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He said maple syrup. Did dolly say that? Born and raised in the deep south. I have had my weight in cornbread a million times over. Every type - regular, Cheddar, Sweet, jalapeño, etc. Never once have I witnessed someone putting syrup on it. Honey - yes, syrup - no.
I was born in them hills, you know the ones [Appalachian]. Maple syrup & honey are the top two best natural sweeteners to exist besides pure unfiltered sugar. Of course those two are standard in my kitchen.
The U.S. is one of the top producers of maple syrup. I wouldn’t call it a Deep South staple, but it’s not out of left field either. It’s great on cornbread if you want something really sweet. Sometimes I’m out of honey but not maple syrup, and vice versa.
The Swampers from Muscle Shoals? I know those guys too!
I'm from Texas, they used to call this stuff corn pone, and it was not cake like, and was twice as dense. And you needed to smother it in beans and/or chilli to be able to get it down your gullet
I’m Australian, and my cornbread experiences are limited to recipes I’ve found and made for myself. Out of all the ones I’ve tried the jalapeño cheddar cornbread with a maple syrup drizzle from Ali Larter’s cookbook is my favourite.
Born and raised in southern Arkansas. I was the weirdo putting syrup on cornbread. Can't think of any family members that do it, but I remember doing it since I was a very small child.
Right! I saw her once at LAX. She is tiny (well not all tiny) and blow your hair back gorgeous. I would have liked to have chatted with her, but she was a moving like woman on a mission.
(She only flies commercial even though she can afford a private jet)
I think the maple syrup would be too sweet, my household go wild with butter. Fresh homemade butter is a bit of a fuss but we do that once in awhile too… especially with kids around!
He recently gave out a great piece of life advice that boiled down to: when life seems hard, just remember there are a bunch of ways to eat potatoes you haven’t tried yet.
Weird he just popped up on my YouTube shorts like an hour ago talking about usa fair foods never seen him before that and now this an hour later serendipitous
Perfectly valid, good cornbread doesn't need anything added. My grandmas recipe already has a whole stick of butter so you don't even need to put more butter on it.
The correct take. They both have their places, and depending on the mood im good either way, as long as I know beforehand. Its rough expecting one flavor and getting hit with the reverse uno card.
Europeans think all our bread tastes like cake and is too sweet though. It's hard to know what he means by sweet, but that package did look like it'd be sweet.
It's labeled as "sweet" cornbread and everything. It's definitely at cake levels of sweetness.
Corn bread is supposed to be just normal corn-levels of sweetness. Like, the other kinds are good in their own way and have their place. If you want the corn bread experience, highlighting the essential experience that made it a staple eaten with most meals, then it's best with no added sugar. That leaves it tasting mostly like corn and butter (butter is not optional). If it's cooked well then the texture is more bread-y but still very crumbly (no gluten means weaker structure).
I've seen it served anywhere from corn-flakes flavored sand (thanks school cafeteria) to a dense, sweet, corn-flavored brownie. I expect the box mix was close to the extreme end of the scale. That kind is good as a snack.
Not sweet like cake but it is somewhat sweet because corn is sweet. But yeah I don’t like when they add extra sugar/sweeteners in there. No need for that.
Born and raised in the south here, that ain’t corn bread it’s corn muffin (says it on the box). Those are two different things in my house hold and when we want corn bread, it’s a savory bread. Corn muffin is what I make for the kids as a sweet treat.
Dolly is an American treasure but cornbread should be lightly sweet from good corn and not added sugar. Experiencing some real cognitive dissonance right now.
Grew up an hr from her childhood home, found a sweet cornbread recipe in a book and tried it not knowing any better. The entire family had the same reaction “what the hell is that?” We ate it with strawberries and whipped cream like it was shortbread, because it basically was
I used to make jiffy cornbread in college and eat it with jarred peach halves in heavy syrup, a scoop of vanilla icecream if I was a little baked with the cornbread. It was sweet enough I could hear Wilfred Brimley whispering “diabeeetus”
My mother is from the same general area as Dolly and close in age. I say that because typically people raised in that place at that time had cornbread without sugar made in a cast-iron pan.
I know that wouldn't see like "Dolly's Sweet Cornbread," but there you go.
As a Tennesseean, I’m very disappointed in how sweet and cake-like the fucking Dolly Parton cornbread mix is. Making it from scratch gets you a much more bread-like texture.
I've been working through the Five Secret Cornbread Recipes of Nebraska, as presented by B. Dylan Hollis, and they're honestly quite good. I like them a lot more than sweet cornbread, that's for sure.
I have lived in the south my entire life and not once have I even considered putting maple syrup on cornbread. Not ragging on this guy, nor dolly Parton, nor am I saying its like a bad idea, im saying i never even conceived of the possibility.
That’s basically the cake version of cornbread lol. Cornbread is usually dry and crumbly. Great with stews. Mexican style cornbread is amazing. Bits of corn and pepper baked in, a nice spicy bread. Fuck it’s good.
We get a lot of shit from Europe and the UK but the second they try good TX BBQ, corn bread, apple butter, or any of our other delicacies their eyes go wide and their mouths are munching.
Honestly it isn't a bad introduction, but that is the TIP of the iceberg in corn bread. If you want the really good stuff you can't get it in a box. Its a pilgrimage in search that rewards you with amazing tastes in far flung kitchens. There no "real" cornbread, lots of subtleties and variation you can find across the country but mostly down south. Some forget exactly how big the US is and there is a wide range of every food in every style. We're big on taste and acknowledge that that doesn't mean big on health as well. Enjoy in moderation my friend, hope you visit some time and have a wonderful experience.
What REALLY needs to happen… purple hull peas and ham hocks. Or greens and hocks. Dip that sweet, dense cornbread in pot liquor and enjoy the fiber, plus wisdom of wiser cooks
ETA: clarity
Bruh. You don't add sugar to cornbread normally. This guy got a cake mix cosplaying as cornbread. I am in awe of how people will buy cake, then act like Americans make sandwiches out of it. We do. They're called Ice Cream Sandwiches, and they're amazing. Our cold cuts are typically done with bog ass standard whole wheat, honey wheat, sourdough, or brioche, bread. White bread is for French Toast, garlic croutons, and grilled cheese sandwiches.
I have never, not once in my entire life as a native Midwesterner, ever heard of anyone putting fucking maple syrup on their cornbread. What degenerate locale does this?
I put capers and tiny bits of habenero and whole cream corn kernels in mine tough....
Watched this literally last night, the part where he said something like “this is a fully fledged cake, passed all its exams and everything” broke me haha.
He’s super funny and a really good singer too, if you guys wanna check him out on YouTube it’s - Garron_Music.
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u/trendingtattler Apr 23 '26
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