Hi, Megan. My husband insist that I send you this recipe that we use with our fresh ground meal. Preheat oven 425 degree. Mix 2 cups cornmeal, 1 cup flour, 1 Tablespoon baking powder, 1 teaspoon salt, 1 egg, enough milk to make a thick batter, probably 1 to 1 1/4 cup. Have a couple tablespoons of lard or butter almost smoking hot on the stove top in a cast iron skillet, I use a 6-8” skillet. I don’t pour it in the batter, just leave it in the pan. Pour batter into hot skillet, sometimes I sprinkle a tablespoon of sugar over the top, then bake at 425 until golden brown, probably 25-30 minutes. The thicker your batter is, the faster it bakes. Good luck! We love your content!
@@adnacraigo6590thank you! And yes, I do use buttermilk or buttermilk powder if I have either. Just giving the basic recipe that still turns out wonderfully.
I’m a true lover of cornbread!! This looks really good. I prefer thinner cornbread… My 2 cents worth has nothing to do with the recipe but I thought of a tip a friend had on her channel that you may or may not be aware of. Hot cornbread sweats between the plate and just turned out bread. If you put a butter knife or something similar between the bread and plate to let air in you won’t lose any of that crunchiness. Again, I’m glad I found your channel and what brought me back was your personality. Then when I saw Andy I realized he also has a wonderful personality. This is a big plus to me in addition to your content! Keep up the good work! I love the Smokies too. Due to health issues probably won’t be able to make another visit, but that’s why God gave us memories, right? God bless you and your family in every way. Stay warm!! 🙏🏻🙏🏻❤️❤️
Ive also heard abt that knife tip. Also....I agree with u abt both their personalities & I luv her videos so far. I jus found her channel today bt so far I've watched 3 videos. Going binge watch!
Your pan should be so hot that you can see the crust form around the sides as you're pouring it in. It won't stick and it will rise better. Looks so pretty with the red .
I just started freshly milling all my grains a few months ago and there is definitely a learning curve to it but one thing that has made the biggest difference for me is I learned it takes the grains longer to absorb the moisture, so I have started with a smaller amount of flour or meal and mix, then let it sit for 10-15 minutes. Then see where it is and adjust accordingly. My bread loaves and pizza crust were all very dense until I started doing this. I'm so thankful for my grain mill and the health journey I am on with it. All purpose flour has no nutritional value whatsoever and what it is enriched with is synthetic. Sue Becker on Bread Beckers channel is an incredible resource for learning to use freshly milled grains. Just found your channel and am enjoying it. My dream is to one day have land to be able to source our own food like y'all do, but for now, I have started where I am with a potted garden. God bless!
First of all........ I am not a baker. But here's my 2 pennies. Your rising agents i.e. baking powder and baking soda will not react with corn meal alone. Add a bit of AP flour into your mix and your bread will rise and allow the heat to distribute through the bread better. That should allow better evaporation of the moisture. As stated below; two cups of milk seems excessive and probably why you had to bake it so long. I would also mix my eggs and milk thoroughly before adding them to the dry. Your cornbread looks delicious though. I have heard before that dairy breeds make wonderful beef. When I saw that yellow fat I knew those steaks were going to be good. Pan frying them is an excellent way to go. Just subscribed!!!
Celebrating Appalachia channel is really good. Tipper has a recipe book. I make her cornbread with kefir or yogurt instead of milk. It rises a little more. It’s not fresh ground cornmeal though. 😊
@@marthawalton8370 I love real people and to watch them as they grow and build until they become too big for their britches. Used to like Roots and Refuse gardening but now it’s not about gardening it’s about growing an empire and feelings
Love, love, love hot cornbread with butter and onions!!! I generally add a little flour to my mix and I always sprinkle a little dry meal into my pan before I put the batter in the pan. That’s how my momma taught me to help cut down on the sticking.
HI MEAGAN & ANDY 😃 I Just Found Your Channel And SO GLAD I Did!! My Roots Are In Spruce Pine, NC So This Means SO MUCH To Me. Love Watchin Your Farming & Cookin And Brings Many Precious Memories Back To Me ❤ THANK YOU & GOD BLESS. ☺
Fresh meal makes a more moist bread than degermed commercial coughmeal. My family always just called it bread instead of cornbread. Texas Gourdseed cornmeal has been my new favorite for several years now. 2 cups meal 1/2 cup flour 1 tsp salt 3 tsp baking powder 2 eggs 1 cup or so buttermilk to make a just pourable batter pour the batter into smoking hot skillet with a 1/4 inch of bacon grease or lard and back into 450 degree oven for 16 minutes, or until the top is brown to your liking.
