I realized awhile back that cornbread is something that ppl are really adamant about. 😂 I grew up in a NO sugar household and that’s what I like. But a couple of things my mom passed on was to let the batter rest while you heated your iron skillet on the stovetop and get it screaming hot then pour the batter in. Then bake. It made the sides and bottom soooo crunchy and brown, the inside was fluffy. It was the perfect vehicle for “soup beans”. So happy you made a cornbread tutorial. Love your videos.
Oh, yeah, want to start a fight on the US corners of the internet? Claim you have the One True Cornbread recipe or the One True Biscuit recipe. 😂 I didn't grow up in a completely no sugar household, but my mother never put sugar in cornbread so it was a real shock the first time I was at someone's house and bit into cornbread with sugar in it. My brain wiring shorted. I'm totally going for the classic recipe no sugar and it's definitely going into the cast iron skillet!
Erin, you are such an incredible gift to the internet! I'm making chili and cornbread today; I live in the UK where cornbread is just not a thing (finding cornmeal is a *struggle*). Woke up to this video waiting for me - BEST SATURDAY EVER. A corntastic day, indeed ✨🌽✨
Thanks for the suggestion! I made muffins yesterday and could only find Jamaican coarse cornmeal; while they tasted great, they were soooooo crumbly. I'll deffo try polenta next time, thanks! ☺
I recommend adding honey to your cornbread, sometimes I add walnuts or alternatively I add canned corn! :) I so enjoy Erin's enthusiasm and great recipes. Thank you very much.
if you want to skip the sugar but want the swwet, only add half of the muffin portion then drip a big dollop of honey, then add the 2nd half of batter. you can use a fork to seal it in by dragging it in a circle. keeps everything moist and doesnt overpower the cornmeal.
Hey Erin 😊 I haven't had classic cornbread since I was a kid. My Granny would make it for us when she fried fish & fried potatoes w/onions. Good eatin!! Personally, I've never made it. Jiffy is my go-to brand but I will try it now.
Erin, I ❤you! You are a shining star in the otherwise uninspired world of TH-cam “food people”. I always learn something useful from you while enjoying your entertaining presentation and adorable presence. 👍
You are very enjoyable to listen to! I am from Montana. I sell soft starch corn flour from black Indian corn. It is loaded with antioxidants for health and healing, and it won a flavor contest. The cornbread is dark purple. It's a nutrient dense superfood.
I was on vacation recently that silly kid was stuck in my head the whole time. It’s corn! You make my laugh and love your energy! Thanks for teaching us all new methods and recipes!
Thanks for all these cornbread variations. One of my favorite cornbread uses is as “dumplings” on top of chili. It’s especially good for serving up leftover chili when you want to make a different dish of it. It also stretches the chili if there isn’t quiet enough for a full bowl for everyone. I must say that I don’t care for chilies in the cornbread. I like spicy food balanced by the plain cornbread. Too many people add inclusions that leave the cornbread inedible.
Thanks for sharing your knowledge and encouragement to try new ways to bake an old favorite. I definitely want to try the coffee cake version with blueberries.
I learned to put my cast iron in the oven while it's heating, then I oil it and toss in a little dry cornmeal right before pouring in the batter. It has the best crusty bottom ever.
Great recipes! As a Texan I grew up eating cornbread 3-4 times a week. My only critique is there’s a woeful lack of the layer of bacon fat in the cast iron, chopped bacon, jalapeño cheddar sausage, deer sausage, etc. Any or all are amazing baked in cornbread
I use self rising and add 2 or even 3 somewhat stiffly beaten egg whites (a hairs breadth away from merengue), then VERY carefully folded into batter, and it seems to make a lighter cornbread. I'm still experimenting (room temp. vs cold, brown egg vs. white, etc.).
Love cornbread! I was just wondering where I could find the recipe to the Traditional gluten-free cornbread, do you by any chance have a link for this one?
Yummy but also I would love to see you make a brazo gitano. I haven’t had it since I was a little girl because we have an aunt that made it every year but can’t do it anymore. I’d love to see that on TH-cam
This is how I make GF cornbread. Masa harina instead of flour gives more flavor and a light texture. Keep the cornmeal for crunch. And the masa means you can absorb the niacin from the corn.
Hi Erin. I bought, what was called, cornbread at the Cancun airport. It was very moist and a little sticky. It was sweet and more like a thick corn pudding than regular cornbread. I would love to get the recipe. It did not have cheese or peppers.
Our local convenience station/grocery stores in southwestern Georgia make some amazing cornbread that is all corn meal, buttermilk, and salt and pepper. It's just savory and nothing else, and I crave it and it alone so much during the year. I have yet to find a recipe that tastes the same as their's, but I'm sure their recipe is nothing special and is as plain jane as they come. I wish I knew it, though!
