The Secret to Good Cornbread
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- เผยแพร่เมื่อ 29 ก.ย. 2024
- In this video I share the secret to making good cornbread and talk about the importance of corn in the Appalachian Mountains.
Find the cornbread recipe here: blindpigandthe...
#Appalachia #Cornbread #CelebratingAppalachia
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One summer day after graduating from high school I was in the hardware store and I found my best friends grandmother there trying to figure out how to pay for a new water heater. I asked her what was wrong with her's. She said it just didn't work. I asked her if I could take a look at it. It was an easy enough fix. Clean it out and put new elements in it. She asked how she could repay me. I new she was an excellent cook. I asked her to fix my girlfriend and I a meal. Something that was he favorite. Two nights later we showed up. and she had made corn bread and beans. The corn bread was thin and crusty. She cut a chunk of corn bread and buttered it put it in the bowl and ladled some bean on top. The boiled navy beans had some chunks of bacon and some onion and it was delicious. She said she was a girl in the depression and they ate beans and corn bread often. She said it was a treat when they had bacon or ham and an onion to put in it. She kind of adopted me until my friend came home from the marine corps.
So sweet!
Being kind pays off!!!!
What a wonderful memory!
That is a lovely memory. I think my dad (who was KIA in Vietnam) was a lot like you. He loved to help the older people and he had that knack for fixing things. I think how you treat others speaks volumes about you as a person.
Such a sweet story.
My grandma grew up on the very outskirts of Appalachia, so I grew up on cornbread and beans, cathead biscuits, and applesauce cake. My grandma is gone now and she died when I was in my early twenties, before I'd gotten married or had a chance to ask for all her recipes. This is bringing back so many good memories, thank you for your channel. 💜💜💜
I love applesauce stack cake. I ate nearly a whole one when I was a teenager, they're so good!
@@dereklea1183 I need to make one tbh! 😍
My wife and I have recently talked to my mom about her childhood and she’d talk about farming and how they’d put up food for the winter during the depression! Their ingenuity was outstanding! Her family was 15 strong 13 kids and Grand maw and paw!
Griswold pans were ground smooth and polished inside on the cooking surface. There are a few modern brands that do that and they're expensive.
That is where the idea came from of iron pans being naturally nonstick. Most modern pans are rough moonscapes, so they're not the same. They can however, be sanded smooth, cleaned and re-seasoned.
I been in a bad mood since I got up- my little terrier dog is barking at cevery living thing. So- I put on yr stories while I make corn bread and I don't feel alone- my dog lay right down too cuz he knows yr voice. Thanks for being there with your good self and good food. Appreciate you so much.
I'm glad you and your little dog like our videos 😀
My dad was from Calhoun county, WV and as a kid I always thought his love of cornbread and buttermilk was just a personal preference. I've come to learn that it's yet another Appalachian tradition.
And I LOVED hearing the sizzle of the mix as you poured it into the pan. I also agree with you that I have to have a piece of hot corn bread with butter, right out of the oven. Delicious!
My grand mother made her own butter milk. She would make cornbread have have buttermilk in a glass with the cornbread! I love MILK and cornbread but I could never go the butter milk and cornbread LOL
Oh my I could sit and listen to you speaking and Shari g your family stories all day . You are just so comforting
My dad used to crumble up the cornbread in milk. Cornbread is gods food. You are awesome!
This is exactly how I make my cornbread! The best way I've found and I've tried a bunch of different ways. Bet everybody loves yours cause everybody loves mine 😊
😊
I really enjoyed you front porch visit, the stories & memories you shared. That don't mean I didn't enjoy your cornbread making & sharing as well. My daughter & I just whipped up an old recipe that my dad used to make, back in the '40,s & '50,s. Mom made good cornbread, but for some reason I liked daddy's the best. Mom & Dad had mom & pop grocery store -restaurant-cafeteria combination when I was in high school & it was daddy's job to make the cornbread. This was in Kentucky. You made my day, so to speak I felt like I was right there in your kitchen with you.I wish you well with your channel, thanks. Transplanted Kentuckian in Texas
RCR
Glad you enjoyed 😀
👋 Hi Celebrating Appalachia, I just subcribed to your u-tube channel, and I enjoy your stories you tell about life in the Appalachian olden days. I have to make the corn bread the way you do,I can't wait, thank you for your recipes.👍💜👍(☺😷🙋✌)
Thank you so much 😀
Cornbread is delicious with just about anything!
Cornbread stuffing!
It’s so funny that this video popped back up in my recommendations when I am about to make cornbread for dinner!
😀
I tried a lot of your ways that you cook things to cornbread in the biscuits and stuff like that and it's awesome I love it I'm from Southeastern Missouri my mother used to cook just about like you do
Wonderful! Thank you 😀
My granny would give us milk and cornbread after dinner treat boy I loved that I still eat it to this day. Yum
I had a mam maw Marie also and she taught me the same thing.
Still eat leftover cornbread crumbled in buttermilk as a meal or snack. Delicious.
You remind me of my aunt. I love this video!!! ❤
😊 thank you
So thank You for all the showing for this cornbread cooking . looks so tasty mmhhhm . . Greetings Finn Bodenmann / switzerland sorry my english is bit funny sometimes .
Thank you!
Loved the story you told
I quit preheating my cast iron skillet before pouring my mix in because it always stuck to the pan, so I just put my buttermilk cornbread mix in my pan with conola oil and bake it on 350 for 45 minutes and it is crispy on outside and moist inside and falls right out of my pan .
