Cast Iron Cornbread - Honey Butter Cornbread - Food Wishes
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- เผยแพร่เมื่อ 5 ต.ค. 2024
- Learn how to make a Cast Iron Cornbread recipe! Anyone can make killer ribs, amazing chili, or a beautiful brisket, but what good are all those things unless you have some world-class cornbread to go with it? Visit foodwishes.blo... for the ingredients, more information, and many, many more video recipes. I really hope you enjoy this deliciously different Grilled German Potato Salad recipe!
You can also find my content on Allrecipes: allrecipes.com/... - แนวปฏิบัติและการใช้ชีวิต
Check out the recipe: www.allrecipes.com/Recipe/267829/Cast-Iron-Cornbread/
Looking at the pan it's 9 inch probably. I have a 12 inch pan, how do I adjust the recipe for it?
Hello do you have a video of american gata
Where is your accent from ?
side meat and turnip greens boiled potatoes and pinto bean and 2 black iron pans of perkasons cornbread
Greetings Chef John,
My husband wants a spoon bread that has a crunchy top but soft in the center.
Do you have a recipe?
I had one many years ago & now I can't find it.
Thank you for all your awesome recipes. My husband is DAV Navy & will be 80 years old April 1st & I'd like to surprise him with this dish and an assortment of preserves along side
He always loved my cheese souffle's with preserves on the side too.
I love your recipes❣🙋♀️
For years and years I've used my Grandmother's southern recipe and been happy. UNTIL NOW. WOW thanks Chef! What a beautiful cornbread this is. The crust was cooked perfectly and had a very delicious buttery flavor. This was so light and fluffy. This is my new go to. I paired it with my hearty hamburger soup tonight and it went wonderfully.
Thanks Chef John.
My 9 year old daughter, Bella and I watch your epidodes together before she goes to sleep.
John, The thing I love about your videos is I can just imagine a smile on your face the entire time. Don't take that in a weird way, it is just nice to hear someone just having a good time - With or without soulfood. :)
watch it at half speed and rediscover Chef John all new again xD
I follow both of you! 💞
Ha ha ha! WWG1WGA!!! 🇺🇸🇳🇫🇺🇸
@@justanotheryoutubeuploader BRILLIANT!!! I'm dying.
This comment shook me. Chef John and MIgardener walk into a bar...
Chef John I just wanted to let you know that I made your corn bread today and it came out delicious! I added whole kernel corn and chopped jalapeño peppers to it. So yummy!! Thank you.
Love the humor woven into his narration
I am from the south and we usually don't put sweetener in our cornbread especially if we are going to use it for dinner but this looks soo good! I have a cast iron skillet that is only for cornbread. I make a pawn for me and the kids and make the sweeter version for my husband as muffins since he doesn't like the cornbread I make with no sugar. It is always a fun debate at our house about the different versions of cornbread!
Cornbread is whatever your imagination wants it to be. I have had so many versions of it during my lifetime and 99% of them have been delicious. My favorite is made with blue cornmeal topped with strawberry butter, a Buffalo NY recipe. Yours definitely looks tasty and I will try it soon.
When I was a teenager, it was my job to make the cornbread every day. Mother didn't give me a recipe, just told me things like, "add about..." or "enough until it's almost soupy..." Therefore, every day, we had a different pan of cornbread. Now, I follow recipes or use a mix. Always good. Still, for all those 40ish years of making cornbread, I learned something from your video -- like honey and *why* she said "until it's soupy"and using butter in the pan instead of oil. I do love cornbread. But, I have to leave it alone as much as possible -- having it too many days in a row for several times a day has a negative effect. ;-)
I do have a gentleman who brings me cornmeal from his gristmill. Getting from the gristmill will leave the live germ in it. Must be kept in the freezer. Using white corn makes for a sweeter mixture. Also I like to use a muffin pan and just fill it up 1/4 way. Makes each bite crunchy.
