0:04
You know, before I start doing recipes, I want y'all
0:06
to just look at my precious big boy over here, Gus.
0:12
He, y'all didn't see him in a while,
0:15
and he's the sweetest.
0:18
- He's hanging out. - He's the sweetest baby.
0:21
And he's 12 now, right, Eddie? Or will he be 12?
0:27
- [Eddie] End of the month, he'll be 12.
0:30
And you know, big dogs, they usually wind up
0:35
with bad hips, bad back.
0:37
And I'm noticing that he's struggling now when he gets up.
0:43
And this dog meant so much to me.
0:48
I got him in 2013 when I really need comforting
0:53
and that baby would sit in my lap
0:58
and just let me hold onto him all day long.
1:02
He means so much to me
1:04
and I it just, you know, pet lovers, it's just hard to,
1:09
they get old too quick.
1:13
They get old too quick. I love my boy.
1:17
I love my boy so much.
1:21
You gave me so much love. Mm.
1:25
I can't think about how old he is
1:28
and I can't think about how old you are.
1:30
You are the oldest of the group.
1:37
- [Eddie] That one there's gonna outlive all of us.
1:41
- You lived a good life
1:44
and you ain't got much, you don't have as much skin
1:46
and bones to tow in as this one.
1:49
So you be sweet. You hear me?
1:52
You better be sweet to your bro there.
1:55
That's all I got to say.
1:58
Well, I guess now I need to wash my hands.
2:02
Or people will be saying she touched that dog
2:05
and then she didn't wash her hands.
2:08
Right? Ain't that right, Eddie?
2:11
Ain't that right Theresa?
2:14
- Y'all sitting on your tongue this morning?
2:16
- I'm eating. - You're eating.
2:18
- [Theresa] I'm eating my lunch.
2:20
- What are you having for lunch?
2:24
- I'm gonna wait on something better than sushi.
2:31
Talking about time flight.
2:35
I'm gonna make a cornbread recipe
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that I wanna share with y'all.
2:40
And then we are gonna take this recipe
2:43
and turn it into another recipe.
2:46
If you watched the video with my cake
2:51
and then turned it into like three different-
2:55
- French toast. - Yeah. Yeah.
2:57
So that's what I'm gonna do with this.
3:00
And I've got my pan that I've settled on baking it in.
3:07
I'm heating it on top of my stove
3:09
because I like getting that pan real hot.
3:13
I put maybe a fourth of a cup of oil in the bottom.
3:21
that batter in there and it sizzles,
3:24
that's what makes it so good to me.
3:28
And this, this Eddie told
3:33
me, this is one of my newest cast iron pieces.
3:38
- Lodge. - Yeah. Lodge.
3:40
It says Paula Deen Store Collection,
3:43
Southern food that's good for the soul.
3:48
And this was established in 1989.
3:52
That was year I started the bag lady.
3:55
But this, did you tell me,
3:57
this is gonna be in the giveaway soon?
3:59
- [Eddie] Yes, that will be a giveaway come a Monday,
4:05
You're gonna love it.
4:06
It's preseasoned, you know,
4:09
you just want to give it a little carry.
4:10
You don't want to put your cast iron in dishwashers.
4:16
I just scrubbed mine with hot water, you know,
4:23
And then I put it on my stove.
4:25
I cut on the heat and I dry it.
4:28
I let it dry out, then I grease it. It's easy.
4:32
It's easy. So here's the recipe that we're gonna start with.
4:46
And hopefully you won't get this all eaten
4:50
before you make the next recipe out of this.
4:55
I'm gonna add, the recipe calls
4:58
for a half a teaspoon of cayenne.
5:01
But I'm not doing that. I'm gonna do a fourth.
5:10
a half pint of sour cream.
5:14
Actually, it's one cup.
5:17
So we just going to dump the whole thing in there.
5:26
This cornbread is so good.
5:34
I actually call it my corny cornbread.
5:38
And I used to serve this at night
5:42
when we were in the smaller restaurant as muffins.
5:47
I made muffins out of 'em.
5:49
Alright, so I'm gonna dump in two eggs.
5:53
- [Theresa] This is a great to like take as a side.
5:58
Like on Memorial Day weekend. - Yes.
6:00
- For barbecues. - And, yes.
6:01
- You can't go wrong with - Be so good
6:03
with barbecue. - Cornbread.
6:06
But the dish that we gonna wind up with is very good too.
6:13
All right. Now one cup of creamed corn.
6:16
And we are just using a can creamed corn.
6:19
You don't have to worry about using fresh
6:24
corn and having to shuck and cream and all that stuff.
6:29
You don't have to worry about that.
6:34
So we just gonna mix, mix, mix.
6:37
And last I'm gonna add, is that a fourth of a cup?
6:43
- A fourth of a cup of vegetable oil.
6:55
And if you use a spatula,
6:57
it will you get it all incorporated good.
7:02
You don't wanna beat this to death,
7:06
you just wanna incorporate your ingredients.
7:20
And that's it. That is it.
7:27
I'm gonna, I am gonna check the heat.
7:32
This is starting to get hot 'cause the handle's getting hot.
7:37
- [Theresa] I need to put on the oven.
7:38
What is our temperature?
7:40
Probably about 400 Theresa. 375.
7:48
Like I said, if we were not using another recipe,
7:53
I could make this in muffin tins.
7:56
And they are wonderful.
7:59
I'm gonna go this way, on over here I'm gonna step on you.
8:10
Woo. (pan sizzling) That's ready.
8:15
It's ready. So I'm gonna turn that off.
8:19
Hear the sizzle, y'all? That's what I like to hear.
8:23
You can heat this in the oven,
8:25
but with me having gas stove,
8:30
this is so much faster,
8:32
but it does take it a little while to get hot in the oven.
8:39
Okay, here we go. In the oven, 375.
8:44
- [Theresa] You want me to hold it?
8:45
You want me to do it? - Till it's done.
8:46
I got it. - Are you sure?
8:47
- I got it, girl. Yep.
8:53
Come on out of there little cornbread.
8:57
Look at that y'all. Great time of day.
9:09
I've got plans for that chunk of cornbread
9:15
but I have to make sure it's good, right?
9:22
And I know it's good.
9:36
I wanna be sure and tell y'all something.
9:41
I wanna show you something.
9:54
this is a cornmeal mix.
9:57
And this is what I use making all of my cornbread.
10:00
I don't know anybody, that Martha White.
10:07
So this is just my personal preference.
10:11
It'll make wonderful cornbread every time.
10:15
So make sure you pick that cornmeal up
10:20
when you're ready to have some
10:22
of this wonderful corny cornbread.
10:25
In fact, Michael asked me the other night
10:28
and he said, "Paula, you know that cornbread that you used
10:32
to serve at The Lady and Sons at night in the form
10:37
He said, "You haven't made any of
10:38
that in a very long time."
10:41
So I immediately made him some, and I'm with him.
10:45
It's just delicious.
10:47
But I'm gonna take this to another level
10:54
Loving best dishes, y'all.
11:01
Hey, y'all, it's Paula Deen.
11:03
Now, if you enjoyed this video, be sure to like it
11:07
and click the subscribe button as well as the notification
11:10
and bell to be alerted when I post a video.
11:14
Love and Best Dishes Y'all.
