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My grandma's cornbread recipe is better than any sweet cake version I've tried
Last Saturday my cousin brought her famous "dessert cornbread" to our family dinner and I nearly lost it. She puts like a whole cup of sugar in there and calls it traditional. I told her straight up that my grandma's recipe from 1972 in Nashville uses real buttermilk and bacon fat, not sweetener to mask bad technique. Anyone else think these sweet cornbread recipes are just lazy cooking?
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oliviahenderson1d ago
Wait, did she really put a whole cup of sugar in there?? That's not cornbread, that's a diabetes bomb in a cast iron skillet. I feel you so hard on this. My aunt tried to "improve" my grandma's recipe by adding canned creamed corn once and my grandpa literally pushed his plate away and didn't speak to her for the rest of the dinner. There's something about that real buttermilk and bacon fat combo that just hits different, you know? The sweet stuff always tastes like they're trying to cover up the fact that the cornmeal turned out gritty or the crust didn't brown right.
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anna9831d ago
Did your cousin also put raisins in the potato salad to 'shake things up'? Because that's about the same level of disrespect to a classic recipe. A cup of sugar in cornbread is basically a betrayal of every grandma who ever fried bacon on a Sunday morning. If you need that much sweetener, just admit you don't know how to get a good crusty edge on a cast iron skillet. My grandma would have taken one bite, set down her fork, and just stared at the wall for a solid minute. Some recipes are sacred, and turning cornbread into cake batter is just lazy baking with extra steps.
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Have you tried just using honey instead at least it gives some actual flavor?
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