But the comments on here are spot on. 1001 ways to prepare.
Brooks Webb
Does it taste different when the germ is left in it?
Josephine Roe Personally I like the rustic taste of my “mother’s cornbread”. I don’t think the germ alters the taste at all. Just the rusticity of having it ground right in front of you and no separation of the germ.
It puts us closer to our forefathers who had to really bust their tails to survive.
CORNBREAD IS WHAT MAKES AMERICA GREAT!!! LOL
This recipe is right on time Chef John! I just bought a bunch of turnip, collard, and mustard greens! Summertime and the living is easy.
Hey from Tennessee, Chef John!
Lynn Wilhoite sounds like you have pure summer in all the food groups right there........Jealous!
Cee Cee, yep! Chef John inspires me to cook!
Lynn Wilhoite the child in your profile pic is GOR-GEOUS!! 😍
@@AkosuaFire Ahhh, thank you so much! ☺
Sometimes I use sour cream or greek yogurt thinned out with a little milk. Good substitutes for buttermilk. Yum, as always, Chef John!
Sonja Hertzing thanks! They don’t sell buttermilk in stores here in Norway, so I was scrolling through the comments to see if I could use something else. I have the impression that buttermilk is a bit more «sour» than regular milk (though I have never in my life actually seen or tasted it) so I didn’t want to use that.
Welcome advice.
the greek yogurt trick works good ofr sour cream subsittuions too and works as a healthy way of making mashed potatoes. potatoes are actually very healthy for you, it's just that they taste like crap by themselves so we tend to mix them with alot of unhealthy things like butter, oil, sour cream, bacon, and cheese to make them taste good.
Nasty
Thank you!
You are the Right Said Fred of your Cast Iron Cornbread.
Used that one already. ;)
In that case, you are the Zeds Dead of your Cast Iron Cornbread.
hahaha!
It's already been on the catwalk.
That was so sexy it hurts. ;-)
This is just the best cornbread recipe ever. I've tried many and I just keep coming back to this.
Can you imagine if Chef John one day changed his intro/outro music and stopped saying his outro phrase?
It would be devestating.
Clinton! NO! Don't say such a thing, don't even think it!
That would be a funny April Fools video.
Chef John reheats leftovers in a microwave, while talking in a monotone voice. No background music at all.
I just cringed for ten minutes straight.
But as alwayyyssssss he won't.
J D And talking really slow!
Corn bread isn't a summer side dish for me, but man oh man when it's cold out there is NOTHING better than spicy chili and sweet corn bread.
You ain't never lied!
My Grandpa would make it really sweet and almost cakey for breakfast. For supper it was savoury and good for soaking up the juices of everything.
Carla jackson, I was raised on pinto beans, fried potatoes and cornbread. The cornbread and bean juices was the best part.
@@crystalrowe5948 oh my, we're probably related! Culinarily anyway,lol . You are so right about those bean juices 😋
Lol....I was almost afraid to say bean juice, glad you know what I'm talking about. I grew up in the mountains of North Carolina.
Hello Chef John...I am yours big fan from India. The Cast Iron Cornbread looks so yummy and delicious! 😋😋😋😋 I am gonna try this at my home, thanks for sharing! 👏👏👏
You had me at "stick of butter"
Don Vanco Oh it gets _butter_ . Go to 4:51.
Don Vanco I know that's right
Don Vanco a stick of real butter is good for the amount baked.
he lost me at when whatever he called the first ingredient when he poured it in this man talks too fast idek what he saying
He lost me at maybe too much butter. 😆
I'm the cook/griller/smoker for my family and friends, so I've (of course) watched a LOT of TH-cam cooking videos. John may be the best. I've left that "may be" caveat there, because when cooking for others, you are after all, the magistrate of what you create.
I use this same recipe and method but with two variations: no sugar/sweetener, and I heat the skillet in the oven while preparing the batter. I like a crunchy bottom crust.