THANK YOU SO MUCH!! I look forward to trying this! I have never used fresh corn meal until the last couple years and I can't figure out if it's just me or if it is supposed to be that particular texture
Megan I love watching you cook up some delicious meals, that was fun! And to the subscriber who gifted yall the mill, what a gracious and kind soul you are ❤.
Good morning from north GA. Here's my mom's recipe for homemade cornbread. You will love it. 2cups meal 1teaspoon salt 1teaspoon regular baking soda 2tablespoons vegetable oil 1and a fourth cup buttermilk heat your 8 inch skillet in oven with a little oil in it also, put a small pinch or two of cornmeal in it cook about 20 minutes or so until it turns Brown on 490degrees. You can also add a little water to it when mixing. I don't use eggs .when the oven timer goes off add the mix and cook. You all will love it. I love your videos, thanks
Beautiful family. I have an un-healthy relationship with cornbread, love it so much. Love your neck of the woods, it is so rich in natural resources. Thanks for the vid!
I love watching your videos. My husband and myself also live in NC closer to the coast. The area we live in people think we are crazy for growing and processing our own food along with growing. As nurses on of the leading causes for antibiotic resistant diseases in the future is going to be due to the meat we consume plus it gives us a great sense of independence. Keep up the great job y'all are doing.
Beautiful Corn Harvest.....Sorry I'm ignorant about corn but I saw on a Utube that to use fresh corn need to Nixtamalize (soak) first to break down the outside. Maybe sifting does the trick.... So CUTE the kids helping And I Can't believe y'all grew all that food, incredible... KNOW YOU DID, Saw it on videos. WOW Super Cool!!!
Maybe check your Baking Powder. It may be too old. That will cause your cornbread to not raise correctly. Love your channel, me and my wife watch it all the time.😊👍👍👍😎
You guys are awesome. I just found your channel a couple of days ago and I can’t get enough. Thank you for sharing all your God given knowledge with us! I am in no way skilled at any of the things you do but I sure believe I was built for it! Always wanted to live like you guys I have the effort just not the money or land but would do it gladly! Will definitely try some of those recipes for sure! All I can add is to add honey to the cornbread. I do to mine and every one loves it so thought I’d share that little information! God bless you guys and keep you! You have a beautiful family and just greatful to be let inside your home!❤🙏🏻
Use buttermilk add it a little at a time, tablespoon of mayo, add some fresh or frozen corn to mix, and put your lard melted in a hot skillet (1/8 inch in the bottom) no oil in the batter. Put 2 teaspoon of sorghum or sugar. Biggest problem was you had too much milk making it too thin. Add it a little at a time. If you want it over the top add a fresh jalapeño and or habanero finely diced. (Yum)
I was just really surprised that you don't use buttermilk?? I can't imagine making cornbread (or biscuits) without buttermilk. Maybe one of the next recipes you try will say buttermilk. Those steaks looked amazing❤😊❤
Everything looked pretty good! Try using buttermilk in your cornmeal. Measure out about a cup of it. Put in a little at a time, until it gets to the consistency that you want before putting it in the pan.
Hey I just come to the Channel I love what y'all do I grow up doing alot of that and wish I still could but I'm single and disabled I would really love to meet yall I'm 55 now but I cann as much as I can may God bless you all
That’s a lot of corn, and your cornbread looks real good! Great find on that cookbook! When using fresh milled cornmeal, I might reduce the liquid by 1/4 cup - 2 tablespoons, because fresh milled cornmeal doesn’t absorb the liquid the way store bought self rising cornmeal would. Best of luck!
Since it was souper than what you normally would think maybe reduce the amount of milk. What’s different about this corn bread is there is no buttermilk. My grandma believed in that buttermilk. Lol! This is east Texas where soda was used with buttermilk instead of baking powders and no flour only cornmeal. But that’s how they liked it. Love the old ways!
I like the first vid you did a week or so back. The only thing you do that other people do not do in the cornbread vid’s, is you dump the grease into the mix. Everyone else dumps the mix into the pan of grease. I like the cornbread when I dump the grease into mix. My cornbread is more like a cake and not crumbly. But it is all fun.
Yes that video is how I make my regular corn bread, I've just struggled making it with the fresh, can't get the consistency quite right but I'm bound and determined to get it one of these days :)
Well I’m looking forward to seeing the 1010 running again. In my opinion the 420, 430, and 1010 is the perfect garden tractor. It cultivates as well as the Cub, plus you have the 3 point hitch so you can use common 3 point attachments. In fact I had a uncle who had a 420 that he used to garden/truck farm with
Great looking meal you prepared for the family, keep trying with the home ground corn meal and the correct ingrediency for a cornbread recipe. Seemed like a little too much milk was the downfall of this recipe??? Thanks so much for sharing. Fred.
