As a southern boy who's had cornbread more times than double the years I've been alive, I am so happy you showed both varieties of southern style cornbread. I was raised on the delicate, cake like version (with some additives like onion, bacon, jalapeno, etc.) and I have found few things in life that tastes better.
R G O G S H e r n a w o d e i r e t e o l e T n n i t T h y c h i T k T i n h T y h n g i h i g n i T n g n h g g i n g RGOGSH - Red Thing, Green Thing, Oniony Thing, Garlicky Thing, Sweet Thing, Hot Thing
I remember the first time my Yankee aunt tried southern corn bread. She hated it and said we put all our sugar in the tea and had none left for the cornbread
@@assordante2205 it ain't unpopular at all. I am from Russia, though, but in here I don't know anyone who drinks tea with sugar, because everybody knows it's shit, awfull shit.
Coarse ground is breakfast cornbread. Good with sausage and eggs (and maybe some sausage gravy). Fine ground is for dinner cornbread, with plenty of butter and maybe some blueberry jam if you're feeling frisky. Yankee cornbread is great with chili or some corned beef and cabbage.
just popping on to say that i tried your brown butter cornbread recipe for thanksgiving yesterday and my parents LOVED it. my dad's such a huge fan of cornbread, albeit maybe not an authentic one. they said it reminded them of the cornbread that american foreigners would bring to the after school academy they attended in korea so it brought a lot of memories for them. thank you!!
Fun addition: cornbread/corn-cake batter works beautifully for citrus upside-down cakes. I tried it with blood oranges a couple years ago and it did not last long
@@Gobbersmack i feel like everyone talking about the cast iron pan is just referencing how much time it takes to keep a cast iron skillet in your kitchen. Those things can work for generations, but they also need a lot of TLC and care thats different from a normal pan (also heard their expensive, but correct me if im wrong)
@@RealmSprinter What is this care everyone is speaking of? Just keep the damn thing oiled, and you're good. I got one because unlike non-stick pans, cast iron is roommate proof.
@@RealmSprinter no more expensive than a pan with a non stick coating, much easier to use, and much more versatile. As for cleaning it, I just scrape it clean under running water, heat it back up to make sure it's fully dried out, oil it while it's still hot, and wipe off the excess with a paper towel when it's cooled.
I'm guessing you meant to put green tomatoes? I mean, I'd love to eat the color green too (looks pretty savory but sweet), but I don't think that's possible.
I think he might have gotten tired of people from different regions complaining in the comments anytime he makes something from their respective hometown
If he does one on BBQ, the second Civil War will break out between Texas, Memphis, KC and Carolina. The only thing we agree on is that Brooklyn style BBQ is not BBQ. I am obviously from KC so there we go although that stuff about a sweet sauce is bullcrap. My favorite sauce is thinner and has some kick.
@@FowlerAskew exactly my point. recipes, dialects, traditions, superstitions, change every hundred miles - often within a mile of each other (Charleston has more than ten native dialects). The Myth of "The South".
This is an awful way to find out. Wait actually Andrews voice is a great balm for bad news. I never thought this would hit me so hard. I need to hug my daughter. God bless all.
When he made the first Southern cornbread I was definitely side-eyeing him pretty hard. His second Southern cornbread was spot-on perfect for what I grew up eating.
Andrew, gotta say: what distinguishes your videos from other chef/cooking/food channels is that you show alternative variations and compare them with each other. LOVE that, man! Well done. 👍 😎
The Looinrims it’s really not, remember he has to buy EVERYTHING for the show plus pay for his home, his bills, and living necessities. He works his ass off for this show just to entertain others that get to watch it for free.
@@looinrims ad revenue isn't really that much and patreon money isn't "free" as that would imply that people would donate if he didn't make good content. The guys gotta keep food on the table and the lights on buddy. Don't have to be a jerk
I cook mine in my waffle iron. I do that when making chili and a ladle it all over top my cornbread waffles. It's a often requested of me when I invite my family members over for dinner.
@@thisguy5582 if you're a guest in my house, you do get the same hospitality as family. That includes good food and plenty of beer to wash it down with. Just don't mind my army of cats and all my macabre decor. I'm a middle aged metal head after all.
Bee-leve me it will and it might attract the Honey ads oh did you know by science law bee's shouldn't be able to fly there wing's to small and there body's are to fat to fly. They can fly because they don't care about what humans think
@@shayneoliver8825 But if his mother was Chinese, for instance, and she was criticizing others for making a variant of a traditional Chinese dish, and then you said your comment about gatekeeping, would that not be considered cultural appropriation?
