You know I keep seeing this, and while adam is pretty succinct and clear to understand I actually can't think of any cooking channels that spend particularly long bullshitting or veering off..
lusteraliaszero I think it has to do more with the pace. All those quick cuts makes things much faster, it’s like a in between category between those Tasty videos with only the quantities with music seeing from the top and the regular cooking shows. There’s other cooking show that definitely don’t go to the point go look at Sam the Cooking guy, he’s enjoyable for other reasons, but he spent 25 minutes explaining how to make a big mac! That was a bit too much. Many other cooking videos spend time with interaction with things not that important to the goal of making the actual food.
Please never change the fact that you don't chat with a camera lens for 10 1/2 minutes about maillard and why this recipe is so special to you. These videos are perfect.
Just popped it in the oven, can’t wait to see how it turns out. Thanks for the recipe :) Edit: just finished baking. This is the best cornbread I’ve ever had. 11/10
My aunt grew up in Memphis. If anybody would ask her for any of her recipes, she couldn't tell you. She never followed a recipe, pinch of this, a pinch of that. First time in two decades that I've tasted her cornbread. This is my go to recipe from now on. Thank you.
Having just used this skillet for the first time, ru-vid.comUgkxIst1DRMCWM6dgd9VjXMFXlH4HeElE6Mc to batter-fry some macaroni & cheese, I'm absolutely in love with it. The foldaway design means it actually fits in my very small kitchen, but it also makes everything crazy simple to clean. While the instructions say you should not deep fry in this, you can, but do it with your best judgment; in my case the oil didn't even reach the halfway mark.It's hard to see in the pictures, but the skillet itself has a lip in the corner. This allows steam to get out during cooking if the lid is on (so don't try to steam rice in it), and makes pouring out used oil extremely easy.Cleanup was a dream. After detaching the plug and control circuit, the unit is just three separate pieces: The skillet itself, the lid, and the base which may or may not need any cleaning at all (usually just the handles). Compared to a dedicated deep fryer I purchased in the past, where the heating element was suspended in the oil and everything was difficult to clean, the difference was amazing.I'm definitely looking forward to using this for more things in the future.
@@sloshyosmosis341 Tag me next time you passive aggressive fuck, this channel is great I appreciate how quickly it's blowing up, no need to just blow like you🤷
I just made this with my lodge 10 1/4” cast iron skillet. I used a heaping teaspoon of baking soda instead and it came out great! You have helped me find passion in cooking. Never thought it could be so easy. Thanks so so much!
I think make sure your nonstick pan is rated to go in an oven, and up to 500F, and has a coating that is metal utensil durable. Also, no plastic handle. great video!
My housemate's Hexclad is rated that high. I've only used it once (for crumpets) and it was good at non-stick and has no problem with metal utensils. It's pricey, alas. :(
I love watching people cook and how everyone has a different way of making food. I feel like you have a whole broken down method to this which is cool and interesting to watch. I can tell you take the time to make sure your food is just how you like it. My southern grandmother (and great grandmother who couldn't read or do math) just somehow knew what was needed by eyeballing it. They just put ingredients together, baked or deep fried it and somehow it always came out tasting like the best soul food in the world lol. I took Culinary Arts at a vocational high school and everything was measured, poured out properly and according to the book. So when I asked my mom to teach me some of my grandmother's recipes every time I asked how much of an ingredient to add, I always got "I don't know, you gotta look at it." I found it amazing that good food can come from anywhere and any mind.
Hey Adam! I just made this exact recipe for a potluck (except I used a regular cake pan instead of a skillet) and it turned out amazing! All my friends loved it! This may have to end up becoming my go-to corn bread recipe :)
Great recipe. I didn't have a 10", so I used my copper 9" square. It turned out beautifully. Oh yeah, I didn't have any regular sugar so I used some coconut sugar. I cooked spareribs, purple hulled peas with dirty rice. 😋 your recipe is a keeper! Thanks so much for sharing.
My cornbread absolutely never breaks when done in my cast iron skillet. And the pan is basically clean once I pop the cornbread out the skillet. Also, the dishwasher is always packed with other stuff. We typically have to wash pots and pans by hand after dinner. Different strokes...
I've been watching Adam's videos for a few months now, and almost always appreciate and learn from his advice. However, in this case I seem to have a very different taste for cornbread. I have always lived in north Alabama, as did my mother, and her mother and grandmother before her. I didn't get serious about good cooking until after my mother passed away, so I don't have her recipe for cornbread (which was only in her head, learned from her mother, never written down). But I remember how it tasted, and remember some parts of how she made it. I found in a magazine a recipe that very closely matches in taste my mother's recipe, and that is what I have been using. My mother, and my grandmother and great-grandmother, used a cast-iron skillet, and that is what I always use. I never add sugar to the mix, and use buttermilk instead of whole milk. Other than that, my ingredients list is very similar to Adam's. I heat up the skillet on the stove, rather than in the oven, but do get it quite hot before adding the mix. Then it goes in the oven until done. After I remove it from the oven, I simply let it cool for a bit, then slice it in the skillet, and serve the pieces directly from there. I never have a problem cleaning the skillet afterwards, though sometimes in cooking other recipes I have to spend a good bit of time and energy cleaning the skillet, which is why I am using my 5-ply stainless steel skillet more than the cast iron skillet now.