You really taught me a lesson today on the history of corn. I didn't know there was so much background and so many uses for it. You make your cornbread very similar to us. It has to be crispy from getting the pan hot with grease in it. Then, flipping it over. My family likes their cornbread thin too. I'd like to see some of the recipes that you have mentioned your fried cornbread. My Granny made the most delicious and crispy hot water cornbread. She would make it in patties and fry it up. I have her recipe. I just can't seem to get it right. I either put too much water or not enough. It comes out dryer and dougher and not crispy at all. Do you have a recipe for hot water cornbread? I just like watching you and learning from you. It really reminds me of being with my family we're from Arkansas and Louisiana. I live in New Mexico too, and I have new Mexican food traditions as well as the back routes of Southern.
Thank you very much!! I don't have a recipe for that 😊
Google Phil Robertson - He has Mama's 10-minute hot water cornbread recipe. Good luck!
@@thewaldens90 thank you so much for letting me know that. I will go look at Phil Robertson
Love your stories.
I'm so glad!
Thanks. Appreciate you.
Exactly how to make cornbread !
I have never heard of Cornmeal Gravy going Gouging The recipe ❤❤
Try Hudson cream corn meal and flour i Lillie while if I can’t hudsome cream
Thumbs up for pre-heated cast iron and no sugar added! That's how you make cornbread!
100%....No Sugar!!......my grandmother made the best cornbread and pintos in the world....my Mom liked fried cornbread.....I didn't like it near as much. Grandma gave me her recipe and I recently passed it down to my daughter. My wife can cook up a storm but when it come to cornbread she looks to me for that!
Sugar in cornbread is cake!
@@jaybilly12345, any chance of you sharing your grandma’s cornbread recipe with a yankee? Even the stuff from one of NY’s best soul-food kitchens (and the chef/owner is from Charlotte) is a bit on the sweet side. I think they’re considering their customers’ likely tastes. The struggle is real. My issue is I have yet to find a cast iron pan that isn’t too heavy for me. No sugar ftw! Now I’d like some pintos.
I like to hear my batter sizzle when I put it in the pan.
I’m a 58 year old man that used your Recipe for the first time last week and it turned out perfect. Getting ready to do it again I have 15beansoup in the crockpot. Lord willing I’m going to eat good tonight. Thank you so much. I would try anything you put on here
Fantastic!
Cajun style 15 bean soup with smoked ham hocks in the crockpot is one of my favorites. I always make scratch cornbread to go with it. I think buttermilk adds to the breads’ moistness. If us guys like to eat, we should know how to cook.
@@rastus666 I love beans and greens with ham hock and of course you have to have corn bread with it
@@rastus666 preach!
Great!!!
I just stumbled on this video and have enjoyed every minute of it. You are so warm and welcoming - I feel like I’ve made a new friend! ❤️
Thank you 😀
Me too I’ve enjoyed watching this video.
Listen to the stories and with all the you eat with your cornbread., that’s what you good old fashioned eating and enjoying.
God bless you and your family.
@@CelebratingAppalachia could you tell me who the man was who only liked cornbread for supper? Sounds just like my uncle Malone.
You madam, are a natural born raconteur. You have a totally engaging way of relating life experiences in the Appalachian community to outsiders, I forgot for a while I was watching a video on cornbread making, it all came so easy and genuine to you, so please... don't ever change, the world needs more like you.☺
She’s wonderful!
AMEN!
No! she ain't no resteraunter!!!
Amen.
@@americanaxetoolco2076 I agree. She is a gift from God.
I am a new listener, 78-year-old, learning how to cook. Lost my wife last year and knew absolutely nothing about cooking. I needed a corn bread recipe to go with my navy beans. Thanks
Thank you for watching William. I'm so sorry you lost your wife.
It is a very hard thing to lose a spouse. I hope you are perking along good.
@@margaretnorvell9555 God is blessing beyond any expectations. Thanks
Hello William! So sorry your wife passed on. I'm sure she's proud of you for carrying on - and learning to cook for yourself.
I am a West Virginia girl and I LOVE cornbread made in an iron skillet. It is a mystery to me how anyone can eat any kind of beans without cornbread ! LOL🤔
You cannot have beans or greens without cornbread❤
Mmm, stop it! Or imma make a cake, bust it up on a plate and smother it with beans AND THE JUICE!
Yes my mother taught me, never ever wash that castiron pan, never ever cook anything but cornbread in it.
Edit 2/5/2023:
After much research I've discovered it was the lye in the soap of the day that stripped the seasoning from the cast-iron.
Today's milder dish soaps contain no lye therefore there is no danger of stripping the seasoning.
Many will reject this knowledge for the age old traditions and that's fine, it ain't mine ;-]
Me to my Granny Elsea Crowe/Sunderland was from Copper Hill Tn( this was my fathers mother. My Mom made it just like this lady does, and it is wonderful. I grew up on cornbread, beans and taters any way you make the tater.s.Also on good days we had pork chops or meat loaf or fried chicken..
I was born and raised in Alabama! We had cornbread and beans every day. Nothing better.
I hear you young lady. I grew up on middle mtn, in WV. Cornbread, brown beans and fried taters. I like my fried taters with onions in them or……you being a West Virginia girl will know this…….ramps. Fried taters with ramps? Good lord. 😊
Grew up on beans and cornbread and was glad to have it.