I've made bacon jalapeno cornbread before. It's amazing. Very similar recipe, just cook the bacon and pour the cornbread mix in the cast iron with the bacon grease. Tasty
I work at a restaurant in Georgia and my boss made cornbread using bacon fat as opposed to lard for a weekend special, and it was damn near the best food I've ever eaten in my life. Also, dry and crumbly cornbread is served best with a glass of milk and honey butter. That's where it shines.
I live in the south, Georgia specifically, and I’ve never had sweet cornbread. It looks really good though. Every family I know that makes cornbread typically keep it in the iron skillet to cool and cut/serve. Not sure why but we do lol.
I like both varieties of cornbread. Not sure why some people hate on the type of cornbread they didn't grow up with, it's all still cornbread no matter what techniques are used
Alabama here. I've had both. Traditionally it's not sweet, but sweet cornbread can be good. Hell my passed-down-through-generations cornbread has a small amount of flour in it. Also I've never seen the whole thing out of the cast iron.
I'm from Tennessee and didn't grow up with sweet cornbread either. But I found out recently that this tends to be highly tied to race, weirdly enough. Most of the people who grew up in the south with sweet cornbread are black, where most of the non-sweet cornbread families are white. Waaaaay back in the day, more processed and less sweet corn was more expensive, so it was usually only white families that had access to it. I was super surprised to learn about this, but it makes sense.
I like how your recipes are exactly how they should be/originally were(at least what it seeks to be). Ive been looking for an old fashioned recipe and found this
dave plays games 03 No one in all my family throughout Tennessee makes cornbread with yellow cornmeal or lard. And we finish your cornbread under the broiler to get the crispy exterior...
A couple of ideas for future videos: * Shaolin Soccer - Sweetie’s sweet buns * Rio - “Coração flambado” and “Picanha” * Willy Wonka and The Chocolate Factory - special episode * Lady and the Tramp - romantic spaghetti Ft. Jess * Tangled - Hazelnut soup * Big Mouth - scallops * Fantastic Beasts and Where To Find Them - Kowalski’s baked goods * Despicable Me 2 - “Tortilla Sombrero”
@@yogawarriorgirl We do. but only because we have to use the skillet later to make more fresh cornbread and the now day old cornbread is soaked in buttermilk and eaten like cake
Britt Parker That's because y'all could get sugar a lot cheaper down there, where it could grow. Us up in the Carolinas didn't use sugar, because we weren't rich. That said, don't tell my mother-in-law, but I use a little sugar on occasion.
Arkansas here. My mom has made it very clear if anyone ever uses The Cornbread Skillet for anything other than cornbread they will be hit with The Cornbread Skillet.
As a "true" Southerner I made sweet cornbread by mistake, by mixing Jiffy Cornbread and Jiffy Cake mix together. And if you don't know what Jiffy is, well....
I usually make mine with a can of creamed corn, diced fresh jalapenos and shredded cheese in the batter. brushing the top liberally with butter after it comes out of the oven and again about 5 minutes later as it sits on a cooling rack. Excellent side with chili (red or green) or anything else
Are we talking about the little fried cornbread fritters? The ones you actually cook on the stove? Because if so, make the batter up to the second recipe he gave, then cook it in a little oil on the stove in (preferable but not 150% necessary, but still necessary) an iron skillet. The same way you'd cook pancakes. When it starts to bubble, flip it.
Hoecakes are boss. My grandma made hers in the skillet on the stovetop and they were like in between a hoecake and a full pan. Nothing will ever taste as good as that did when I was five.
From the pits of eastern ky, I like your sweet cornbread but cornbread has a major issue of drying out and becoming something akin to drywall after a day. If you add a can of creamed corn to it, it not only adds a little sweetness but keeps the bread from drying out. It was what my grandmother and dad always did.
If he made a cornbread with actual whole pieces of corn in it I was gonna scream....that's my limit for cornbread, anything else is fine. Good job Babby
Wait have you ever tried it like that though? Its crazy good. Super moist, with a really nice bite of sweetness to it. I honestly cant have regular cornbread anymore after trying it like that.
Since I like my cornbread sweeter I put a bit of honey in my cornbread batter to go along with my honey butter in the usual Southern recipe. Grew up with it whenever I went over to a friend's house and loved it so much that I asked their mom how she made hers and she actually taught me how to do it instead of just giving me a recipe card or something. I miss her.
I just made the last cornbread recipe of the video and the honey butter for breakfast and it’s fantastic! Though I added about a teaspoon of vanilla extract to the honey butter mix because I love vanilla. 10/10 will make again.
