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Hey y'all, come on into the kitchen with me today
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It's a dreary Monday morning here and even my eyes are dreary
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So y'all got to take me like I am today. I don't think my, I promise we'll ever end y'all
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but whatever, I can live with it. Well today, you know, the weather here is so conducive
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with the recipes I'm gonna share with y'all And I will tell y'all this
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that these are all requests from y'all out there as to what you would like to see me cook
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So we're gonna start off with a easy, easy, basic cornbread. And I don't have..
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Everything I got's in storage, y'all. So normally I would cook this
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in my little black cast iron skillet, but it's somewhere else, ain't here with me
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So I'm gonna use this pan. This is one of my old polydene pans and it's real thick
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and it's got some weight to it. So this will work out well
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but I am gonna put it in the oven and let my pan heat up because like if I was
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if everything was normal y'all, I would have heated my cast iron pan
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in the oven with some butter and I would have gotten it piping hot
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So when I poured my batter into it, you could hear it sizzling, you could see it sizzling
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So it just gives you a nice crisp crust if you can do that
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All right, so this is, gosh, it's probably from my first cookbook, I don't know
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Do you know Teresa? It's from the classics, yes. Oh, from the classics
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which was either in my first or second one. All right, so this is super, super simple
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I've got my cornmeal, I've got my flour, and to me, cornbread, when you're making cornbread
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it's so much better when it's mixed with flour. You know, if it's straight cornmeal, it's kind of
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let's see, what word would I use for that? It's kind of strong and intense and dense and
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I just like the, right now I looking for this and it actually goes to a hand mixer but it work It work as a sifter
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All right, now I'm gonna add one tablespoon of sugar, one and a half teaspoons of baking powder
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a half a teaspoon of baking soda, and a fourth of a teaspoon of salt
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So like I said, I don't know where my thing is. All right
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So we need two eggs slightly beaten. That's one
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And it was good. So we'll make sure we don't get a hold to a bad egg
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Ooh, I was kind of sloppy with that one, Eddie, wasn't I
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Get that egg up. Okay. So we've got our melted butter and that's six tablespoons
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In that goes. And now we've got a cup and a half of buttermilk
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And if you want to make a good cornbread, don't settle for anything else but buttermilk
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Because buttermilk gives it that twang, that little, I hate to use the word sour
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because that's really not the word, but it just gives it that little bite
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that sweet milk doesn't do. Now, if I was making this cornbread, y'all
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like turkey and dressing or chicken and dressing, I would have made it just like this
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only I would have omitted the tablespoon of butter. I meant the tablespoon of sugar
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I've never given up my butter. Because when making dressing, you don't wanna use a sweet cornbread, it will ruin it
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Wow It sizzling all right So this is gonna give us a crust
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Hear it? You hear it, Eddie? Yeah. Oh yes. That's what I like to hear
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Okey dokey. I'm just gonna shake it and level it out. And back in the oven, it goes at 425
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and it'll probably take about 25 minutes, something like that. So I'll be checking on, let's see what I
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yeah, 20 to 25 minutes. So we'll give it another look then
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in this blessed Southern mass. So our cornbread looks delicious y'all
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And for this size pan, I think it took like 20 minutes
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because the recipe says 20 to 25 minutes. You know who loves cornbread so much? Who
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My grand boys. Do they? Oh my gosh, they do. Which one is that
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Jack and Abby? Yes. And Henry? Uh oh, is this going too
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This looks pretty good. I'm gonna cut that down even lower. I have to admit I love cornbread
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but I like the chicken. You do, so you like sweet cornbread
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You like sweet cornbread. Well, that's what people have kind of gotten used to
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rather than- But you can put all kinds of things in cornbread, can't you? Yeah
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In fact, I'd love to hear from y'all out there. You know, cause I've always said
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there's more than one way to skin a cat. And I hate to say that cause I love my cat
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And I don't want to think about skinning her. Yeah, pumpkin run. Run pumpkin
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Just kidding. I love the one you make with the corn and the cheese in it
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Yes, the Mexican, I think it's, call it Mexican cornbread. Would anybody like a piece of cornbread besides me
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No, you go on ahead and be greedy. Mm-mm, I don't care. This is perfect, perfect cornbread
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Mm. It so good It almost tastes like cake but it not
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That one tablespoon of butter. Rain sugar. Was the perfect, perfect amount
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Now Eddie, I can't stand to eat alone. So I think Miss Theresa's full of candy
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It's full of candy. But Eddie, I want you to taste that
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and tell me what you think. And it's cooled off some, so
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Theresa, don't you want to bite? I want to see what Eddie says
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Good? Yeah, it does have kind of like a cake consistency. Well, you can't go on a cake. Cornmeal
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The cornmeal was so fine. And I do like fine ground cornmeal
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Would you have a piece with us? Yes, please. I knew I could talk her into it
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And y'all, I did spray my pan. Even though we put butter in it, I did spray it
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I would recommend that you do that. There you go, Francis. Bon Appetit
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Mm, this is good. Mm-hmm. I would put honey in the butter. Mm
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Honey would be so good on it. But you know how my older children like it
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They like it with teen syrup. Ooh. Jamie Dean and Brian Rooks could eat a half a bottle
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of cane syrup when I make cornbread. Yum. Fabulous. So let me hear from y'all
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Try this. Tell me what you think. And then tell me some of the things that y'all have
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up your sleeve concerning cornbread, okay? Y'all, let me hear from y'all
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Love and best dishes. Oh, that's so good