I have been having the same problem in oh about 2+ years. I’ve been tryin all sorts (mix & match) still nope. I think it’s all the GMO’s. That’s so respectful of you to not do that (about the book).😊 Always learning & a great time watching you -Y’all! Thank you for keeping our traditions going.🌹💙 I do the 1/2 stick butter outta the hot skillet into the mixed CB. Leave other 1/2 in the skillet. Maybe try a 1/4 cup less milk & or buttermilk. Maybe why wasn’t done to good in the middle. By the way where do u get the Jersey meat? Ty 💙
I was thinking it needs to sit for 10 minutes or so to absorb the liquid before baking. Also the tip for adding some flour sounds absolutely right. I been baking 50 years, but never with fresh milled corn. I would definitely like to eat some.
Hello Megan, I have recently discovered your channel. You & your husband are an inspiration for lots of people, especially this younger generation coming up to learn the old ways! I saw your video on cornbread so I would like to share my recipe with you. It’s been handed down from my parents which came from their patents. It’s a really easy no fail recipe. Everyone loves my cornbread! 1 C SR Flour (Gold medal or White is what I use). 1C Corn meal (I use fresh stone ground cornmeal I get from an Amish store. It’s ground by the owner. 1/2 tsp salt 1Tbls Baking powder 2 Tbls Sugar 1 C milk (I’ve used Buttermilk) 2 Eggs Heat 2-3 Tbls oil of your preference in Black iron skillet. Mix all ingredients together. Pour in hot skillet. Cook 15 minutes on 400 degrees. Let me know you think 😊. Have a great day, Stephanie
Ive always found mine turn out better if I make it a bit thicker than normal. Cut a slice out, split that slice down the middle, then butter it and drizzle with syrup. OMG so good
I've noticed anytime I use too much milk, it burns really easy. We don't grind our own, but we use the stonemill ground from the Cades Cove visitor center.
I grind my own wheat and corn as well. It’s kind of a trade-off. The flavor is better with fresh ground stuff and you know you’re retaining all of the parts of the grain, but it does make the flour mixture heavier, and stuff doesn’t rise in the same way.
That is great to know, thank you! I think that's part of my problem I've never had fresh corn meal so the only thing I have to compare to is the store bought stuff
Buttermilk or your raw sour milk that's left after you make butter is what I've used for years, I'm from South Alabama, and my grandma and Ant who had 16 children did it and she had a hand crank grinder and to grind very fine .
I make a buncha different cornbreads as well. But I do enjoy them all in a big glass of "Milk'n'Bread"❤ lots of black pepper and thats a whole meal for me right there.
This is great! Please let us know the results feom the other recipes. I have struggled cooking cornbread like my mother use to, so this is interesting!
This is my foolproof cornbread recipe I've used for years. 1 cup coarse cornmeal, 1 cup flour, 1 cup milk, 1 egg, 1 tsp salt, 4tsp baking powder, 1/4 cup sugar, 1/4 cup hot bacon grease. Bake at 425⁰ for 25 min.
Man I always feel at home when I watch your program. Down here in Foley Alabama. People don't do things like that anymore. All we have is subdivisions fast food restaurants and restaurants is the tourist place back in the 1950s to 1970s it changed in the 80s sure miss the old ways raised in the country on the farm my name is Ray and I'm from Foley Alabama originally from silver Hill. But now I'm living in the RV Park in Foley live in an RV park is like being a gypsy back in the 1700s may God bless you and have many more blessings I love you all this program to keep up the good work.
Megan, if you use buttermilk or sour milk it make it wonderful, I know you are using the recipe, but you can't beat buttermilk and I add 1/2 cup al purpose flour .
Hey, if you have an area that has naturally standing water or mud, you can grow wasabi horseradish next to it. Also, a good watermelon is the black cannonball watermelon. & you should try growing Italian green beans, the Roma II breed. They are these wide pods with tiny fuzz, its a different flavor, I think tastier, and they don’t have strings.
We loved these! I didn’t prefer them pressure canned because they got way mushier than the Momentum bush beans we grew. They are great cooked from frozen or freeze dried, though.