Cooks Illustrated has a KILLER cheesecake. I don't have the details handy, but table stakes are 2.5 lb's of cream cheese, 6 whole eggs+2yolks, a little sour cream, lemon juice, sugar, vanilla. It's a monster and will easily try to escape a 9 inch springform. Starts with a super hot oven which you then let back off. Texture is a little bit fluffier than the ultra dense NYC style. I wish I had more cheesecake buds since I can only have a small slice and it is effing amazing. Choco grahms pulsed with butter and baked in the pan before you add the batter are a nice add in.
My mom always had cornbread by putting it in a bowl while hot out the oven with just enough milk for it to soak and pouring sugar over the top. It's so good.
OMG this is the first time I watch a Babs episode with headset on. His soft spoken words of wisdom sound even better when right next to your ears. Trust me
The way my momma makes it, it's not so much of bread but almost a souffle. She adds cream of corn so the bread is moist and fluffy, so good and the pieces of corn make it even better
Really like the way you present the recipes, several in 9 min with no silly filler, but some good dry humor. I tried the fine cornmeal version, only amending your recipe by adding 2 tbsp melted unsalted butter, 1/8 or 1/4 cup honey (your choice), and 1/4 cup ea diced jalapeños and sweet onions. I added a touch more cornmeal to get the proper consistency. This bread goes awesome with everything, but especially with my homemade vegetable soup. Thanks very much for your efforts.
I think what people miss about coarse ground is if you hydrate it overnight or earlier that makes the 'crumb' or the bite on the coarser part better integrated and more pleasant to eat. I guess it makes sense that a coarser, large grain of corn meal would need longer for liquid to fully saturate into it, thus helping you avoid the 'hard' or 'crunchy' interior corn meal bites.
saying honeybutter 3 times in the mirror makes babish appear behind you with cornbread
I'm definitely trying this. Lol
Ah, the urban legend of the Honey Butter Babish 👨🍳
If only. Ugh 😭
*runs into bathroom mirror damn near immediately*
I tried it and he gave me a sloppy Jessica.
Pause.
My dude is always shaking his food after he bites it. The “that’s good” signal
the blue apron one didn't get the "that's good " signal lulz
I thought he had a hand tremor or something.
It's the hand nod. Or hod if you like.
@@nightmare1821 it got a slow fork nod. wonder what it means
BBQ Pitboys style
As a southerner, I gotta say, Andrew did good with his cornbread.
For a Yankee.
I wanted to like but that 69 tho
I knew I wasn’t the only one who says Yankee xD
Yeah, the truth is that every family has their own cornbread recipe. The real test though is southern style biscuits
sj4iy truth
@Peter Jan recipe with the coarse cornmeal is 10x better tbh unless you like cakey fluffy cornbread. then youre a real yankee
As a southern boy who's had cornbread more times than double the years I've been alive, I am so happy you showed both varieties of southern style cornbread. I was raised on the delicate, cake like version (with some additives like onion, bacon, jalapeno, etc.) and I have found few things in life that tastes better.
More times than double the years you’ve been alive? That’s once every six months mate. You need to crank those numbers up!
Why did you phrase this like a math problem
So you rarely ate corn bread.
You are _ruining_ my mom's joke.
"πr²? No, pie are round. Cornbread are square."
Oh lawdy lawd
Hi I just wanted to say I love your mom
@@RobynReanimates I love his mom too.
Just waiting for a guy with a Kakyoin pfp to reply
Bottle of Tesco Cream Soda *helo*
It’s not paddling... the correct term is “wangjangling”
R G O G S H
e r n a w o
d e i r e t
e o l e
T n n i t T
h y c h
i T k T i
n h T y h n
g i h i g
n i T n
g n h g
g i
n
g
RGOGSH - Red Thing, Green Thing, Oniony Thing, Garlicky Thing, Sweet Thing, Hot Thing
Ahh a man of culture I see
make sure to check for wabs
I’m convinced that he’s banish’s baby brother who is a more hard core stoner who dropped out of college
@@dizzybooth7284 Babish's*
Idk about you, but Babish has that “thickness I desire”
Alex Vasquez babish is senpai
Alex Vasquez EXTRA THICCCCCCCCC
LOOOOOL
👀👀👀😌😌😌
I have a sickness for his thickness
I remember the first time my Yankee aunt tried southern corn bread. She hated it and said we put all our sugar in the tea and had none left for the cornbread
Haskie 😂 I like your aunt!
Unpopular opinion, sweet tea sucks. Tastes like sweaty gym socks.
@@assordante2205 it ain't unpopular at all. I am from Russia, though, but in here I don't know anyone who drinks tea with sugar, because everybody knows it's shit, awfull shit.
Jew Potato sweet tea, bitter coffee.
I use sugar in neither iced tea nor cornbread. Raised in Texas, by a Texas-raised woman.