Amen.
Appalachian cooking is the pandemic’s newest discovery. I’m so glad I grew up here.
That was the best times love it. Got my grandma pan . Grandpa would say we going to eat good to night ☕☕🍰🍰
Pinto beans, cornbread, green onion, cucumbers, tomatoes, fresh green beans, and sweet milk in the summer. In the winter replace the green onion, cucumbers and tomatoes with canned green beans, pickled beets and sliced onion. Always had sweet milk and cornbread for a snack the next day. To this day the sizzle as it hits the hot cast iron somehow feels comforting.
Still the best dinner.kid u not my eyes watering just writing this than u
My mama was Cherokee. She ate cornbread with buttermilk, a tomatoe and a green onion. The night before she passed she asked for it. So I got it and she only took a nibble but she she got a huge smile on her sweet face.
Darlin, your Mama is Cherokee. You are Cherokee too, unless you try to turn your back on your culture. Even if you try to turn your back on it, the heart always knows the race of a person.
I'm so sorry, your story brings me to tears, God bless you
I’m Cherokee too and make my cornbread this way; serve with country coleslaw. Just cut fine Hellmans mayonnaise , little vinegar, salt pepper! Yum!
I would pass over any bread to eat cornbread, it’s my favorite! I love it with soup beans, chicken and dumplings and any kind of soup. Thank you for this cornbread tutorial, it looks delicious. Mm. I have a little story about my uncle and how he got his nickname that lasted his entire lifetime. He was a teenager and taking the corn to the mill to be ground was one of his chores. The mill was really busy that day and the family name was on the bag of corn so he left the corn by the mill door to run a couple of errands. When he returned the mill had closed for the day and there were several bags outside the door to be picked up. He glanced over the bags and there it was, written above the family name “Cornbread” Estes. Everyone in our county knew who you were talking about if you said the name Cornbread. It was in his obituary when he passed. A lot of people didn’t know his real name. Sometimes I would call him Uncle Cornbread. He was a good man and I miss him……
Great story 😀
Try it with buttermilk
That is a great story!
🥰😂🥰
Such a wonderful memory!
My husband washed my cast iron ONCE, family quickly learn NOT to mess with my pan.
Yep you and my mother!
I hide my pans too.
My husband put my Grandma’s rolling pin in the dishwasher!! I cried!! Had to start all over on the seasoning!!!
How many knots you put on his head. Ouch HeeHee
😂
Cornbread made with bacon grease in a cast iron skillet. Mama liked it thin with the golden crust, I liked it thick. Cornbread and buttermilk or cornbread and sweet milk with sweet onions. Pinto beans, cornbread, onion, fresh tomato slices, banana pepper, sweet tea. Best meal ever.
I save my bacon drippings for cooking with. You can buy brick lard in the store, but I prefer the slight smokiness from the bacon. You can't find (at least I can't) real buttermilk like was available in the the 1950's and 60's when I was a youngster. It all has artificial thickeners added, etc. Do you have a recipe for corn fritters? This recipe is real good food, thank you.
Oh your making me hungry lol
Butter milk, real true butter milk, need to find some one who keeps cows or sheep and get that live milk then make yourself real true butter milk. Not that dead fake stuff at the grocery.
Excellent video. Very informative, and that cornbread looks amazing.
Amen and amen. Mmm.
Try cornbread and chilli man that's eating high on the hog
I actually made that for Christmas morning breakfast one time when my son was younger.
You are not wrong!
We have it with chili all the time !!!
Yes! I love Hormel Chili with beans & Cornbread!
My in-laws put peanut butter on the bread, which I thought was revolting the first time I saw it, but OMG it rocks!
Nothing like fresh out of the oven cornbread. Yum!
I was an immigrant from northern Europe at the end of WWll and first had cornbread in elementary school at a friends house. Her mom was from Appalachia and served white beans, pork sausage and cornbread. I’m now 77 and it still makes my mouth water. Her mom also taught a group of us square dancing! Wonderful childhood memories and the beginning of my love for the American South.
thank you for your story.
I am nearly your age and, though I am not an Appalachian, I am a southern boy, born and bread. Thanks a million for sharing that terrific story! We do love our cornbread!
I stumbled on this page and I truly enjoyed hearing you tell us about life in the south.
I am so close to 80 and can relate to you in this way.
I am not good at responding or writing but you gave me inspiration to try and let you know how much I love cornbread too. I am brown skinned and it is good to know you if only by texting.
Keep writing I really appreciate your stories 🙏
That sounds so good!
@@emmadaniel3914 I want to give you a hug.
When you were talking about your cornbread skillet it made me smile. It reminded me of my mom. You learned from an early age you do not dare touch her cornbread skillet. I have that skillet now and it's still only used for cornbread.
Thanks for not adding sugar. Live in Maui for 10 yrs and locals can't believe I don't add sugar. Grew up in Samoset Fl. White cornmeal lard and buttermilk fried in an iron pan & eaten with every meal. Mama had nine kids to feed so that cornbread filled up our bellies right quick. Thanks for sharing❤
My wife is from Mississippi. They call cornbread with sugar down there 'Yankee' cornbread. Here in Arkansas where I was born and still live, it never occurred to me to put sugar in cornbread. Ruins it.
It’s not a desert cake. Sugar in cornbread is an abomination.
