92% of People Make Their Cornbread Wrong, Here Is How To Fix It

My whole kitchen is written down in one book: https://mrscoralee.com Most cornbread goes wrong in the same few places, and none of them are you. Cold buttermilk, a batter stirred too long, a skillet that was not hot, and a top that will never turn golden on its own without a little help at the end. Here is how to fix every one of them, the old Southern way. In this video: The sugar argument, and how much is too much Plain cornmeal, not the mix, and white versus yellow Room temperature eggs and buttermilk, and why cold ones ruin it Stirring only until it comes together, and why lumps are right The hot glistening skillet, and listening for the hiss Pulling it early, because cast iron keeps cooking The butter and broiler trick for a golden top with no sugar Plus the honest words on crumbly cornbread, tough cornbread, pale bottoms, and cornbread that tastes like nothing. If this helped you, subscribe. It does not cost you a thing and it keeps me talking.