There are so many RUclipsrs that just sit there and react. They say oh I want to try these things sooooo bad!! Andre has proven that if you actually get out and try you can accomplish anything!!! Great job Andre putting yourself out there!!!
I couldn't agree more! Some are like " I can't wait to try honey mustard!" As we sit here thinking " ok.. go to your kitchen and in a bowl put some honey and mustard, then stir!"😂 Or they will say " I can't wait to try peanut butter and jelly!" We already know that they have a thing called bread..we already know they have a thing called Jam and we already know peanut butter is sold in their shops! It's 3 ingredients ( not rocket science)! Andre hands down does the best job ever!!!!! The others who say they try...really don't! They change everything! It's like " were making an American bread and butter but instead of bread were using a croissant and instead of butter were using Nutella!"😂 Andre has definitely won the true trying American recipe game!🎉🎉
Andre, you're about to become an honorary Southerner bc you keep doing these first tries and better than most first time Southern cooks. You have a natural knack for it.
You don't need to dump it out of the pan. You can just cut it into pieces and take them out when you are ready for a piece. Corn bread looks very good, well done Andre.
Compared to American butter, Portuguese butter typically has a richer flavor and higher butterfat content due to European standards, often resulting in a more intense taste and potentially a slightly denser texture in baked goods, while American butter tends to be milder and have a more neutral flavor with a lower fat percentage as mandated by the USDA; many European butters, including Portuguese, might also have a slightly cultured taste due to the fermentation process used in their production. Portuguese butter usually has a higher butterfat percentage (around 82-85%) compared to American butter (around 80%). Portuguese butter can have a more pronounced, slightly tangy flavor due to cultured cream, while American butter is often described as milder and sweeter. Higher fat content in Portuguese butter can contribute to a richer, creamier texture in baked goods. So you win the butter contest for sure. I have never seen Portuguese butter in the USA but we do have Irish butter which is similar.
Your comedic personality really comes through when cooking. You could do vaudeville. Enjoyed watching, and I don’t even like cornbread. You wanted a nine today. I will give you a 9 today my friend!
9. I always tell him that nothing he likes is illegal. Someone going out of the box is how every new combination is created. But yeah. Butter and honey on cornbread is one of those things that make life worth living.
It comes out of the pan with a spatula in single portion slices. We don’t normally eat it with peanut butter, it’s better with chili. Great with ham and white beans too
Andre, I love watching your channel. You put a smile on my face with your enthusiasm and humor! Having said that, as a Southerner from Louisiana I was flabbergasted at your putting peanut butter on cornbread! Many Southern women rolled over in their graves when you did that! 😉🤣 Don't ever stop being yourself, Andre!! 😁
I have not put peanut butter on cornbread, usually just butter (if anything at all) and I have had it with honey, but peanut butter and cornbread does not sound bad! I'm usually having it with chili, so peanut butter in that instance would not be right. Andre you need to make a nice pot of chili and crumble cornbread into that. We make ours super easy -- pretty much just some ground beef, canned beans, canned tomatoes, and spices. (One step up from canned chili really, but it is delicious!)
Peanutbutter and Honey is my desert cornbread, for a late ninight's snack have milk and cornbread. Make cornbread without flour, or sugar, or just a touch of sugar. Oil the pan and shake a good sprinkle of Cornmeal on the pan (the cast iron skillet, just be careful with that glass top stove)and let it brown then pour the mix in the pan . Recipes from the North,....North Louisiana, that is.😊
You can put it in muffin tins too. You need to split the corn bread in the middle and in the open halves put the butter. Not on top because it will roll off as you noticed. It is a grainy dry bread so you need butter.
White navy bean soup with a ham chunk in there… poured over buttered corn bread… heavy black pepper on top. It doesn’t get any better on a cold, dreary day. Eatin’ like a king!
When I grew up we never put sugar into the cornbread, and now that I'm older, I can't stand sweet cornbread. I like to throw some jalapenos peppers in the corn bread and either eat it with white beans, or use it as a sandwich bread. It's also good it you mix a little molasses and butter and spread that on hot corn bread. Honey is good that way as well. Both honey and molasses with butter pair well with biscuits too.
😮we always made our cornbread sweet, and ate it hot with butter. But we usually didn't have dessert, so maybe that kind of took it's place. Still prefer my cornbread sweet.
What I’ve heard is that the southern US doesn’t put in sugar, and the northern US does. I’ve tried it both ways, and split the difference, using just a tiny amount, 1.5 teaspoons. The corn meal itself is also somewhat sweet.
I actually had cornbread this morning as part of my breakfast. I don’t know if it is a language thing, but there is a difference between corn flour and corn meal. I always use corn meal. If you can’t get the corn meal, you can use dried polenta. It will turn out nearly the same as U.S. cornbread. Great job!
Yes, when I lived in the UK, my friends never really understood the differences in cornstarch, corn flour, and cornmeal. Hominy and grits really confused them. I didn't even attempt to explain masa meal (masa harina).
@@squirrel2000 Masa Harina is treated with is not as course as cornmeal and is treated Lime water, giving it a unique flavor. Corn Starch is a fine, flavorless powder extracted from the starchy endosperm of the corn kernel. There is no flavor which makes it excellent in thickening gravies and sauces, while retaining their color. So beef gravy comes on brown despite cornstarch being white.