I would love to have your recipe. I grew up in the middle of a corn field, but no one ever learned to cook from my grandmother. Food always appeared, wake up, breakfast done, come in for the evening, dinner was ready. I never knew when she’d leave the field to cook. I was the youngest of 5. By the time I was an early teenager, she was ready to go home and no longer cooked. I have a Carmel pie recipe, of hers, she gave it to my other grandmother, who gave it to me, with a note that said she could never make it. I made it for my dad. The first ingredient is: a pat of butter the size of an egg 😂😂❤❤ love them women who can cook without measuring 😂
I'm from the frozen north so I don't know cornbread but I had some at the hospital cafeteria (with collards too, which were really good! ) and it tasted like cake. Even I know that's just wrong.
Y'all keep at it. Between Andy's corn variety and your cornmeal, y'all may really be on to something. You don't see steaks like that in the store. I noticed that yellow fat before you ever cooked them and I bet they taste a lot better too. The great thing about this is everything you cooked was raised right there on the farm.
Amen ❤ I noticed all that too 🎉 and to be able to say, you know exactly how, what & where, your food was grown/produced and all from the same land & by your hand! Awesome 👏
Gurlfren....I love your videos and I couldn't hang around you for a day cause my country accent would fall right back into place. However I do have a good time with the "talk to text" feature on my phone. Lol Sometimes it so crazy and no where near what I actually said..But I go ahead and push the send button. Haha 😂 😄 I can count on a response of "Miss Tena are you drinkin"? Any who... Luv the videos and I wish I could be your age one more time and my sweetheart husband still be here. He's waitin in heaven and Im sure he's thinkin "I sure hope that girl brings a pan of cornbread when I meet her at those pearly gates"! Have a blessed day.
I came to share my recipe for freshly ground corn meal bread, but I see you’ve got several suggestions already. I will second some of the other comments. 2 cups of milk is way too much. I always use at least 25% flour into my cornbread mix. You can go all the way up to 50%, but you should just experiment until you find what you like. Here’s my recipe: 1 & 1/2 cups freshly ground corn meal, 1/2 cup self rising flour, 4 tsp. baking powder, 1 tsp sugar, 1 egg, 2 T buttermilk powder (or substitute the whole milk for buttermilk), 1 cup whole milk, 1/4 cup fat (your choice of oil/butter/lard/shortening), 1 tsp salt, 1/4 tsp baking soda. Bake at 425 for 15-18 minutes.
Hey ya'll, good seeing ya. I have agree Jersey is much better meat than Angus. Angus is overrated and the way they have been breeding them and force feeding them to get overweight has drove the meat down in quality. It's just not like it was in the old days. Now that you have a new mill. Do you like it better, I think it's to course, I like my corn meal like flour, fine.. by the way this is (JR) I've been living off grid for 30 years now. Living off the land. I think I'm going to go out and look for some of your corn the red corn. And see if I can find some so I can use it for bread. I want to wish you luck on your recipes and hope you and your family are having a great season. Mets the good Lord look out for you and your family. Thanks so much for sharing your new video and your new recipe
Part of the issue might be that 2 cups was to much milk. I have found the getting cornbread batter to thin makes it tough. My parents ground their own meal when I was a kid.
Please. I'm not being critical, just offering my perspective. The 30-35 minutes would probably have worked if there was only 1 and half to no more than 1 and 3/4 cups milk. The only other thing that l do with mine (aside from most of the time of adding a little flour to my meal mix) is preheating my pan to about 500°, adding the oil earlier to the mix and putting the batter into the pan as soon as it comes out of the oven. Then after I put the pan back in the oven then I turn the oven down to 425°. The oven and pan will lose a good bit of heat by taking the pan out and putting it back in, as I'm sure you already know. It is even ok, as i usually do, to get the batter ready ahead of the pan being preheated. And make sure that the pan has gotten up to temperature. I will be following to see the other recipes to see how they turn out. I live alone and usually I'll eat a half of pan of cornbread with one meal. Sometimes more. I don't eat it every day or even every week but sometime I will cook it twice a week depending on what I'm having. Thank you for the video. I'm hoping to get some red corn planted this year if I can get someone to help me do it. Y'all take care!
Heh from dillwyn ,virginia..buckingham county..I always taught to stick a knife or tooth pick in middle if it comes out clean it's done..where did you get the corn shucker you used to get kernels off???..thankyou for the video
My grandpa had a grist meal years ago and cornbread was always a little dense and chewy tasting. Not sure if a little flour would solve the problem or not.😊
Andy if you have an interest in grain and grain mills you should check out my friends channel. His name is Justin his channel is Metcalf Mills he lives in Mars Hill . He grows several types of field corn and also makes sorghum . I have a yellow hickory king I grow if you want to try . It’s a been handed down here locally for generations .
I actually know Justin, we met a couple years ago, hes the one who gave us the seed for our sorghum. Hes a very nice guy. Thank you that might be interesting i dont think i've ever seen yellow hickory king
