I prefer putting half n' half in my coffee, but many people put creamers in their coffee instead of milk. One of the attractions is the multiple flavors you can have - hazelnut, french vanilla, caramel, etc.
The flavored creamer market explosion has been cause by the patrons of Starbucks, They want a hot chocolate milkshake with more caffeine. They don't like coffee.
@@cup_cuppy_cuppers5817 Sweet. I'm from Iowa, king of corn, that is how we do it. Half a cup a sugar in the recipe, sugar sprinkled on top as it bakes.
New Years Day... a tradition in my family is boiled ham, potatoes and cabbage with a cast iron skillet baked pone (cornbread to others). Beans are illegal anywhere near chili in Texas.
A couple of distinctions: Corn bread comes in two varieties, one sweet and one not. It’s usually not a starter but served with the meal. No one here would know what you mean by American barbecue. There is Texas barbecue, Kansas City barbecue, Memphis barbecue, two kinds of Carolina barbecue and maybe others I’m not thinking of. The flavors differ a lot. (BTW, what Brits call a barbecue, Americans call a cookout.)
@@CCoburn3 I like to make my cornbread with corn kernels, cream corn, and finely chopped Serrano peppers. Sometimes I add shredded, sharp cheddar cheese. After I pull it from the oven, I sprinkle the zest and juice from 1 lime on the top. And serve with soft butter and honey. 😋
There are two types of sweet potato casserole. Our family doesn't do the marshmallow one any more. We've switched to the one with the brown sugar/pecan crumble on top.
I eat cornbread with Spaghetti, Greens, stews, beans; especially pinto, etc. You can put Chili in a cast iron pan and pour cornbread mixture over it and bake.
I make mini cornbread muffins with shredded cheddar and chopped roasted jalapeños. I eat them as a snack. They freeze really well, so they are great when you are traveling.
American barbecue is extremely regional. It varies from state to state and sometimes within a state. This is not even considering which animal that gets eaten, or if it's directly over the fire(roasting), or smoked(baked). Creamer is for people who don't like coffee, but drink it anyway.
Lots of us do not put marshmallows on Sweet potato casserole. We put a streusel topping made of a bit of flour, and equal amounts of brown sugar and cold butter and scatter it on top of it.
We make cornbread to go with chili. Vicki might love making chili and cornbread. I am an American who only likes savory sweet potato dishes- I have never liked the weird sweet casserole or even the pie. Same with anything pumpkin- I groan when pumpkin spice season hits. I make cherry or blueberry pie (vanilla ice cream only!) and pineapple upside down cake for Thanksgiving because I like those so much better. Black coffee only.
Sweet potato casserole can also be topped with a butter pecan crumble top instead of marshmallows. You can also put things within the casserole itself like pineapple chunks, pecans, etc.
I am not a fan of sweet potato casserole but I agree it would be better with candied /butter pecans......I personanly like sweet potato pie more than the casserole...so you are right to think it was a dessert, because it is a dessert :p I am glad I live in Texas, lots of BBQ :)
You should give Vicky your mum in-law a challenge of trying to make some of the different types of American cornbread's because there's a variety of them such as Northern & Southern with the Northern types being sweet and the Southern being non-sweet savory, plus there's a number of other cornbread and corn flour items she can attempt like "Hushpuppies" which go with fried fish.
Pro-tip: Corn flour is a different thing in the US versus the UK. What the UK calls "corn flour" we call "cornstarch." In the US, corn flour is very finely milled dried corn -- not just the starchy part.
It's quite easy to make cornbread. For southern style (like Cracker Barrel), first put some shortening in a cast-iron pan and put it the oven as it heats. When making the batter, omit the sugar (with sugar is northern style). Carefully remove the hot pan from the oven, swirl the melted shortening around, and pour in the batter. Bake at 425 F/218 C for 20 minutes. Eat it hot with lots of butter (but no jam or other sweet topping) as a side with your meal. (By the way, most restaurants in the US serve bread, whether dinner rolls, cornbread, etc., first, before the food comes out. It's complimentary and you can ask for more at no cost.) My mom was from southern Mississippi, and she always saved a piece to crumble in a bowl to eat with milk poured over it, as she ate that as a child growing up during the Great Depression. As mentioned elsewhere, it's an especially good side for chili, as well as for ham, green beans and potatoes, or even crumbled into tomato soup.
One of my favorite meals I don't have very often is blackened peas with smoked meat, macaroni and cheese, collards with smoked sausage and jalapeno cornbread. Of course butter and honey on the cornbread
Just to clarify for The Beesleys: The first dish is called "black-eyed peas." I'm guessing that's what this person wrote, but the auto(in)correct changed it.
We eat MOUNDS of cornbread with seasoned green beans and ham hocks cooked rather slowly in the crock pot (at LEAST 10 hours on low heat) - some dam good eating!
Buttered cornbread is great with seafood. It's good with beans that are cooked with salt pork (pork belly & pork sides) and seasoned well with pepper. Once the beans are cooked, mash some of them with a fork to thicken the liquid. Then cover the buttered cornbread with beans and the liquid. I have Pumpkin Pie on Thanksgiving and Christmas and occasionally at other times.
I grew up with sweet potatoes, pumpkin pie, cornbread & BBQ. Sweet potatoes & pumpkin pie are normally with turkey around Thanksgiving & Christmas. Growing up it was pinto beans & ham cooked together then poured over cornbread. Cornbread is also good just plain with butter. BBQ ribs are great. Just found your channel. Am enjoying it. We have tried quite a few good British dishes. Keep sharing.
Cornbread goes really well with chili which ideal in the winter, like January or February for me personally so Christmas is more focused on the special Christmas treats we enjoy solely this time of year. However, you could have chili anytime of the year from camping or when the Autumn season arrives. Ironically some bbq mom and pop shops offers cornbread as a side for their bbq meals. Generally varies the region or cultural influence, some people can find an excuse to bring in cornbread.