Parents. Cooked. Fill. Up. Kids. Bellies. True
I love sugar in my cornbread
You brought back a memory for me- my daddy eating cornbread and buttermilk. I haven’t thought of that in decades but he sure loved it. You make your cornbread just like mama made . Thank you for the walk down memory lane.
I’m not from the country, I just love to hear this nice lady talk. And I like cornbread. A win-win!
Thank you for inviting us into your kitchen, sharing your cornbread secrets AND sitting on the front porch to share the "going to the mill" stories from your family's past. You do Appalachia proud.
She and her family absolutely do!
My grandma an my mother taught me to us Bacon grease !! We heat everything on top of the stove we get the bacon grease hot on top of the stove pour the batter in it start Sizzlin by the time it spreads out within the pan bacon grease came up around the sides don’t overfill it !! Plus using bacon grease adds flavor to the cornbread !!
Ummmmm.... that sounds really good! 😋
Using bacon grease is my favorite also.
That is how I so it. So good!
@@jesusislord3321 my mother left me my grandmother cast iron Skillets plus my great grandmothers and my mothers I have all of them I gave some out to the family members and I kept 3+ the new ones I bought for myself I love cast-iron
@@billybatesjr1837 What a special gift
Lol! No one touches my cast iron either!,
Hubby made bacon in my new cast iron pan, and then put it in the sink and filled it with water and dish soap. I nearly had a heart attack!!! Now I guard that pan!!
Me too, except if they do touch it, they’re going to get the backside of it and they’ll “touch it” just one more time, hard upside the head, and they’ll never do it again! Knowing that, nobody touches my cast-iron.
@@AslansAngel1 Anyone that washes my cast iron skillet is subject to DIVORCE or at least Public flogging.
😕
I call mine my "dedicated corn bread skillet," 'cuz that's its only use.
A friend of mine who grew up in Appalachia told me that they would crumble their cornbread into their glass of buttermilk. That was often their breakfast before school. He says it is now one of his favorite treats.
My dad would have that for dessert lol
I love it in regular milk. 😋
I love fresh popped popcorn spooned up with a tablespoon and dipped in a slightly warmed glass of buttermilk with a little salt added to it. Popcorn is so delicious to me done like this one spoon at a time and I am 58 yrs old and have been doing this since I was a kid and my mom is 91 yrs old and she has been doing this since she was a kid . Sometimes if I am really hungry I maybe will eat 2 bags, I will eat most of the first bag and then I will get another bag to popping, the hotter the popcorn is when you are dipping it in the buttermilk the better it is . The country style buttermilk or homemade buttermilk is the best and my favorite buttermilk from a grocery store, is from Krogers . Just wanted to share this with you, take care and enjoy .
🤗👍💖💫
...us Mississippians would sprinkle sugar on it in the buttermilk...yum...yum...
@@jeffreykbevins7116 Never heard of that. Where were you raised? Interesting....
Thank you young lady this warmed my heart in so many ways my wife's cornbread recipe was the same as yours and was handed down from her mom unfortunately my wife passed away three years back and I never knew her way of making it so the only way I get corn bread is at cracker barrel its okay but they just do it in muffins I like it like like you do it and by the way we were raised up on corn bread and eating out of a big garden in the summer and mom canned lots so we ate good all winter as well that was in Harlan county Kentucky dad was a coal miner thank you again and I got to say I loved your stories on the porch and enjoyed hearing you talk through the video thank you again you have made me smile
Glad you enjoyed it Michael 😀
Love your accent! And I was raised in eastern Kentucky.
CORN was king!
Thanks for the book referral!
Girl, you eat the way I do. Pure country. Daddy used to butter his cornbread and pour molasses over it and eat it.
your killing me that sound so good
It is also good with sorghum syrup.
Good with Grandma's Molasses too...!!!
My mama passed away this year in July. This will be my first series of holidays alone without her. I was really hoping to find a cornbread recipe for my Thanksgiving dressing. I came upon your video! Thank you for making me feel like I will get a piece of my mama for the holidays! You have been a real blessing to me ever since I found your channel!
I'm so sorry you lost your sweet mother!! I hope you like the cornbread 😀
I'm so sorry your Mother passed away. May her memory be a blessing to everyone. .
1 Thessalonians 4:13-18 KJV
I prefer yellow corn meal. It's what was grown most by our ancestors. It is the same corn we fed the animals. I find plain yellow corn meal now which is not easy. I have used a cornmeal mix but I would rather add my own ingredients than trust the mill. I know someone that was a miller for Midstate Mills in Newton. I wouldn't trust him as far as I could throw him. So I make my own mix with my own recipe.
Since I lost my wife and am cooking for myself now I don't need a very big cake of cornbread. I use a 6" cast iron pan which will feed me for two meals. I preheat the pan to 500° I don't grease the inside of the pan with shortening, I add filtered bacon grease to a hot pan then swirl it around and up the sides. The batter consists of ½ cup of sifted plain corn meal, 2 tablespoons of flour, 1 scant tablespoon of baking powder and ¼ teaspoon of baking soda. I mix that well and then add one egg right into the dry ingredients then begin adding cold buttermilk until it makes a stiff batter. Then I turn on an eye on the stove. I get the pan from the oven and swirl the hot grease up the sides then pour what's left in the batter. I sit the pan on the hot eye. Next I go back to the batter and stir vigorously until the hot grease is well incorporated and pour it into the hot pan. The hot oil loosens the batter so that it will pour but is not too thin.
