Cornbread 101

By : | 2 Comments | On : March 9, 2020 | Category : Uncategorized

Cornbread differences

Did you know that using different ingredients in cornbread will give you different results in the finished product? Many cooks think that you can substitute oil for butter or shortening for margarine but this image shows the differences if you choose to do so.

So if your cornbread is not coming out how your grandma’s did, you might take a look at what you are using in it. Odds are, she used shortening or butter. Give a different one a try in your next batch of cornbread to see if it gives you the texture and taste you have been wanting.

Cornbread differences

Tell us in the comments which one you like the best. Bonus points if you eat cornbread in milk with a spoon!

Most Appalachian Cooks make their cornbread in a good old fashioned cast iron skillet! Check out the way we can now organize them and display them too!

You can order one here for only $19.99, they make a great gift for the person who has everything, but this!

Comments (2)

  1. posted by Kathy Hagan on March 10, 2020

    I do like my grandmother. I use bacon grease as my oil. She always had the cast iron skillet hot with a lot of melted bacon grease and then added some to the batter.

    • posted by Mary Stage on March 10, 2020

      I wondered when someone would say this. I’ll have to give it a try next time.

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