Thank you Brooke for sharing your cornbread recipes. I've been making cornbread since I had to stand in a chair to reach. Both your recipes are very similar but with some interesting differences. I can't wait to try them out for myself. i know yours are delicious.
Hi! My name is Kathryn and I wanted to let you know I tried your cornbread recipe. I’ve made cornbread from scratch for years for my family in a cast iron skillet. I never once considered it could be made thinner than a piece of cake. I was intrigued by your recipe and the idea of thin cornbread. We loved it. I’ve continued making it your way ever since.
I had always heated my pan with a small amount of oil in hopes of getting a good substantial crunchy crust on the bottom. Your recipe worked much better AND eliminated the need for eggs. (They are so expensive right now.) This is a win, win!
Cooking it right now. Could not find self rising corn meal. All I did was add baking powder then went by your recipe. Not sure if I will be able to eat it as it has so much oil in it. Ever since my bariatric surgery I get sick from so much oil. But it sounds so good and is soo easy. Will let you know what my men think of it.
I am so anxious to try this recipe. Up North (in PA) we sure don't make cornbread like this. Ours is more like a corn muffin, so I really want to give this a try, but also, not sure where to even buy self-rising cornmeal. I have a hard time even finding regular cornmeal (organic cornmeal). I can sometimes find Organic Grits/Polenta, but I almost have to special order actual cornmeal. Can I just add baking powder to my regular cornmeal to make this recipe? Thanks. Really want to make this soon!!
I just tried Brook’s recipe too. I didn’t have the self rising corn meal either so I took her 1 1/2 cup measurement, divided it in half for equal parts all purpose flour and regular yellow corn meal and added 3 teaspoons baking powder to substitute for the self rising cornmeal. I followed the rest of her recipe from there. It turned out good. I don’t know if it tastes or bakes the same as hers yet but will find out when I can try it with the self rising corn meal mix.
Thank you Brooke for sharing your cornbread recipes. I've been making cornbread since I had to stand in a chair to reach. Both your recipes are very similar but with some interesting differences. I can't wait to try them out for myself. i know yours are delicious.
Hi! My name is Kathryn and I wanted to let you know I tried your cornbread recipe. I’ve made cornbread from scratch for years for my family in a cast iron skillet. I never once considered it could be made thinner than a piece of cake. I was intrigued by your recipe and the idea of thin cornbread. We loved it. I’ve continued making it your way ever since.
I had always heated my pan with a small amount of oil in hopes of getting a good substantial crunchy crust on the bottom. Your recipe worked much better AND eliminated the need for eggs. (They are so expensive right now.) This is a win, win!
I absolutely love your program.…
Cooking it right now. Could not find self rising corn meal. All I did was add baking powder then went by your recipe. Not sure if I will be able to eat it as it has so much oil in it. Ever since my bariatric surgery I get sick from so much oil. But it sounds so good and is soo easy. Will let you know what my men think of it.
I am so anxious to try this recipe. Up North (in PA) we sure don't make cornbread like this. Ours is more like a corn muffin, so I really want to give this a try, but also, not sure where to even buy self-rising cornmeal. I have a hard time even finding regular cornmeal (organic cornmeal). I can sometimes find Organic Grits/Polenta, but I almost have to special order actual cornmeal. Can I just add baking powder to my regular cornmeal to make this recipe? Thanks. Really want to make this soon!!
Looking forward to this channel. Brooke you and Jason and marycarl are such a nice family. I am going to love seeing you. God Bless you.