I've grown up in Alabama, the son of a MPK (Methodist Preacher's Kid) seems like we were invited to some church member's home for Sunday dinner, almost invariably they served Fried Chicken and Cornbread, so we had a lot of cornbread, no one ever served sweet cornbread, it was always savory. my grandparents or Mom and Dad ever made sweet cornbread. And yes my Dad cooked, he made the best cornbread! They always used bacon grease rather than shortening, you could taste the difference, and yes they used about a 1/3 cup in the skillet while it was melting in the oven and the pour half into the mixed batter, then transferring into the remaining grease in the HOT skillet before returning to the preheated oven. The made thecrust begin to fry around the edges. Thanks for video!
If that skillet could talk, what tales it would tell. And every time you cook Granny's cornbread, it tells a tale of your love and respect for her. There's no better way to honor her than to share her cornbread recipe with the world. You have made her proud. Thank you!
No sugar here. I also learned from my grandmother in Mississippi. I make her corn bread recipe in her Griswold cast iron pan she gave me before she passed. She received it new as a wedding gift in the 40’s and made cornbread in it everyday for 70 years before giving it to me. It’s still like new and I will pass it down one day to my kids. Great video Matt.
Midwest farm family and cornbread was a fixture with us. Soup beans and cornbread just can’t go it alone. And we loved a little sugar in ours. Any leftover cornbread was split and fried for breakfast - topped with honey or a sweet homemade jam. Mmmm..
Thank you for this video! It really takes me back. My Ozark-bred mom would make cornbread all the time. My parents moved to North Dakota when I was a kid and she was the only mom I knew that made cornbread in that area. She used the old Betty Crocker cookbook recipe. It was similar and didn't have sugar but it did add some flour. It called for either bacon grease or shortening. She served it hot with butter and honey at the table! I now use that recipe except either substitute or combine butter with the bacon grease. Watching this video has me pulling out the cast iron and cornmeal as I type!
Grew up on the poor side of the tracks in the south. Sometimes cornbread and milk in a bowl was our supper. I still enjoy cornbread and milk in a bowl.
Have heard of Corn Bread but have never tried it. Not something you see a lot of down here in Oz but i am definitely going to give it a try. It's fantastic the love you have for your Grannies that comes out when you cook something they made for you groowig up. Again thank you so much for sharing. Cheers Bruce
My kids and I love a big slice of this same cast iron cornbread sliced down the middle, butter and maple syrup. Easy delicious breakfast. I'm from TX but now an Ohioan.
Being from Al myself, I LOVE me some”Southern” cornbread (no sugar). The little dib of shortening in the mix makes it SO much more moist. You took me back to momma Matt. Thanks. Will try it on the Treager soon….. I can hear momma now when I open the lid on the grill “boy! What ARE you doing!?”.. lol 💕
Born in Upshur county……definitely don’t want cake for cornbread. No sugar is my vote. Only difference in yours was the fat and how to get the crispy bottom and sides. Mom used to put bacon grease in the cast iron skillet and get hot on our gas cook top. When she poured in the cornbread you could actually hear it frying before she placed in oven. Great video that really brought back good memories. Just need to some zipper cream peas for pot liquor to dip cornbread in !
I am with your Grandaddy! I grew up in upstate SC in the early 50's and remember my Grandmother's cornbread. I too would load up a tall glass of cornbread crumbles and smother them with buttermilk! Pure heaven. One of my cast iron treasures is her 6" egg skillet. It has no markings on it and the thickness of the side wall varies from one arc section to another.
I live in Pa and when I met my wife she was making cornbread but had never used a cast iron pan. I told her to try one of my cast irons and it took her cornbread to another level. Now that is the only way we eat it. Thanks for the recipe we will definitely be trying it.
My Mom was from Kentucky and said real cornbread does NOT have sugar! If it does, it is cake!😂 I do think she made it the same way your Granny did. I also split mine and butter the inside!! Haven't made it for years, so thanks for the recipe and refresher!!