Corn bread . We eat with soup and chili and with beans . White beans , northern beans are the best with ham. In it . Cooked in a crockpot . We eat corn bread with it . Some people crumble it in , some serve the beans on top , I eat mine buttered on the side . But we also have corn bread casserole which is so good you need to try it and it’s easy to do . Search corn bread casseroles and see what you find ! We like easy cheap food lol
My grandparents used to crumble it into buttermilk and eat it with a spoon. Maybe that was just hoecakes, but I think they did it with normal cornbread too.
We love cornbread.. We cut the individual piece of cornbread in half so we can slather it with butter in the middle. We eat cornbread with stuffed green peppers, or sauerkraut or green bean shell outs, or. any cooked cabbage dish , bean soups. The list goes on and on. My Dad liked to eat a slice of cornbread with a glass of buttermilk for a snack.
Sweet potato casserole is the same reason we think french fries and chocolate ice cream go so well. Cornbread like biscuits can be a starter, a dessert, part of a meal like bread, or a snack with a spread or dip, it's really versatile.
Vicki should make blackeyed peas and cornbread for new year's. We make it as well as Cabbage dishes for the new year. It's supposed to bring you luck throughout the year. I haven't really ever believed the good luck bit but it's a fun tradition. Some restaurants offer blackeyed peas as a good luck side dish on New Year's Day. And cornbread (savory, not sweet cornbread) goes great with it.
"creamer" is non-dairy - usually a soybean derivative - used in lieu of milk or cream in locations with no refrigeration. I think it's awful and would rather drink black coffee than use creamer. If you go to a restaurant and they serve creamer, just get up politely and go elsewhere! I see it most often in offices or gas stations. They come in all these awful flavors, too - yuk!
My mother made the best cornbread. She had one well seasoned cast iron skillet that was only used for baking cornbread. Hers was light and fluffy and wasn’t dense. My grandfather was a farmer and they ate their largest meal at noon. In the hot humid Summer he often would often crumble cornbread in a bowl and pour buttermilk over it, often with a few green onions on the side for the evening meal.
@@theresaast7049 LOL Well, I know you can go really elaborate, but I've only made it at home very simply with root beer and creamer or Coke and creamer. (I used Italian Sweet Cream flavored creamer, but I want to experiment more for sure.) There's a Swig about 15-20 minutes from me, but I've only gone a couple of times. Those concoctions are amazing!
You and James should convince Vicki into opening up an American BBQ joint! 😝 Corn bread with chili or any stews really. It goes with butter. Some people even drizzle with both honey and butter as well. Whatever you fancy! Pumpkin pie with whipped cream on top. Or if you’re like my family they literally cover their entire pie slice with whipped cream (top, sides and all). **You can buy canned pumpkin filling but not sure if you have any available on your side of the world. Some people will use fresh grown pumpkin and bake it in the oven until softened and make pumpkin filling from scratch. The only thing you have to distinguish is that they grow pumpkin for Halloween carving and pumpkin for cooking/consumption. I use milk/half-n-half with my coffee.
My favorite meal, that my Mom would always make when I was having a bad day, was Fried cornbread, black-eyed peas, and fried cabbage. I have missed it so much since she passed. I just can't do it justice like she did.
Corn bread would go well with w bowl of chili. It can be paired with with many things. In many places people have corn bread and beans it I often pinto beans usually coked with a ham bone..
We have cornbread with chili typically or some kind of beans.., or we eat it warm from the oven with butter and a drizzle of honey. Don't be shocked but my family does not use marshmallows on our sweet potato casserole. It is topped with brown sugar and pecans but no marshmallow. Pumpkin, sweet potato and pecan pie for my family is typically just fall/winter pie and not other seasons. Americans do grill items but bbq is a different item altogether. Creamer is used for coffee or sometimes hot tea but it is not a milk substitute for us.
Half and half is half milk and half cream. Creamer usually means a premade nondairy mixture that amounts to a replacement for milk, sweetener, and usually flavorings (like hazelnut) for coffee.
Sweet cornbread can be eaten with butter ,regular can be dunked in stew or soup but is usually used with beans. But not the Heinz Beans you eat. Dry brown or red beans cooked with bacon or other smoked pork, onion and seasonings. Entirely savory and no tomatoes. Mexican or Cajun seasoning work well but here in Kentucky just salt and pepper is used. Dry white beans will not be as flavorful, use extra black pepper if you use those. It should be soupy and the cornbread is to soak up the juice .Sweet cornbread leftover from the night before crumbled and with milk and sugar is an old time breakfast. To make it sweet you simply add more sugar to basic cornbread. Don't get the coarse polenta type cornmeal, use the fine stoneground kind. My "Cowboy Beans" is pick over and rinse a bag of dry beans. Soak overnight. Dump the soak water. Cook the beans with beef or chicken broth, fatty pork ,chopped onion and salt .Bring to boil and simmer til done or use a slow cooker. While the beans are about half cooked add any seasoning you want. When done taste, season as needed and serve with cornbread or biscuit bread.(self-rising flour, butter, milk, baked in a hot oven or fried as hoecakes).For good cornbread any recipe from a Southern cook should be fine. Can't guarantee what some fancy chef will pass off as genuine cornbread. Saw a Cuban chef in Britain in a video put fruit in the Thanksgiving stuffing because he didn't understand it's meant for gravy like Yorkshire Pudding. I don't really measure for beans. I use about a quarter of a bacon pack to a pound of dried beans(about two cups dry),one large onion, a couple teaspoons or so of salt, unless I am cooking with bouillon, then one.If cooking beans ,collards or mature kale like this use the fattiest bits of the bacon .Beans can be cooked in just water like greens ,that's the traditional way, but I prefer a bit more meat flavor.
My favorite as a Virginian, is Pinto beans, cornbread, fried potatoes and Virginia country ham. Never put sugar in cornbread. Thems muffins. You can take warm cornbread and put in in a waterglass and pour in cold milk. Eat it with a spoon. Great!