@FOX007-um1wr Yes, Masa Harina is closer to hominy or grits than it is to cornmeal. I mentioned all this because, in my experience, Europeans can't conceive of the many ways we use corn. When I lived in Scotland, I had a few friends who really tried to make me an American meal. It was very sweet of them, but it wasn't American. When I went home for a visit, I brought back a suitcase filled with all sorts of ingredients common in the Americas. I made them dishes that were truly American, from tamales, to cornbread and chili, to biscuits and sausage gravy (had to make my own sausage), and more. I tried to explain the differences in all the corn products. They seemed to have the most difficulty in understanding the hominy based ingredients. Corn, which is a New World crop, just isn't used that much in Europe.
@@squirrel2000I'm so glad that you mentioned making your own breakfast sausage. What most people don't realize is that American breakfast sausage is an entirely unique thing to the US and there's really nothing in other countries that compares to it. I suppose if you haven't traveled between the US and other countries, you'd just assume that it was available everywhere. Luckily, there are loads of good recipes online for making your own American pork breakfast sausage. The only issue is that most folks wouldn't know that they needed it for authentic sausage gravy. 🤷🏼♀️
The traditional cornbread pan is a square cast iron skillet; I have my grandmother's. You should split a slice while it's hot, butter it inside and let the butter melt into it. Variations on cornbread include corn muffins, cornbread sticks (baked in a special cast iron pan so they're shaped like little ears of corn), crackling bread, jalapeño cornbread, and "Mexican" cornbread made with cheese, onions, jalapeños, and a can of creamed corn. We crumble cornbread in a bowl and ladle beans, or greens, vegetable soup, or chili over it. Here in the south, we make cornbread dressing to go with our holiday turkey.
I must repeat myself. Corn meal, grits and polenta are not exactly the same. I'll let none other than Martha Stewart explain this: Polenta--is more consistent in particle size than grits, and is generally milled to a fine or medium-coarse texture. It's made from flint corn, which has a hard, starchy endosperm that offers more texture than softer dent corn. Polenta is usually made with yellow corn, which is what gives this ingredient its golden hue. Grits--are sold in both coarse and medium-grinds, and can be made from white, yellow, or blue soft dent corn, which creates a silkier texture compared to polenta (but don't worry-grits still offer plenty of texture). According to Sarah House, food innovation chef for Bob's Red Mill, grits are made by removing the germ of the corn, which creates the signature smooth and creamy texture we associate with this southern-style dish. Corn on the cob is completely dried before the kernels are shucked and milled to a medium-grind consistency. During this milling process, the germ breaks off from each kernel and is separated by an aspirator, which separates the heavier, oil-filled germs from the lighter bits of corn. Cornmeal--can be made from any color of dent corn-for example, yellow, white, or blue. What differentiates cornmeal from grits and polenta is the grind. "Corn can be ground into various textures, including coarse, medium, and fine. You can find cornmeal in all grinds, though fine is the most common," says House. Cornmeal may be stone-ground, which retails the hull and grain offering not only a more nutritious product, but a more flavorful "corny" one, too; otherwise, it's ground with steel rollers, which removes most-if not all-of the hull and grain, creating a product that is slightly less flavorful but more shelf-stable.
the only way to improve how you made your cornbread would be to cook it in a cast iron skillet, that gives it a nice crust and if the pan is seasoned properly, the corn bread just falls right out of the pan.
Keep your mixer vertices over your bowl and you won’t spatter (as much). The Japanese mixer with two beaters is good. The beaters are supposed to touch.
Go the sweet side nibble and add the honey or go for dinner and eat it with chili/beans is how we always done it and, just left it in the pan, it into serving sizes and allow everyone to scoop out what they want! lol
Having been born in the South yet lived in many places, I have to point out a true southern recipe for Cornbread had NO sugar in it. I recently made a Mexican Cornbread that would make every other pale somewhat to it. It has white creamed corn, plenty of unsalted butter.( one chopped onion, cilantro, cumin cooked in the meat), and ground meat combined with melted cheese, and maybe if ya want a few garden peas to make it healthier. Beef, Ground Turkey, or Chicken also work.
This! I was shocked the first time I tried sweet cornbread and I still don’t like it sweet. Just a pinch of sugar though, not enough to even taste, will help the cornbread crumble less, something I learned from my country cook mother.
Cornbread is interesting, in that it can take a lot of forms. Years ago, I used to eat regularly at a place called "Mac's Country cooking" in Nashville. It was open 24 hours, and you knew it was good because there were always police and firemen eating there. They had three 8-hour shifts, and thus, 3 cooks. Each made their cornbread differently. One made it in a pan, like yours, which is by far the most common form. Another made it in the form of muffins. The third fried it on the griddle, resulting cornbread in the form of pancakes. All were good.
You're a good guy, man. I remember when you were watching a video of America and you saw a decommissioned school bus in someone's driveway and you stopped to appreciate it. It made me think about things differently. You forget what makes your home special sometimes until you see somebody else from outside appreciating the weird little things.
Never had cornbread with peanut butter just butter. Cornbread is so good with so many dishes. Chili, red beans, a lot of dishes! I love cornbread and butter! My parents ate cornbread in milk. Lol it's good too.
Cornbread has a nice finish when it's baked New England style in a heavily buttered cast iron frying pan. This produces a slightly crunchy caramelized exterior.