The only reasonsI can think of for why he prefers the non-stick pan is because of the sugar and having an improperly seasoned cast iron pan. A low or non-sugar cornbread doesn't leave a cast iron dirty at all. Just a touch greasy.
As a Florida native, I say sweet cornbread all day. It's the perfect complement to a nice big pot of ham and beans. The savory and salty flavors of the ham and beans are accentuated and brightened so much by a few pieces of sweet cornbread. Then, you crumble some up in the bowl and discover a whole new world of flavor.
Please keep on making these. I really love cooking. I think the most important thing in cooking or baking, is an awareness that texture and balanced seasoning count the most. I strongly get that vibe from your videos. To me handling these two things is the essence of cooking and sadly is often overlooked. People just tend to add extra ingredients like more cheese or sugar to make up for it. I also like how you achive great results by using somewhat basic equipment and still emphazise important steps that are difficult to handle. A lot of times professional cooking videos make it seem all to easy and the guy cooking in the video operates with outlandish tools and products, which normal human beings just don't find lying around their house. Your way of handling things in the kitchen reminds me on Chef John from food wishes or Alton Brown, from the good old days when good eats still was a thing. To me your videos are among some of the best I have seen on RU-vid. Anyways, keep up the excellent work and have an awsome day!!!
If you want it deep fried (which is definitely the superior way imo), just do babish's traditional southern cornbread. With his recipe, you get a solid quarter of a centimeter of crunch.
I appreciate his no-nonsense cooking style. no fluff, no long introductions... I'm cooking cornbread...here's how you do it you heathens....Thats it...Keep up the good work.
I personally prefer non sweetened cornbread normally. My husband on the other handc prefers sweet cornbread. My great grandmother made cornbread similarly, but of course used cast iron and heated a good bit of oil in the pan in the oven, then added the savory cornbread batter. Sooooo good. Dang it, now I want cornbread.
Do love your straightforward narrative style...none of that unfunny YT silliness. This is the cornbread I grew up on, except both my grandmothers called it "Johnny cake." Excellent video for style and content. Thanks a million!
Listen!! This was some of the best Cornbread I’ve ever had. The recipe is simple, yet so delicious. Putting the skillet in the oven is something I’ve never done, and I’m so disappointed in myself. The Cornbread was moist, the crust was perfect, and it had a nice balance of sweetness. You will not be disappointed. Thank you, for sharing.
Emily Arlin Tell me about it. I live in Australia and I really want to try this out. Hopefully I cook this correctly even tho I have no idea how it's meant to taste. 🙂
I'm normally not much of a cooking guy, but these videos are so enjoyable that you're convincing me to get into it. If nothing else, you somehow turned cooking tutorials into high-quality entertainment.
Wow this looks amazing I am a huge fan of sweet cornbread so thank you this recipe is exactly what I am looking for it looks really great! Thank you for this channel it really is a blessing to have a channel that I enjoy to watch with good recipes that I want to make.
You are my favorite person on RU-vid. Not only are these the best cooking videos I have ever seen but they’re some of the most entertaining videos on here
just made this and it turned out wonderful!! I used 1/2 cup white sugar and 1/4 cup brown sugar just to make sure it didnt get too crumbly. definitely will be doing this again soon!
I'm loving this great new take on RU-vid with original content and recipes that are simple to make and not very costly. It's easy to make a great dish when you spend a lot of money with ingredients. Great editing and narration.
@@nora22000 Teflon starts breaking down and fuming at arround 300 Celsius, or 570 Fahrenheit. This temperature is way past when most home ovens can even do and much higher than the temperature for this recipe.
Gotta eat dat crunchy crust Gotta get dat crusty crunch Gotta chomp dat munchy cake Gonna crunch dat cakey crunst Gonna crust dat cronchy bunch Gonna crunch until I'm dust Gotta heat the skillet first, you uncultured swine Gotta sweet dat bready cake
Been watching you for quite sometime now and honestly, you have the best channel for cooking/baking without any frazzle. Just plain simple instructions with a healthy amount of humour. Keep it up bro. Just wanna get this in the way before you blow up.
I just made it, muffin tin version, and it is truly the best cornbread I've ever had. It was the perfect mix of moist and crispy. No need to add butter or honey, like most cornbread needs. I was happy that I had some chili in the freezer to reheat and serve alongside to my husband. It turns out Germans don't believe corn bread goes with chili; he said, "Please take away the chili, it doesn't belong with the cornbread, those flavors don't go together." I wonder if anyone else had this experience with your recipe, or if it's a German thing.