The Wampanoag Indians gave the Pilgrims corn flour that they made into flat bread or tortillas, the Pilgrims gave them yeast. Hence cornbread, still consumed by both.
Yup corn bread is yummy any time and great with chili n beans yes pecans and brown sugar topping more popular on sweet potato casserole corn bread with butter and Cracker Barrel uses one with sugar in it while the south never put sugar in corn bread
In the Northeast we have corn muffins that are very similar to corn bread except slightly sweeter and baked in a muffin tin (obviously). Many cornbread recipes have slight variants at the bottom of the page to convert them into muffins.
Jalapeño cheddar cornbread. To make them not too spicy take out ribs and seeds of jalapeño.. I eat cornbread with stew but especially with chilli. I only have pumpkin pie during Thanksgiving and maybe Christmas. I use French vanilla creamer for my coffee. Archie is getting so big and definitely a handsome little man.
My mother used to put Monterey Jack slices in the middle (i.e., pour out half the batter, then the cheese, then cover them with the remainder of the batter).
I grew up eating cornbread with pinto beans and ketchup. For personal reasons I switched to pork 'n' beans, but pinto beans were the basic part of the meal. Lots of butter on the cornbread.
I hope all these great food experiences help with the food fear. No need to be afraid of eating something. Just try it and the worst that can happen is you don’t really like the flavor. Nothing dangerous will happen. Unless it’s puffer fish. Don’t eat that.
After you put your cornbread batter in the pan. You can use home made or store bought chili pour in a zig zag pattern and shredded cheese. What comes out is cornbread with chilli and cheese marbled inside.
Before the fancy creamers, we used milk or half and half (cream and milk) with or without sugar. Then the “International Coffee” line was introduced, which was instant coffee mixed with powdered creamer and other flavors. Cocoa, caramel and others. Just add hot water. After the espresso drinks became popular, the fancy creamers were developed which were reminiscent of the espresso drinks, but you added them to your own coffee at home. I’ve gone back the other way and started adding milk along with (less) creamer to my coffee, when I don’t drink it black. I don’t enjoy it as sweet any longer.
You have the right idea with cornbread: it’s perfect with soup, stew, or chile. It’s also great when mopping up the pot liquor from vegetables. Any leftovers also make an awesome bedtime snack when crumbled into a glass of cold milk.
Creamer was created as a shelf stable substitute or less expensive option to cream, milk or half & half. Creamer has been also used by people that wanted a non-dairy option to adding dairy to coffee or tea before all the other non-dairy milks became widely available. Creamer may now cost about the same cost or more depending on the type of creamer flavors. I think before Starbucks and other coffee shops gained a strong foothold, using the flavored creamers were a way to improve the flavor of coffee.
A lot of people use creamer either because it's shelf stable and doesn't need to be refrigerated, or they have lactose issues. I don't like it, because it's mostly corn syrup.
I've never seen creamer on the shelf, except for the non-dairy powdered creamer. I don't use that stuff unless it's all that's available. I'm pretty sure she means the flavored creamers in the refrigerated section. That's the only kind I buy and it's made with real cream.
@debbsc5176 I think "creamer" typically means non-dairy creamer, not half and half, although I have found some shelf stable half and half packets in the grocery store too. But yeah, non-dairy creamer is not my favorite.
Cornbread can be either sweet or savory depending upon where you’re at in the United States. In my family we have savory cornbread served alongside chili, soups, and beans in particular. It’s also popular crumbled into a glass of cold milk as almost like a dessert.
I used International Brand , Irish Cream Creamer, in my coffee . Many flavors and you can at certain small stores that sell coffee with little packs of creamers for free .
Its been my experience that cornbread is more of a Southern thing...up in the Pacific Northwest not so much. I'll eat it but if I had my choice I'd choose an old fashioned biscuit.
I eat sweet potato casserole like dessert. You can eat it anyway you want honey! 😂 Yes creamer instead of milk. Creamers here are banned in the UK because of some of the ingredients. Probably should be here too!!! 😂
There are two varieties of sweet potato casserole. One has a marshmallow topping which needs to get a little brown and the other has a butter, flour, brown sugar and pecan crumble topping. I like both but only if the small marshmallows are used instead of the large ones.
Cornbread can be eaten as part of an appetizer, or with your main course. It goes especially well with Chili. It can be eaten plain, with butter, or drizzled with honey. You could even top it with gravy or jam { not recommended }.
The best sweet potatoe casserole has a streusel topping with pecans butter brown sugar and flour ., Then you bake that so it gets crunchy , I add a handful of miniature marshmallows to that and let it crisp up , then add more marshmallows to the top and bake till they’re brown , because you know how good they are !
Eh, no. There's plenty of coffee creamers that don't have hydrogenated oils and could be legally sold in the UK and other countries. The reason it's not sold there is in the name: *_Coffee_* creamer. Countries like the UK are a tea culture and thus they aren't going to want creamers or need them. Hell, even in America coffee creamers aren't that popular from what I see.
Cornbread = served warm, just with a smear of butter. Don't overcomplicate things. Punkin pie = strictly an autumn thing. Coffee creamer = ya got yer powder creamers, ya got yer liquid creamers, but good old milk always works... American BBQ = there ain't no such thing-- it's "Carolina BBQ," "Kansas City BBQ," "Texas BBQ,' etc. A bit like "Italian food," "Chinese food", saying the name of the country tells you nothing about the regional variations.
I've never had jam with cornbread. It would be weird, but it might be all right? Don't want to yuck your yum, but I've never heard of anyone having jam with corn bread. I'm not a fan of super sweet cornbread. Butter for sure!!