Me, lives on the West Coast and has never had cornbread: “ah yes, the grind size effects the texture yes mhm”
For the love of all things holy, treat yourself.
This is my exact reaction when I watch most of Babish's videos lol
You dont know what your missing
Cornbread is great.
I thought cornbread was quite popular on the west coast?
Coarse ground is breakfast cornbread. Good with sausage and eggs (and maybe some sausage gravy). Fine ground is for dinner cornbread, with plenty of butter and maybe some blueberry jam if you're feeling frisky.
Yankee cornbread is great with chili or some corned beef and cabbage.
How about you make Gingy the Gingerbread Man from Shrek for Christmas?
Yesssssss
*Not the gumdrop button*
BEEEEEE GOOOOOOOOD
DO YOU KNOW THE MUFFIN MAN??
@@ikathiggs13 The muffin man?
As a southern, I'm gonna have to say that cornbread, whether is savory or sweet, is the best.
As a northerner I agree :)
Cooooorrrreeeecccctttt
As an east coast boi I can also agree! I LOVE sweet cornbread but savory is also good with a real good Chicken and Dumplin’s
just popping on to say that i tried your brown butter cornbread recipe for thanksgiving yesterday and my parents LOVED it. my dad's such a huge fan of cornbread, albeit maybe not an authentic one. they said it reminded them of the cornbread that american foreigners would bring to the after school academy they attended in korea so it brought a lot of memories for them. thank you!!
Fun addition: cornbread/corn-cake batter works beautifully for citrus upside-down cakes. I tried it with blood oranges a couple years ago and it did not last long
Ah yes, Blue Apron: The plastic seller that sometimes includes food
Yeah it's a nice idea but even if I wanted I wouldn't use it because it's such a wasteful affair.
Its a fckn rip off mate. Too expensive
BWB is such a weird show for them to sponsor. He's literally teaching people what they need to know so they DON'T have to use them.
All TH-cam sponsers are scams. Especially the VPN assholes.
Cigar hello fresh is surprisingly good
You pulled out that cast iron skillet and my husband asked me why I was nodding at my phone so somberly.
amy, ur a real one
Do you know what "somberly" means?
@@Gobbersmack i feel like everyone talking about the cast iron pan is just referencing how much time it takes to keep a cast iron skillet in your kitchen. Those things can work for generations, but they also need a lot of TLC and care thats different from a normal pan (also heard their expensive, but correct me if im wrong)
@@RealmSprinter What is this care everyone is speaking of? Just keep the damn thing oiled, and you're good. I got one because unlike non-stick pans, cast iron is roommate proof.
@@RealmSprinter no more expensive than a pan with a non stick coating, much easier to use, and much more versatile.
As for cleaning it, I just scrape it clean under running water, heat it back up to make sure it's fully dried out, oil it while it's still hot, and wipe off the excess with a paper towel when it's cooled.
_"The best comfort food will always be green, cornbread, and fried chicken."_
*~ Maya Angelou*
I'm guessing you meant to put green tomatoes? I mean, I'd love to eat the color green too (looks pretty savory but sweet), but I don't think that's possible.
@@Anodoni "greens"?
Greens*
* *~helen keller*
Collard greens I assume?
My mom uses a mix of half cornbread and half yellow cake mix. And daaaaaamn it makes for a good cornbread.
Babish saying "Honeybutter" into my headphones feels like a warm blanket
I love how you show how one food item is cooked differently based on the region. You could make a whole sub series of this on Basics.
I think he might have gotten tired of people from different regions complaining in the comments anytime he makes something from their respective hometown
If he does one on BBQ, the second Civil War will break out between Texas, Memphis, KC and Carolina. The only thing we agree on is that Brooklyn style BBQ is not BBQ. I am obviously from KC so there we go although that stuff about a sweet sauce is bullcrap. My favorite sauce is thinner and has some kick.
@@FowlerAskew exactly my point. recipes, dialects, traditions, superstitions, change every hundred miles - often within a mile of each other (Charleston has more than ten native dialects). The Myth of "The South".
can we get an hour long mix of babish saying “Honey Butter” and other such words?
cuboidham don’t forget smooth, supple ball of dough
Saucepun?
"Thiccness I desire"
Babish: I'm going to show yall homemade cornbread
Me: Open up a box of jiffy...😂
timothypowell884 😂👍🏼
The true Southern method
Jiffy is blasphemy
@@SeeItLikeItSub2It and yet that's what my eight-generations or more SC family uses.
Anytime ive had it it was horrible and dry tasted awful
In Romania we call it 'mălai' and we eat it with sausages and fried sour cabbage or fried pork. For sure it will pass 'clean plate' test.