Douglas Raynor I agree- no sugar. That’s how I grew up eating this delicious bread. When I want something sweet I’ll enjoy a slice of cake.
Good tip!
I discovered cornbread fairly late (I'm Australian and it's not a regular thing over here) but it really is delicious and when I've cooked it for people they always become instant converts. This recipe looks very nice and I'll be giving it a try. I've never used honey in it before and I'll be tweaking it just a tad by using gluten free flour as I'm coeliac. I've made cornbread with both kinds of flour at different times (I used wheat flour before I was diagnosed) and I've found that it actually turns out better with gluten free flour. You get a beautiful texture.
Thanks for the recipe, Chef John!
So glad to see something like this! I've been cooking cornbread in cast iron for a long time. I would like to throw a couple recommendations to those who are new. Having the cast iron pre heat in the oven until it has a steady temp around 250-300 F yields a crispier crust and I think letting the cornmeal soak in the wet ingredients for about 15 minutes before adding the flower yields a better texture. Now it won't matter on fine ground corn flour, but coarse ground corn meal it prevents some of those rogue hard chunks.
Yep I have been comparing recipes but Bob's Red Mill says to let the ground corn meal soak in the buttermilk for 10 to 15 minutes.
Hmm, if you had heated that skillet for few mins got it hot and then poured in the cornbread, cooked it on the stop top till the edges looked golden brown. Then finished it in the oven for a crisp flakey top. it would have cooked in half the time. There are many versions. Some with chopped Jalapenos, dill or even real golden corn niblets. Love your show. Sending love from Texas!♥
Would like a picture of your crust
The problem I have with warm cornbread is that I don't eat anything else...I will make that my whole meal! 😱
Spazout13 There’s a bbq place where I live (Black Dog BBQ) that adds burnt ends to theirs. Your nutritional needs would be covered.
That doesn't seem like a problem to me
Same here
And leftover cornbread crumbled in ice cold milk!!!!!
@@nicolep2424 breakfast of champions!!!!!!!!!!!
Cayenne & honey are two of my favorite ingredients for different meals. I love this recipe 😋
I made this yesterday and it was a hit!!! So easy to make...thank you for this recipe, it's a keeper!
Woohoo, another recipe to trick my family into thinking I'm a great cook! Thank you Chef John!
I've been tricking my family for years now! Thanks Chef John!
psycold hahaha
psycold if you can make it successfully, is it really trickery? There are people that can't boil an egg let alone follow a recipe and have people eat it and think it's good, so give yourself a pat on the back XD.
I can think of worse ways to lull loved ones into submission...heh..heh..
Just made this for dinner. Added green onions, corn, and some cheese. It was delicious. Perfect texture.
I use to eat this a lot growing up. Nowadays most people where I live just use Jiffy mix instead, but you can’t beat sweet cornbread made from scratch.
it's so easy to make also. Make it with some sour cream or yogurt if you don't have butter milk
Both grandmothers made cast iron cornbread as a staple several times a week. Mostly country corn bread, but every now and then some sweet. Just need some beans and greens now.
Uh-oh, Chef John. You just started a discussion from Southerns who believe that cornbread should not have added sweetener. Also the bottom crust is much more crispy if you keep the cast iron in the oven while it preheats and pour the batter into the smoking hot pan.
Melissa Behringer as a southerner I can understand the dilemma
That and white corn mean vs yellow corn meal.
crowing to say nothing of what happens when red or blue corn (yes, those are real kinds of corn) enter the discussion
Personally, I was a little thrown off by the butter. If you use butter instead of oil that just feels like a recipe for a fire if you're getting the cast iron the right temperature to put cornbread batter in...
James Heard
That's why I use bacon fat or lard.
Living in Virginia, cast iron is a tool regularly used. Thank you for bringing this to a wider world.