For us outside of USA, what is the difference between corn meal, polenta and corn flour? We don't really have 'meals' here. Just flour and, in this case, polenta.
Well, standard corn meal is a somewhat coarse grind, from dent type dry corn. Grits are even more coarse, but still from dent type corn. Traditional Italian Polenta is coarsely ground flint corn, rather than dent corn, but there are brands that just use the dent corn. Corn flour is a much finer grind, and is usually produced from dent corn. Dent corn dries with a little dimple at the top of each kernel. It's hard on the exterior, but has a softer starchy core, so is easier to grind. Masa, or Masa Harina made from nixtamalized dent corn. This process removes the outer skin, and acts to make the product more digestible and nutritious. This process also makes it possible to produce a workable dough that will hold a shape. The dry form is a fairly fine grind. Southern cooking traditionalists tend to favor using corn varieties with larger kernels., such as Hickory King, to produce hominy, but this does not apply to indigenous practice. Flint corn drys with a smooth rounded top, and is dense and hard, so can be more challenging to grind. I'd recommend doing an image search for Flint corn, Dent corn, and hominy corn. They come in a wide range of colors and kernel sizes, so you can take advantage of that to make gorgeous food.
I love cornbread, so you and I are on the same page UNTIL you added sugar. I'm a purist. Never, never, never add sugar! You never gave the amounts. Why?
Really liked this video and Erin's ideas on cornbread. The cube of cheddar inserted into the corn muffins sounds quite fab. But...what the heck is on the collar of her shirt? Honestly, far too intrigued. Looks like an address label 🤔...
The 'It's corn!' opening was enough to get a 'Like' from me 😂 That kid is adorable and his obsession with corn is so wholesome!
I realized awhile back that cornbread is something that ppl are really adamant about. 😂
I grew up in a NO sugar household and that’s what I like. But a couple of things my mom passed on was to let the batter rest while you heated your iron skillet on the stovetop and get it screaming hot then pour the batter in. Then bake. It made the sides and bottom soooo crunchy and brown, the inside was fluffy. It was the perfect vehicle for “soup beans”.
So happy you made a cornbread tutorial.
Love your videos.
Oh, yeah, want to start a fight on the US corners of the internet? Claim you have the One True Cornbread recipe or the One True Biscuit recipe. 😂 I didn't grow up in a completely no sugar household, but my mother never put sugar in cornbread so it was a real shock the first time I was at someone's house and bit into cornbread with sugar in it. My brain wiring shorted. I'm totally going for the classic recipe no sugar and it's definitely going into the cast iron skillet!
@@VeretenoVids Is it truly cornbread if it's not baked in a cast iron skillet? Some sugar is, grudgingly, negotiable, but cast iron is required! ;)
Erin, you are such an incredible gift to the internet! I'm making chili and cornbread today; I live in the UK where cornbread is just not a thing (finding cornmeal is a *struggle*). Woke up to this video waiting for me - BEST SATURDAY EVER. A corntastic day, indeed ✨🌽✨
Hi Lindsay, I made cornbread for the first time yesterday and they gave an option of using polenta instead of corn meal. Hope that helps! 🙂
Thanks for the suggestion! I made muffins yesterday and could only find Jamaican coarse cornmeal; while they tasted great, they were soooooo crumbly. I'll deffo try polenta next time, thanks! ☺
Love the new peachy frock, blouse and matching bandana.
Yum cornbread in every shape and size.
Chocolate chips are not an inclusion - they are an essential ingredient - in almost everything! Love your videos - thanks!
I recommend adding honey to your cornbread, sometimes I add walnuts or alternatively I add canned corn! :) I so enjoy Erin's enthusiasm and great recipes. Thank you very much.
I use the batter to make waffles. Top them with chili and cheese for a perfect winter lunch.
NC here. I add pimento cheese to my cornbread and pour honey butter on top. It is soooo good!
Love your love of cornbread! My fave inclusion is a wee amount of nutmeg, which adds an indescribable something special.
Erin, you are just the best!
if you want to skip the sugar but want the swwet, only add half of the muffin portion then drip a big dollop of honey, then add the 2nd half of batter. you can use a fork to seal it in by dragging it in a circle. keeps everything moist and doesnt overpower the cornmeal.
Hey Erin 😊 I haven't had classic cornbread since I was a kid. My Granny would make it for us when she fried fish & fried potatoes w/onions. Good eatin!!
Personally, I've never made it. Jiffy is my go-to brand but I will try it now.