Down here in Australia I’ve heard of cornbread but I’ve never seen a video on cooking it or read a recipe on it. I take a small smoker away camping and have a nice cast iron skillet that fits so I reckon I’ll be giving this a shot. Your Grans recipe will be used worldwide. 👌🏻
Alabama here. Thanks for showing how a REAL southern cornbread is made. My mom taught me how to make cornbread as a kid exactly like this. Almost every youtube video on cornbread over complicates the recipe and they use sugar. Real cornbread only needs 4 ingredients; buttermilk, self rising cornmeal, egg, and some type of fat. I usually use an 8 inch skillet with 1 cup of cornmeal, 1 cup of buttermilk, and 1 egg.
Thx Matt this brings back memories of my granny’s cornbread with ham hock soup beans (white beans) in Tennessee. NO SUGAR all white corn meal. She’d also pour the batter into a cast iron corn stalk mold. The stalks got crazy crispy. I live in NC now and only have found yellow (sweet) cornbread here. It’s dessert, it ain’t cornbread. Love ya brother
It's good to keep family food traditions preserved. My grandmothers were also great cooks and bakers, that's why I like it. That cornbread looks awesome. I like cornbread either way, sweet, or savoury. Cheers, Matt! 👍👍✌️
That’s some good home cooking! I’m from Alabama and the skillet cornbread, I grew up on myself. The best cooking! Thank you Sir for sharing ROLLTIDE! ❤
I can relate to every aspect of this video. I’ve introduced several people to this through my life and savory cornbread was not something they’d experienced. My Grandmother, Mimi, grew up in Opp AL, and this was made at almost every meal I ate at her house. It was weird to me the first time I experienced sweet cornbread. Surprisingly, one of my most memorable meals she made for me at breakfast as a kid, was the same cornbread mix but fried, scrambled eggs, and sliced onion. Not something you’d think a kid would like, but I still remember her making it. Can’t explain how cool it was to see this and relate to every aspect. I never saw her melt butter in the top, but I did start doing on my own. In addition to an obscene amount of butter wedged in the middle.
Born in Texas but raised in the Midwest, specifically Iowa. We made corn bread without sugar but I would say the north is a 50/50 mix. It all goes back to your roots and how your family has made it.
I live on the prairies in Canada and I like to put some local honey when I make skillet cornbread. Adds some sweetness but helps keep it from getting dry. Won't find much shortening in our house as we are surrounded by canola farmers so oil is the go to
Can't wait to try this. I mix softened butter and honey and baste muffins several times while they're hot. It soaks into the cornbread to add a little sweet and butter flavor. Works with a pan too.
We make my grandmother's recipe as well. She spent much of her life in Texas, and her recipe is essentially the same as yours. Preheating the skillet is magic, and absolutely NO SUGAR!
Thanks Matt. Looks delicious. I'm from Colorado and we don't add sugar either but we often add some green Chile to the mix. Luv simplicity and anything on the smoker makes it better.
I bought a crescent ci skillet at a flea market. The first time I used it was frying potatoes and all of a sudden my kitchen thought I was frying fish. It smelled awesome and made me wonder about the person catching the fish, the fishing trip and the cook. Love cast iron cooking.
Reminds me of what my Mamaw and mom used to make. Nothing like scratch cornbread! My daughter likes sweet cornbread, but my wife and I are cornbread purists. I can't wait to try this recipe, it looks yummilicious!
I really like jalapeno cheddar cornbread. Also one place that I really liked the cornbread used a mixture of cornmeal and yellow cake flour. It had a very good taste and texture.
Love to try this. A fantastic cornbread recipe couldn't be simpler - One box of Jiffy Golden Yellow cake mix and one box of Jiffy cornbread mix. You have to shoot for the middle for time/temp as they're different for each of those but it's lighter and a bit sweet. Been my go to for decades now.
Tennessee born and raised. I add about 2 tablespoons of sugar to my cornbread. I love cornbread and milk especially if I've got crackling or hog jowl to put in it. That was supper on many a days growin up
My mom never put sugar in her cornbread. My wife on the other hand does, and the first time she made it, it was NEXT LEVEL. And that's the only way I eat it now. And I have also fallen in love with cast iron. I used to be scared of it, but now I grab it any chance I get. It's the best!!
