Mistakes Everyone Makes When Making Cornbread

Cornbread is one of the simplest, most delicious dishes you can make. Made from ground corn and a few other ingredients, cornbread has been around for centuries, and its many variations can be found in cuisines all over the world.

There’s plenty you can do with a basic cornbread recipe, from baking it to frying it, or using it in your favorite holiday side dish. It’s great for any meal of the day, and it can go from sweet to savory depending on your preference. But even if you’ve made it before, you probably haven’t been making it to its full potential. These are the mistakes everyone makes when making cornbread.

#Cornbread #Mistakes #Cooking

The wrong cornmeal color | 0:00
The wrong cornmeal grind | 1:22
Dry and crumbly cornbread | 2:42
Skipping the soaking | 3:51
Not using cast iron | 4:49
Only making sweet cornbread | 6:04
Overlooking other recipes | 7:09
Leaving add-ins on the table | 8:18
Bypassing Thanksgiving’s cornbread tradition | 9:07
Forgetting cornbread’s tasty relatives | 9:59
Ignoring cornbread's long history | 11:01

[MashedFood]

Do you have any tips for making cornbread?

[scoutfinch]

Alabama here. Right on with white meal only! Preheat shortening in the cast iron in the oven and pour the batter in the hot grease. It will sear the sides of the cornbread before it slips back in the oven!

[bartrhodes]

Why would anyone in the South put any sugar, of any kind, in their cornbread? I grew up in the South and we never used white cornmeal ever. I must admit, however, as kids, we would butter it right away and save it for dessert. We would put maple syrup on it. But sugar was never used to make the cornbread. Love that stuff.

[jtking]

My grandmother made three different types of cornbread and I enjoyed all three. She made baked cornbread with buttermilk and Martha White cornmeal with no sugar added. She also made fried cornbread without sugar and she made Jiffy cornbread which is very sweet. She always used cast iron and it definitely improves the flavor and texture. I have experimented with lots of different recipes and I have never made a cornbread I didn't like regardless of the ingredients or the pan I used. Cornbread is much more versatile than most people imagine.

[tomrobards]

Whoever made this video don't know beans from apple butter in the South it's yellow corn meal always has been always will be and I'm old man

[seriousb]

Southern born and raised. There's no such view on white cornmeal. In fact we always use yellow cornmeal..the only way to have it is with butter, either alone or with chilli or beans. Altho the older folks did eat it with buttermilk or honey.. sooo..yeah... bless your heart ... you tried..

[StarFleet_Tech]

I'm from Georgia (deep south) and have always had yellow cornbread.

[hellhound]

I learned to make "southern" cornbread from a real southerner and she only used yellow cornmeal. It's a 50/50 cornmeal and AP flour with a touch of buttermilk and cream, one egg and all in a HOT skillet greased with lard "fresh rendered from a Mexican grocery store" pull just shy of done and let sit on stove covered loosely in foil til cool. Best damn cornbread on the planet

[chkchkpap]

Uhhh.... Totally wrong on the southern cornbread. ONLY YELLOW.

[susank.]

I absolutely LOVE cornbread! I only use Bob’s Red Mill stone ground medium-grind yellow cornmeal. I like it to be more like cake. I’m from Michigan but I never put any sweetener in it because I either have it with homemade ham and beans or I split it in half while it’s still hot and smother it with butter and either honey or strawberry jam. OMG I’m drooling just thinking about it!

[guermeisterdoodlebug]

Sweet cornbread it’s not actually cornbread at all: it’s cake.

[thetwistedsamurai]

I'm Choctaw-Chickasaw (I'm both) and my jaw dropped when you mentioned both!!!

[DonaldSanders-hbqg]

There is no mistake in making cornbread, the mistake is you thinking that yours is the best and only way, there is lots of delicious cornbread out there, and there all the correct way.

[whome]

I use bacon grease as added fat in a hot cast iron skillet poring in the cornmeal batter just before sliding the skillet into a 400 degree oven to get a crunchy crust. I find it difficult to get the a coarse grind yellow cornmeal o make a good Southern cornbread in New England. I prefer the coarse texture over the cakelike flour mixes. Personally, New Englanders seem to prefer a less seasoned recipes and a cake flour in dishes like stuffing and donuts. Even the mac and cheese and mashed potatoes have less texture and flavor. I think we are all partial to the dishes we were raised to enjoy. Texture is as much the experience as taste to enjoyment of a dish. I really enjoy a bowl of greens cooked wellwith a piece of fatty pork, seasoned with pepper vinegar and a big slice of buttered coarse cornbread.

[ferengiprofiteer]

Texas born and raised. I've never laid eyes on white cornbread. Not even in the military that I recall.

[hellbilly]

Sweet cornbread isn't true southern cornbread, that's Yankee bread, so grandma always said

[janscutter]

Yeah, you really missed the mark on southern cornbread. Out of 4-5 generations in Louisiana, not a single one used white cornmeal and most of your other “tips” is on the same level of WTF as kale in gumbo.

[crustycurmudgeon]

Years ago, I worked at several restaurants here in Mobile, AL where we made our own cornbread (NOT from mixes), and the general recipe was 2 parts cornmeal (YELLOW!), one part white flour and 1/4 cup sugar for every 5 cups of cornmeal/flour (roughly) Dash of salt, and about 1/2 cup milk and some oil (we kinda eye-balled those last things) I agree that melted butter would do well in place of the oil. But I'm HUGELY interested in the idea of soaking course-ground cornmeal in buttermilk-- sounds like it could be quite good!

[tomrobards]

And I make some damn fine cornbread I used to have a friend that would drive for 40 minutes to come and get cornbread I made for them

[joannhutchinson]

When making from scratch like I do use 1cup of cornmeal and 1cupof all purpose flour and a table spoon of sour cream