well! And yeah, this is a lot of dough so it doesn't surprise me it won't fit in the Kitchen Aid. But you can easily cut the recipe in a half for one loaf!
I do all my baking with coconut oil. I do mill my own corn and the grain I found that works great with cornbread is fresh ground Kamut. When making cornbread, I tried butter, sausage grease, but it bakes soooo much better with unprocessed coconut oil. The coconut oil makes it more moist! Basically Corn, Kamut, baking soda, baking powder, apple cider vinegar, sugar cane and milk. Edit: I just started learning about and getting high quality olive oil. I use the olive oil in regular breads and bread sticks. The coconut oil is for cornbread, cookies and other sweet baked goods. It works fantastic.🎉 I’ll have to do a video one day!
Moist but NO sugar. Did you use white corn for white cornbread or would l use yellow corn if l want a yellow bread? Thanks for you guidance in using fresh milled grains.
In this cornbread I did use white corn and, as in the video, it is still yellow. You can use either yellow or white corn! :-) I think the color will pretty much be the same.
The MAIN difference is yellow sweet corn is the only corn that has been genetically modified. So to be safe, I always buy white corn. I think some people say taste is a little different but I have personally never noticed when it comes to corn bread. And if you bought organic yellow corn, that can't be GMO in order to be labeled organic 😃
@@GrainsandGrit Where do you buy your white dent corn? Or can I use popcorn and mill it to make cornbread. And I’m sorry if this sounds silly I’m very uneducated of making my own breads. I found your channel and I love it I have purchased a mock one mill the bread mixer 100 pounds of soft white wheat and hard wheat now just need recipes
@@sandybush597 Hi Sandy, just saw your question. We are about a year into this journey but this is the first time I'm going to use my corn for cornbread. My hubby and I bought our white and yellow dent corn via Azure Standard. You join a "drop" near you and pick up your order. Great resource for these days we are living in. Or you can also join a Bread Beckers co-op, unless you live in Georgia, where they have a location. Online, they have recipes for freshly milled corn and wheat berries!
Might as well have sugar in the cornbread, rather than trying to get the moisture from slathering it with butter and honey. It just doesn't work. I'm trying this recipe today including baking it in a cast iron skillet. Thank you.
No sugar ever. You’ve made a cake there. You also don’t get a typical cornbread crust if you don’t preheat the pan to sizzling hot with some oil in it.
I like sugar in my cornbread and no sugar in my tea. I have been told I am not a true Southerner. My husband like creamed corn in his cornbread, how would I do that and still remain true to being nutrient dense?
* gasp * no sweet tea??? lol We do more half-and-half over here ourselves, but I definitely grew up with some serious sweet tea. You can certainly add creamed corn or whole corn to this recipe. With cream corn, I would experiment with backing off on the milk a bit. I would maybe do 1 cup of milk instead of 1 1/2 cups. Or, to be safe, start with 3/4 cup milk, add the creamed corn and everything else. If it's looking too dry, add some more milk in until it gets to a good consistency. I know creamed corn is made with milk, so logically speaking you just need to back off on the milk. Let me know if you try that and how it turns out!
@@GrainsandGrit lol, I do adjust on a regular recipe too so it should be fine. I made biscuits last night using Kamut and though they tasted good they definitely were right. I gotta go back and watch your video on biscuits again.
@@GrainsandGrit I don’t really have a recipe I just “make it like mama does” LOL. And I haven’t made it with fresh ground corn yet, but about 2 cups of meal, an egg and enough milk or buttermilk to make it just a little thicker than pancake batter. While I mix that up I have my iron skillet heating in the oven with either oil or butter heating in it (1/4 to 1/3 I’m guessing) then pour that hot oil or butter into the mixer, stir well and then pour back in the hot skillet and cook on 375 until done, 25-30 minutes.
Yesss! Honey Butter....and sugar, LOL... I'm trying this for the first time and going to try a batch with organic coconut sugar and make a side of honey butter, well, because yum!
Sugar and a whole stick of butter. But buttermilk and batter poured into a screaming hot cast iron skillet full of melted bacon fat. So funny how cornbread and biscuits are so close to our hearts and ingredients. LOL
Girl!!!! My new go to recipe! I’m so excited to find such a good one! The only thing I did different is I used 2 eggs and 1/4 cup melted butter instead of oil. Excellent recipe!!
Great!! Thanks!
Yes! This southern girl is smiling!! (I’m a no sugar in the cornbread believer tho. The great debate🤪). Thank you for this great recipe🥰
I love a bit of sweetness in my cornbread, then it is so good when it is hot from the oven, slathered with butter and drizzled with honey! Yum!
My wife and I definitely like it with sugar! I’m excited to get my grain mill, so I can grind my own wheat berries and corn!
You can do it!