Interesting, how does sour cabbage taste
@@ef-19tornado20 well sour, obviously
That sounds great
"The thiccness I desire"
Ah yes another man of culture
Commander Shepard that face lmao
Pepe Ala squid looks like he’s not from the good mass effect games...
THICC is the new meta
I'm commander Shepard and this is my favorite comment on the citadel
Since Caroll Spinney passed away, Make Shredded Wheat with Cranberry Sauce from Muppets: Family Christmas since it's Big Bird's favorite
How have you made 3 incredible suggestions at the *same time* ?
@@arifhossain9751 He has ascended
This is an awful way to find out. Wait actually Andrews voice is a great balm for bad news. I never thought this would hit me so hard. I need to hug my daughter. God bless all.
Waheed Abdullah And a Birdseed Milkshake cause that’s Big Birds Favorite drink
Muppet Family Christmas is my absolute favorite
Babish: "Pulse 4 to 5 times"
Also Babish: *Pulses 7 times*
Basic Gaming he makes mistakes so we don’t have to.
What a madlad
Also babish: do as I say, not as I do
“Cornbread.... ain’t nothing wrong with that!”
-Chris Rock
The man who was on epsteins lolita express plane
That's exactly what I said when I saw the thumbnail
@My Ambitions as a Provider No he wasnt but the flightlogs were
Why did I hear his voice when I read this?😂😂😂
When he made the first Southern cornbread I was definitely side-eyeing him pretty hard. His second Southern cornbread was spot-on perfect for what I grew up eating.
Agreed! It's pretty close to what I grew up with, but my fam makes it with butter, not lard, and fluffier.
Andrew, gotta say: what distinguishes your videos from other chef/cooking/food channels is that you show alternative variations and compare them with each other. LOVE that, man! Well done. 👍 😎
"Until I find the thiccness I desire" well if that ain't the meaning of life, Mr. Babish.
Amen to that brother
That is the way
Speaking of the meaning of life, this recipe is trending #42.
" Their effects on the batter... and *YOU* "
Like an arrow straight into my soul.
For Christmas, make Grandma Spankheimer's Fruitcake from Grandma Got Run Over by a Reindeer movie
Yaas
Yaasssdsdd
I’ve never had fruitcake and always wondered why everyone seems to hate it ?? It’s just fruit and sweet bread, why is it bad?
@@saladDressin I think it's the consistency of the bread it's unpleasant
Anyone else miss the ,” hey baby I hear the blues a-callin, tossed salad and scrambled eggs”?
I do, but might have copyright issues
We all do but unfortunately the allure of sponsorship money is too much
Ad revenue and free Patreon money just isn’t enough I guess
The Looinrims it’s really not, remember he has to buy EVERYTHING for the show plus pay for his home, his bills, and living necessities. He works his ass off for this show just to entertain others that get to watch it for free.
@@looinrims ad revenue isn't really that much and patreon money isn't "free" as that would imply that people would donate if he didn't make good content. The guys gotta keep food on the table and the lights on buddy. Don't have to be a jerk
@@looinrims this is his job and you enjoy what he makes for free
I cook mine in my waffle iron. I do that when making chili and a ladle it all over top my cornbread waffles. It's a often requested of me when I invite my family members over for dinner.
That sounds amazing dude. Can I be a part of your family
Holy shit
The cast of Critical Role would like to know your location.
@@starsgears9200 somewhere in Pennsylvania :p
@@thisguy5582 if you're a guest in my house, you do get the same hospitality as family. That includes good food and plenty of beer to wash it down with. Just don't mind my army of cats and all my macabre decor. I'm a middle aged metal head after all.
I love the way that every time Babish opens his oven he cringes his face from the heat😂😂😂😂
This is a real honey-filled episode. I think it's gonna generate some...
buzz...
woooow that makes me sad
Mike Chen would be proud.
Bee-leve me it will and it might attract the Honey ads oh did you know by science law bee's shouldn't be able to fly there wing's to small and there body's are to fat to fly. They can fly because they don't care about what humans think
Booooooo
Get off the stage!!
cornbread muffins alongside some good homemade chilli, magical!
at the risk of being burned at the stake, open that muffin up and pour chili over the top
With chopped green onions if you boujie.
Babish, reminding me that I'm not actually straight one honey butter at a time
Babish, reminding me I’m not fully lesbian one “thiccness I desire” at a time
@@moej3386 nice
“To our friends south of the Mason-Dixon Line...”
LMAO I NEED TO STUDY FOR MY APUSH FINAL THANKS BABISH
How did it go?