The food you prepare on this channel is why i still love food at all. You've created a wonderfully diverse bibliography of recipes that are all super informative and easy enough to follow so that any layman cook (me) can impress on any occasion. On top of that, you exhibit a fantastic sense of humour and inject an entertainment factor that makes me want to binge-watch your videos when food isn't even on my mind - rare though that may be. All in all, easily the best cooking channel on youtube 👍
Chef John... you good sir are awesome.
This is almost like how I make mine I just add some actual sweet corn to the batter! It's soooo good
WowZa!!! I just thought I knew how to make killer cornbread! I made this tonight (minus the honey) to go with beef stew. It's the best cornbread that ever came out of my oven! Once again, you've improved my cooking skills. Thanks for making us all better cooks.
I stopped watching, but I started it up again when you said that I actually don't need a cast iron pan.
Aron Eaton wait...what? If you stopped watching, how did you hear him say you don't need a pan.
Clinton Leonard you can listen without watching
agirlneedsagun but he said he started it up again, which implies he stopped it.
Lol, it's not funny anymore if I have to explain it.
lel
Chef John, Sciple's Water Mill, DeKalb Mississippi is THE place in MS to get fresh, stone-ground cornmeal. You can call and order or visit on Saturday's. If you didn't throw some chopped jalapeno peppers into those collards, add some to your cornbread. YUM! Thanks for your version, I love trying new options and results!!
Chef -- I was drooling from the time I saw this video. Waited for 2 days and could take it no longer. Made this following your recipe.
I've had cornbread most of my 55-plus years: this was hands down the best. Thank you!
PS - don't tell my southern momma and grandma! :)
Whoa people need to chill about the ingredients.
It's called " honey butter cornbread" and not " deep south style cornbread just like maw maw made it "
Ahaha!
Ellenahs B. Yeah, but ours is better for the absence of an ingredient.
Mcfirefly2 lol then don't make the recipe.It says it right in the title!
I grew up on southern cornbread:never sweet, only white cornmeal, and only a touch of flour. But to each his own!☺
Ellenahs B. The funny thing is, there's no anger here, except from the people who don't seem to understand that we really like Chef John and are only being mock angry. But to me, its not like you're saying 'don't make the recipe', but 'don't join in the conversation'. So you chill; I'll chill; we all need to chill, except I wasn't upset, just joining in with the southern cornbread-eers to say it's better without sugar (and with white cornmeal). I think we can detect that Chef John is not from around here, where we are, or were raised, yet that's okay with us; can't you tell? We aren't being cornbread-intolerant, just stating and sharing preferences. There are a lot of interesting variations posted on here. It isn't a war, and you don't have to tell me I'm not being forced to make it his way; I don't watch fascist cooking shows.
Mcfirefly2 😂😂😂😂😂 well interpret it how you will .lol it's all just discussion and conversation.
My father(older folks) would crumble up cornbread in a bowl and pour buttermilk over it and eat it like cereal. Cornbread was a breakfast food here in the south as was biscuits etc. I like it with sweetmilk(also 1 word); I used to add sugar on top when I was younger but now i just add the milk. Try not mixing out all the lumps and just letting it sit a while for the gluten. The lumps will make a mound and break on top of the bread. I got an F in home-eck for mixing all the lumps out and my bread looking like a layer cake and no mound. Your recipe is spot-on. Love the honey; authentic to what would be on hand way back in the day.
You got it right with the cast iron & stone ground cornmeal. But ~ sugar in corn bread is called Yankee Bread in the South. My Grandma would have whipped us good if we put sugar in cornbread. At least you used honey so the corn bread deities will probably be kind to you.
Hello from North Wales UK I'd never heard of corn bread but that looks incredible also your voice has brought another level to how awesome this video was, cheers.
I turn my cornbread out before i slice it. My skillet was a hand me down from my grandmother and the thought of using a knife on it just makes my skin crawl. I also use sorghum instead of honey. I buy my corn meal from a local homestead that actually does stone grind it!
