Although the Aztecs and Mayans were making corn tortillas and tamales long before we heated up our skillets, the Southern version of cornbread actually originated with the Native Americans. Because, as any good farmer knows, corn was like gold in the South. Join Test Kitchen Director Robby Melvin as he walks through the history of this beloved Southern side, and learn how to make our classic, rich cornbread with a perfectly golden crust.

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