I live in Canada. We did not have it growing up as a child. Once I was an adult and in the work force cornbread was something that would be brought to potlucks once in a while. I love it. especially with stew or chili. I believe there has always been sugar in it. I will need to try your recipe.
I love cornbread and my grandmother and mother used a cast iron pan to bake their cornbread. My grandmother done her in a wood stove oven. I use a cast iron pan to make my cornbread with no sugar. Sometimes I will add onions or jalapeños to the mix. Same recipe as you used.
Raised in Iowa and South Dakota my mother made corn bread frequently. It never had sugar, but a stick of butter and a honey bear always sat on the table to make it to your liking.
Matt I grew up in the northwest corner of Indiana and my dad cooked corn bread quite often. he called it "johnny cake" and we ate it with butter and maple surup. I always make it in an old cast iron skillet that came from my grandparents farm in southern Indiana. thanks for the recipe I will give it a try the next time i make chili
I’m from Oklahoma. I prefer sugar, but I eat mine as desert after the meal topped with honey. But I’m really excited to try it on the cast iron. Great job Matt!
I'm in Philly, love corn bread . I have fun making it by adding things like jalapeno and or red peppers , corn , honey , its hard to mess up and good for every meal.
From Ohio via Pennsylvania, and yes all of our corn bread up here is sweet. To be honest, I have had a hard time eating cornbread in the south because it seems so much drier without the sugar. Also, I like to use sour cream in mine thinned out with some whole milk instead of butter milk. I also use butter in the batter and in the skillet - butter adds another dimension of richness and the browned butter in the hot skillet is fantastic.
I'm just a guy from New England here, I like to add red pepper flakes to the batter, and when it comes out, drizzle some honey on top. That combination of spicy and sweet is so good.
I'm in Alabama and I definitely don't want sweet cornbread. I'll eat it, but I'll always choose it like you made it. My grandmother made it just like you did and I loved it.
Born and raised in southeast Tennessee. We usually had either biscuits or cornbread with our meals. Looking forward to trying your recipe in the Traeger. No sugar in our cornbread. We do like jalapeño or fresh ground meal cornbread.
Corn bread up here in New England tends to be sweet, traditionally with molasses but nowadays more commonly with sugar or honey. First time I ever had non-sweet cornbread was at Crackerbarrel, believe it or not. Didn't care for it at all at first but it's grown on me. Great video Matt. Keep 'em coming!
I'm born and raised in North Alabama (multi-gemerational, too). That is exactly how my grandmother made her cornbread. Definitely no sugar added. I use that recipe and sometimes will add garlic powder, but I've also thrown some of your De' la Del Fajita into it for a different kick.
My grandad made something similar, except no egg and cooked in a segmented "cornbread skillet", also made of cast iron. The result is little 4 or 5 inch triangles, thinner and SO crispy. It tastes like my childhood. I still have that skillet and my wife and I use it weekly. It has to be 70 or 80 years old at least.
I grew up in the pacific northwest and we always had sugar or honey in cornbread. I like it when the top is sticky and moist. But as i’ve gotten older, traditional cornbread with no sugar/honey is definitely better with beans and chili. I like it both ways 🇺🇸
First, thank you for not adding sugar. lol I grew up in eastern Kentucky, my mom made it exactly like you presented. We turned the whole thing upside down on large plate to serve. Shows that beautiful brown crust on the bottom. Will try on my smoker. Thx
This looks very similar to the way my Granny used to make it. I know she used cornmeal and milk, but I don’t think she used an egg. The batter was thick like yours. It’s been over 50 years, but it was something that was and still is on my do not eat list. My Mom and Dad liked to break it up in a glass of milk and eat it that way. And no sugar was added. Thanks for bringing back a sweet memory.
Great video, you explain things well. I usually add a little corn, jalapeno and either sugar or honey. I love my cast iron, maybe I'll start journaling what it cooks. 🙋🏼♂️
just like my Granny made, I was born and raised in Alabama and on Alabama cooking...never added sugar...if there was left over corn bread the next day, it was crumbled in a tall glass of COLD buttermilk add pepper and yum!
