NEVER Make Cornbread From a Box Again — Try This Old LOGGING CAMP Trick

There's a pan of cornbread cooling somewhere tonight that came out of a little box. It's sweet as cake, pale on the bottom, and it falls apart into sand when the knife goes in. That isn't your fault. You did what the box told you. For nineteen years I ate cornbread at a logging camp cookhouse table, and the cook never once made it from a box. He did one thing before the batter ever went in the pan. In this video: - the meal (and what's really in the box) - why the mountains never put sugar in it - buttermilk and soda, and the penny taste - the ten-minute soak - the stir, the oven and the turn-out - the sizzle: the step no box can print Use a thick oven mitt; the skillet and handle are 450 degrees. Never put a glass dish in a 450-degree oven and pour cold batter into it. Sugar or no sugar in your family's cornbread? Skillet or square pan? Buttermilk or sweet milk? Tell me in the comments, and give me her name. Eat it hot, friend. It keeps you.