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Cooking & Baking

jmbar2

(8,237 posts)

1. I learned cornbread from my Louisiana granny

Reply to irisblue (Original post)

Sun Jun 7, 2026, 04:45 PM

Yesterday

Cast iron skillet, preheated in the oven with a bunch of butter til it's sizzling. Slightly grainy cornmeal, a little sugar, dumped into the sizzling pan. Comes out with a crunchy crust on the bottom and edges. Serve with ham hocks and butterbeans.

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irisblue

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Highlight:

How Black Woman Outsmarted the South with Cornbread [View all] irisblue Yesterday OP

I learned cornbread from my Louisiana granny jmbar2 Yesterday #1

I love cornbread,my wife puts in a cup of velvetta cheese that makes it less crumbly, not as hot as jalapeno cornbread walkingman Yesterday #2

If you trim all the white stuff attached to the seeds from jalapenos, they're not hot at all. Morbius 22 hrs ago #6

I use Martha White white cornbread mix (sometimes White Lily depends on where you are) yellowdogintexas Yesterday #3

I use the recipe for cornbread from the cookbook of Sylvia's Restaurant. no_hypocrisy Yesterday #4

"I mostly use jiffy mix corn bread as a go along with chili or to top a tamales pie" -misanthroptimist Yesterday #5

I love it! littlemissmartypants 14 hrs ago #7