I can't imagine worrying about a knife scraping a cast-iron skillet. They are probably the toughest thing anyone owns.
My grandma only made corn bread in her cast iron. Love the videos, watch them all
I’ve never eaten authentic southern cornbread. The only one I’ve had is what I’ve made myself... and I like putting some canned sweetcorn in it.
Almost exactly like my mother's (and everyone knows Mom's anything is the best). My father, though, liked his with no sweetening in the batter, so that's what we had. He was from Texas. His sister, also from Texas, liked hers sweetened. Since I grew up with unsweetened, that's what I prefer, but I like both. Since bacon grease was cheaper than butter, Mom used bacon grease instead (always had some on hand) most of the time. Just slightly better than butter. But on the whole, this brings back great memories. Now I just need to make a big pot of pinto beans to go with it. Thanks, Chef John. Love your videos and recipes.
In fact My food wish would be To eat EVERYTHING You show us 😍😍😍😍😍
Cheers from Italy
Elena
not sure where chef john is from but this video and the plate at the end , I'm making you an honorary southerner
Nathan Steelman For the green beans, too!
"I've always felt 'plop' is an underrated food verb."
No worries, Brutalmoose has got you covered.
I made this recipe to go with Mexican chili for a dinner party and it was raved about. I modified it by having brown sugar and honey, no cayenne, more overall ingredients because my cast iron pan was larger and the batter had less height. I also baked at 350 for 25 minutes, rather than 400 because of the less height of the batter. I didn't have self-rising flour (never buy the stuff), so added baking powder. Thanks so much for sharing your idea! It looked amazing in the cast iron skillet too
"A dangerously large amount of butter" translated into Texan: just enough butter.
I made it today, it came out so great
My Godmother would give you five stars... look and smells heavenly.
When my very southern grandmother taught me how to make this, she always had the cast iron pan in the oven preheating before she put the batter in. Seemed like it made one heck of a crunchy crust on the bottom. Yum!!
Thank you for using honey, chef. The bees around here are getting kind of lazy and need something to do!
I like mine on the sweet side. I remember my Mom making cast iron cornbread in the oven. thanks for some almost 30 year old memories, Chef.
I'm the only person in the whole entirety of my family that is not from the south. I learned at a very young age that sugar, honey, any sweetener is a major no-no in cornbread. Southerners are very picky about their cornbread.
metalbornmetalbred
But who cares what southerners think? I mean, unless you live in the south and want to fit in or something. In the Northeast cornbread has included sweeteners like molasses since the 1600s. Because of the triangle trade, the early colonists had tons of molasses. That's how it ended up in Boston baked beans too. People can eat whatever cornbread they like, but southerners do not own the dish or its original recipe. They just like to pretend they invented everything😊
"It broke into two pieces, which I took as a sign to eat one. So I did." You always make me laugh, smile, and shake my head over some of your quirky jokes. Thanks for providing reliable recipes.
Son, if you had put a knife to my grandmother's cast iron cornbread pan, I would tan your hide! It might break the seasoning on it. I inherited in from my mother. I have several other cast iron pans for cooking other things, but that one, and that one only, is for cornbread. Different recipe, no sweetener or flour. Yes, they do use mill stones to grind stone ground cormeal.
You can do anything, whatever you can,
But, anh anh honey, don't scratch my pan!
Could you post the recipe?
I'm always looking for different corn bread recipes
@@Taylor-wt9zv I use the one on the side of the White Lily yellow corn meal bag/package.
I think anyone who's using their grandmother's skillet (like you and me) cringed at that
and anyone putting a knife to that is gonna get hurt, and hurt HARD
Nora Mill Granary in Helen, Georgia, uses a genuine stone to grind their corn. And it makes a big difference. I mail order my grits from them. You should check them out -- although the rest of Helen is a bit too touristy for me.