I've had cornbread up north. And I found that they like to use honeybutter on their cornbread. It was in Montana. I had a Cajun lady make cornbread on a job I was on im Louisiana, and she used Mountain Dew in it. And it was delicious. My favorite, tho is Mexican cornbread. Nice and spicy with jalapeños in it.
My Dad, 81, makes at least one, if not two pans of cornbread per week. I'm more than happy to make a meal off of that & a Diet Mtn Dew (T2 diabetic... can't have the real Dew or better yet, sweet tea...) One addition my Dad makes is pork cracklins (think nugget-sized, soft pork skins.) Oh-my-gosh, that is the pinnacle of cornbread!!! I'm like Matt, butter on top straight out of the oven, then slice the wedge open, and lay even more butter inside!! Now I want a pan of cornbread!!!!!
@@terryoliver2515 I mentioned in the description that my granddaddy mixed it in a large glass with buttermilk and called it a sand mountain milkshake. I could never get in to the buttermilk though lol.
Love the cornbread ... when I host for Thanksgiving I traditionally have made a jalapeño and sausage cornbread stuffing ... thinking of trading out my stock cornbread recipe and doing it up this way... should be amazing!
In Arkansas, i grew up with it both with and without sugar, also with and without a can of corn tossed in. Also, honey cornbread, which is my personal favorite, or plain cornbread topped with butter, sugar and cinnamon.
No sugar for me, most people here in NC put sugar. The classic is good I use the same simple recipe as you. I do often cube up sharp hoop cheese and jalapenos in mine to kick it up a little. lately I have used tallow as my oil and its a game changer. Tallow and the grill flavor is the best!
Tennessee born and raised and I'll admit I like a little sugar in the cornbread. We also put cheese, corn and jalapenos in the mix sometimes. You should give it a try!
I've grown up in Alabama, the son of a MPK (Methodist Preacher's Kid) seems like we were invited to some church member's home for Sunday dinner, almost invariably they served Fried Chicken and Cornbread, so we had a lot of cornbread, no one ever served sweet cornbread, it was always savory. my grandparents or Mom and Dad ever made sweet cornbread. And yes my Dad cooked, he made the best cornbread! They always used bacon grease rather than shortening, you could taste the difference, and yes they used about a 1/3 cup in the skillet while it was melting in the oven and the pour half into the mixed batter, then transferring into the remaining grease in the HOT skillet before returning to the preheated oven. The made thecrust begin to fry around the edges. Thanks for video!
If that skillet could talk, what tales it would tell. And every time you cook Granny's cornbread, it tells a tale of your love and respect for her. There's no better way to honor her than to share her cornbread recipe with the world. You have made her proud. Thank you!
Thanks Matt for making me cry. You made that cornbread just like my mama. She learned from my granny down in Tennessee my dad's mom.
I'm from Montana, and our mom cooked a lot of cornbread for us. We topped it with butter and honey. Yum yum.
No sugar here. I also learned from my grandmother in Mississippi. I make her corn bread recipe in her Griswold cast iron pan she gave me before she passed. She received it new as a wedding gift in the 40’s and made cornbread in it everyday for 70 years before giving it to me. It’s still like new and I will pass it down one day to my kids. Great video Matt.
Such great memories! I too have my grandmothers skillet and no sugar here in Georgia either.
Perfect cornbread: My Mom ran a boarding house in Savannah, and she cooked everything in her cast iron skillet. Great recipe, as always.
Who cares
I love you!!! 😆 This is how I grew up having it!
Midwest farm family and cornbread was a fixture with us. Soup beans and cornbread just can’t go it alone. And we loved a little sugar in ours. Any leftover cornbread was split and fried for breakfast - topped with honey or a sweet homemade jam. Mmmm..
Just watched with my 6-year-old daughter, and we're going to make it soon. Thank you.
Thank you for this video! It really takes me back. My Ozark-bred mom would make cornbread all the time. My parents moved to North Dakota when I was a kid and she was the only mom I knew that made cornbread in that area. She used the old Betty Crocker cookbook recipe. It was similar and didn't have sugar but it did add some flour. It called for either bacon grease or shortening. She served it hot with butter and honey at the table! I now use that recipe except either substitute or combine butter with the bacon grease. Watching this video has me pulling out the cast iron and cornmeal as I type!