Babs: "Now on to the sweet version of this cornbread, we need 1kg of cheddar cheese.... "
Me: "wait what?"
my southern mom would always say “sweet corn bread ain’t corn bread, it’s cake”
Yesss Lord! I just typed a similar comment ✌
My northern mom would always say "don't gatekeep people's food that's weird"
@@shayneoliver8825 But if his mother was Chinese, for instance, and she was criticizing others for making a variant of a traditional Chinese dish, and then you said your comment about gatekeeping, would that not be considered cultural appropriation?
Shayne oliver imagine being this sensitive yikes 😬😬
Not-sweet cornbread tastes like cattle feed
Moral of the story: Babish knows his THICC-ness.
Ok david walker
lol
“Cornbread...aint nothing wrong with that”
-chris rock
Honey butter sounds like something an old Southern lady would call you
Just Another Fanboy I'm not old, but yes. Sometimes it happens.
aw thanks theer hooney buttur
I've made bacon jalapeno cornbread before. It's amazing. Very similar recipe, just cook the bacon and pour the cornbread mix in the cast iron with the bacon grease. Tasty
I work at a restaurant in Georgia and my boss made cornbread using bacon fat as opposed to lard for a weekend special, and it was damn near the best food I've ever eaten in my life.
Also, dry and crumbly cornbread is served best with a glass of milk and honey butter. That's where it shines.
I’m tryna see honey smoked ham from Christmas w the Kranks
Hell yeah
I live in the south, Georgia specifically, and I’ve never had sweet cornbread. It looks really good though. Every family I know that makes cornbread typically keep it in the iron skillet to cool and cut/serve. Not sure why but we do lol.
I like both varieties of cornbread. Not sure why some people hate on the type of cornbread they didn't grow up with, it's all still cornbread no matter what techniques are used
I also live in Georgia and I was sitting here like “SWEET CORNBREAD WHAT THE HECK?!!” And now I want to try it. Lol.
Its not supposed to have a strong sweetness taste, but a light, subtle sweetness. With butter and a bit of salt, its hits home well.
Alabama here. I've had both. Traditionally it's not sweet, but sweet cornbread can be good. Hell my passed-down-through-generations cornbread has a small amount of flour in it. Also I've never seen the whole thing out of the cast iron.
I'm from Tennessee and didn't grow up with sweet cornbread either. But I found out recently that this tends to be highly tied to race, weirdly enough. Most of the people who grew up in the south with sweet cornbread are black, where most of the non-sweet cornbread families are white. Waaaaay back in the day, more processed and less sweet corn was more expensive, so it was usually only white families that had access to it. I was super surprised to learn about this, but it makes sense.
Everyone knows that the best accompaniment to Southern cornbread is chili.
And a little bit of syrup
Me: Binges Basics with Babish.
Also Me: Tries my best to skip the part of the intro song where it skips a beat and throws the world into chaos.
"Until I find the *ｔｈｉｃｃｎｅｓｓ* I desire" - Babish 2019
The man has a sickness for thiccness
@@jonnejaaskelainen damnit. you got to it before me
*t h i c c c c*
I think Moto Moto likes you....
Guess I'm making a shit ton of cornbread this weekend.
_Happy Holidays!_
How does he and his friend eat all this. He must have a LOT of friends
i have 3
i mean, he must have, he makes a lot of good food, ofc he has many friends :P
when babish invites you to eat what he prepared you can't say no
What I really want to know is what all did they make to go along with 4 skillets of cornbread.
@@AJ-nh8ik probably more cornbread
As someone who's roots run deep into the South, I am very impressed. Thank you for showing how to make cornbread the right way.
I like how your recipes are exactly how they should be/originally were(at least what it seeks to be). Ive been looking for an old fashioned recipe and found this
When you’re from the south but confused when he says “Southern cornbread can’t be made without lard”
.....what are you using?
Personally, I keep bacon fat in the fridge just for cornbread.
Crisco will work in a pinch, but it's not the same.
dave plays games 03 same, we usually use shortening. And we only use cornmeal, flour, and water
dave plays games 03 No one in all my family throughout Tennessee makes cornbread with yellow cornmeal or lard. And we finish your cornbread under the broiler to get the crispy exterior...
Same. We never use lard in our food.
I think I’ve had actual lard once and that’s when my grandparents were still alive and could cook.
*Points finger* "You gone eat yo cornbread"
IG: ohhitznene “maybe I oughta eat *yo* cornbread”
Was disappointed when he didn't include the clip.
@@blackops555 that would've been EPIC. Especially if he would've included "He still ain't get my cornbread "
I can't believe I HEARD this comment and the fear of god was put into me
8:45 "All their meals are perfectly portioned to prevent food waste". Well glad to hear Blue Apron is all about not being wasteful.
