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- Hey y'all, I'm Jamie Deen.
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I'm back in mama's kitchen.
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Get the cane syrup y'all,
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we're making cornbread today.
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I'm doing creamed corn cornbread.
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The first thing you do is get yourself a cornbread skillet.
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I got mama's cast iron skillet in the stove.
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I put three tablespoons of oil in it
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and I want it really super hot.
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Okay, get yourself two medium bowls,
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and let's get to work.
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In this first bowl, I'm gonna do corn meal.
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we have baking powder.
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and some baking soda.
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and I'm gonna just loosely kind of turn all this together.
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Get it mixed up nice and well.
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This is our dry bowl.
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I love cornbread so much.
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Oh, I love corn cornbread.
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I like hoecake cornbread, I love lace cornbread.
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I love cornbread with cane syrup.
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It's one of my very favorite things to eat.
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Now on our wet bowl, we've got buttermilk.
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we're using creamed corn.
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Which is really a nice add to this cornbread.
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It makes it moist and delicious.
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Our remaining oil that we have, which is a third of a cup.
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And I'm gonna crack three eggs into here,
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Somebody just walked in the door,
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they heard I was making cornbread.
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Y'all this has been a day and a half for me today.
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So cornbread, our buttermilk, our eggs, and our oil.
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I don't have the right tool here,
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but I want to get this mixed up pretty well.
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Now the key here is to make sure
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that your skillet gets nice and hot.
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I'm gonna stir these two things together.
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I'm gonna add a little bit of my dry into my wet.
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This isn't like the rule of baking
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where you do it very slowly and add in.
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I'm just gonna go ahead and go for it.
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And I've got some cheese left over here
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that once I get this into our skillet,
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we're going to add just a little bit of cheese
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to the top of our cornbread.
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My grandmother used to make cornbread,
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golly, with her fried chicken.
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I'm just standing here thinking about going
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to that trailer park, cause of course
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my grandmother lived in a trailer park.
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This is my great-grandmother.
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Okay y'all, this is mixed up.
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I'm gonna go to the stove, we'll bring our skillet out,
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we'll get this back in the oven.
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Now that's a hot pan.
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And here's our batter.
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See how it, oh, it just starts frying up a little bit
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as it hits that hot oil in there.
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Mm, look at that bubbling,
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this is going be good.
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Now I'm having a day today.
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So I'm gonna remind myself on the outside voice.
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Do not pick that up without using my hot pot pads.
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Little bit of cheese.
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We're gonna sprinkle right on the top here.
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Golly, can y'all believe how good this is going to be? Mm.
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We're going back into the oven on this.
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- [Woman] I think 30 minutes.
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So I'm gonna get this hot mama jamma back
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in the oven for 25 minutes.
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And then we going to eat.
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Woo, y'all looking here.
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Golly. Now that's cornbread right there.
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Golly. Hot cast iron skillet cornbread.
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You talked me into it.
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I gonna get me a plate.
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Got my cane syrup all set.
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Let's see, I'm gonna check.
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I got a little toothpick here.
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The cheese is hard on the top.
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Great day in the morning.
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Mm, makes me wanna make a pot of chili too.
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I love this time of year, cause we're starting to go
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from summer into winter food,
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and this is a winner winter food.
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Fresh cornbread with cane syrup.
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Y'all pardon me, while I have breakfast.
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The creamed corn adds texture and creaminess.
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Oh, just perfect y'all.
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I would recommend that you get started
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on this cornbread recipe right now,
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before the day is done.
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I'm Jamie Deen and this is damn good cornbread.
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We'll see y'all in the kitchen.