Back into the oven it goes for 15 to 20 minutes or until the top crust is golden brown.
The mixing of hot grease into the batter demands some measure of choreography and concentration or you will end up with a batter that rises before it ever gets in the pan. But, if you can pull it off you have made some pretty good cornbread that taste more corny than most.
I'll bet Granny remembers when cornmeal mix wasn't a thing and you had to sift your corn meal not just to get out the bran but to make sure there were no weevils in it.
Sorry if it seems I am writing a book! I get carried away and probably will until I get carried away!
Papaw-now you've jogged my memory. Someone I know heated the grease on the stove first. I'll have to ask Granny and see if it was Pap. I've had your filtered bacon grease and its divine!
Man you know how to do it..betting it very tasty ..noticed you used the word scant..a bootleggers word scant quart..or fifth..
This video and many of your others was my inspiration when I came across a couple rusty old cast iron skillets at a tag sale. I got them cleaned up and seasoned and then came back to this cornbread video to try them out. I had great success, better than I expected for the first time making it. I'm French Canadian, so cornbread & maple syrup is my treat. Cornbread with chili is a popular family meal.
I enjoy the stories that you tell and your general manner. Thanks very much for taking the time to do your videos!
You my dear are the reason why America exists!
And one reason Amerca has been great! May God Bless you and yours.
I fully agree.
Some people just don’t know what they’ve missed. Cornbread, fried “arsh “ taters, and pinto beans and some sliced onion! Oh my!
Yes! I gotta have fresh onion with mine!
Fried greens, too.
Food that sticks to bones.
Oh yum yes. Wish I had beans soaked
We ate that for dinner lots when I was a kid. I'm from WV and my husband is from PA and he had never eaten beans and cornbread for dinner before. We have that meal all the time and I think my family ate it mostly because not only is it delicious, it's economical too.
You are a standing example of a fine american woman I tip my hat to you.God bless your loved ones
Agree. I like being in the kitchen and taking care of the house and decorating. I like making dinner and serving my kids.
I just love all your interesting and lovely topics, plus you’re a natural teacher. I feel like I’m in a friend’s kitchen :)
I'm so glad!
Cornbread with fresh blackeyed peas and snaps yum!
I’m totally blown away , my family on my mother’s side are from Waynesville N.C. and all tho haven’t heard her voice in 15 yrs now , you remind me of her in the way you talk and your story . Thank you .
What a seriously cool chick.
I inherited my Dads 8" square Wagner Ware "Sidney" skillet that dates back to late 1800's, early 1900's. I remember we always fried cornbread on the stove-top, and my Dad taught me how to flip the cornbread without breaking it. We always made white cornbread, but truth be told...after many years of travel...I do enjoy the sweet yellow cornbread as well! Depends upon what you're eating with it.
I have my great grandmothers wood burning cookstove, and i still use it.
My family is originally from Mexico, the first American food my moma learned to make was cornbread in black skillet it remains firmly planted in our food standards today. It regularly shows up in combination with some of our Mexican dishes like spicy chicken mole. My mom used to say that the way to us becoming American was paved with cornbread. Excellent presentation, you are very much appreciated thank you.
That's beautiful.
We love spicy chicken mole!
I make cornbread the same way! Growing up in Ft. Worth, raised by a mother that grew up in west Texas picking cotton & my Daddy grew up in southeast Texas near Beaumont.
My mother made cornbread every week with pinto, navy or butter beans along with fried potatoes & onions or baked sweet potatoes.
Mom would also make her cornbread with chicken and dumplings and always opened a can of cranberry sauce to eat with it… yummy😎
I have fond memories of mom & dad eating cornbread & milk. I tried it, liked it but haven’t had it since I lived at home.
Love your channel because it takes me back to my childhood to a simpler time… The Good Old Days❤️
Everyone in my family had a garden, and usually each garden had one "special" food they'd grow extra of on top of the basics. We all shared working on all the gardens, and ended up with a surprising variety of food to share to get us through. My great uncle had acres of corn, his special crop. I remember as a kid going out, helping pull the ears and toss them in baskets, then helping shuck while watching the women strip the corn off with knives. They would do some regular, and some they would make creamed by going over the bare cobs several times and getting all the liquid. I have never found cream corn that tasted as good as what my grandma and aunts made. Corn and potatoes were must have staples, and we had a lot of them, but boy did they taste great.
Nothing comes close to real cream corn but I’ve found those frozen rolls of cream corn at the grocery are better than anything else I’ve tried. They look like tubes of sausage and are in the freezer section. Adding butter and milk if you like like it thinner, makes it work pretty good.
Of course you need skillet fried okra and sliced tomatoes to go with it!
That’d be my death row meal! 😁
Centuries ago I was talking with a friend of mine and I said, "Hey, Joe, I just came across a great recipe for cornbread." Joe looked at me funny and drawled, "Cornbread has a recipe?" I enjoyed listening to you cook and your stories. You are spot on with heating a cast iron skillet in the oven. And here I thought I invented that!
My Dad grew up during the depression and would have cornbread and buttermilk in the hills of SW Virginia. I can make supper out of it to this day except now it's store-bought buttermilk. Thanks for the technique and the stories.
