Gramma Willi’s corn bread. This is the basic version, with fancier versions on the way… this one will get you started, teaching you a delicious and healthy corn bread. Join us at Rough Times Cooking dot Com, learn to cook some great recipes that cost you little money. Feed your family well, and become part of our online community. Ingredients: 2 cups flour 1 Cup Corn Meal 1/4 tsp Salt 2 tbsp Baking Powder 2 tbsp Sugar 2 Cups Water
March 16th, 2010 at 10:29 pm
2010 is the year 2 say no to white!!
to send a msg that we dont want bleached flour, rice, or pasta. or chemicals in our food
try 2 use as much whole wheat products as you can
March 16th, 2010 at 11:26 pm
great idea. i’ve done that… love it! thanks for sharing. (Brian)
March 16th, 2010 at 11:33 pm
I´m gonna try doing it with Soymilk!
March 16th, 2010 at 11:44 pm
i love you, you are just soo cool!
as for the organic milk issue, i am absolutely behind you. it’s disgusting how the little people who want to do what they believe is right get abused by the big corporations. but one day this will all change, i am sure of it!
your cornbread looks so yummy btw!
March 16th, 2010 at 11:49 pm
@Sinki27 Musta got uptight lookin at those Alex Jones stories on your channel. Thanks for the cuddles and glad you like the beans and cornbread; just made some myself the other day. Peace
March 16th, 2010 at 11:53 pm
@crystalflaiz About baking powder, it doesn’t keep all that well, better to buy smaller quantities. Old baking soda can sometimes be helped by using double the recipe amount and adding 1/2 tsp. or so of baking soda… my mom would sour some milk with a little vinegar to help her quick breads to rise.
March 17th, 2010 at 12:23 am
@roughtimescooking I usually use unbleached white flour for corn bread. I have used whole wheat, the texture wasn’t what I wanted… have to get Brian to let me try some of his!
March 17th, 2010 at 12:59 am
could have been your baking powder was out of date-just a thought
March 17th, 2010 at 1:31 am
i made this today and was disappointed with the outcome - dry and flat.
March 17th, 2010 at 1:50 am
thanks.
March 17th, 2010 at 2:23 am
@JenniMystic Hi, this is Brian. I can’t speak for Willi, but normally I only have WW Flour in my cupboard, as well. I find it does work well… could use a little extra water, and it’s best if eaten the first day… but next day is just fine, too.
March 17th, 2010 at 3:17 am
does it work out if I use whole wheat flour?Asking because I already make my own bread, might as well just use the same type of flour.
March 17th, 2010 at 3:53 am
awesome video reminds me of my grandmothers way of doing it. looks awesome!
March 17th, 2010 at 4:11 am
Wonderful video.
I will try this Gramma Willi. Lord knows I’m on a tight budget these day. My people are from the south as well, my grandma and greataunt use eggs - would never imagine not using them. I am so glad you showed this recipe without the eggs, I am vegan.
Thanks again.
March 17th, 2010 at 4:46 am
Chill GrammaWilli. Your uptight, I can see. Loosen off a bit and let go. You can’t change the outside world. I bet you cause mischief everywhere you go. Peace to you, I send you a cuddle and thankyou for beans and cornbread.
March 17th, 2010 at 5:06 am
My Mom taught me to make something that sounded like ‘apple pan dowty’… dough from a sweet bannock recipe on top of apples, sugar and spice. We had to watch it to make sure the apples didn’t get too dried out and burned (a little water)… I think that some call this cobbler.
March 17th, 2010 at 5:42 am
My grandmothers was a little flacker, good stuff with pintos and hamhock, Hmm good. Can you make apple pan doughty(spelling?) ?
March 17th, 2010 at 6:20 am
Need I say the cornbread (your recipe) was a hit around the table last night … so good with the soup, especially in the bottom of the bowl to sop up every bit of goodness.
Thanks again.
March 17th, 2010 at 6:45 am
Awesome! Thanks for letting us know how it worked out! Pea Soup and Corn Bread… mmmmmm! Thanks for subscribing, too!
March 17th, 2010 at 7:24 am
delicious!
March 17th, 2010 at 7:47 am
Cornbread has been a staple food for thousands of years, from pemmican to tortillas to ’southern’ and ‘northern’ styles. I make it the way my loved ones like it, try it - maybe you will too!
March 17th, 2010 at 8:25 am
Salt/Sugar is the main difference between Southern cornbread (salty) and the ones people make in the North (sweeter).
March 17th, 2010 at 9:15 am
Lived in the south all my life. Ate cronbread everyday. Never heard of making it with water!!! We put Sweet milk or buttermilk. NEVER put sugar! Sugar go in cake. Why would you put more flour than cornmeal??????
March 17th, 2010 at 9:51 am
This is helpful! Can’t wait to make some
March 17th, 2010 at 10:47 am
yes! pinto, kidney and red beans, even a little shredded cheese with a few chili peppers and sun-dried tomatoes give a nice South-West flavor. sometimes I make it sweet and add chopped strawberries… so many ways to make cornbread exciting… thanks for stopping by - and stay tuned! Much love, Gramma Willi