I remember the first time my Yankee aunt tried southern corn bread. She hated it and said we put all our sugar in the tea and had none left for the cornbread
@@assordante2205 it ain't unpopular at all. I am from Russia, though, but in here I don't know anyone who drinks tea with sugar, because everybody knows it's shit, awfull shit.
R G O G S H e r n a w o d e i r e t e o l e T n n i t T h y c h i T k T i n h T y h n g i h i g n i T n g n h g g i n g RGOGSH - Red Thing, Green Thing, Oniony Thing, Garlicky Thing, Sweet Thing, Hot Thing
As a southern boy who's had cornbread more times than double the years I've been alive, I am so happy you showed both varieties of southern style cornbread. I was raised on the delicate, cake like version (with some additives like onion, bacon, jalapeno, etc.) and I have found few things in life that tastes better.
Coarse ground is breakfast cornbread. Good with sausage and eggs (and maybe some sausage gravy). Fine ground is for dinner cornbread, with plenty of butter and maybe some blueberry jam if you're feeling frisky. Yankee cornbread is great with chili or some corned beef and cabbage.
I think he might have gotten tired of people from different regions complaining in the comments anytime he makes something from their respective hometown
If he does one on BBQ, the second Civil War will break out between Texas, Memphis, KC and Carolina. The only thing we agree on is that Brooklyn style BBQ is not BBQ. I am obviously from KC so there we go although that stuff about a sweet sauce is bullcrap. My favorite sauce is thinner and has some kick.
@@FowlerAskew exactly my point. recipes, dialects, traditions, superstitions, change every hundred miles - often within a mile of each other (Charleston has more than ten native dialects). The Myth of "The South".
Fun addition: cornbread/corn-cake batter works beautifully for citrus upside-down cakes. I tried it with blood oranges a couple years ago and it did not last long
just popping on to say that i tried your brown butter cornbread recipe for thanksgiving yesterday and my parents LOVED it. my dad's such a huge fan of cornbread, albeit maybe not an authentic one. they said it reminded them of the cornbread that american foreigners would bring to the after school academy they attended in korea so it brought a lot of memories for them. thank you!!
I'm guessing you meant to put green tomatoes? I mean, I'd love to eat the color green too (looks pretty savory but sweet), but I don't think that's possible.
@@Gobbersmack i feel like everyone talking about the cast iron pan is just referencing how much time it takes to keep a cast iron skillet in your kitchen. Those things can work for generations, but they also need a lot of TLC and care thats different from a normal pan (also heard their expensive, but correct me if im wrong)
@@RealmSprinter What is this care everyone is speaking of? Just keep the damn thing oiled, and you're good. I got one because unlike non-stick pans, cast iron is roommate proof.
@@RealmSprinter no more expensive than a pan with a non stick coating, much easier to use, and much more versatile. As for cleaning it, I just scrape it clean under running water, heat it back up to make sure it's fully dried out, oil it while it's still hot, and wipe off the excess with a paper towel when it's cooled.
When he made the first Southern cornbread I was definitely side-eyeing him pretty hard. His second Southern cornbread was spot-on perfect for what I grew up eating.
Andrew, gotta say: what distinguishes your videos from other chef/cooking/food channels is that you show alternative variations and compare them with each other. LOVE that, man! Well done. 👍 😎
I work at a restaurant in Georgia and my boss made cornbread using bacon fat as opposed to lard for a weekend special, and it was damn near the best food I've ever eaten in my life. Also, dry and crumbly cornbread is served best with a glass of milk and honey butter. That's where it shines.
This is an awful way to find out. Wait actually Andrews voice is a great balm for bad news. I never thought this would hit me so hard. I need to hug my daughter. God bless all.
The Looinrims it’s really not, remember he has to buy EVERYTHING for the show plus pay for his home, his bills, and living necessities. He works his ass off for this show just to entertain others that get to watch it for free.
@@looinrims ad revenue isn't really that much and patreon money isn't "free" as that would imply that people would donate if he didn't make good content. The guys gotta keep food on the table and the lights on buddy. Don't have to be a jerk
I cook mine in my waffle iron. I do that when making chili and a ladle it all over top my cornbread waffles. It's a often requested of me when I invite my family members over for dinner.
@@thisguy5582 if you're a guest in my house, you do get the same hospitality as family. That includes good food and plenty of beer to wash it down with. Just don't mind my army of cats and all my macabre decor. I'm a middle aged metal head after all.
@@shayneoliver8825 But if his mother was Chinese, for instance, and she was criticizing others for making a variant of a traditional Chinese dish, and then you said your comment about gatekeeping, would that not be considered cultural appropriation?
I live in the south, Georgia specifically, and I’ve never had sweet cornbread. It looks really good though. Every family I know that makes cornbread typically keep it in the iron skillet to cool and cut/serve. Not sure why but we do lol.
I like both varieties of cornbread. Not sure why some people hate on the type of cornbread they didn't grow up with, it's all still cornbread no matter what techniques are used
Alabama here. I've had both. Traditionally it's not sweet, but sweet cornbread can be good. Hell my passed-down-through-generations cornbread has a small amount of flour in it. Also I've never seen the whole thing out of the cast iron.