See I’m not the only one!! We would love for you to teach us a few Portuguese dishes. I request one without seafood ( I’m allergic) . Is it true that andouille sausage is Portuguese in origin? I love it!
It’s official, Andre! You are an honorary American now! Great job on the cornbread and I really enjoy watching your cooking videos. I never mix cornbread with my hands, lol. I learned to make cornbread by the time I was 10 yr old. I have never heard of peanut butter on cornbread, lol. I cut my cornbread in the pan and take out the squares after cutting it. I would enjoy you making Portuguese dishes for us to see your native foods and how they are made. Much love from Indiana USA ❤️🇺🇸
I usually add chopped, roasted green chilies and shredded sharp cheddar cheese to my cornbread, unless I am going to use it for stuffing/dressing. I make it in mini muffin tins so that I can freeze them.
I had cornbread and pinto beans with smoked sausage a week ago. That was our dinner for 5 evenings. I will probably do it again for next week. Very economical and yummy.
As a true southerner here in the US, cornbread is made with white cornmeal, buttermilk, always ALWAYS baked in a HOT cast iron skillet, with butter and NO sugar. Served with savory food, soups, beans, southern veggies, and any meal (except Bfast). Never had with peanut butter. We’ve been enjoying all your cooking videos!!!
White is Transplant Southern. True Southern is yellow. My Southern fam has been making yellow since before the US was even a country. If you're in the South and using white 99% bet you have northern transplant roots. Even the indigenous and South Americans always use yellow.
9 I made cornbread Monday for a funeral dinner. In the South, they use white cornmeal, and no sweetening. I like it with yellow meal and sugar or honey in the batter. It rises a little higher if you let the batter sit in the bowl for a few minutes before pouring into the baking dish. Glass baking dishes need a different oven temperature than metal pans. Run a table knife blade around the edge of the baked cornbread to loosen it from the pan. Cut in squares and lift out with a small spatula.🌻
Not sure where you are but I'm in TN and nobody I know uses nor likes white cornbread. Those I've known in the past that did were coastal Southern or Yankee transplants. White is usually an indicator of Northern roots.
That certainly looks like cornbread. 👍 I live in Alabama where we tend to go the savory route with cornbread, although I'm not turning down the sweet variety if someone makes it either. You should definitely try both versions and let us know what you think.
you can also make cornbread casserole by adding cornmeal(I use a box of Jiffy) , a can of creamed corn, I cup of frozen corn, 2 eggs, and a stick of butter. yum. making it for Christmas Dinner
9- Cornbread is delicious on a plate covered with brown kidney beans, similar to how you would eat biscuits and gravy. Cornbread is also a good ingredient to put in Stuffing.
Like others are saying, Cast Iron skillets are the best for cornbread. Warm bread plus melting butter... oh few pleasures like it. Drizzle some honey over it! Also, consider something ice like jalapenos! Not just as a garnishment, but get some canned or jarred jalapenos and add the juice to the cornbread mix! You will have an inherently spicey cornbread! Lastly... for parties, do cornbread... muffins!
Don't beat food to death with mixers etc. So simple to combine that small amount of ingredients by hand. When it comes to baking, measure the ingredients exactly. Instructions matter. Cornbread with butter. Add some honey. (Peanut butter? Forget about it!) Wonderful with a bowl of chili. Cornbread is American. As in the Americas. It's from native peoples, who raised corn thousands of years ago. There are a lot of variations, I like recipes that include creamed corn. Also check out Mexican cornbread.
In Mississippi we cook cornbread in an iron skillet. Either in the oven or on top. Course ground yellow cornmeal, no sugar. Just eat it hot, out of the skillet. Love it with turnip greens😊
9 I'm from the South. I do not put sugar in my cornbread. I love cornbread with collard greens! It makes me smile to see you try different recipes. Your enthusiasm is contagious!
I must admit that I like some sugar in my cornbread (akin to heresy in the south). So I make cornbread that is not as sweet as northern cornbread but sweeter than southern cornbread. It looked like you put in the amount of sugar that I use. Like others have said, I like to melt butter in my pan (preferably cast iron) in the oven. Then I pour the batter in the hot pan and return to the oven. I sometimes mix it up with various additions. These can include diced jalapenos (cooked in oil/butter in a frying pan), diced canned chilis, corn kernels, chopped onion (cooked like the jalapenos), chopped cooked bacon, and grated cheddar cheese. Surprisingly, cottage cheese is also nice and adds extra moisture. I grow my own jalapenos and pick some when red, some still green. I put them whole in a plastic bag in the freezer and use as needed throughout the winter. Freezing breaks down the cell walls so you can chop them up and put into the batter without cooking first. Mixing red and green ones in the cornbread makes it festive. We often have chili and cornbread (with red and green jalapenos) for Christmas Eve dinner. Cornbread is quick and easy and chili is actually better made a day or two before. This gives time to work on the main event, Christmas dinner.
It looks delicious. One pointer for cornbread - because it's so crumbly, be careful when laughing with cornbread in your mouth - it can get sucked into your trachea and cause a coughing fit. It's happened to me more than once! Same with couscous!
9. As others have mentioned, I just cut pieces right in the pan and lift them out individually. It's a lot easier! Your basic cornbread looked fantastic. Try adding bits of cooked peppers or chilies, corn kernels, crumbled bacon, or anything else that sounds good to you. I always make cornbread when I make chili or bean soup. It's a classic combination.