Y'all really need to hook up with some southern subscribers, so they can tell you of the many different dishes/items we have (that are mentioned here) and the different ways we prepare them. They can also give you some insight on the combinations of foods we have with those items. Cornbread goes well with any savory meal. It can substitute for your bread or roll choice. We do have sweet potato pie that's delicious (and in my opinion better than pumpkin, I'm not a fan of pumpkin).😊 Yes, creamer is used as a substitute for milk. My favorite is hazelnut, it's delicious.🙂
I used to get Cornbread at Boston Market with a half roast chicken and a couple sides (like creamed spinach / mac and cheese, etc) Boston Market had take out ready to eat food. It may have gone out of business. I would put butter on the cornbread usually.
Best to buy pumpkin in the can, as there are different kinds of pumpkins. The kind for pie are hard to find. Pumpkin pie is an autumn and winter pie. I use whole milk with a dash of vanilla creamer and a smidgen of Splenda in my coffee.
Yep, "Creamer" is used instead of milk/cream in coffee and hot tea. A common and simple way to have cornbread is to crumble some in a cereal bowl, about the same amount as any cornflakes or any other dry cereal you would use and add milk. Dress it up like you would a bowl of cereal, with honey, fruit, preserves, jam, marmalade... etc. Heating up the milk to make a hot bowl of cornbread mush is common too. You could even use Coffee Creamer.
You embrace our foods better than I, an American, do! 😊 I don’t eat sweet potato casserole, and I’ve always hated corn bread. One of my favourite “I’m an idiot” moments was that it took me until I was 11 or 12 to realise why I hated corn dogs so much. I would always rip off “this nasty bread stuff they put on it”. Um…you mean the corn bread? On the CORN dog? Never occurred to me that it was corn bread. I thought the name came from it being sort of shaped like corn on the cob. 🤦🏼♀️
I don't know if anyone has mentioned this, but there are two styles of cornbread. Northern cornbread has a lot of white flour and is sweet, like cake, and has somewhat the same consistency. Southern cornbread goes from some white flour and additives like peppers or kernel corn to Johnny cakes, which are just meal, egg, milk, salt, and baking powder, fried like pancakes in bacon fat. None of it is sweet. We had Johnny cakes with beans, chili, beef stew, etc. For other meals, there was about a 2/1 ratio of Corn meal to white flour, with the egg, salt, milk, and baking powder, which was poured into a hot cast iron skillet coated in bacon fat and fried to make a crust, and then flipped (a tricky maneuver I never got the hang of, but my grandma could accomplish without spilling a drop) then baked through in the oven. I'm from Texas, BTW.
There are different kinds of barbecue in the US, and there's a lot of regional and even state pride and tradition attached to them. Some use dry rubs, some use sauces, which can be sweet ones, tomato ones, vinegar ones, mustard-based ones, etc. Also, the main meats can vary, like beef in Texas and pork in the South, for example, although it can be anything anywhere depending on what people like/want. Typically the meat is slow-cooked at low temperature over wood chips of various kinds that add to the flavor, so it's incredibly tender - doing it right is an art form. I think "American barbecue" is kind of an umbrella term for a general type of food, rather than a particular dish with specific ingredients.
Creamer is just for coffee. There's no other use for it. There is also half & half and light cream, both are dairy can be used for coffee and cooking. Dairy is not only milk from cows but oat milk, almond milk and lactose free which is cows milk.
I prefer putting half n' half in my coffee, but many people put creamers in their coffee instead of milk. One of the attractions is the multiple flavors you can have - hazelnut, french vanilla, caramel, etc.
Creamer is for coffee....thick and creamy unlike milk which waters coffee down
French Vanilla for me.
The flavored creamer market explosion has been cause by the patrons of Starbucks, They want a hot chocolate milkshake with more caffeine. They don't like coffee.
Cornbread goes with Texas beans with brisket and any American chili
And just put butter on it. No jelly, eeek
Sweet or savory cornbread?
@@cup_cuppy_cuppers5817 Sweet. I'm from Iowa, king of corn, that is how we do it. Half a cup a sugar in the recipe, sugar sprinkled on top as it bakes.
Also Spanish/Mexican rice.
New Years Day... a tradition in my family is boiled ham, potatoes and cabbage with a cast iron skillet baked pone (cornbread to others).
Beans are illegal anywhere near chili in Texas.
A couple of distinctions: Corn bread comes in two varieties, one sweet and one not. It’s usually not a starter but served with the meal.
No one here would know what you mean by American barbecue. There is Texas barbecue, Kansas City barbecue, Memphis barbecue, two kinds of Carolina barbecue and maybe others I’m not thinking of. The flavors differ a lot. (BTW, what Brits call a barbecue, Americans call a cookout.)
The cornbread you had at Cracker Barrell did not have sugar.
Corn bread goes great with chili
And most other things.
@@CCoburn3 I like to make my cornbread with corn kernels, cream corn, and finely chopped Serrano peppers. Sometimes I add shredded, sharp cheddar cheese. After I pull it from the oven, I sprinkle the zest and juice from 1 lime on the top.
And serve with soft butter and honey. 😋
@@richardmckee5729 Interesting. Have you ever tried cracklings in your cornbread?
In the south we eat stewed pinto beans with cornbread .
@@victorwaddell6530 and beef stew...and potato soup...and catfish....and yeah...most anything.
The sweet potato casserole and the tangy cranberries are there to break up an extremely savory meal. BTW I like cornbread with honey butter.
cornbread with butter and raspberry preserves is awesome
There are two types of sweet potato casserole. Our family doesn't do the marshmallow one any more. We've switched to the one with the brown sugar/pecan crumble on top.
Yep, so much better than marshmallow.
Yes! Now this is incredible and comes pretty close to being like a dessert.
Cornbread also goes well with navy beans and ham.
I eat cornbread with Spaghetti, Greens, stews, beans; especially pinto, etc. You can put Chili in a cast iron pan and pour cornbread mixture over it and bake.
Sweet or savory cornbread?
@cup_cuppy_cuppers5817 savory
I make mini cornbread muffins with shredded cheddar and chopped roasted jalapeños. I eat them as a snack. They freeze really well, so they are great when you are traveling.
We eat corn bread with bake Pinto beans with ham hock. Cooked in a slow cooker.
