Stop Using Butter! Why Bacon Grease Is The SECRET To Perfect Cornbread

Get my printed cookbook: 36 recipes, 60 kitchen methods: https://vernasbook.com Or text me the word BOOK at (865) 460-6262 and I will send it straight to your phone. Most of what you were taught about cornbread is backwards. In this video I go through seven old mountain tricks for cornbread that actually comes out right every time: why there is no sugar in real cornbread, how old cornmeal ruins it and it is not your fault, why resting the batter is optional, why you should stop stirring the second it comes together, why the skillet has to be hot with grease in it before the batter goes in, why bacon grease beats butter, and the one thing almost everybody throws away that is really half of why you bake it. I also cover what to do if it comes out pale, dry, or tough, what a pan of cornbread really costs next to a loaf of store bread, and how one skillet on a Sunday turns into most of a week of suppers. If you liked this, please subscribe. A new old-fashioned mountain recipe or trick comes out every week, and it costs you nothing and helps me more than you would guess. If your cornbread has ever come out pale and flat, that was not your cooking. Have a blessed day. -Verna Chapters: 0:00 Why half of what you know about cornbread is wrong 1:55 The book, and back to the skillet 2:26 Trick 1: No sugar in real cornbread 3:24 Trick 2: Old cornmeal isn't your fault 4:19 Trick 3: Resting the batter (optional) 5:22 Trick 4: Stop stirring the second it's combined 6:03 Trick 5: A hot, greased skillet 6:48 Trick 6: Bacon grease, not butter 7:32 Trick 7: Never throw out the heel 8:30 If it goes wrong 9:03 What a pan of cornbread really costs 9:57 One skillet, a week of suppers 11:33 Tell me in the comments #cornbread #southerncooking #oldfashionedcooking #appalachiancooking