Im making this for Thanksgiving 😊 My family will love this. Thank you so much 😊
Moist w/ sugar and butter!!! 😋
Thank you for the recipe. I made fresh milled corn bread for the first time this week. Even picky grand baby loved it. I wasn’t used to sugar in my cornbread until hubby and I got married. So we are now team sweet cornbread
That looks delicious!!!! I LOVE my cornbread soft and with sugar also👍👍👍👍🥰🥰 thanks for the recipe
I have started collecting my wheat berries based on your advice. Hard white, soft white and now white organic corn. My grain mill has been on back order since August so I am patiently waiting for its arrival. I'm looking forward to learning from watching your videos. Thank you so much for sharing your knowledge and making people like me believe its possible to learn.
I have always used the Jiffy Cornbread mixes. We moved to Ohio and my husband likes Dave's cornbread mixes which are a little sweeter. I am excited to mill some grains (first time ever) and make this for him. I am sure he will be well pleased with the sugar in the cornbread. I am binge watching your recipes! Thank you for your channel.
I grew up with no sugar in my cornbread and thought that was how I preferred it until I had cornbread made by my northern friend. Lol. I’m a convert! Add the sugar or honey!! ❤
Making this tonight!!!! Looks sooooooooo easy!
I'm from the central Midwest - I like my cornbread with or without sugar. 🙂 If my chili comes out spicier than usual, the sweetness of cornbread made with sugar is really helpful.
A woman after my own heart. Nothing better than chili and cornbread :-)
Keep to SOFT wheat for quick breads, incl muffins, pancakes etc
Hard wheat is for yeast risen or sourdough breads
Yummy!
I use honey in mine!
Moist and sweet and slathered in 🧈 butter.
Mmmm...good!
I just got my grains today. I will try this recipe first as a newbie. Thanks!
Follow up. It turned out great.
I’m new to your channel and am binge watching all of your videos!! Love them.
For cornbread, moist and sweet and I’m from the south too. Definitely real butter and freshly churned if possible. Thanks for all the wonderful information and recipes!
This looks delish! Making this cornbread tonight to go along with my pressure canned pinto beans. Easy peasy!
I’m doing beans and Johnny cakes myself tonight!!! Lol
I love doing the beans in the pressure cooker
Moist and no sugar. Can't wait to start grinding my own grains and making some of your recipes!
Wow, this recipe is so good. Thank you.
I definitely don’t like my cornbread dry/crumbly. I’m making my first cornbread today because it is the first time I have corn to grind. I’m glad looked on your channel first.
Yum! I like the muzic and the voice over production is nice.
Thanks for the video, it looks delicious but I think I'd slather it with butter and jam and have it with a cup of tea and use spuds with my chicken and beans. I'm from N.Ireland and we have everything with a cup of tea. One day I will have to visit the US and try pumkin pie, cornbread, sweet potato casserole and any other unique American foods you can recommend.
That sounds delicious! My husband does like it with butter and honey. Very good. I LOVE a good sweet potato casserole 😀 You can’t have Thanksgiving in America without it!
I’ve been trying out different recipes with different combinations of grain and have to say your recipe is a WINNER! Thanks so much.
Yay! I'm so thrilled to hear you love it!
My family is team sugar in my cornbread. It tastes much better and has a much softer and moisture crumb which my family prefers! I agree it’s really good with butter and honey or honey butter on it when it’s warm. My family loves the honey butter on theirs.
YUM
Moist, sweet, and dripping butter! I'm in Texas.
Oh yes!
I didn't have any soft white available but used spelt. (I don't think I will use it again only because the spelt masked the corn taste a bit) Yummy nonetheless but not enought to duplicate. 😂
I normally use honey as a sweetener but trusted your expertise and used sugar. (I like honey much better)
As for drier or moist, my vote is for moist like this one. My hubby liked it a lot.
I ground corn grits to a flour. Next time, I may use half of the corn flour and half of the grits for a bit 'grittier' bread.
Thanks for the recipe. I will try again with a soft white next time❤
Ps...and I slathered the butter on it as you suggested!!! Y u m m y!
Dry/Moist, Sugar/Plain - it depends (variety is the spice of life) on what you are serving it with. I like it with chili and a dry plain version or a Mexican version is better. If I were serving it with cheese grits or almost anything else I think I would prefer a sweet moist version but certainly I would prefer it that way if I were to eat it all by itself. I have made it in my bread machine all three ways.
Great recipe, with one minor tweak, no sugar in the mix, but if you can find it, real homemade cane syrup (very hard to find, what they sell in the store is not the real stuff) poured on top after it comes out of the oven. That’s what I grew up on, there’s just nothing else like it, if anyone’s ever had it you know what I’m talking about. Thanks for sharing.
I’m in Florida and a local historic Cracker farm does a cane festival every year. They grow and make their own cane syrup the old fashioned way and WE STOCK UP!! My family loves pouring Florida can syrup on the cornbread and we use it for our pancakes and waffles!