Sweet or savory cornbread?
American barbecue is extremely regional. It varies from state to state and sometimes within a state. This is not even considering which animal that gets eaten, or if it's directly over the fire(roasting), or smoked(baked). Creamer is for people who don't like coffee, but drink it anyway.
It was a treat when growing up in the 60s mom would make cornbread for chili or split pea soup.
Sweet or savory cornbread?
@ Honestly don’t know the difference but I don’t recall it being sweet. It was just a childhood memory like fried bread dough, makes me smile .
Lots of us do not put marshmallows on Sweet potato casserole. We put a streusel topping made of a bit of flour, and equal amounts of brown sugar and cold butter and scatter it on top of it.
We make cornbread to go with chili. Vicki might love making chili and cornbread.
I am an American who only likes savory sweet potato dishes- I have never liked the weird sweet casserole or even the pie. Same with anything pumpkin- I groan when pumpkin spice season hits. I make cherry or blueberry pie (vanilla ice cream only!) and pineapple upside down cake for Thanksgiving because I like those so much better. Black coffee only.
Cornbread is eaten with lots of things like stew, chili, beans, and BBQ. It's often eaten with butter and a little maple syrup
Sweet or savory cornbread?
Spitfire BBQ is in Bristol.
Mr. H and friends went there .
Serving cornbread with something like chili or carne guisada is fairly common. Some vaguely stew like main dish and use the cornbread with it.
Sweet potato casserole can also be topped with a butter pecan crumble top instead of marshmallows. You can also put things within the casserole itself like pineapple chunks, pecans, etc.
I am not a fan of sweet potato casserole but I agree it would be better with candied /butter pecans......I personanly like sweet potato pie more than the casserole...so you are right to think it was a dessert, because it is a dessert :p I am glad I live in Texas, lots of BBQ :)
I love sweet potato casserole and I use both the streusel topping and marshmallows. It’s the perfect blend of crunchy chewy and delicious
I’m American and flipping out over What the HECK IS butter pecan crumble. I’m on a mission now partner. 😂😂😂😂
I put craisins in it.
I only make it with brown sugar and pecans. I'm not a fan of the marshmallow topping
You should give Vicky your mum in-law a challenge of trying to make some of the different types of American cornbread's because there's a variety of them such as Northern & Southern with the Northern types being sweet and the Southern being non-sweet savory, plus there's a number of other cornbread and corn flour items she can attempt like "Hushpuppies" which go with fried fish.
Pro-tip: Corn flour is a different thing in the US versus the UK. What the UK calls "corn flour" we call "cornstarch." In the US, corn flour is very finely milled dried corn -- not just the starchy part.
It's quite easy to make cornbread. For southern style (like Cracker Barrel), first put some shortening in a cast-iron pan and put it the oven as it heats. When making the batter, omit the sugar (with sugar is northern style). Carefully remove the hot pan from the oven, swirl the melted shortening around, and pour in the batter. Bake at 425 F/218 C for 20 minutes. Eat it hot with lots of butter (but no jam or other sweet topping) as a side with your meal. (By the way, most restaurants in the US serve bread, whether dinner rolls, cornbread, etc., first, before the food comes out. It's complimentary and you can ask for more at no cost.) My mom was from southern Mississippi, and she always saved a piece to crumble in a bowl to eat with milk poured over it, as she ate that as a child growing up during the Great Depression. As mentioned elsewhere, it's an especially good side for chili, as well as for ham, green beans and potatoes, or even crumbled into tomato soup.
One of my favorite meals I don't have very often is blackened peas with smoked meat, macaroni and cheese, collards with smoked sausage and jalapeno cornbread. Of course butter and honey on the cornbread
Just to clarify for The Beesleys: The first dish is called "black-eyed peas." I'm guessing that's what this person wrote, but the auto(in)correct changed it.
We eat MOUNDS of cornbread with seasoned green beans and ham hocks cooked rather slowly in the crock pot (at LEAST 10 hours on low heat) - some dam good eating!
Sweet or savory cornbread?
Buttered cornbread is great with seafood. It's good with beans that are cooked with salt pork (pork belly & pork sides) and seasoned well with pepper. Once the beans are cooked, mash some of them with a fork to thicken the liquid. Then cover the buttered cornbread with beans and the liquid. I have Pumpkin Pie on Thanksgiving and Christmas and occasionally at other times.
I grew up with sweet potatoes, pumpkin pie, cornbread & BBQ. Sweet potatoes & pumpkin pie are normally with turkey around Thanksgiving & Christmas. Growing up it was pinto beans & ham cooked together then poured over cornbread. Cornbread is also good just plain with butter. BBQ ribs are great. Just found your channel. Am enjoying it. We have tried quite a few good British dishes. Keep sharing.
Cornbread goes really well with chili which ideal in the winter, like January or February for me personally so Christmas is more focused on the special Christmas treats we enjoy solely this time of year. However, you could have chili anytime of the year from camping or when the Autumn season arrives. Ironically some bbq mom and pop shops offers cornbread as a side for their bbq meals. Generally varies the region or cultural influence, some people can find an excuse to bring in cornbread.
Corn bread . We eat with soup and chili and with beans . White beans , northern beans are the best with ham. In it . Cooked in a crockpot . We eat corn bread with it . Some people crumble it in , some serve the beans on top , I eat mine buttered on the side .
But we also have corn bread casserole which is so good you need to try it and it’s easy to do . Search corn bread casseroles and see what you find !
We like easy cheap food lol
Cornbread is great with bean soup or chili. Some like it with butter and syrup. And some will crumble it into some milk and eat it that way.
My Grandpa used buttermilk
@@DBOB-ys2tuMy mom did too.
My grandparents used to crumble it into buttermilk and eat it with a spoon. Maybe that was just hoecakes, but I think they did it with normal cornbread too.
Yes, cornbread with buttermilk to cover and a spoonful of sugar, 😋
Sweet or savory cornbread?
