0:00
- Okay, y'all. (stove clicking)
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some of the best cornbread
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you've ever put in your mouth.
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And it seems like I've made this before for y'all,
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but when we were in the small place,
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our first small place when we were downtown,
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at nighttime, I couldn't do whole cakes
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because the griddle was being taken up
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with a la carte dishes.
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So I said, "We've got to have some cornbread."
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So I'll do my cheesy,
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my corny, cheesy cornbread
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and I made muffins and people loved them.
0:52
And Michael said the other day,
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he said, "You remember those wonderful muffins
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you used to make at the restaurant?
1:00
How come you haven't made any?" (chuckles)
1:03
So this will be the third time this week
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that I have made this cornbread
1:10
because Aunt Peggy likes cornbread
1:14
crumbled up in her buttermilk with chopped onions.
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To me, that just sounds so gross.
1:21
But that's old Southern folk.
1:24
You know, when you couldn't go into the kitchen
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and get you a Twinkie or something like that (chuckles).
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You know, your treat was cornbread.
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All right, so I'm starting with two eggs that I've beaten up
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and I'm using one eight-ounce can of creamed corn.
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Now, make sure it is creamed.
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You don't want to use whole kernel
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because you want that creamy, creamy goodness.
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Sweet corn cream style.
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This is so quick and easy.
2:01
Now, I like my cast iron preheated.
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So it takes a long time if you just put it in the oven
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and wait for it to get good and hot.
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So I help it along by putting it,
2:16
you know, some live fire on it.
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All right, now, I am using half a cup of vegetable oil.
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So you can see I'm getting
2:29
all my wet ingredients together first.
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But it doesn't matter.
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You can just dump, dump, dump
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and it's gonna turn out good, good, good.
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An eight-ounce package of sour cream.
2:51
Theresa, I've got to go to the grocery store.
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I'm out of sour cream, I'm out of butter.
2:56
I've got maybe one tablespoon of butter in this whole house,
3:00
and that gives me the shakes.
3:04
That scares me (chuckles).
3:06
I'm out of sour cream,
3:10
out of half and half.
3:12
- All your favorites. - Yeah.
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So I've got to go hit that dairy aisle
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as soon as we get this cornbread cooked.
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Eight ounces of sharp cheddar.
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You can use any kind of cheese you want,
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but the sharp cheddar works real good.
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All right, that's all of our wet ingredients.
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Now I am going to use,
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I'm gonna put some salt in it.
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These few days that I've been making it,
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I thought, "Gosh, it needs just a little salt."
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like a half a teaspoon of salt in it.
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All right, in goes my self-rising flour.
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My self-rising cornmeal mix.
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Not regular cornmeal, but a mix.
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that means that there's flour
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and other things in there besides just the meal.
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And you can find the mix
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in the aisle of your grocery store
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that's got your sugar, your powdered sugar, you know?
4:43
Uh-oh, get back in there.
4:56
I've got another wonderful cornbread recipe,
5:00
but this one's really, really good.
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Now, you can add at this time some cayenne pepper,
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which Michael wouldn't like it hot.
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Or you could add sliced jalapeno
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or even pickled jalapeno.
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But I like it just like this.
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So I think our pan's pretty hot.
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Usually I will stick it in the oven
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just for a few minutes,
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but I know y'all are hungry,
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so I ain't gonna stick it in the oven (chuckles).
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But if you put it in a hot pan,
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it gives that crusty...
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(pan sizzles) Hear it?
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That's what I wanna hear.
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That's what I wanna hear, y'all.
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That means it's gonna be crusty around the edges
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and I like that a lot.
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So I'm going to cook this maybe 25, 30 minutes,
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I'll be checking on it.
6:13
You can always do the toothpick test.
6:18
But with this one, it's such a moist cornbread,
6:22
you can be tricked, too, with that toothpick test.
6:31
Okay, in the oven it goes.
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I'm gonna set it on 25,
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but I bet it'll take every bit of 30 minutes.
6:41
I don't normally take this out of the pan.
6:48
And it normally does not stick,
6:49
and I sprayed that sapsucker good.
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So like I said, I don't normally take it out
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like you would a cake,
6:59
but I just wanted y'all to get a good look.
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So I thought I'd try.
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One try and then we'll see.
7:14
No, I'm not going to do it.
7:17
That thing is way too heavy.
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- I want y'all to see this cornbread
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because it is so good.
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But, you know, for some reason,
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I like this better as muffins.
7:37
and I don't know why.
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But, you know, it's just like the perfect amount
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and every bit of it's got some crust.
7:56
I got to get my little pooper scooper.
8:02
There it is. (drawer thuds)
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And I hope it's done,
8:20
- See, it's got that crusty crust
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because that pan was sizzling hot.
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And y'all wanna hear something sad?
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I don't have not one teaspoon of butter in this house.
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Got hot steaming cornbread
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and no butter at all (laughs).
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Naturally, we don't eat the whole cake at one meal
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unless there's company here,
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and my grandchildren just adore this cornbread.
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But, like, if I want this much reheated,
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I throw it in my air fryer
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and it heats up so good and it gets crusty again.
9:16
Let me just look one more time,
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but I'm positive there's not.
9:35
Oh, I got that spray-on stuff.
9:37
I don't even know why I bought it
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and I ain't not gonna use it.
9:42
I'm gonna wait for the real deal.
9:46
But please do try this, y'all,
9:58
Taste that, Theresa. Oh my gracious.
10:08
- Is that not delicious?
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that might be the best cornbread you've ever eaten.
10:21
- Well- - I would put a teeny tiny bit
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- Okay, well, I put salt
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'cause I like sweet and salty.
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But you could omit the salt and put more sugar.
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But you got the sweet from the sweet creamed corn.
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- [Theresa] So good.
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- So you wouldn't need to add a whole bunch of sugar.
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And see, we like savory around here.
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If I'm gonna make sweet cornbread,
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I'll just go ahead and make the cake and frost it (laughs).
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So you know I'm sending you some love
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and best dishes out there.
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Y'all have a great day
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and enjoy your cornbread
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and don't throw one bit of it away
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'cause it reheats beautifully.
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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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bell to be alerted when I post a video.
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Love and Best Dishes Y'all.
