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I've got a recipe that's special to me,
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because it was a special friend,
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that it was her favorite recipe for cornbread.
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And it just so happens, it's in this issue,
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my Christmas issue of, "Cooking with Paula."
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who produces my magazine.
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She owns a lot, she does a lot of magazines
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through Hoffman Media.
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And you know, she just passed away a while back,
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and I loved her, she was such a dear friend.
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And this is a picture of the two
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of us together in the kitchen.
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She is gonna be missed by so many people.
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She was one of the smartest women I've ever met.
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And I think her first magazine was, "Sew Sew,"
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She was incredible seamstress.
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It was nothing that she couldn't make.
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I think she made all her children's christening gowns
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and wedding gowns and it was nothing she couldn't do.
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So like I said, she's gonna be sorely missed.
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So this is in honor of you, my dear friend.
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(Paula's throat clearing)
1:28
let me see what that, what the full name.
1:30
Browned Butter in Thyme Cornbread.
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Now, I just made a cornbread.
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It was kinda similar to this, about a month ago.
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So I don't want y'all to confuse that one with this recipe.
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Now, the first thing I'm gonna do
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is I'm gonna melt 3/4ths of cup of butter.
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And I don't want this to burn,
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because I'm putting 10 sprigs of fresh thyme in there.
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we're gonna let it cook until the butter starts to brown
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But you'll just need to be careful,
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you know, because butter can burn pretty quickly.
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So I think I've got this all the way down
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I do not wanna burn it.
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But I do want it to turn brown (skillet scraping)
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and I wanted that thyme to infuse itself in the butter.
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This is our browned butter, y'all.
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And it was browning good.
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And I removed the sprigs of thyme from it.
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And now, I just need to wipe this pan,
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you know, pretty clean, (pan scraping)
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because I'm gonna add the oil to our skillet,
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and then I'm gonna put it in the oven,
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because we want this,
2:57
when I pour the cornbread mix in that pan,
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So it'll probably take eight to 10 minutes
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with the oven set on 400.
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- [Theresa] And I'm gonna sit it in there for you.
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- Yes, now it's hot - [Theresa] Hot.
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I'm gonna be adding our buttermilk,
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- [Theresa] Yes ma'am.
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- Yes, buttermilk, eggs and honey.
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I'm not gonna pour those eggs
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over that hot butter. (dishes clatter)
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So I'm gonna do this.
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And we're using four eggs.
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All right, it's time to put all of our dry stuff together.
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our flour, (dishes clanking)
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our salt, (dishes clatter)
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and our fresh thyme. (bowls clanking)
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Okay, so we just wanna stir this
4:18
up real good. (spoon scraping)
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That thyme butter is heavenly, y'all.
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I'm gonna go ahead and add our honey.
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butter off some, so that,
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before I put the eggs in there,
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'cause I don't want it to cook our eggs.
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I think y'all can probably see
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why this was one of Phyllis's favorite recipes.
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And we're gonna use the whole quart of buttermilk.
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And just a little (buttermilk splashing)
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when you're making cornbread,
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always use buttermilk. (machine buzzing)
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Always use buttermilk, because it's so incredibly good.
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So it's safe to put our eggs in there now,
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because that buttermilk was cold
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and it cooled it off for me.
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make sure this is all incorporated.
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You can see that brown butter swirling through that mix.
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So I wanna make sure this is mixed up real good.
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I hope my pan's getting hot, Theresa.
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- [Theresa] Yes, I just put it on high.
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- [Theresa] And up the temperature.
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- Yeah, we want it sizzling.
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Just wanna make sure this is incorporated real well.
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And now, I'm gonna make a well.
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A well in our dry ingredients.
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And I'm gonna pour that in.
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Now, let's see, do we do it all at one time?
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Okay, it doesn't say,
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it looks like I can do it all at one time.
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You know, I can't remember.
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There's so many things rumbling around
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in this old head, y'all.
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So remember this is our buttermilk,
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and honey that's been mixed in,
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with our butter, with our brown butter.
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It's gonna make a lot, a lot of corn bread.
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All right, we got our pan good and hot, y'all.
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I'm gonna just pour a little bit of that in the middle,
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'cause I don't want this to stick.
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Hope it sizzles. (pan sizzling)
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All right, so in the oven this goes 400 degrees
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for about 45 minutes, I think.
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- [Theresa] I think it is. - 35 to 40.
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- [Theresa] I'll come get it.
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I'll never taste this again without thinking of you.
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So good. - [Theresa] You forget
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how good it is, don't ya?
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Yes, I was gonna say, where is our butter?
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I know our butter's in it, but.
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a wee little butter on my,
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You know this almost might work for cornbread stuffing.
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- [Paula's Assistant] The honey doesn't make it too sweet?
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- It's a little sweet, but that's the only thing.
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Got a little heat to it.
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I think you're gonna love it.
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and all the Hoffman Media gang and the Paula Deen gang.
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Hey, y'all, it's Paula Deen.
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Now, if you enjoyed this video, be sure to like it
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and click the subscribe button as well as the notification
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and bail to be alerted when I post a video.
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Love and Best Dishes Y'all.