“Like the square dance, or the ratchet” I DIED LMAO
The fact you got Southern cornbread right impresses me to no end.
A couple of ideas for future videos:
* Shaolin Soccer - Sweetie’s sweet buns
* Rio - “Coração flambado” and “Picanha”
* Willy Wonka and The Chocolate Factory - special episode
* Lady and the Tramp - romantic spaghetti Ft. Jess
* Tangled - Hazelnut soup
* Big Mouth - scallops
* Fantastic Beasts and Where To Find Them - Kowalski’s baked goods
* Despicable Me 2 - “Tortilla Sombrero”
*Cornbread:* _"Ain't nothing wrong about it!"_
“One stick with of melted butter that we have allowed to cool completely”
I let it cool completely, it’s no longer a liquid
I’m pretty sure no one south of the Mason-Dixon Line takes their cornbread out of the skillet lol 😂
Agreed. The only kind that comes out of the skillet is the kind you FRY in the skillet in little cakes, like my grandmother.
@@yogawarriorgirl We do. but only because we have to use the skillet later to make more fresh cornbread and the now day old cornbread is soaked in buttermilk and eaten like cake
But you have to clean the skillet so you can make new cornbread while eating the old cornbread
It is both the cooking vessel and serving dish. Will store nicely on to the stove covered for a couple days.
If it lasts that long.
@@cavanclark3687 I usually just take the whole thing out and eat it like a giant cookie.
When you love cornbread so much that you have to show everyone how to make it 12 times
Not gonna lie, I was raised southern and we made something half between these.
im from ga and yeah the same..not jiffy sweet{eww} but definitely not that the crunchy looking southern version babish made.
me too it has the texture of the first recipe but is still sweet
Britt Parker That's because y'all could get sugar a lot cheaper down there, where it could grow. Us up in the Carolinas didn't use sugar, because we weren't rich.
That said, don't tell my mother-in-law, but I use a little sugar on occasion.
I live in Georgia I have one cast iron skillet devoted just to my cornbread
Just one? ;)
One just for cornbread I have about 14 cast iron skillets
Arkansas here. My mom has made it very clear if anyone ever uses The Cornbread Skillet for anything other than cornbread they will be hit with The Cornbread Skillet.
God bless Babish for pulling out the “so it don’t” for the cornbread episode. The southern melody, that is.
this was amazing !! my wife and i loved it, i made the brown butter version, half jalapeño. this video truly helped me. thanks !
As a "true" Southerner I made sweet cornbread by mistake, by mixing Jiffy Cornbread and Jiffy Cake mix together. And if you don't know what Jiffy is, well....
If Andrew had said "honey butter" one more time my brain (among other body parts) would have melted.
Kink
@@Content_Deleted Some people are visual, I'm auditory, what can I say. 🤷🏾♀️
@dick trickle Yeah, lets go with that
The second way with the thinner batter is exactly how my mom makes it!!!! (Alabama)
That's the right way, let me go over there, we can trade recipes ☺
Mississippi here 🙋♀️ hey neighbor! I make my pretty dang close to it, I just don't measure anymore 😂
I’m more partial to hot water corn bread ngl
Roll tide
"Honey butter" is the new "cellar door."
I made the brown butter one along with the honey butter to go with chili and my entire family loved it! It was delicious, thank you so much!!
I usually make mine with a can of creamed corn, diced fresh jalapenos and shredded cheese in the batter. brushing the top liberally with butter after it comes out of the oven and again about 5 minutes later as it sits on a cooling rack. Excellent side with chili (red or green) or anything else
Me usually: there is no "right" way to make food, it's just whatever tastes good!
Also me: *sees a cornbread video*"he's not gonna do it right"
Just cuz he white
My grandma makes individual small “paddies” of corn bread and I think that this version is the best version of corn bread
A cornbread equivalent to tiny pancakes? Fuck yes
Thats how we actually make cornbread in the south. We just have the northerners fooled so they don't know our secrets.
Are we talking about the little fried cornbread fritters? The ones you actually cook on the stove? Because if so, make the batter up to the second recipe he gave, then cook it in a little oil on the stove in (preferable but not 150% necessary, but still necessary) an iron skillet. The same way you'd cook pancakes. When it starts to bubble, flip it.
Hoecakes are boss. My grandma made hers in the skillet on the stovetop and they were like in between a hoecake and a full pan. Nothing will ever taste as good as that did when I was five.
@@astcastle my granny calls them "Hot water cornbread" even though it's cooked in lard/oil
From the pits of eastern ky, I like your sweet cornbread but cornbread has a major issue of drying out and becoming something akin to drywall after a day. If you add a can of creamed corn to it, it not only adds a little sweetness but keeps the bread from drying out. It was what my grandmother and dad always did.