I'm from Tennessee and didn't grow up with sweet cornbread either. But I found out recently that this tends to be highly tied to race, weirdly enough. Most of the people who grew up in the south with sweet cornbread are black, where most of the non-sweet cornbread families are white. Waaaaay back in the day, more processed and less sweet corn was more expensive, so it was usually only white families that had access to it. I was super surprised to learn about this, but it makes sense.
I like how your recipes are exactly how they should be/originally were(at least what it seeks to be). Ive been looking for an old fashioned recipe and found this
I've made bacon jalapeno cornbread before. It's amazing. Very similar recipe, just cook the bacon and pour the cornbread mix in the cast iron with the bacon grease. Tasty
Bee-leve me it will and it might attract the Honey ads oh did you know by science law bee's shouldn't be able to fly there wing's to small and there body's are to fat to fly. They can fly because they don't care about what humans think
dave plays games 03 No one in all my family throughout Tennessee makes cornbread with yellow cornmeal or lard. And we finish your cornbread under the broiler to get the crispy exterior...
@@yogawarriorgirl We do. but only because we have to use the skillet later to make more fresh cornbread and the now day old cornbread is soaked in buttermilk and eaten like cake
I just made the last cornbread recipe of the video and the honey butter for breakfast and it’s fantastic! Though I added about a teaspoon of vanilla extract to the honey butter mix because I love vanilla. 10/10 will make again.
Arkansas here. My mom has made it very clear if anyone ever uses The Cornbread Skillet for anything other than cornbread they will be hit with The Cornbread Skillet.
As a "true" Southerner I made sweet cornbread by mistake, by mixing Jiffy Cornbread and Jiffy Cake mix together. And if you don't know what Jiffy is, well....
A couple of ideas for future videos: * Shaolin Soccer - Sweetie’s sweet buns * Rio - “Coração flambado” and “Picanha” * Willy Wonka and The Chocolate Factory - special episode * Lady and the Tramp - romantic spaghetti Ft. Jess * Tangled - Hazelnut soup * Big Mouth - scallops * Fantastic Beasts and Where To Find Them - Kowalski’s baked goods * Despicable Me 2 - “Tortilla Sombrero”
Britt Parker That's because y'all could get sugar a lot cheaper down there, where it could grow. Us up in the Carolinas didn't use sugar, because we weren't rich. That said, don't tell my mother-in-law, but I use a little sugar on occasion.
Are we talking about the little fried cornbread fritters? The ones you actually cook on the stove? Because if so, make the batter up to the second recipe he gave, then cook it in a little oil on the stove in (preferable but not 150% necessary, but still necessary) an iron skillet. The same way you'd cook pancakes. When it starts to bubble, flip it.
Hoecakes are boss. My grandma made hers in the skillet on the stovetop and they were like in between a hoecake and a full pan. Nothing will ever taste as good as that did when I was five.
Since I like my cornbread sweeter I put a bit of honey in my cornbread batter to go along with my honey butter in the usual Southern recipe. Grew up with it whenever I went over to a friend's house and loved it so much that I asked their mom how she made hers and she actually taught me how to do it instead of just giving me a recipe card or something. I miss her.
OMG this is the first time I watch a Babs episode with headset on. His soft spoken words of wisdom sound even better when right next to your ears. Trust me
From the pits of eastern ky, I like your sweet cornbread but cornbread has a major issue of drying out and becoming something akin to drywall after a day. If you add a can of creamed corn to it, it not only adds a little sweetness but keeps the bread from drying out. It was what my grandmother and dad always did.
I usually make mine with a can of creamed corn, diced fresh jalapenos and shredded cheese in the batter. brushing the top liberally with butter after it comes out of the oven and again about 5 minutes later as it sits on a cooling rack. Excellent side with chili (red or green) or anything else
Cooks Illustrated has a KILLER cheesecake. I don't have the details handy, but table stakes are 2.5 lb's of cream cheese, 6 whole eggs+2yolks, a little sour cream, lemon juice, sugar, vanilla. It's a monster and will easily try to escape a 9 inch springform. Starts with a super hot oven which you then let back off. Texture is a little bit fluffier than the ultra dense NYC style. I wish I had more cheesecake buds since I can only have a small slice and it is effing amazing. Choco grahms pulsed with butter and baked in the pan before you add the batter are a nice add in.
My mom always had cornbread by putting it in a bowl while hot out the oven with just enough milk for it to soak and pouring sugar over the top. It's so good.
The way my momma makes it, it's not so much of bread but almost a souffle. She adds cream of corn so the bread is moist and fluffy, so good and the pieces of corn make it even better
Really like the way you present the recipes, several in 9 min with no silly filler, but some good dry humor. I tried the fine cornmeal version, only amending your recipe by adding 2 tbsp melted unsalted butter, 1/8 or 1/4 cup honey (your choice), and 1/4 cup ea diced jalapeños and sweet onions. I added a touch more cornmeal to get the proper consistency. This bread goes awesome with everything, but especially with my homemade vegetable soup. Thanks very much for your efforts.
Emory Roberts Haha really? I’m from the south and I’ve definitely eaten the type of *savory* cornbread he made (definitely not the sweeter kind lol, but I don’t think he’s *ruining* it!) It’s funny how even in the south we can have different styles of southern foods :)