Nice memory....I am hillbilly from SW Virginia in little place called Horse Holler. We always had cornbread with fresh buttermilk made from Mom's churn. Add "soup beans" and "killed lettuce" .... and your taste buds will be in heaven😋
@@peanutcampbell Hmmmm I'm also from SW Va. We're from Horsepen My family lives in Dickens holler. At least that's what we call it. Lol.
Everyone else says the holler in Horsepen.
Being from Appalachia there’s always a story... and you can’t beat beans and cornbread... or anything
Cornbread is always part of New Years Day with black-eyed peas and collard greens cooked with fatback or ham hocks.
U can't beat soup beans..fried taters..cornbread and green onions straight out of the garden..cucumbers too..yum..yum...
Love cornbread in a bowl and bean over top. Fried greens to the side.
@@mamamode1312 Oh, Lawd! So good!
This is the real way to make cornbread! I say that because it's how my momma did it too. Nothing beats a recipe passed from a beloved mother or grandmother, because with every bite you are bathed in the memories of the love and care given to us by these strong, nurturing Southern ladies. I will never forget my mother and grandmother, for they are a part of me and a large part of what made me the person I am today. Thank you for making this video.
Both of my grandmothers (Alabama) taught me how to make cornbread and I still make it the same way today; 50 years later: Martha White cornmeal mix, 1 egg and buttermilk enough to make the mix liquid. Heat 3 tblspns bacon fat in iron skillet at 450 degrees. When oven is preheated, pour hot fat from iron skillet into mix leaving a small amount of fat in pan. Mix well and pour mixture into iron skillet. Cook until top is brown.
My father-in-law (Kentucky born and raised) swears by Martha White white cornbread mix as well.
I am from North Georgia, but my heart is on Wimberley Rd., Toxey, Alabama. :.
My mother (born & raised in Alabama) also taught me to make cornbread just as you described - so good! I thought all cornbread recipes were made with buttermilk vs. regular milk. My daddy loved to crumble his cornbread in a glass of milk & eat it that way.
@@Shirley61581 Thats what day old cornbread is for, or just any ways. Yum! Home sick, Kentucky (born & raised),,, :) Buttermilk a must Where i come from... Lol
This what i use i add a egg mexie corn bacon bits red pepper flakes
I always loved my mothers cornbread. I have a spin on mine. I make what I call Mexican cornbread. I use your recipe and add cream corn, shredded cheese and jalapenos. I mix it all up and bake. When I pull it out of the oven I take a stick of butter and rub all over the top. Great with a bowl of chili.
I do too! I add cream corn to my cornbread. What kind of cheese do you shred into it and how much. Thanks for the ideas!
@@marialeach8960 Aldi has a shredded cheese called Mexican. I use about 8 ounces.
@@georgiaman1926 OK - thank you!
yum! do you also bake it in a cast iron pan? Love your idea of adding cheese and jalapeños! cream corn isn't available here...what would you use as a substitute?
Thank you! ❤️
@@mariakraft9051 I don't use a cast iron skillet. I use a square pyrex dish. You can go on TH-cam and check for creamed corn recipes. I found several. I also will add diced tomatoes. It's Mexican cornbread so go crazy. Just think of items that we use when cooking those dishes. You can't go wrong. Good Luck!
Back when me and my wife were young I worked on a large cattle farm in central Kentucky, one of my jobs was to check cattle 2 times a day during calving season ,once at daylight and again before dark , we had a good horse called babe , when my daughter was just little she would ride with me , and we would cut the tops out of Polk until we had a big sack of it , my wife would make corn bread, cook down the Polk like greens , fried potatoes and sometime fat back bacon in rolled in flour, And always pinto beans, this was 40 years ago and I still miss it .
Fat back rolled in flour and fried is what was called " poor man's fried chicken " . Hey fry up some bacon that was rolled in flour and you have " poor man's Steak " . Especially good with Cat Heads and lop washers.
@@donnareeweeks6180 Good gracious! I haven’t heard anyone mention “cat’s heads” in nearly 30 years! My father used those words for extra big biscuits!
Love some polk salad and cornbread. For years me and my granny would collect polk in the spring. As she got older, so did her eyesight. I had to be real careful when washing them greens, or I would have been cooking cornbread with sumac and poison ivy. It was an adventure..:)
Yum yum. I am from Mississippi and since leaving the south over 30 years ago haven't had any of what you described in your post. I would pay top dollar for a genuine home cooked southern meal.
You are a wealth of wisdom and knowledge!! You're a true jewel and treasure of The Appalachians!! Thank you so much for all you do and for sharing and preserving that special culture that so many of us came from and are still a part of, and for those who may have never heard of us. I appreciate you so much and I pray blessings over all your wonderful family!!
We grew up eating cornbread with homemade pinto beans and fried potatoes, even after all these years it’s still one of my favorite meals.
When my father-in-law, from rural SC, passed away, I got his cast iron cornbread pan. It is sectioned into pie-shaped wedges, so it makes individual pieces, and each one has crust all around the edges. That's my secret cornbread pan.
What an amazing heirloom 😊
I've never seen the like, but crust all around each piece sounds good. Real good.
That is an incredible secret cornbread pan. Use it well. :)
That sounds similar to Corn Pudding, without the cheese and Jalapeno, that cornbread with cheese and jalapeno sounds way too delicious, I have seen other people make it on TH-cam.