9 I ate corn bread about two weeks ago. Now that you have tried it, you can make it again with other items added in that you might like: consider stirring in some add-ins, like shredded cheddar cheese, roasted corn kernels, diced green chiles, chili powder, or jalapeños, blueberries, or even some cooked sausage! Either way, top the hot corn bread with your yummy Portuguese butter. as a kid my mom always made Portuguese sweet bread for serving at the family meal and for using to make yummy turkey sandwiches after Thanksgiving or Christmas. Do you make this kind of bread? It is yummy shortly out of the oven! It is always that crumbly.. I usually cut into squares and scoop out a piece at a time from the baking dish
Please note: those are Reese's cups "Minis"... the normal bite-sized ones are same size as the Portuguese version. The standard ones are about 1.5cm tall and 4cm wide.
I actually make my own, from scratch. And actually, I discovered they are easier to just mix the peanut butter with the melted chocolate and pour them into mini paper muffin cups. And I use 70% cacao baking bars. Yum! I love dark chocolate.
Yesterday was the Great Portuguese Glass Baking Dish, today is the Great Portuguese Glass Bowls. I think I'm developing a crush on Portuguese Glassware.
Different ways of doing things. I think generally cornbread in the south has to made with corn meal (ground corn - not corn flour). Also must be made in a cast iron skillet. Enjoyed this video
Here in North Carolina, we also deep fry our cornbread into what we call Hush puppies! If I serve it with black-eyed peas as it is customary on New Year’s Day; I serve it with butter and honey. With Chili or red rice and beans; I’ll add onion and jalapeños. My husband likes it with buttermilk. Great job!
Cornbread is a staple of southern US because their climate does not allow growing of wheat as efficiently as the Midwest states. Now that you've made cornbread, next you'll have to make hushpuppies!
A sweet way I enjoy cornbread is with a little honey drizzled on it! But, like other commenters mentioned, serving with chili is absolutely delicious. Your batch looked great!
Wooo!!!! Texas necessity right there. Aint a complete home comfort meal without Cornbread. Gotta get ya some Chicken Fried Steak with white gravy, some green beans with bacon, some corn on the cob, and some mashed taters and yer good to go.
That looks amazing. Great job! Like the others have mentioned, my parents and grandparents always baked theirs in a cast-iron skillet. Maybe you can try making Texas chili next! You can probably order a Wick Fowler's 2-Alarm Chili Kit online, or find the recipe reproduced on the web. I'm sure there'll be at least a couple of objectors, but it's certainly a good place to start if you've never made chili before. Personally, it's my favorite!
If you were to host a US themed party and served up the dishes you've been making you would make so many people happy. I prefer honey on my corn bread. Never had peanut butter on it.
9. You're discovering US cooking, and that was worth a subscribe months ago. You can have cornbread with a meal, like pinto beans, boiled greens - there are several we love over here - potatoes or potato salad, some type of meat like ham or pot roast or chicken or turkey, sliced tomatoes, and so on. Or you can crumble it up in buttermilk and eat it like a cold gruel or soup. I LOVE unsweetened cornbread in buttermilk, served with a chunk of sharp cheddar cheese, and maybe as a treat wedges of apple slices. Now, the peanut butter was a bold move - not wrong, but not that common in the Southern US where I live. I'm suspecting that your cornbread was sweet, which is also not wrong, but the recipe my family uses for savory cornbread doesn't have any sugar at all. Both are perfectly fine! There are many family traditions all over the world, and someone gets used to the way they grew up with in their childhood. My Mom, for instance, makes an excellent chili using ground beef and pinto beans and diced tomatoes and diced onions. I make my own using ground sausage and ground beef in equal parts, but to the rest of Mom's recipe I add chopped bell pepper, garlic, fresh or canned sliced mushrooms, 2 tablespoons of instant coffee, and a *very* few slices of pickled jalapenos, chili peppers, poblano pepper, tabasco pepper, - and maybe 1 or 2 slices of a habanero if I want it quite spicy. It's all good, however you make something you enjoy to eat. --Dan
Cornmeal used to make cornbread is not as fine as flour. It is coarser. Either way, it should taste great. The last time I had cornbread was last week.
Those of us in the Americas use corn in many, many ways. One of them that used to be common, but not so much anymore, is fried mush. It is one of my favorite weekend breakfast dishes. You start by cooking cornmeal, water, and a little salt until it is very thick. I actually do this in the microwave now. You still have to stir it alot, but it doesn't burn or stick to the pan. This is like making Italian polenta. Line a loaf pan so you will be able to easily lift the chilled loaf out. Pour the cooked cornmeal into the pan and refrigerate until fully cold (I typically do this the day before). Cut the loaf into 1 cm thick slices. Dredge the slices in flour. If you like it extra crispy, dip the dredged slices in a mix of egg and milk and dredge with flour again. Then fry over medium heat in a skillet with a good amount of butter and/or bacon grease. When the underside is browned, flip and cook the other side. It will take longer than you would think. The goal is to get a brown crispy outside with a soft, somewhat creamy, inside. Serve with warm (preferably real) maple syrup. It goes well as a side with eggs and either sausage or bacon.