I’ll have to find that old Cracker farm you’re talking about, we’re in Ocala so probably not too far away. I’ve been out of cane syrup for a long time. My family use to make it many years ago. So yeah you know what I’m talking about. 😊
Pop Corn is great to Mill.
For what? New to this.
I look my cornbread soft and sweet but don’t need the sugar. What kind of oil did you use? Also, what form of corn did you use?
Can't wait to try this! Do you prefer to use popcorn or dent corn to make your cornmeal please?
Dent corn
No sugar, I like to use buttermilk and not always an egg
Yes to sugar and not dry!
Moist! And it depends on what I'm cooking if I do sweet or regular. I like them both! When I make Jiffy cornbread I normally add sugar and sour cream to mine!
ooo sour cream! I have never added that before. I may have to try that! Do you add that in place of milk or at least cut back on the milk?
@@GrainsandGrit no, I don’t change anything it says on the box. I just add a good heaping spoonful of sour cream and then the sugar!
@@savannahgaines8818 hmmm I may have to try that!
Yum!♥️
Moist with a little sugar more for muffins. 😊
This is my new go to cornbread recipe! So so yummy!
I'm thrilled you love it! I usually have to make two of these for my family because they devour it lol
This looks delicious! I will try this recipe!
Another sweet cornbread gal here! Yours looks perfect.
Thanks!! And YAY for another one who likes it sweet! 😀
What setting did u mill the corn on? I have a Whispermill also and am toying with settings.
I use popcorn too for my cornmeal needs!
Try the fine setting.
nice recipe
Moist with sugar. Your cornbread looks delicious!!
Thanks! And glad we agree!!! :-)
Thankful I went first to your TH-cam channel. Definitely DON’T like dry cornbread. Today is the first attempt home milled and homemade, because it’s the first time I have corn to mill, but I only have hard red wheat. Can I use a glass baking casserole dish instead of cast iron??
yep
Your pan of cornbread looks like it was smiling.🙂 i’m so glad you put this video out I was wanting a good cornbread recipe to try. I did your wheat bread yesterday and oh my it turned out delicious. But I found out I’m gonna have to get me a new mixer or only bake one loaf of bread at a time because the KitchenAid did not handle a two loaf batch. But the bread was delicious thank you.
So glad it turned out well! And yeah, this is a lot of dough so it doesn't surprise me it won't fit in the Kitchen Aid. But you can easily cut the recipe in a half for one loaf!
Can you substitute honey for the sugar? We do for bread and it tastes so much better!
I don't see why not! You can even skip the sugar and just drizzle some honey onto the fresh product!
I do all my baking with coconut oil. I do mill my own corn and the grain I found that works great with cornbread is fresh ground Kamut.
When making cornbread, I tried butter, sausage grease, but it bakes soooo much better with unprocessed coconut oil. The coconut oil makes it more moist!
Basically Corn, Kamut, baking soda, baking powder, apple cider vinegar, sugar cane and milk.
Edit: I just started learning about and getting high quality olive oil. I use the olive oil in regular breads and bread sticks. The coconut oil is for cornbread, cookies and other sweet baked goods. It works fantastic.🎉
I’ll have to do a video one day!
how fine/coarse do you grind your corn? I'm team "in the middle" on sweetness!
Pretty fine
Moist but NO sugar. Did you use white corn for white cornbread or would l use yellow corn if l want a yellow bread? Thanks for you guidance in using fresh milled grains.
In this cornbread I did use white corn and, as in the video, it is still yellow. You can use either yellow or white corn! :-) I think the color will pretty much be the same.
Moist cornbread with sugar
I put sugar in mine, moist
What is the best kind of corn to use for milling?
That’s my question too 🙄
I’m new to milling grains, is there a big difference in white corn vs yellow corn? I just ordered some organic yellow whole kernel…..
The MAIN difference is yellow sweet corn is the only corn that has been genetically modified. So to be safe, I always buy white corn. I think some people say taste is a little different but I have personally never noticed when it comes to corn bread. And if you bought organic yellow corn, that can't be GMO in order to be labeled organic 😃
@@GrainsandGrit nixtimalizing the corn first?
Where do you buy your corn meal. I’m new to this so I’m not sure if you just use popcorn and grind it please help
Welcome! We mill our own meal here. For this recipe, I used white dent corn.
@@GrainsandGrit Where do you buy your white dent corn? Or can I use popcorn and mill it to make cornbread. And I’m sorry if this sounds silly I’m very uneducated of making my own breads. I found your channel and I love it I have purchased a mock one mill the bread mixer 100 pounds of soft white wheat and hard wheat now just need recipes
@@sandybush597 Hi Sandy, just saw your question. We are about a year into this journey but this is the first time I'm going to use my corn for cornbread. My hubby and I bought our white and yellow dent corn via Azure Standard. You join a "drop" near you and pick up your order. Great resource for these days we are living in. Or you can also join a Bread Beckers co-op, unless you live in Georgia, where they have a location. Online, they have recipes for freshly milled corn and wheat berries!
