0:00
- [Paula] Okay Bobby, let's move on
0:01
to your moist and easy cornbread, son.
0:04
- I know you know cornbread,
0:05
so help me with this and make sure that this recipe is good.
0:08
So if there's anything about it that you don't like-
0:09
- I know it's good, son,
0:11
I know it is. - Lemme know.
0:12
- All right, well I'm gonna start
0:13
with your dry ingredients, son,
0:14
- Please. - I'm thinking you may go
0:16
- I got the wet stuff.
0:17
- And you told me one cup of-
0:20
- Of yellow corn meal.
0:22
- That's right. - Okay.
0:23
- And I've got a cup and a half
0:24
of buttermilk here to start.
0:28
You know, buttermilk just makes
0:30
all the difference in the world in corn breads.
0:35
And you said 3/4 cup of all purpose flour,
0:38
all right? - That's right.
0:40
And I'm adding two eggs.
0:43
- [Paula] Here we go.
0:45
- [Bobby] And I'm adding six tablespoons of melted butter.
0:48
- Bobby, I love the way this recipe sounds, sony boy.
0:51
- Who don't love a good cornbread?
0:54
All right, now, you said a tablespoon of sugar?
0:57
Which is really good.
0:59
All right, now I'm gonna put just a little bit of salt.
1:05
- Sorry, it comes in handy.
1:06
You don't have towels anywhere
1:07
in your kitchen. - Oh wait.
1:08
Well, ain't that funny?
1:09
You use mine anytime you want to, okay?
1:10
- Okay, that's what I'm gonna do.
1:12
- But to eat this along with a meal,
1:16
I love the tablespoon of sugar-
1:18
- And I've got two more things to add there to that.
1:19
One and a half teaspoons baking powder.
1:22
- Yeah, 'cause this is gonna make
1:23
it rise up fluffy y'all.
1:26
And because we're using buttermilk,
1:29
you're going need some soda.
1:32
- I'm gonna a half of a teaspoon of baking soda.
1:35
- And I'm gonna combine these two together,
1:43
There you go, son, this looks wonderful.
1:45
I love good cornbread.
1:48
- I like it too, and I like
1:50
to do different things with cornbread.
1:50
I like to sometimes do it with jalapenos isn't it?
1:54
- [Bobby] Like Mexican style.
1:55
- All right now, you got your square pan
1:57
up there. - Got my casserole dish here.
1:58
- I think you're gonna
1:59
just spray it. - Yep.
2:01
- Okay, there you go.
2:03
- [Bobby] I know you've always done yours in cast iron.
2:05
- I do, you know why?
2:06
I always put a little shortening of peanut oil
2:10
or vegetable oil in my skillet,
2:12
then put it in the oven and get it real hot.
2:15
So when I pour it in, makes that real good.
2:18
- [Bobby] Mmm-hmm, already starts cooking right
2:20
when you put it in doesn't it?
2:22
- Well today we're gonna do it in a casserole-
2:23
- Yes, and I liked that.
2:25
- And I just sprayed it with a little Pam coat.
2:26
- I ain't saying, I'm just saying, like I said,
2:28
I'm just saying. - Well, I asked for it
2:32
- And this looks yummy.
2:35
I'm gonna cook it at 425
2:36
for 25 minutes. - Can't wait.
2:37
- So I'm gonna go ahead and pop it in the oven.
2:42
- All right, well here's your napkin.
2:45
- All right, sonny boy.
2:47
Throw it over your shoulder.
2:49
All right, son, if you would cut our cornbread?
2:58
Yeah so good-looking cornbread right there-
3:00
- Bobby, I think that's better cornbread
3:03
than I've you seen make.
3:06
- Yes and it looks fabulous.
3:09
- [Paula] Did you see what am going for first?
3:10
- [Bobby] Same about mine too.
3:12
- Okie dove, you want yours just like mine, right?
3:14
- Well, I only want a half a stick of butter.
3:18
- Look at that cornbread y'all.
3:24
- That barbecue chicken
3:25
is so good. - Oh, Bobby!
3:27
- Hmm, I believe it might be better than mine.
3:31
- Really makes me happy.
3:36
- I believe that it is better than yours.
3:38
- (laughing) Well, thank you so much.
3:39
- Well you're welcome.
3:42
One more time. (pats shoulder)
3:46
This is my kind of meal.
3:52
Hey, y'all, it's Paula Deen.
3:54
Now, if you enjoyed this video, be sure to like it
3:58
and click the subscribe button as well as the notification
4:01
and bail to be alerted when I post a video.
4:05
Love and Best Dishes Y'all.