There's a lot of different cornbreads in the US, I think they're probably more regional. My Nana in Tennessee makes a more savory type. And my wife loves sweet cornbread which it think is more of a Midwestern style. And I know some of the deeper south uses buttermilk. I love them all, they're all just different. Really good with a bean soup, just crumble it in... yum! I've never had it with peanut butter though I'll have to give it a go.
Honestly, you did the recipe good overall. Good for buttering the pan, good bake, good color for it when you took it out of the oven. Overall excellent job. And speaking as a Texan, this is normally done with stews or other juice heavy meals. Good stuff all around, and personally I would recommend adding either a quarter cup or third of a cup of sugar to the batter to make it sweeter when it cooks. If you can get the right balance to it, you can have it sweet as cake without the sponginess that comes with cake itself. But to list off a few things that you can pair it with for regular meals are simple ones for the most part. *American style of chili, cannot recommend enough Texas style of chili. *Pulled Pork, delicious to get a small square of cornbread and stuff it with pulled pork and your favorite bbq sauce. *Fried Chicken is a favorite pairing for cornbread in the south eastern part of Texas. *Occasionally you would see it with bbq'd meats such as smoked brisket, smoked ribs, smoked pork, things like that. *Mainly though, any kind of Gumbo and Stew you would see this paired with cornbread. Either way, you did a great job, and never thought to do peanut butter with it, I'll have to try that next time I make some.
There used to be a restaurant near me that served corn bread with honey butter. It was an amazing combo and I still mix up some honey butter when I make corn bread.
Cornbread should be mixed just until it comes together (by hand). Overmixing (as with a mixer) is a no no. And cornbread should be cooked in a cast iron skillet. Preheat it, with a little oil in the bottom, in the oven as you make the recipe, take out the skillet when the oven is up to temp, swirl the oil around the bottom and sides to coat the skillet, then add the batter. The batter will sizzle as you pour it in the skillet. That helps make the bottom crust, which is the best part for some people! We grew up eating beans and cornbread, It's a southern thing. I make great cornbread. Some people like to add jalapeno and cheese to the mix before baking. I prefer using chopped green chiles and cheese, makes a super side to beans or soup. Butter and honey is great on cornbread.
Hey Andre..... good job on the corn bread!! .... I have a suggestion for you for the next time you make it. After it is fully cooked, take a knife and cut it down the center, then on the left side, cut that down the middle, then do the same on the other side. Turn the dish so you can cut it the same way..... this will give you even sized square or rectangular sized pieces of corn bread, making it easier for you to take the cornbread out of your dish, you can determine the size of the pieces as to how you want to cut it, that was merely a suggestion as to how to get it out of the pan. In addition, poke some holes in each piece using a fork, then spread your Portuguese butter on top of your cornbread, your butter will melt down into your corn bread from the top, you can put it back in the oven if you want to, no need for extra heat, just the heat melt it after you've already turned it off .... Mmmmmm!! Now all you need to do the next time you decide to make corn bread is to watch Cowboy Kent Rollins make his "Cowboy Chili Recipe" .... that is the title of the video you need to find... just watch it, he shares his recipe, and you can change it up by the way, with the ingredients you want. When you do make chili.... make sure you have plenty of shredded cheddar cheese to put on top and let it melt before you start eating.... makes it really good. Try it without the cheese first, then try it with the cheese and you'll see what I mean. I also noticed you weren't sure how to get the corn bread out of the glass pan, having the right tools helps a lot.... if you were to go on to Walmart . com (remove the spaces), and copy and paste this "Set of 2 Multi-Purpose Stainless Steel Spatulas for Kitchen Use, Rectangle Head, Hang Loop, Pie Cutter, Lasagna Cutter, Cake Server, Pizza Lifter, 11"L x 2" W" into their search bar, it will show you the perfect tool for that, and can be used for when you make cakes, lasagna, or any other kind of food that would help you get it out without trying to get it out the way you did..... and a lot less messy too... lol! I'm not saying you need to get that particular one, it's just a picture so you know what to look for when you go to the store, okay, just a suggestion of course... you may already have something similar in your kitchen drawer. Here's another suggestion you can copy and paste into Walmart's website search bar "Pan with Dividers,Nonstick Baking Loaf Pan Baking Pan Baking Pan,18 Pre-Cut Square- for Cake" you would pour your batter, or your meatloaf, or make your lasagna, into the pan, and use the dividers that come with it to press down into whatever your making.... you could even put cookie dough, cake, etc., and while it is cooking, it will rise up and whatever you are making will divide it into 18 pieces.... you can also take some of the dividers out to make larger pieces if you want to do that. Just take a look at it and see if that is something one of your stores there may carry. Keep up the good work, you look like you're having fun learning how to cook American recipes.... when you come over to America next year, find someone who live in the area you are looking to go to, and ask them for restaurant suggestions for the foods you've already made that way you can compare them. I enjoyed your video..... keep cooking "Captain America"..... you're doing great!
Cornbread with butter and honey is amazing
YES, this.
Yes! Was going to say that.
Or pure maple syrup, or jelly(jam), or even molasses!
Maple syrup at my house@@TexasRose50
hot honey too for slight spice!
There are so many RUclipsrs that just sit there and react. They say oh I want to try these things sooooo bad!! Andre has proven that if you actually get out and try you can accomplish anything!!! Great job Andre putting yourself out there!!!