I need to know what grain mill that grinds yellow corn
Any grain mill, so long as the corn is dry :-) I have ground corn in both the Wondermill and the Nutrimill Harvest
I love my Mockmill 100 :)
Do you or have you used popcorn for grinding into corn meal/flour?
I never have ground popcorn because I keep whole corn on hand for that. However, you can certainly grind up popcorn just fine :-)
What type of corn is used?
Dent corn
@GrainsandGrit Ahhhhh, we cannot find that in our stores. Thanks for your content & God bless 💝
@@JJM-GodIsUpToSomething Here's my favorite source for good corn: www.grainsandgrit.com/masienda
Wondering if the corn was nixtamalized before milling?
Nope. But I'll be doing some videos on that soon!
Yes Southerners I know like dry, crumbly and not sweet cornbread or they call it Jiffy bread (from Jiffy mixes) lol
CornBREAD or corn CAKES? Sweet yes
Fried corn bread in a skillet, no. Mostly water, s&p and cornmeal
Fried in lard
Doused in vinegar
Mmmmmmmm
… my grandfather would eat the cold leftover cornbread in the morning instead of cereal … broke it into pieces and covered it with milk …
Exactly how my dad and all his siblings, my aunts and uncles ate it. They came from Oklahoma. So maybe an Okie thing
@@LauraPhippsUTube … I think it may be more of a German thing … 🤷🏼♀️
@bluemoon8268 that makes sense, too. We have Germanic ancestry.
Might as well have sugar in the cornbread, rather than trying to get the moisture from slathering it with butter and honey. It just doesn't work. I'm trying this recipe today including baking it in a cast iron skillet. Thank you.
Enjoy!
No sugar ever. You’ve made a cake there. You also don’t get a typical cornbread crust if you don’t preheat the pan to sizzling hot with some oil in it.
Did you mill the cornmeal?
Oh yes of course!
@@GrainsandGrit Dent corn?
I'm not having luck with making cornmeal with my Ninja.
Sorry for the replies. I have a Nutrimill Harvest as well.
I like sugar in my cornbread and no sugar in my tea. I have been told I am not a true Southerner. My husband like creamed corn in his cornbread, how would I do that and still remain true to being nutrient dense?
* gasp * no sweet tea??? lol We do more half-and-half over here ourselves, but I definitely grew up with some serious sweet tea. You can certainly add creamed corn or whole corn to this recipe. With cream corn, I would experiment with backing off on the milk a bit. I would maybe do 1 cup of milk instead of 1 1/2 cups. Or, to be safe, start with 3/4 cup milk, add the creamed corn and everything else. If it's looking too dry, add some more milk in until it gets to a good consistency. I know creamed corn is made with milk, so logically speaking you just need to back off on the milk.
Let me know if you try that and how it turns out!
@@GrainsandGrit lol, I do adjust on a regular recipe too so it should be fine. I made biscuits last night using Kamut and though they tasted good they definitely were right. I gotta go back and watch your video on biscuits again.
Moist, but NO sugar. And we usually use all cornmeal and no flour.
Do share your recipe! :-)
@@GrainsandGrit I don’t really have a recipe I just “make it like mama does” LOL. And I haven’t made it with fresh ground corn yet, but about 2 cups of meal, an egg and enough milk or buttermilk to make it just a little thicker than pancake batter. While I mix that up I have my iron skillet heating in the oven with either oil or butter heating in it (1/4 to 1/3 I’m guessing) then pour that hot oil or butter into the mixer, stir well and then pour back in the hot skillet and cook on 375 until done, 25-30 minutes.
@@kimbrooks1491 ok cool! super easy. You will love it with freshly milled corn. Nothing can beat freshly milled corn!
I don't like sugar in my corn bread
That's ok. You're still welcome on my channel :-)
My prob is I can’t get it to come out cornmeal
It’s always cornflour
Just not the right texture
Dang
Keep working on it! :-)
Maybe try a courser grind?
Butter or Honey butter??? I vote honey butter and not sugar, but brown sugar...just saying!
Brown sugar is just white sugar with some molasses added back in. I like using raw cane sugar, myself.
Yesss! Honey Butter....and sugar, LOL... I'm trying this for the first time and going to try a batch with organic coconut sugar and make a side of honey butter, well, because yum!
Of course cornbread needs sugar!
Yes!
Sugar and a whole stick of butter. But buttermilk and batter poured into a screaming hot cast iron skillet full of melted bacon fat. So funny how cornbread and biscuits are so close to our hearts and ingredients. LOL
Be still, my heart!!!! Lol