To this day, one of my very most favorite late night snacks is a glass of buttermilk with a fat slice of cornbread broken-up into it. I eat it with a spoon like breakfast cereal and slurp up the crumbs from the glass. 😋
Oh, yes, delicious!
Nothing better than buttermilk, cornbread and a little salt and pepper!!
My Dad loved to eat cornbread this way too. I remember him eating it almost every night.
Momma only used white lily corn meal and a cast-iron that was seasoned as well...
she passed away Jan 21st 😭
Cush cush right?
Just accidentally came across your TH-cam channel today. Loved this one, subscribed, and plan to check out your others. Awesome video.
Thank you!
Watching in 2021... cornbread and buttermilk was our go to snack when I was growing up. There is nothing like cornbread and pinto beans. 🤗
Cornbread in buttermilk WAS dad's fav dessert! He was poor al farm boy growing up!
Yep. Buttermilk is the key. And the cast iron makes it crusty.
Corn bread is not a cake.
My dad put the cornbread in his buttermilk with a lot of pepper.
Saturday night supper was cornbread and sweet milk but my mom liked it with buttermilk if we had cornbread left from lunch - otherwise it was cereal night.
My sweet Mama loved this. I miss her.
I use cast iron for cornbread and upside down cake, pineapple, apple or black berry some times cherry! My wife thinks I’m nuts! She’s a yankee so you know, bless her heart! LOL!! Cornbread and beans is a staple in my house!
I had an accident w my pineapple us down cake the butter got dark from skillet hot it made the cake topping so good...I also use a little juice in sklet,And puree the leftover pineapple; put in batter....
Bless YOUR heart! We would probably die round here with out cornbread
Ooooo I make pineapple upside down cake in mine too! And blackberry cobbler yum!
Tried your exact recipe but with buttermilk and a little salt and pepper and it’s the best cornbread I ever had. Had it with bean soup and even my wife, who hates beans, was shaking her head at how good it all was. Thanks a lot.
Great to hear!
I grind my own cornmeal and love the coarse ground. You are right on with the heated cast iron. That makes the BEST cornbread.
It's such fun watching you cook. I married a girl who knows how to cook like that and I gained 40 lbs when we married! I wonder how many people realize that our ancestors had never heard of corn when they they established the first permanent English-speaking settlement in Virginia 1607? The "corn" mentioned in the King James Bible refers to other grains. Much of what we know about corn we learned from Native Americans.
I just made this tonight, with the white lily buttermilk corn meal and local dairy buttermilk and it was perfectttt! Came out exactly like yours did, all you have to do is follow it step for step people and it’s the real deal. Thank you so much for posting this video and showing how to make this nice recipe. Crunchy as anything on the outside and soft on the inside…excellent 👍👍👍 much love from Knox county in Tennessee
Enjoyed it. The sad mill story reminded me of one told about my dad's grandpa. He took some corn to a mill one day and didn't return that night. His wife (my ggm) sat up all night worried and waiting. Finally at daylight, although she was several months pregnant, she bridles to a mule. Putting her toddler in front of her she started out to find her husband's lifeless body somewhere along the way. You can imagine her surprise when she arrive at the mill after a long, rough ride and found ggp eating breakfast with the Miller. It seems the man stayed and talked with all the other patrons (and probably played his fiddle) until it got late, so the Miller invited him to stay over. Of course he had with no concern for his poor wife.
Thanks for posting this about cornbread. Cornbread and soupbeans is my favorite meal especially if you got green onions to go with it. I would love to have my grandmaws cornbread one more time. My grandpaw had a corn mill or grist mill he ground cornmeal and grandmaw done her magic. I'm gona get that corn mill cleaned up this winter and start grinding some cornmeal. I had bees growing up and I liked honey and cornbread. If ya mix some peanut butter in the honey that makes it even better. Keep up the good work I'm really enjoying it
Lloyd-thank you for watching!! And I hope you get that mill cleaned up : ) What great memories you have!
I grew up in the NC hills. I was a slave boy back then. My mama's only forced labor in the field. Lemme tell you, I don't miss shelling dried corn off till my hands were raw one bit. Luckily my grandpaw had a mill to grind the corn. Otherwise it would have had to been ground between stones and guess whose job that would have been! lol
My dad was from Alabama..we had a bowl of chopped raw onion to sprinkle on our soup beans and cornbread, like salt and pepper. So SO good! I cain’t make it quite like my mother’s...but dern close! With love from a hardscrabble Illinois farm girl.
@@CelebratingAppalachia , I think of my mother and daddy’s life, and I wonder why I complain about anything. Nine kids on a hardscrabble farm in Illinois...i work hard, but my parents worked harder than I ever will! Thank you so much, for bringing memories home to roost.
@@peggydeffley2194 most kids today don't know what hard is. For them, maybe the wrong type of sneakers . . . Ugh.
My grandmother came from Oklahoma to Texas in a covered wagon when she was a little girl. She loved cornmeal crumbled into a tall glass of cold buttermilk, said it was “gooder ‘n snuff!” Thanks for your wonderful recipes and remembrances.
Tennessee girl here and I can remember both my sweet mama and daddy crumbling up cornbread in a tall glass of buttermilk. Sweet memory for me.
My ancestor was riding in a wagon in Oklahoma on the way to Texas and he fell out the back! His people didn’t notice and another family picked him up out the road. He was so young he couldn’t say his full name or the name of his parents. The family that rescued him just kept him and a new branch was added to the family tree. We are not sure of our ancestry prior to my great grandfather. This story was originally reported to us by Ancestry dot com.