I couldn't agree more! Some are like " I can't wait to try honey mustard!" As we sit here thinking " ok.. go to your kitchen and in a bowl put some honey and mustard, then stir!"😂
Or they will say " I can't wait to try peanut butter and jelly!" We already know that they have a thing called bread..we already know they have a thing called Jam and we already know peanut butter is sold in their shops! It's 3 ingredients ( not rocket science)!
Andre hands down does the best job ever!!!!! The others who say they try...really don't!
They change everything! It's like " were making an American bread and butter but instead of bread were using a croissant and instead of butter were using Nutella!"😂 Andre has definitely won the true trying American recipe game!🎉🎉
Cornbread is great with chili or red beans and rice. Never seen anyone use peanut butter with cornbread b4... but you do you.
It's also good with butter and honey. :)
No, you can't have corn bread be sweet.
@@floridagirl4896 You're missing out.
Exactly
Good with Feijuada.
Andre, you're about to become an honorary Southerner bc you keep doing these first tries and better than most first time Southern cooks. You have a natural knack for it.
You don't need to dump it out of the pan. You can just cut it into pieces and take them out when you are ready for a piece. Corn bread looks very good, well done Andre.
yes! it looks like a cake, but you can cut it, you can also make cornbread muffins!
Oh, and if you want the best cornbread, it has to be cooked in a cast iron skillet.
Compared to American butter, Portuguese butter typically has a richer flavor and higher butterfat content due to European standards, often resulting in a more intense taste and potentially a slightly denser texture in baked goods, while American butter tends to be milder and have a more neutral flavor with a lower fat percentage as mandated by the USDA; many European butters, including Portuguese, might also have a slightly cultured taste due to the fermentation process used in their production.
Portuguese butter usually has a higher butterfat percentage (around 82-85%) compared to American butter (around 80%). Portuguese butter can have a more pronounced, slightly tangy flavor due to cultured cream, while American butter is often described as milder and sweeter. Higher fat content in Portuguese butter can contribute to a richer, creamier texture in baked goods.
So you win the butter contest for sure. I have never seen Portuguese butter in the USA but we do have Irish butter which is similar.
Thanks for the comparison!
Are the cows grain or grass fed?
Science😮 love it ❤
@@european-reactsI'd probably be really happy if I could use Portuguese ingredients to make my american dishes
I've made butter before just with cream and salt... it's amazing!
The Portuguese Chef strikes again.
I L❤VE IT !! 😂 Merry Christmas
So amazing!! Loving it!! ❤
🎯
Your comedic personality really comes through when cooking. You could do vaudeville. Enjoyed watching, and I don’t even like cornbread. You wanted a nine today. I will give you a 9 today my friend!
Whoever thought of you doing a cooking show,brilliant!!
Cornbread and beans are the essence of southern Dixie cooking 😋
with a big slice of raw sweet onion on the side.
Beans ,cornbread and fried potatoes.A ham hock seasons beans well with onion.I do mine in crockpot.
Truth. Pinto beans and cornbread with home fries. Yum yum.
Cornbread, beans and rice.
Try adding honey with the butter!
Never had peanut butter on cornbread......butter and honey is a MUST.
9. I always tell him that nothing he likes is illegal. Someone going out of the box is how every new combination is created. But yeah. Butter and honey on cornbread is one of those things that make life worth living.
I wonder how it would taste if one mixes the PB with enough honey to make it thinner....hmmmm.
It comes out of the pan with a spatula in single portion slices. We don’t normally eat it with peanut butter, it’s better with chili. Great with ham and white beans too
Try peanut butter & honey... pretty darn good. But then, I like butter & honey on my cornbread. If served with chili, then just butter.
I usually eat cornbread with butter and honey
Andre, I love watching your channel. You put a smile on my face with your enthusiasm and humor! Having said that, as a Southerner from Louisiana I was flabbergasted at your putting peanut butter on cornbread! Many Southern women rolled over in their graves when you did that! 😉🤣 Don't ever stop being yourself, Andre!! 😁
I have not put peanut butter on cornbread, usually just butter (if anything at all) and I have had it with honey, but peanut butter and cornbread does not sound bad! I'm usually having it with chili, so peanut butter in that instance would not be right.
Andre you need to make a nice pot of chili and crumble cornbread into that. We make ours super easy -- pretty much just some ground beef, canned beans, canned tomatoes, and spices. (One step up from canned chili really, but it is delicious!)
Peanutbutter and Honey is my desert cornbread, for a late ninight's snack have milk and cornbread. Make cornbread without flour, or sugar, or just a touch of sugar. Oil the pan and shake a good sprinkle of Cornmeal on the pan (the cast iron skillet, just be careful with that glass top stove)and let it brown then pour the mix in the pan . Recipes from the North,....North Louisiana, that is.😊
ANDRE'....make shorts on the end of your wife trying all of these things. It will be awesome.
Yes!
Yes, yes!
Yes, yes, yes!
Great idea!
Yes, please!
You can put it in muffin tins too. You need to split the corn bread in the middle and in the open halves put the butter. Not on top because it will roll off as you noticed. It is a grainy dry bread so you need butter.
White navy bean soup with a ham chunk in there… poured over buttered corn bread… heavy black pepper on top. It doesn’t get any better on a cold, dreary day. Eatin’ like a king!