You are the Jackie Chan of your Bread in a Pan
Is that a stairway to heaven?
YOu've got a lot to learn. A lot to learn. I enjoy all of your videos. Need to udnerstand culture a lot more.
I don't have a cast iron so I stopped watching. But then I heard you call me back, so the system works.
sheriffkimbo what did u use instead of a cast iron pan?
Brilliant to mix all ingredients before adding the flour. I'd never thought of doing that, but of course that's the best way to get a thorough blend without over-mixing the wheat powder.
Looks and smells good. I made some cornbread yesterday
All I need is some saucy smokey pork ribs
Are you first comment
Agreed
Love cooking in my cast iron, best way to make cornbread. Going to try your recipe. Ty for sharing. Good day!
Where he added the Buttermilk I added a can of cream corn too.
Ooh!
My dad makes it like this in a cast iron but adds bacon & chives. He also greases his pan with the bacon fat
👩🍳 my kind of cornbread
Ah yes, the old "fry up some bacon and cook something else with the bacon in the bacon fat" maneuver. I do my omelettes and dutch babies that way.
Danielle Anderson It works wonders for fried rice ^_^
I'll have to try that! It sounds lovely!
Indeed! Get the pan & bacon grease smoking hot, pour the grease in the batter and then the batter into the pan. There should be some serious sizzling going on! And for Dog’s sake don’t put any kind of anything sweet in it. That’s what northern people do and that ain’t real cornbread. Pouring the batter in the hot bacon grease gives an amazingly crispy crust. Yum.
Sugar in corn bread...what are you damn Yankees thinking!!!
Chef John, in the South where I live we use cornmeal a little less self-rising flour , I use sugar, 2 eggs, but honey would be interesting and good, I am sure. However, for the best tasting cornbread you need to use 1 tbs of bacon grease melted in the cast iron until it begins to smoke, pour in the batter, this develops a super crispy thick crust that is tender, put in a oven preheated to 475°F for 25 to 35 minuets. The perfect cook gives you a dome shaped in the middle with a nice rim crust. Take the cast iron pan and invert it over a plate and it ready to cut, butter and eat! YUM YUM!
Oh yummy, since I'm Canadian I'm going to use maple syrup instead of honey.
Been bored all day. Glad a video of Food Wishes was uploaded. Looks like my wish was fulfilled.
I like diced green chilis, cheese, half sour cream to milk ratio.
Yes, it's great with green chilies!
Listening to you cook and your terribly amazing puns brings me so much joy !!
Noooooooooooooo!! Sweet Cornbread.... No southern cook could ever agree with this!!😋😮😆
@Jane Ryan-Douglas only the darker ones
Chef John your the best!! I always enjoy your videos. I’m a try this recipe. I trust you. I know it’s going to be good.
i love a green chile cornbread
Chef John, you are simply the best. Your TH-cam recipe presentations always bring a smile to my face. Thank you!
I usually put corn kernels into my cornbread.
I also met a dog named Cornbread. He was doxie.
So he was a corn dog?
JUST made this in a normal pan. It was divine. Thank you.
Thass alodda buttah! But I use grape seed oil, honey, and plain non-fat yogurt. Cornbread is very forgiving as far as recipe tweaks, just make sure there is baking powder and the batter is runny enough to pour or be spooned into the pan. I have forgotten the eggs, used just water for the liquid, it was still cornbread. I have been using whole wheat flower, and I love it! Bacon and chive are also good in the mix. And always the cayenne! I just might try this recipe!
If you really like the cornbread, you need to make and taste SOPA PARAGUAYA. Its a simple recipe like this, with eggs milk corn flour cheese and cooked onions. You wont regret
just my thoughts XDXD i remember corn bread from my childhood and was thinking of making some, but it looks exactly like the SOPA i eat every weekend XDXDXD
Sweet potato makes a great addition to this too!!