Grew up on the poor side of the tracks in the south. Sometimes cornbread and milk in a bowl was our supper. I still enjoy cornbread and milk in a bowl.
I had a big bowl of corn bread and milk and a big piece of onion for supper the other night.
Cornbread and soup beans.
@ that’s comfort food to me
add a little coffee and you got a cush cush. breakfast meal in cajun country
@ I like it!
Have heard of Corn Bread but have never tried it. Not something you see a lot of down here in Oz but i am definitely going to give it a try. It's fantastic the love you have for your Grannies that comes out when you cook something they made for you groowig up. Again thank you so much for sharing. Cheers Bruce
My kids and I love a big slice of this same cast iron cornbread sliced down the middle, butter and maple syrup. Easy delicious breakfast. I'm from TX but now an Ohioan.
Being from Al myself, I LOVE me some”Southern” cornbread (no sugar). The little dib of shortening in the mix makes it SO much more moist. You took me back to momma Matt. Thanks.
Will try it on the Treager soon….. I can hear momma now when I open the lid on the grill
“boy! What ARE you doing!?”.. lol 💕
I grew up in Alabama also and remember my granny making cornbread exactly the same way.
Sugar is for tea.
No sugar in my tea!
Corn bread brown beans and fried potatoes with chow chow. Matt you’re making me hungry. Being from WV that was dinner Monday nights.
Born in Upshur county……definitely don’t want cake for cornbread. No sugar is my vote. Only difference in yours was the fat and how to get the crispy bottom and sides. Mom used to put bacon grease in the cast iron skillet and get hot on our gas cook top. When she poured in the cornbread you could actually hear it frying before she placed in oven. Great video that really brought back good memories. Just need to some zipper cream peas for pot liquor to dip cornbread in !
I am with your Grandaddy! I grew up in upstate SC in the early 50's and remember my Grandmother's cornbread. I too would load up a tall glass of cornbread crumbles and smother them with buttermilk! Pure heaven. One of my cast iron treasures is her 6" egg skillet. It has no markings on it and the thickness of the side wall varies from one arc section to another.
I live in Pa and when I met my wife she was making cornbread but had never used a cast iron pan. I told her to try one of my cast irons and it took her cornbread to another level. Now that is the only way we eat it. Thanks for the recipe we will definitely be trying it.
Do yourself a favor and try it with bacon grease instead of shortening sometime. That's our family's way of doing it. Yum!
Healthier too.
@@russellridge8623 Nothing about corn bread is healthy ---- but I like your comment!!!
Same here
Agreed
Or beef tallow. I bet he's got some of that laying around!
I made this tonight. I'm so used to using Jiffy mix and it is awesome. This recipe was the best cornbread I have ever had in my life! Thank you!
My Mom was from Kentucky and said real cornbread does NOT have sugar! If it does, it is cake!😂 I do think she made it the same way your Granny did. I also split mine and butter the inside!! Haven't made it for years, so thanks for the recipe and refresher!!
God bless Granny.
Down here in Australia I’ve heard of cornbread but I’ve never seen a video on cooking it or read a recipe on it. I take a small smoker away camping and have a nice cast iron skillet that fits so I reckon I’ll be giving this a shot. Your Grans recipe will be used worldwide. 👌🏻
My Grandma Bettie-Sue (also from Sand Mountain) made it just like this. Thank you for this.
Alabama here. Thanks for showing how a REAL southern cornbread is made. My mom taught me how to make cornbread as a kid exactly like this. Almost every youtube video on cornbread over complicates the recipe and they use sugar. Real cornbread only needs 4 ingredients; buttermilk, self rising cornmeal, egg, and some type of fat. I usually use an 8 inch skillet with 1 cup of cornmeal, 1 cup of buttermilk, and 1 egg.