When I grew up we never put sugar into the cornbread, and now that I'm older, I can't stand sweet cornbread. I like to throw some jalapenos peppers in the corn bread and either eat it with white beans, or use it as a sandwich bread. It's also good it you mix a little molasses and butter and spread that on hot corn bread. Honey is good that way as well. Both honey and molasses with butter pair well with biscuits too.
😮we always made our cornbread sweet, and ate it hot with butter. But we usually didn't have dessert, so maybe that kind of took it's place. Still prefer my cornbread sweet.
What I’ve heard is that the southern US doesn’t put in sugar, and the northern US does. I’ve tried it both ways, and split the difference, using just a tiny amount, 1.5 teaspoons. The corn meal itself is also somewhat sweet.
I'm in Ky, and we make it without sugar in a cast iron skillet. This is why I never cared for the quick Jiffy mix it's too sweet.
I always put sugar in my cornbread and everybody loves it!
I actually had cornbread this morning as part of my breakfast.
I don’t know if it is a language thing, but there is a difference between corn flour and corn meal. I always use corn meal. If you can’t get the corn meal, you can use dried polenta. It will turn out nearly the same as U.S. cornbread.
Great job!
Yes, when I lived in the UK, my friends never really understood the differences in cornstarch, corn flour, and cornmeal. Hominy and grits really confused them. I didn't even attempt to explain masa meal (masa harina).
The difference is the grind. Corn meal is coarsely ground and Corn Flour is a finer grind, soft and powdery like white flour.
@@squirrel2000 Masa Harina is treated with is not as course as cornmeal and is treated Lime water, giving it a unique flavor. Corn Starch is a fine, flavorless powder extracted from the starchy endosperm of the corn kernel. There is no flavor which makes it excellent in thickening gravies and sauces, while retaining their color. So beef gravy comes on brown despite cornstarch being white.
@FOX007-um1wr Yes, Masa Harina is closer to hominy or grits than it is to cornmeal.
I mentioned all this because, in my experience, Europeans can't conceive of the many ways we use corn. When I lived in Scotland, I had a few friends who really tried to make me an American meal. It was very sweet of them, but it wasn't American. When I went home for a visit, I brought back a suitcase filled with all sorts of ingredients common in the Americas. I made them dishes that were truly American, from tamales, to cornbread and chili, to biscuits and sausage gravy (had to make my own sausage), and more. I tried to explain the differences in all the corn products. They seemed to have the most difficulty in understanding the hominy based ingredients. Corn, which is a New World crop, just isn't used that much in Europe.
@@squirrel2000I'm so glad that you mentioned making your own breakfast sausage. What most people don't realize is that American breakfast sausage is an entirely unique thing to the US and there's really nothing in other countries that compares to it. I suppose if you haven't traveled between the US and other countries, you'd just assume that it was available everywhere. Luckily, there are loads of good recipes online for making your own American pork breakfast sausage. The only issue is that most folks wouldn't know that they needed it for authentic sausage gravy. 🤷🏼♀️
The traditional cornbread pan is a square cast iron skillet; I have my grandmother's. You should split a slice while it's hot, butter it inside and let the butter melt into it. Variations on cornbread include corn muffins, cornbread sticks (baked in a special cast iron pan so they're shaped like little ears of corn), crackling bread, jalapeño cornbread, and "Mexican" cornbread made with cheese, onions, jalapeños, and a can of creamed corn. We crumble cornbread in a bowl and ladle beans, or greens, vegetable soup, or chili over it. Here in the south, we make cornbread dressing to go with our holiday turkey.
I have one that belonged to my Great Grandmother. :) 💜 from Texas
I have a fairly new one made by Lodge. But let's note that a cast iron frying pan is almost as traditional.
Corn bread is made with corn meal, which is what the Italians use for polenta. I measure everything exactly too!
Polenta is grits??? I thought it was some other grain like spelt lol
I must repeat myself.
Corn meal, grits and polenta are not exactly the same. I'll let none other than Martha Stewart explain this:
Polenta--is more consistent in particle size than grits, and is generally milled to a fine or medium-coarse texture. It's made from flint corn, which has a hard, starchy endosperm that offers more texture than softer dent corn. Polenta is usually made with yellow corn, which is what gives this ingredient its golden hue.
Grits--are sold in both coarse and medium-grinds, and can be made from white, yellow, or blue soft dent corn, which creates a silkier texture compared to polenta (but don't worry-grits still offer plenty of texture). According to Sarah House, food innovation chef for Bob's Red Mill, grits are made by removing the germ of the corn, which creates the signature smooth and creamy texture we associate with this southern-style dish. Corn on the cob is completely dried before the kernels are shucked and milled to a medium-grind consistency. During this milling process, the germ breaks off from each kernel and is separated by an aspirator, which separates the heavier, oil-filled germs from the lighter bits of corn.
Cornmeal--can be made from any color of dent corn-for example, yellow, white, or blue. What differentiates cornmeal from grits and polenta is the grind. "Corn can be ground into various textures, including coarse, medium, and fine. You can find cornmeal in all grinds, though fine is the most common," says House. Cornmeal may be stone-ground, which retails the hull and grain offering not only a more nutritious product, but a more flavorful "corny" one, too; otherwise, it's ground with steel rollers, which removes most-if not all-of the hull and grain, creating a product that is slightly less flavorful but more shelf-stable.
the only way to improve how you made your cornbread would be to cook it in a cast iron skillet, that gives it a nice crust and if the pan is seasoned properly, the corn bread just falls right out of the pan.