We used to have cornbread with soup beans and ham, and fried potatoes.
One advantage America has is our diverse population.
We love cornbread.. We cut the individual piece of cornbread in half so we can slather it with butter in the middle. We eat cornbread with stuffed green peppers, or sauerkraut or green bean shell outs, or. any cooked cabbage dish , bean soups. The list goes on and on. My Dad liked to eat a slice of cornbread with a glass of buttermilk for a snack.
Sweet potato casserole is the same reason we think french fries and chocolate ice cream go so well.
Cornbread like biscuits can be a starter, a dessert, part of a meal like bread, or a snack with a spread or dip, it's really versatile.
Vicki should make blackeyed peas and cornbread for new year's. We make it as well as Cabbage dishes for the new year. It's supposed to bring you luck throughout the year. I haven't really ever believed the good luck bit but it's a fun tradition. Some restaurants offer blackeyed peas as a good luck side dish on New Year's Day. And cornbread (savory, not sweet cornbread) goes great with it.
Sweet or savory cornbread?
"creamer" is non-dairy - usually a soybean derivative - used in lieu of milk or cream in locations with no refrigeration. I think it's awful and would rather drink black coffee than use creamer. If you go to a restaurant and they serve creamer, just get up politely and go elsewhere! I see it most often in offices or gas stations. They come in all these awful flavors, too - yuk!
My mother made the best cornbread. She had one well seasoned cast iron skillet that was only used for baking cornbread. Hers was light and fluffy and wasn’t dense. My grandfather was a farmer and they ate their largest meal at noon. In the hot humid Summer he often would often crumble cornbread in a bowl and pour buttermilk over it, often with a few green onions on the side for the evening meal.
Baked sweet potato with butter, brown sugar and cinnamon is delicious!
Creamer is for coffee. You can also use it for a dirty soda.
Comeon deb - tell them exactly what that is and how to make it. Be kind. :)
@@theresaast7049 LOL Well, I know you can go really elaborate, but I've only made it at home very simply with root beer and creamer or Coke and creamer. (I used Italian Sweet Cream flavored creamer, but I want to experiment more for sure.) There's a Swig about 15-20 minutes from me, but I've only gone a couple of times. Those concoctions are amazing!
You and James should convince Vicki into opening up an American BBQ joint! 😝
Corn bread with chili or any stews really. It goes with butter. Some people even drizzle with both honey and butter as well. Whatever you fancy!
Pumpkin pie with whipped cream on top. Or if you’re like my family they literally cover their entire pie slice with whipped cream (top, sides and all).
**You can buy canned pumpkin filling but not sure if you have any available on your side of the world. Some people will use fresh grown pumpkin and bake it in the oven until softened and make pumpkin filling from scratch. The only thing you have to distinguish is that they grow pumpkin for Halloween carving and pumpkin for cooking/consumption.
I use milk/half-n-half with my coffee.
Sweet or savory cornbread?
My favorite meal, that my Mom would always make when I was having a bad day, was Fried cornbread, black-eyed peas, and fried cabbage. I have missed it so much since she passed. I just can't do it justice like she did.
Millie, corn bread is perfect with a bowl of chili (I've given that suggestion to Vicki many times 😂😂)
Hey Commonwealth, I made a PBJ on a bun... is it a burger?
Corn bread would go well with w bowl of chili. It can be paired with with many things. In many places people have corn bread and beans it I often pinto beans usually coked with a ham bone..
We have cornbread with chili typically or some kind of beans.., or we eat it warm from the oven with butter and a drizzle of honey. Don't be shocked but my family does not use marshmallows on our sweet potato casserole. It is topped with brown sugar and pecans but no marshmallow. Pumpkin, sweet potato and pecan pie for my family is typically just fall/winter pie and not other seasons. Americans do grill items but bbq is a different item altogether. Creamer is used for coffee or sometimes hot tea but it is not a milk substitute for us.
Never heard of it for tea myself. I could see half and half for people who like hot tea with cream, which few people do.
Few people in the US I meant. 🤦🏻♂️
Half and half is half milk and half cream. Creamer usually means a premade nondairy mixture that amounts to a replacement for milk, sweetener, and usually flavorings (like hazelnut) for coffee.
@@JustMe-dc6ks Hi. I'm few people. LOL I do like hot tea (Earl Grey, English or Irish Breakfast) with sugar and milk or cream.
Sweet cornbread can be eaten with butter ,regular can be dunked in stew or soup but is usually used with beans. But not the Heinz Beans you eat. Dry brown or red beans cooked with bacon or other smoked pork, onion and seasonings. Entirely savory and no tomatoes. Mexican or Cajun seasoning work well but here in Kentucky just salt and pepper is used. Dry white beans will not be as flavorful, use extra black pepper if you use those. It should be soupy and the cornbread is to soak up the juice .Sweet cornbread leftover from the night before crumbled and with milk and sugar is an old time breakfast. To make it sweet you simply add more sugar to basic cornbread. Don't get the coarse polenta type cornmeal, use the fine stoneground kind. My "Cowboy Beans" is pick over and rinse a bag of dry beans. Soak overnight. Dump the soak water. Cook the beans with beef or chicken broth, fatty pork ,chopped onion and salt .Bring to boil and simmer til done or use a slow cooker. While the beans are about half cooked add any seasoning you want. When done taste, season as needed and serve with cornbread or biscuit bread.(self-rising flour, butter, milk, baked in a hot oven or fried as hoecakes).For good cornbread any recipe from a Southern cook should be fine. Can't guarantee what some fancy chef will pass off as genuine cornbread. Saw a Cuban chef in Britain in a video put fruit in the Thanksgiving stuffing because he didn't understand it's meant for gravy like Yorkshire Pudding. I don't really measure for beans. I use about a quarter of a bacon pack to a pound of dried beans(about two cups dry),one large onion, a couple teaspoons or so of salt, unless I am cooking with bouillon, then one.If cooking beans ,collards or mature kale like this use the fattiest bits of the bacon .Beans can be cooked in just water like greens ,that's the traditional way, but I prefer a bit more meat flavor.