Thx Matt this brings back memories of my granny’s cornbread with ham hock soup beans (white beans) in Tennessee. NO SUGAR all white corn meal. She’d also pour the batter into a cast iron corn stalk mold. The stalks got crazy crispy. I live in NC now and only have found yellow (sweet) cornbread here. It’s dessert, it ain’t cornbread. Love ya brother
It's good to keep family food traditions preserved. My grandmothers were also great cooks and bakers, that's why I like it. That cornbread looks awesome. I like cornbread either way, sweet, or savoury. Cheers, Matt! 👍👍✌️
That’s some good home cooking! I’m from Alabama and the skillet cornbread, I grew up on myself. The best cooking! Thank you Sir for sharing
ROLLTIDE! ❤
one of my favorites too. Lot's of wonderful memories too
I can relate to every aspect of this video. I’ve introduced several people to this through my life and savory cornbread was not something they’d experienced.
My Grandmother, Mimi, grew up in Opp AL, and this was made at almost every meal I ate at her house. It was weird to me the first time I experienced sweet cornbread.
Surprisingly, one of my most memorable meals she made for me at breakfast as a kid, was the same cornbread mix but fried, scrambled eggs, and sliced onion. Not something you’d think a kid would like, but I still remember her making it.
Can’t explain how cool it was to see this and relate to every aspect. I never saw her melt butter in the top, but I did start doing on my own. In addition to an obscene amount of butter wedged in the middle.
Born in Texas but raised in the Midwest, specifically Iowa. We made corn bread without sugar but I would say the north is a 50/50 mix. It all goes back to your roots and how your family has made it.
I live on the prairies in Canada and I like to put some local honey when I make skillet cornbread. Adds some sweetness but helps keep it from getting dry. Won't find much shortening in our house as we are surrounded by canola farmers so oil is the go to
I will be making this cornbread for thanksgiving, thanks and agree on the journal for iron skillets. I am a hoarder from what my wife says.
Can't wait to try this. I mix softened butter and honey and baste muffins several times while they're hot. It soaks into the cornbread to add a little sweet and butter flavor.
Works with a pan too.
No sugar club in central FL. Classic recipe! Need some collards greens w smoked meat, and it's a meal
We make my grandmother's recipe as well. She spent much of her life in Texas, and her recipe is essentially the same as yours. Preheating the skillet is magic, and absolutely NO SUGAR!
Delicious! How my Mama always made it and we still do today. No sugar. Awesome video
Midwestern boy here. Like just about all cornbread, but LOVE it without sugar.
Same here, leave out the sugar.
Thanks Matt. Looks delicious. I'm from Colorado and we don't add sugar either but we often add some green Chile to the mix. Luv simplicity and anything on the smoker makes it better.
Fantastic video Matt!! Cornbread is always on the menu at our house!! No sugar!!
I bought a crescent ci skillet at a flea market. The first time I used it was frying potatoes and all of a sudden my kitchen thought I was frying fish. It smelled awesome and made me wonder about the person catching the fish, the fishing trip and the cook. Love cast iron cooking.
Reminds me of what my Mamaw and mom used to make. Nothing like scratch cornbread! My daughter likes sweet cornbread, but my wife and I are cornbread purists. I can't wait to try this recipe, it looks yummilicious!
I really like jalapeno cheddar cornbread. Also one place that I really liked the cornbread used a mixture of cornmeal and yellow cake flour. It had a very good taste and texture.
Love to try this. A fantastic cornbread recipe couldn't be simpler - One box of Jiffy Golden Yellow cake mix and one box of Jiffy cornbread mix. You have to shoot for the middle for time/temp as they're different for each of those but it's lighter and a bit sweet. Been my go to for decades now.
Tennessee born and raised. I add about 2 tablespoons of sugar to my cornbread. I love cornbread and milk especially if I've got crackling or hog jowl to put in it. That was supper on many a days growin up
Thanks for sharing!
Looks great! I'm a Northerner, and our family cornbread recipe does have some sugar in it. I also like to slather it with honey and butter.
I am a midwest person and love sugar in my cornbread. Thanks for the video.
My mom never put sugar in her cornbread. My wife on the other hand does, and the first time she made it, it was NEXT LEVEL. And that's the only way I eat it now. And I have also fallen in love with cast iron. I used to be scared of it, but now I grab it any chance I get. It's the best!!
Great video Matt! Looks absolutely delicious!
Thanks for sharing!!!