Damnnn that last plate look great
Same recipe, but before you pour the batter into the skillet get the skillet ripping hot, you'll end up with a much better bottom crust.
Do you heat the skillet to really hot while that remaining butter is still in the pan?
This is acualy delicious, we make it all the time, I recommand it, you should try it. *compliments to the chef*
I've only ever made cornbread in a cast iron skillet lol
Right?
Thats how my gma makes it and she has the same last name as u :)
ah yass!
I don't think it's possible to make it in anything else
I've cooked it in cake pans (boo, hiss!) and cast iron. No comparison. Even heat; no scorch!
Please PLEASE Chef John, make sopa paraguaya. It translates to 'paraguayan soup' but the thing is... It's not a soup. You'll understand better when you look up for the recipe. Greetings from Argentina 🤗💕
thanks for the suggestion - just saved the recipe after doing an online search!
Gotta preheat that pan Chef
Chef John, you're suppose to soak your cornbread in the pot liquor of the greens.
Or beans .
no such thing as too much butter. that's like saying there's too much bacon. can't be done.
Hahaha!
Of course there is such a thing as too much. If I put too much bacon in my potato soup it overpowers everything else.
But then again I am not an american. ..must be a cultural thing...
dermeistefan not really. Its just. Self control thing
Normally I'd agree, but I'd just gone on vacation and the hotel decided in their infinite wisdom to put out a gigantic server of bacon, needless to say, I had too much bacon because I couldn't stand it for the rest of the trip, so salty :( Enjoy bacon in moderation to continue enjoying bacon.
Agreed. I like my pork belly cured, butterflied, smeared with bacon jam, rolled and wrapped in a bacon weave, then slow smoked for six hours, and deep fried in rendered bacon drippings and finished off with crumbled bacon. Doctor says I got about a week to live, but we all gotta go somehow 😎👍
melt some bacon drippings that you saved in that mason jar in the back of your fridge 😊 everybody's got one of those right LOL
I do
Michelle Foster
I do!
Mine is a salsa jar.
Sure do! Love my bacon grease in my mason jar. A beautiful thing!
Mine used to be in a margarine tub till I upgraded to actually Tupperware.
My first iron skillet cornbread in 45 years of cooking, was a family-pleaser. Thanks!
As a southerner, yes, you NEED a cast iron pan.
Maybe southerners do but apparently the rest of us don't.
@@davewatson3833 Us Southerners love our cast iron skillets, that's the only way to cook up a meal.
All anyone needs is Jesus. Just remember that ❤️
Whaaat?
@@davewatson3833 that's because we're better at cooking than the rest of you dumbfucks.
" You are after all the Jason Bourne of when you eat your bread made from corn" 🤣
Thank You Chef John for making the World a Happier and more delicious place ❤️
Now all we need is a bowl of chili and then we're done!
Or a good bowl of potato soup.
Excellent stuff. Cast iron makes everything better. Throw some chopped jalapeños in the batter and cook it with indirect heat on the grill to take it over the top.
This is so southern I can hear the banjo from here
Gunnery Sergeant Hartman Adding sugar to cornbread is considered a mortal sin down there. This recipe is gonna draw a lot of flak from Southerners.
I see. A little ol' Yankee boy like me just saw the cast iron, and thought southerners might like where Chef John was goin' with this.
I think we've already established that
Gunnery Sergeant Hartman
I've read the other comments so I don't want to pile on.
But real southern cornbread has no sugar, is made with bacon fat instead of butter and has no flour.
Just cornmeal, baking powder, salt, egg and buttermilk.
Why overcomplicate?
Gunnery Sergeant Hartman .......didn't Pyle put a 7.62 through your chest? Why are you still here?
Looks amazing. I agree with you the more moist the cornbread is the better. Next time you make cornbread you should put crawfish in it along with sweet corn and green onions it's SO GOOD
Felicia Bourque Another use for "open-mouthed stare" emoticon. That does sound good!