Cornbread is best with butter and honey.
Great under chili too!
The honey actually goes pretty well with chili weirdly.
My favorite as a Virginian, is Pinto beans, cornbread, fried potatoes and Virginia country ham. Never put sugar in cornbread. Thems muffins. You can take warm cornbread and put in in a waterglass and pour in cold milk. Eat it with a spoon. Great!
corn bread with chili or beef stew.
Sweet or savory cornbread?
I hate anything with pumpkin in it. Yes it's good for you, but I hate the taste....Dallas, Texas
The Wampanoag Indians gave the Pilgrims corn flour that they made into flat bread or tortillas, the Pilgrims gave them yeast. Hence cornbread, still consumed by both.
Yes, but it was cornmeal, not corn flour. And cornbread does not contain yeast.
Yup corn bread is yummy any time and great with chili n beans yes pecans and brown sugar topping more popular on sweet potato casserole corn bread with butter and Cracker Barrel uses one with sugar in it while the south never put sugar in corn bread
Vast majority of Americans love pie
In the Northeast we have corn muffins that are very similar to corn bread except slightly sweeter and baked in a muffin tin (obviously). Many cornbread recipes have slight variants at the bottom of the page to convert them into muffins.
Black eyed peas, smoked ham hock and cornbread 👍
Jalapeño cheddar cornbread. To make them not too spicy take out ribs and seeds of jalapeño.. I eat cornbread with stew but especially with chilli. I only have pumpkin pie during Thanksgiving and maybe Christmas. I use French vanilla creamer for my coffee. Archie is getting so big and definitely a handsome little man.
My mother used to put Monterey Jack slices in the middle (i.e., pour out half the batter, then the cheese, then cover them with the remainder of the batter).
I grew up eating cornbread with pinto beans and ketchup. For personal reasons I switched to pork 'n' beans, but pinto beans were the basic part of the meal. Lots of butter on the cornbread.
I hope all these great food experiences help with the food fear. No need to be afraid of eating something. Just try it and the worst that can happen is you don’t really like the flavor. Nothing dangerous will happen. Unless it’s puffer fish. Don’t eat that.
After you put your cornbread batter in the pan. You can use home made or store bought chili pour in a zig zag pattern and shredded cheese. What comes out is cornbread with chilli and cheese marbled inside.
Before the fancy creamers, we used milk or half and half (cream and milk) with or without sugar. Then the “International Coffee” line was introduced, which was instant coffee mixed with powdered creamer and other flavors. Cocoa, caramel and others. Just add hot water. After the espresso drinks became popular, the fancy creamers were developed which were reminiscent of the espresso drinks, but you added them to your own coffee at home. I’ve gone back the other way and started adding milk along with (less) creamer to my coffee, when I don’t drink it black. I don’t enjoy it as sweet any longer.
You have the right idea with cornbread: it’s perfect with soup, stew, or chile. It’s also great when mopping up the pot liquor from vegetables. Any leftovers also make an awesome bedtime snack when crumbled into a glass of cold milk.
I put onions and/ jalapeños chopped up and baked into the cornbread. For regular cornbread, I put honey on it. I don’t add sugar to the batter.
You can always beg Mr. H to make ya'll some barbeque.
🌸 Pinto beans and corn bread 😋😋😋
Creamer was created as a shelf stable substitute or less expensive option to cream, milk or half & half. Creamer has been also used by people that wanted a non-dairy option to adding dairy to coffee or tea before all the other non-dairy milks became widely available. Creamer may now cost about the same cost or more depending on the type of creamer flavors. I think before Starbucks and other coffee shops gained a strong foothold, using the flavored creamers were a way to improve the flavor of coffee.
Creamer is mainly used for our coffees. That's about all I know that it's used for
A lot of people use creamer either because it's shelf stable and doesn't need to be refrigerated, or they have lactose issues. I don't like it, because it's mostly corn syrup.
I've never seen creamer on the shelf, except for the non-dairy powdered creamer. I don't use that stuff unless it's all that's available. I'm pretty sure she means the flavored creamers in the refrigerated section. That's the only kind I buy and it's made with real cream.
@debbsc5176 I think "creamer" typically means non-dairy creamer, not half and half, although I have found some shelf stable half and half packets in the grocery store too. But yeah, non-dairy creamer is not my favorite.
Cornbread can be either sweet or savory depending upon where you’re at in the United States. In my family we have savory cornbread served alongside chili, soups, and beans in particular. It’s also popular crumbled into a glass of cold milk as almost like a dessert.
Nothing wrong with eating sweet potato casserole for dessert.
I consider it a dessert because for me, it just does'nt fit with the rest of the meal.
If you want to eat your sweet potato casserole with ice cream, go for it.
I used International Brand , Irish Cream Creamer, in my coffee . Many flavors and you can at certain small stores that sell coffee with little packs of creamers for free .
Its been my experience that cornbread is more of a Southern thing...up in the Pacific Northwest not so much. I'll eat it but if I had my choice I'd choose an old fashioned biscuit.
I had no idea. This is fun . We love you .
We never do marshmallows on our sweet potato casserole. We do a layer of pecans and brown sugar
I eat sweet potato casserole like dessert. You can eat it anyway you want honey! 😂
Yes creamer instead of milk. Creamers here are banned in the UK because of some of the ingredients. Probably should be here too!!! 😂
There are two varieties of sweet potato casserole. One has a marshmallow topping which needs to get a little brown and the other has a butter, flour, brown sugar and pecan crumble topping. I like both but only if the small marshmallows are used instead of the large ones.
The pumpkin pie is an autumnal treat because that's when they are ripe.
Corn bread is also good with butter and honey. We usually make pumpkin pie from canned pumpkin.