I live in Canada. We did not have it growing up as a child. Once I was an adult and in the work force cornbread was something that would be brought to potlucks once in a while. I love it. especially with stew or chili. I believe there has always been sugar in it. I will need to try your recipe.
I love cornbread and my grandmother and mother used a cast iron pan to bake their cornbread. My grandmother done her in a wood stove oven. I use a cast iron pan to make my cornbread with no sugar. Sometimes I will add onions or jalapeños to the mix. Same recipe as you used.
My mother is the same way with cornbread and I agree as well. Mom is from Dallas
Yes please!! This weekend I'm I'm trying it!!!!
In the south they keep the sugar in the tea but I like mine in the cornbread. But I don’t think I’ve had a cornbread I didn’t like!! Thank Matt!!
I'm a Texas girl. Love cornbread and always use a cast iron skillet. No sugar.
Born and raised in Texas, and cornbread absolutely had NO sugar in it in my family! It's also what we used for our Thanksgiving stuffing.
Raised in Iowa and South Dakota my mother made corn bread frequently. It never had sugar, but a stick of butter and a honey bear always sat on the table to make it to your liking.
My mom made cornbread muffins just like that. I use her recipe which is almost the same as yours in my cast iron skillet & it's awesome. Thanks Matt.
I think this will make an appearance on the table for Thanksgiving this year, Thank you for sharing your recipe.
Matt I grew up in the northwest corner of Indiana and my dad cooked corn bread quite often. he called it "johnny cake" and we ate it with butter and maple surup. I always make it in an old cast iron skillet that came from my grandparents farm in southern Indiana. thanks for the recipe I will give it a try the next time i make chili
I’m from Oklahoma. I prefer sugar, but I eat mine as desert after the meal topped with honey. But I’m really excited to try it on the cast iron. Great job Matt!
I'm in Philly, love corn bread . I have fun making it by adding things like jalapeno and or red peppers , corn , honey , its hard to mess up and good for every meal.
my wife fryers it in a cast iron skillet but i like it both ways .i grew up eating corn bread in ky.
From Ohio via Pennsylvania, and yes all of our corn bread up here is sweet. To be honest, I have had a hard time eating cornbread in the south because it seems so much drier without the sugar. Also, I like to use sour cream in mine thinned out with some whole milk instead of butter milk. I also use butter in the batter and in the skillet - butter adds another dimension of richness and the browned butter in the hot skillet is fantastic.
Yum cornbread! I do add melted honey to mine, turns out great on the smoker.
Thanks. I will most def try this recipe.
Cheers from Canada!!
I'm just a guy from New England here, I like to add red pepper flakes to the batter, and when it comes out, drizzle some honey on top. That combination of spicy and sweet is so good.
There's always "the one thing" that our Grannys cook and we thank GOD when we learn how to cook that "one thing".
I'm in Alabama and I definitely don't want sweet cornbread. I'll eat it, but I'll always choose it like you made it. My grandmother made it just like you did and I loved it.
Love it. Roll Tide!!
Born and raised in southeast Tennessee. We usually had either biscuits or cornbread with our meals. Looking forward to trying your recipe in the Traeger. No sugar in our cornbread. We do like jalapeño or fresh ground meal cornbread.
Corn bread up here in New England tends to be sweet, traditionally with molasses but nowadays more commonly with sugar or honey. First time I ever had non-sweet cornbread was at Crackerbarrel, believe it or not. Didn't care for it at all at first but it's grown on me. Great video Matt. Keep 'em coming!
I'm born and raised in North Alabama (multi-gemerational, too). That is exactly how my grandmother made her cornbread. Definitely no sugar added. I use that recipe and sometimes will add garlic powder, but I've also thrown some of your De' la Del Fajita into it for a different kick.
Looks great thanks guys
My grandad made something similar, except no egg and cooked in a segmented "cornbread skillet", also made of cast iron. The result is little 4 or 5 inch triangles, thinner and SO crispy. It tastes like my childhood. I still have that skillet and my wife and I use it weekly. It has to be 70 or 80 years old at least.