@@melstark7265 DNA testing is your friend. If you really want to know.
My dad did that. He was from Mississippi!
My granny in Kentucky passed age 90 in 2015 & she made the best Cornbread in an old Iron Skillet.Think was her mothers.She would have a cornbread in a glass of Cold Buttermilk i as a child would have a glass of it too right along with her watching her favorite shows either, Hew Haw or The Grand Ole Opry..the best memories of my life were with my Granny she could make the best meal out of very little..To this day i can have pinto beans & cornbread for supper a slice of onion & im happy reminds me of my grandmother..
exactly my thoughts. I still have buttermilk and cornbread every few weeks.
My sweet mama too ... with onion
Yes ma'am. This good eating. You know how to make a meal.
I'm with you....I was raised on navy beans and cornbread....I love it to this day.
Cornbread and butter milk we had for breakfast. Crumble it into a bowl of buttermilk. Have your spoon handy...chow down. But the holiday mealwgen we could afford it...
Pinto beans, rice, frid chicken collard greens, potato salad and cornbread (Always the greased black skillet).
When I see a cast iron skillet, I am always reminded of mothers cornbread dressing with sage and onions. Thank you for sharing your recipe and story’s.
Pinto beans & cornbread, what I grew up on ! Fresh veggies from the garden, Yum, Yum !
I was raised by my Slovak grandma in a small village and I see so many similarities. I feel so drawn to this culture it has that familiar home feel. I am binge watching your channel since last week. Thank you for the great content Tipper and family!
Thank you dear lady for bringing back my memory of crumbling my corn bread into my pinto beans. Beans and corn bread were a staple in the black community of the past. Probably not so much nowadays. Honestly, the taste of fruits and veggies, today, is different than what they used to taste like. Back in the day food tasted better, fresh out of my momma's garden. It was unusual to find fruit that wasn't sweet! My mom was born and raised in West Virginia.
My wife would make me a cake of cornbread for cornbread and milk every week.
She has gone on to her reward and her messing around the range fixing my cornbread is one of those everyday things that I miss. On a brighter note my Grandma made the best cream corn ever. My Aunt make it pretty good but, no one can make it like Grandma. I like your channel, it rekindles a lot of memories especially, the food ways.
I am so enjoying your recipes and videos. I love good cornbread. My daddy, mother, and both grandmothers made the best cornbread and shared their secrets with me: greasing the pan and getting it hot starting in a cold oven and of course using white cornmeal. I loved the stories you shared and also your tip on Sylvia Mile's book series. Thank you so kindly. I hope to see more you have shared.
I'm so glad you enjoy our videos 🙂
Brought up on Cornbread with soup beans, and fried potatoes with onions. Cornbread and milk is still delicious meal to me.
Me too..!! Grew up on this, thought everybody did...😅🤣 ..and cabbage, potatoes, pork chop or what ever a meat might be, if you had any.. biscuits and gravy..apple butter.. Oh, Kentucky.. I miss thee... 😢
Where do you find cracklins for cracklin cornbread?
Yep..me too...
Me to!!!!! Love them Beans!!!!!
With a very few differences, that's exactly how my Mother taught me to make cornbread. (I am 71 y/o man.) The only difference is she would put the buttermilk or whole milk and egg directly into the corn meal and mix. The important thing is to hear the sizzle when pouring the mix into the skillet before baking. The sizzle is a good sign your grease and skillet are hot enough to make that wonderful crust. 20 minutes is my absolute correct time to bake. Never fails. My mouth is watering.
I remember pinching off the exterior crust of Mom's warm cornbread every time I passed by when I was a kid. It made her so mad, but when the family ate, everyone had a piece of cornbread that looked like a mouse had nibbled on the perimeter. The crust was my favorite.
My Appalachian MIL makes cornbread for lunch everyday on the farm, from corn we’ve raised and had milled. Her recipe is much like yours. She’s a spritely 82 and still cooks a wonderful home cooked meal for all her grown children (and me, her son’s wife) every single day. Such a blessing. Apparently, that’s how it’s done in Appalachia.
Awww! How sweet!
When I was a kid growing up we had cornbread fried taters and beans everyday
My maiden named is Russell and this is what we had also.
So did we and even now I want it everyday.
IF you do not have cornbread for supper you do not have a meal!
Yummy and so filling!
We didn’t have it every day, but we had it a Lot....I’m 75 and still cook it, it’s one of my favorite meals
Living close to and in harmony with nature, appreciating the simpler things in life, love of family, and respect for ones self - I can see that in this woman’s face and hear it in her voice.
Well said!
Awesome!
This is the exact same way my mother taught me but the trick of heating the skillet was new to me. I’ll be trying it later today as I too love the crunchy, crisp crust, especially when mixing in a glass of buttermilk.
Btw-I’ve already told my sister that when mom passes, we’ll have to haggle over her 3 cast iron skillets.
One thing mu Mom and my grandmother would do is after you get the hot skillet out of the oven and before you pour the butter in, take a very small handful of corn meal and quickly " dust" it across the hot skillet.Adds just a little mote crunch. Yum Yum
Heating the skillet makes a big difference in the bottom crust..
I laughed really hard when you said you hid your cast iron pan. I do that too now after I caught my 90 yr old mother cooking down 3 cans of sauerkraut and juice in it.