Erin, I ❤you! You are a shining star in the otherwise uninspired world of TH-cam “food people”. I always learn something useful from you while enjoying your entertaining presentation and adorable presence. 👍
Cornbread is hands down my favorite food, enough that while I have my preferences I'll eat basically all varieties of it. ❤
This couldn't have been more perfectly timed! Just the other day I was thinking of making some gf cornbread muffins. Now I have a recipe!
There is nothing better than homemade cornbread buttered, drizzled with a little maple syrup, and topped with hot milk. THE best hot cereal ever!
You are very enjoyable to listen to! I am from Montana. I sell soft starch corn flour from black Indian corn. It is loaded with antioxidants for health and healing, and it won a flavor contest. The cornbread is dark purple. It's a nutrient dense superfood.
I was on vacation recently that silly kid was stuck in my head the whole time. It’s corn! You make my laugh and love your energy! Thanks for teaching us all new methods and recipes!
Beautiful cooking channel. Great presentation, informative and entertaining. 🎉🙏👏
I have never pre-ordered a cookbook before but I did for Erin! Can't wait for it to come out in Scotland.
I've been on a huge corn bread kick lately. Thank you for this!
Love cornbread too! I always add cream style corn to mine... yum! Love the Honey Butter idea!
Thank you so much your videos bring me so much love and joy !!!😊😊😊😊😊😊
I love corn bread, and you have made me want to run to the kitchen and bake all day long.!
I love cornbread in a cast iron skillet. It really takes it up a notch.
The iced and strudel topping looks delicious
Thanks for all these cornbread variations. One of my favorite cornbread uses is as “dumplings” on top of chili. It’s especially good for serving up leftover chili when you want to make a different dish of it. It also stretches the chili if there isn’t quiet enough for a full bowl for everyone.
I must say that I don’t care for chilies in the cornbread. I like spicy food balanced by the plain cornbread. Too many people add inclusions that leave the cornbread inedible.
Made the traditional with Honey Butter basted. So good. Thank you.
For a GF classic cornbread, try substituting millet flour one-to-one for wheat flour.
Thank you!!! I love this!!
Loved it!! Thank you for the recipes
Wow! Looks so delicious 😋🤤yum yum
Thanks for sharing your knowledge and encouragement to try new ways to bake an old favorite. I definitely want to try the coffee cake version with blueberries.
Made the corn muffins today and they were the best ever!!!!
Just received my copy of Savory Baking. LOVE IT! It is going right next to the Book of Pie. Erin Jean you are my hero! 😘❤️
Almost forgot- when I read your dedication I just went awww. So sweet 😊
South Africans love their corn! I am going to try this for our next braai (BBQ)!
I learned to put my cast iron in the oven while it's heating, then I oil it and toss in a little dry cornmeal right before pouring in the batter. It has the best crusty bottom ever.
Thank you for all these yummy ideas! I’m wondering what you think about a metal baking pan vs. glass?
Erin, I use whole corn ground to flour just before I mix it up, the taste and aroma is amazing
111commenter here and its my birthday.50. Yay 🎉🎉🎉
Hey I use sour cream and canned corn, chili's, pepper jack cheese ,butter and honey. Es muy Fabuloso!
I made the gluten free recipe with frozen blueberry inclusions and topped it with irish butter and honey, for a crisp fall brunch. OMG. Thank you!.
I'm visiting my sister and doing a lot of cooking. Cornbread? IT'S ON!
Thank you very much. I made the gluten free one. Delicious. 😊
I like the idea of the loaf. W/o icing. Id like to toast it for breakfast.
Thank you for the video
Best one yet! 💜
I need to try these! they look so corntastic 😂
😂
Loved the opening 🤣🤣💜 I adore Tariq "Corn Kid"
Love this thank you
Great recipes! As a Texan I grew up eating cornbread 3-4 times a week. My only critique is there’s a woeful lack of the layer of bacon fat in the cast iron, chopped bacon, jalapeño cheddar sausage, deer sausage, etc. Any or all are amazing baked in cornbread
Thank you for including a GF option. I watch most for your charm. Now I can actually make and eat one of your recipies.
Happy Thanksgiving sweet girl❤
I watched this just in time! Have to make corn muffins for chili bonfire event. Need enough for 30 ppl.
Yummy! 😁
food looks very tasty ~
Thanks for including GF❣️
Fresh blueberries are my delicious inclusion!!!!!!!!
the intro alone 😂🤣😂🤣😂🤣😂 made me like..I wish I could have liked it twice...now let me get to the watching the video
I like adding cream corn to my GF recipe
Hi! Love this video! If I have self rising cornmeal should I eliminate the baking powder and/or baking soda in the recipes?