I grew up in the pacific northwest and we always had sugar or honey in cornbread. I like it when the top is sticky and moist. But as i’ve gotten older, traditional cornbread with no sugar/honey is definitely better with beans and chili. I like it both ways 🇺🇸
In Kentucky, my mom used fresh milled white corn meal with a very similar cast iron skillet method. And no sugar. Good stuff.
Topping it with some maple butter makes it a sweet bread
I love it!
First, thank you for not adding sugar. lol
I grew up in eastern Kentucky, my mom made it exactly like you presented. We turned the whole thing upside down on large plate to serve. Shows that beautiful brown crust on the bottom. Will try on my smoker. Thx
Adding a tablespoon or two of bacon grease and a diced jalapeño makes it even better. Agree about the no sugar.
This looks very similar to the way my Granny used to make it. I know she used cornmeal and milk, but I don’t think she used an egg. The batter was thick like yours. It’s been over 50 years, but it was something that was and still is on my do not eat list. My Mom and Dad liked to break it up in a glass of milk and eat it that way. And no sugar was added. Thanks for bringing back a sweet memory.
Cool idea doing on the smoker and with that ancho butter
Great video, you explain things well. I usually add a little corn, jalapeno and either sugar or honey. I love my cast iron, maybe I'll start journaling what it cooks. 🙋🏼♂️
just like my Granny made, I was born and raised in Alabama and on Alabama cooking...never added sugar...if there was left over corn bread the next day, it was crumbled in a tall glass of COLD buttermilk add pepper and yum!
I/we (North Texas, here) also have a bit of sugar in ours. I feel like it was a bit of sweet to our salty/savory meal. Thanks for sharing your recipe!
I've had cornbread up north. And I found that they like to use honeybutter on their cornbread. It was in Montana. I had a Cajun lady make cornbread on a job I was on im Louisiana, and she used Mountain Dew in it. And it was delicious. My favorite, tho is Mexican cornbread. Nice and spicy with jalapeños in it.
Will definitely have to try this on my Traegar! If I want sweet cornbread, I use honey. Such a great combo with the flavor of the cornmeal.
My Dad, 81, makes at least one, if not two pans of cornbread per week. I'm more than happy to make a meal off of that & a Diet Mtn Dew (T2 diabetic... can't have the real Dew or better yet, sweet tea...)
One addition my Dad makes is pork cracklins (think nugget-sized, soft pork skins.) Oh-my-gosh, that is the pinnacle of cornbread!!!
I'm like Matt, butter on top straight out of the oven, then slice the wedge open, and lay even more butter inside!!
Now I want a pan of cornbread!!!!!
Oh man cornbread and cane syrup with butter is the worlds best dessert.
I approve of this video! NO sugar cornbread. Grandma never did because blessing is not sweet.
Out in west Texas...Beans and cornbread...no sugar.
Also, great crumbled up into a cold glass of milk!!👌
@@terryoliver2515 I mentioned in the description that my granddaddy mixed it in a large glass with buttermilk and called it a sand mountain milkshake. I could never get in to the buttermilk though lol.
Love the cornbread ... when I host for Thanksgiving I traditionally have made a jalapeño and sausage cornbread stuffing ... thinking of trading out my stock cornbread recipe and doing it up this way... should be amazing!
In Arkansas, i grew up with it both with and without sugar, also with and without a can of corn tossed in. Also, honey cornbread, which is my personal favorite, or plain cornbread topped with butter, sugar and cinnamon.
I use box Jiffy and make cornbread in a cast iron skillet all the time. I will agree its like desert, but the family loves it!
As an Australian who has struggled to find a simple and genuine cornbread recipe this one is going on the list for the next BBQ cook
I can easily make a meal of a pone of cornbread!!! My favorite is crumbled up in milk
Being a VA boy, Grandma's sweet cornbread was pretty darn good. Your Grandma's looked great too.
Exellence once again.!! 👍👍🍺
No sugar for me, most people here in NC put sugar. The classic is good I use the same simple recipe as you. I do often cube up sharp hoop cheese and jalapenos in mine to kick it up a little. lately I have used tallow as my oil and its a game changer. Tallow and the grill flavor is the best!
Tennessee born and raised and I'll admit I like a little sugar in the cornbread. We also put cheese, corn and jalapenos in the mix sometimes. You should give it a try!