Cornbread can be eaten as part of an appetizer, or with your main course. It goes especially well with Chili. It can be eaten plain, with butter, or drizzled with honey. You could even top it with gravy or jam { not recommended }.
The best sweet potatoe casserole has a streusel topping with pecans butter brown sugar and flour ., Then you bake that so it gets crunchy , I add a handful of miniature marshmallows to that and let it crisp up , then add more marshmallows to the top and bake till they’re brown , because you know how good they are !
That's the kind our family makes, minus the marshmallows. Sooooo delicious!
Jolly did a BBQ tasting in London with the college students
Creamer is banned in the UK and some other countries because it contains hydrogenated oils.
Eh, no.
There's plenty of coffee creamers that don't have hydrogenated oils and could be legally sold in the UK and other countries.
The reason it's not sold there is in the name: *_Coffee_* creamer. Countries like the UK are a tea culture and thus they aren't going to want creamers or need them. Hell, even in America coffee creamers aren't that popular from what I see.
Corn bread with ham and beans is a favorite of mine. Also warm cornbread with butter and a little honey is really good.
Cornbread = served warm, just with a smear of butter. Don't overcomplicate things.
Punkin pie = strictly an autumn thing.
Coffee creamer = ya got yer powder creamers, ya got yer liquid creamers, but good old milk always works...
American BBQ = there ain't no such thing-- it's "Carolina BBQ," "Kansas City BBQ," "Texas BBQ,' etc. A bit like "Italian food," "Chinese food", saying the name of the country tells you nothing about the regional variations.
I've never had jam with cornbread. It would be weird, but it might be all right? Don't want to yuck your yum, but I've never heard of anyone having jam with corn bread. I'm not a fan of super sweet cornbread. Butter for sure!!
Soup beans and cornbread....yum Plenty of apalachia recipies online. This would be a good one for mum to try.
Y'all really need to hook up with some southern subscribers, so they can tell you of the many different dishes/items
we have (that are mentioned here) and the different ways we prepare them. They can also give you some insight on the combinations of foods we have with those items.
Cornbread goes well with any savory meal. It can substitute for your bread or roll choice.
We do have sweet potato pie that's delicious (and in my opinion better than pumpkin, I'm not a fan of pumpkin).😊
Yes, creamer is used as a substitute for milk. My favorite is hazelnut, it's delicious.🙂
If you have pumpkin pie, get whipped cream and Vanilla bean ice cream is the key to success
I used to get Cornbread at Boston Market with a half roast chicken and a couple sides (like creamed spinach / mac and cheese, etc) Boston Market had take out ready to eat food. It may have gone out of business. I would put butter on the cornbread usually.
Yes, creamer replaces milk. Nice Jammies, Archie.
Best to buy pumpkin in the can, as there are different kinds of pumpkins. The kind for pie are hard to find. Pumpkin pie is an autumn and winter pie. I use whole milk with a dash of vanilla creamer and a smidgen of Splenda in my coffee.
Have your cornbread as a side dish to accompany barbequed pork ribs. Eat the cornbread with a small bit of butter and honey topping each bite.
Yep, "Creamer" is used instead of milk/cream in coffee and hot tea.
A common and simple way to have cornbread is to crumble some in a cereal bowl, about the same amount as any cornflakes or any other dry cereal you would use and add milk. Dress it up like you would a bowl of cereal, with honey, fruit, preserves, jam, marmalade... etc. Heating up the milk to make a hot bowl of cornbread mush is common too. You could even use Coffee Creamer.
You embrace our foods better than I, an American, do! 😊 I don’t eat sweet potato casserole, and I’ve always hated corn bread. One of my favourite “I’m an idiot” moments was that it took me until I was 11 or 12 to realise why I hated corn dogs so much. I would always rip off “this nasty bread stuff they put on it”. Um…you mean the corn bread? On the CORN dog? Never occurred to me that it was corn bread. I thought the name came from it being sort of shaped like corn on the cob. 🤦🏼♀️
Corn bread with honey, or butter or even mix it in with some chili. I would always crumble it up and add it to bean stew.
Pecan, pumpkin, and sweetpotato pies are always at our Thanksgiving.
with Honey the only way to go
We have those pies all year long. It's just mostly popular during the holiday's.
You can also eat your cornbread like a hot dinner roll with butter & drizzle honey over it.
I don't know if anyone has mentioned this, but there are two styles of cornbread. Northern cornbread has a lot of white flour and is sweet, like cake, and has somewhat the same consistency. Southern cornbread goes from some white flour and additives like peppers or kernel corn to Johnny cakes, which are just meal, egg, milk, salt, and baking powder, fried like pancakes in bacon fat. None of it is sweet. We had Johnny cakes with beans, chili, beef stew, etc. For other meals, there was about a 2/1 ratio of Corn meal to white flour, with the egg, salt, milk, and baking powder, which was poured into a hot cast iron skillet coated in bacon fat and fried to make a crust, and then flipped (a tricky maneuver I never got the hang of, but my grandma could accomplish without spilling a drop) then baked through in the oven.
I'm from Texas, BTW.
There are different kinds of barbecue in the US, and there's a lot of regional and even state pride and tradition attached to them. Some use dry rubs, some use sauces, which can be sweet ones, tomato ones, vinegar ones, mustard-based ones, etc. Also, the main meats can vary, like beef in Texas and pork in the South, for example, although it can be anything anywhere depending on what people like/want. Typically the meat is slow-cooked at low temperature over wood chips of various kinds that add to the flavor, so it's incredibly tender - doing it right is an art form. I think "American barbecue" is kind of an umbrella term for a general type of food, rather than a particular dish with specific ingredients.
Creamer is just for coffee. There's no other use for it. There is also half & half and light cream, both are dairy can be used for coffee and cooking. Dairy is not only milk from cows but oat milk, almond milk and lactose free which is cows milk.
We have corn bread with butter on it with chili and taco soup. If we are doing a huge mexican spread with tacos, etc, I make corn bread.
Corn bread, buttered with maple syrup.