How to Make Crispy Southern Cornbread from Scratch
Uploader Comments (freemanmw)
Top Comments
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Damn, I bet those cast iron skillets have the magic in them after 30 years of service. Finding awesome women like this is getting harder these days. I will use your recipe, thanks.
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LOVE it!!! I never thought of using two skillets.. the kids like crunchy too.
All Comments (35)
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beautiful! and i love her accent too!
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She has a very nice home. Panels and chair rail all around.
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I just used this as a guide and my family loved it! Thanks a lot!
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I'm not southern but I googled how to make corn bread and I never heard of the Crispy kind but I tried it and it was very good I'll prob. make it that way from here on out. Thanks for making the Video :)
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To the person wanting to use buttermilk, you would need to adjust your leavening for buttermilk. I'm sorry, but I don't know the exact amount to use. My Gran used water or milk or evaporated milk. She saved the buttermilk for biscuits or to crumble the leftover cornbread into. She made some sort of bread every day. My Mom almost always used milk, but in a pinch, she used water too! Hope that helps and btw, this is Phyllis responding!
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1st off, that is THE way my mother also made cornbread..My question is, I have all-purpose flour and enriched cornmeal..How much baking powder exactly do I need to add? If anyone knows, please let me know ASAP...I just realized I may need B.P. and the store is closed..Many Thanks
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Wow, this is a big help. Thank You.
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looks great
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mmmmmmmmmmm thanks doll thats a change from the maori takakau we have here in beautiful NEW ZEALAND 1 of my facebok friends teased me with a pic of it lolz!!!
I think two teaspoons of baking powder and 1/2 tsp salt will do the trick!
freemanmw 3 months ago