If he made a cornbread with actual whole pieces of corn in it I was gonna scream....that's my limit for cornbread, anything else is fine. Good job Babby
Wait have you ever tried it like that though? Its crazy good. Super moist, with a really nice bite of sweetness to it. I honestly cant have regular cornbread anymore after trying it like that.
@@industrialgoose4756 Oh yes I have. I hate it - I'm ready to enjoy some delicious cornbread only to find unexpected lumps ruin my bread
@@cocosam96 Okay lol, I can see why that might be weird for someone, especially if it was a surprise lol.
I'm gonna put strawberries in it just to give you nightmares
Since I like my cornbread sweeter I put a bit of honey in my cornbread batter to go along with my honey butter in the usual Southern recipe. Grew up with it whenever I went over to a friend's house and loved it so much that I asked their mom how she made hers and she actually taught me how to do it instead of just giving me a recipe card or something. I miss her.
“Sugar in the cornbread is called cake! Put the sugar in the tea that’s where it belongs!” - Comedian Mark Lowry.
Broke: Butter
Woke: Honey butter
Bespoke: Maple butter
Internet person: says ‘thick’, ‘thickness’ etc.
Comments: *the council will decide your fate*
I just made the last cornbread recipe of the video and the honey butter for breakfast and it’s fantastic! Though I added about a teaspoon of vanilla extract to the honey butter mix because I love vanilla. 10/10 will make again.
From Alabama... nothing beats cornbread with sausage gravy with a couple biscuits. Best meal for any time of day.
An Idea for basics episode:Cheesecake
Cooks Illustrated has a KILLER cheesecake. I don't have the details handy, but table stakes are 2.5 lb's of cream cheese, 6 whole eggs+2yolks, a little sour cream, lemon juice, sugar, vanilla. It's a monster and will easily try to escape a 9 inch springform. Starts with a super hot oven which you then let back off. Texture is a little bit fluffier than the ultra dense NYC style. I wish I had more cheesecake buds since I can only have a small slice and it is effing amazing. Choco grahms pulsed with butter and baked in the pan before you add the batter are a nice add in.
Me:
*clicks on video*
*stares in southerner*
That's what i was thinking too lmao
His Intros are so insanely 🔥🔥🔥
My mom always had cornbread by putting it in a bowl while hot out the oven with just enough milk for it to soak and pouring sugar over the top. It's so good.
OMG this is the first time I watch a Babs episode with headset on. His soft spoken words of wisdom sound even better when right next to your ears. Trust me
I can’t cook but I like his voice
You can cook you just haven't tried hard enough
Cornbread is pretty easy. It's something worth trying
He literally explains every step its impossible to fail
Babish: Puts cheese in cornbread.
Me: Weird flex, but ok...
Babish: Begins chopping jalapeno.
Me: Sweats in Dixie.
Nextralife he specified that that one was the Yankee cornbread, bit of in oxymoron, so I was good w it.
Not gonna lie to you Babish half of us make it like that the other half just dresses up jiffy 😂😂😂😂
The way my momma makes it, it's not so much of bread but almost a souffle. She adds cream of corn so the bread is moist and fluffy, so good and the pieces of corn make it even better
Really like the way you present the recipes, several in 9 min with no silly filler, but some good dry humor.
I tried the fine cornmeal version, only amending your recipe by adding 2 tbsp melted unsalted butter, 1/8 or 1/4 cup honey (your choice), and 1/4 cup ea diced jalapeños and sweet onions. I added a touch more cornmeal to get the proper consistency. This bread goes awesome with everything, but especially with my homemade vegetable soup. Thanks very much for your efforts.
When I was young I read Gone with the Wind which had cornpone or corn bread. I really thought it was white bread with corn kernels in it.
If I don’t almost choke and die on the corn bread I don’t want it
Omg thank you for the likes 😃
How can you say something so controversial yet right at the same time?
You got the right spirit
Yehezkiel Siahaan haha
Yehezkiel Siahaan it’s true
damn right, it should be just barely more pleasurable than a popeye's biscuit
This was uploaded just in time, I've been trying to find a cornbread recipe I like
I think what people miss about coarse ground is if you hydrate it overnight or earlier that makes the 'crumb' or the bite on the coarser part better integrated and more pleasant to eat. I guess it makes sense that a coarser, large grain of corn meal would need longer for liquid to fully saturate into it, thus helping you avoid the 'hard' or 'crunchy' interior corn meal bites.
Babish after making cornbread that’s mostly honey: “Now what if we wanted to go on the sweeter side of things?”