I use self rising and add 2 or even 3 somewhat stiffly beaten egg whites (a hairs breadth away from merengue), then VERY carefully folded into batter, and it seems to make a lighter cornbread. I'm still experimenting (room temp. vs cold, brown egg vs. white, etc.).
👍👍👍
Pro tip, Food52 editors: it's called a paring knife, not a pairing knife.
Hi...here... enjoying your great recipes..question: can I replace light brown sugar for Mascabo sugar??
14:08 me a few seconds before: erin you left so much batter on the bowwllllllll
Me rn: ooo okay i got it 😂
Love cornbread! I was just wondering where I could find the recipe to the Traditional gluten-free cornbread, do you by any chance have a link for this one?
❤❤
i only eat sweet cornbread, i like it dense and moist
What grind of cornmeal is being used??
Food52 you have great recipes. But at times an egg substitute would help.
I thought she would add chopped crispy bacon 😋
Yummy but also I would love to see you make a brazo gitano. I haven’t had it since I was a little girl because we have an aunt that made it every year but can’t do it anymore. I’d love to see that on TH-cam
🌽🌽🌽💛
That “it’s corn…bread” intro made me cackle 😂
Have you substituted the white flour with corn flour or masa ?
This is how I make GF cornbread. Masa harina instead of flour gives more flavor and a light texture. Keep the cornmeal for crunch. And the masa means you can absorb the niacin from the corn.
I wan to know if can make cornbred in top of the cook
Hi Erin. I bought, what was called, cornbread at the Cancun airport. It was very moist and a little sticky. It was sweet and more like a thick corn pudding than regular cornbread. I would love to get the recipe. It did not have cheese or peppers.
This sounds like an humita. But this is more South American. Mexico seems to have something called an uchepo that is similar.
@@orangeal9706 Thanks. I will look those up.
Cornbread are round!
The least “corny” upload I’ve seen today. 😂
Chopped popped corn
You are adorable 🥰
Our local convenience station/grocery stores in southwestern Georgia make some amazing cornbread that is all corn meal, buttermilk, and salt and pepper. It's just savory and nothing else, and I crave it and it alone so much during the year. I have yet to find a recipe that tastes the same as their's, but I'm sure their recipe is nothing special and is as plain jane as they come. I wish I knew it, though!
Does anyone know where Erin got her apron? Is it an apron or something else?
Are you baking in a convection oven?
So...instead of flour could I use masa harina?
😮how much from each ingredients?
For us outside of USA, what is the difference between corn meal, polenta and corn flour? We don't really have 'meals' here. Just flour and, in this case, polenta.
Well, standard corn meal is a somewhat coarse grind, from dent type dry corn. Grits are even more coarse, but still from dent type corn. Traditional Italian Polenta is coarsely ground flint corn, rather than dent corn, but there are brands that just use the dent corn.
Corn flour is a much finer grind, and is usually produced from dent corn.
Dent corn dries with a little dimple at the top of each kernel. It's hard on the exterior, but has a softer starchy core, so is easier to grind.
Masa, or Masa Harina made from nixtamalized dent corn. This process removes the outer skin, and acts to make the product more digestible and nutritious. This process also makes it possible to produce a workable dough that will hold a shape. The dry form is a fairly fine grind. Southern cooking traditionalists tend to favor using corn varieties with larger kernels., such as Hickory King, to produce hominy, but this does not apply to indigenous practice.
Flint corn drys with a smooth rounded top, and is dense and hard, so can be more challenging to grind.
I'd recommend doing an image search for Flint corn, Dent corn, and hominy corn. They come in a wide range of colors and kernel sizes, so you can take advantage of that to make gorgeous food.
Can I come by and teach you how to make cornbread?
where do you find the actual recipes?
the recipes are always linked in the video description
Ummm i think i luv your outfits even more now
I like your videos and enjoy them but you are not making southern cornbread. Maybe a Northern type which is fine for some.
I love this video and Erin but that cast iron is not seasoned
My son will eat all the cornbread in the house if we let him.
And…what does your pin on your collar say?
no hushpuppies?
;(
Where's the cheese pull??
Whisk not. A wooden ladle will do.
Where is the receipt 😂
I love cornbread, so you and I are on the same page UNTIL you added sugar. I'm a purist. Never, never, never add sugar! You never gave the amounts. Why?
So you have to buy her cook book
Really liked this video and Erin's ideas on cornbread. The cube of cheddar inserted into the corn muffins sounds quite fab. But...what the heck is on the collar of her shirt? Honestly, far too intrigued. Looks like an address label 🤔...