I make it with cast iron pan.. heated at high in ocen with butter.. Then poor batter into hot pan and back to oven at 400. Crispy buttered bottom.
This is my favorite for a family dinner. I use a regular pan when I want it crumbly.
Keep your mixer vertices over your bowl and you won’t spatter (as much). The Japanese mixer with two beaters is good. The beaters are supposed to touch.
Andre, anything you add to the videos is a bonus for us
I do this too. And I like how soft and sweet Greek yogurt in the wet ingredients makes my bread.
Me too.
Love seeing you cook and try dishes we think of as common. Would love to see reactions of people you know also.
My favorite is a bowl of chili with cornbread broken up in it. With a huge, cold glass of milk!
I eat cornbread with my beef stew and vegetable soup too.
Agreed but ill trade you the milk for a big glass of sweet tea.
You can put butter or drizzle honey on it. You can even use jam if you're reheating it for breakfast.
Cornbread is the best. It is best warm with butter on it.
And honey.
Lots of butter! And If it's not added to batter I toss honey on it too.
butter for sure
Best with chili
Go the sweet side nibble and add the honey or go for dinner and eat it with chili/beans is how we always done it and, just left it in the pan, it into serving sizes and allow everyone to scoop out what they want! lol
Having been born in the South yet lived in many places, I have to point out a true southern recipe for Cornbread had NO sugar in it. I recently made a Mexican Cornbread that would make every other pale somewhat to it. It has white creamed corn, plenty of unsalted butter.( one chopped onion, cilantro, cumin cooked in the meat), and ground meat combined with melted cheese, and maybe if ya want a few garden peas to make it healthier. Beef, Ground Turkey, or Chicken also work.
For a savory cornbread, leave out the sugar
This! I was shocked the first time I tried sweet cornbread and I still don’t like it sweet. Just a pinch of sugar though, not enough to even taste, will help the cornbread crumble less, something I learned from my country cook mother.
Cornbread is interesting, in that it can take a lot of forms. Years ago, I used to eat regularly at a place called "Mac's Country cooking" in Nashville. It was open 24 hours, and you knew it was good because there were always police and firemen eating there. They had three 8-hour shifts, and thus, 3 cooks. Each made their cornbread differently. One made it in a pan, like yours, which is by far the most common form. Another made it in the form of muffins. The third fried it on the griddle, resulting cornbread in the form of pancakes. All were good.
You're a good guy, man. I remember when you were watching a video of America and you saw a decommissioned school bus in someone's driveway and you stopped to appreciate it. It made me think about things differently. You forget what makes your home special sometimes until you see somebody else from outside appreciating the weird little things.
Never had cornbread with peanut butter just butter. Cornbread is so good with so many dishes. Chili, red beans, a lot of dishes! I love cornbread and butter! My parents ate cornbread in milk. Lol it's good too.
ANDRE 🤗
An honorary American
❣️ 🇺🇸 ❣️
Cornbread has a nice finish when it's baked New England style in a heavily buttered cast iron frying pan. This produces a slightly crunchy caramelized exterior.
This is way!
I’d love to see you make some Portuguese recipes!
Yes. Something that we can get the ingredients for in our country.
I would absolutely loved this!
Great idea!
See I’m not the only one!! We would love for you to teach us a few Portuguese dishes. I request one without seafood ( I’m allergic) . Is it true that andouille sausage is Portuguese in origin? I love it!
This is becoming my new favorite sub series on RUclips, very heart warming and makes me wanna make dinner at a decent time 😂
Cornbread works in most soups also
It’s official, Andre! You are an honorary American now! Great job on the cornbread and I really enjoy watching your cooking videos. I never mix cornbread with my hands, lol. I learned to make cornbread by the time I was 10 yr old. I have never heard of peanut butter on cornbread, lol. I cut my cornbread in the pan and take out the squares after cutting it. I would enjoy you making Portuguese dishes for us to see your native foods and how they are made. Much love from Indiana USA ❤️🇺🇸
Woohoo!!! Cornbread!!!! I really hope u realize how happy ur cooking videos make me, esp during this time of year when things r a bit lonely.
I usually add chopped, roasted green chilies and shredded sharp cheddar cheese to my cornbread, unless I am going to use it for stuffing/dressing. I make it in mini muffin tins so that I can freeze them.
I had cornbread and pinto beans with smoked sausage a week ago. That was our dinner for 5 evenings. I will probably do it again for next week. Very economical and yummy.
As a true southerner here in the US, cornbread is made with white cornmeal, buttermilk, always ALWAYS baked in a HOT cast iron skillet, with butter and NO sugar. Served with savory food, soups, beans, southern veggies, and any meal (except Bfast). Never had with peanut butter. We’ve been enjoying all your cooking videos!!!
Also, I only put about 2 Tbs of flour.
White is Transplant Southern. True Southern is yellow. My Southern fam has been making yellow since before the US was even a country. If you're in the South and using white 99% bet you have northern transplant roots. Even the indigenous and South Americans always use yellow.
Cornbread with Black-eyed Peas with Bacon over it! 9
And onions with cumin and garlic
I am having so much fun watching you make these American foods! Thanks for sharing your enthusiasm with us.
9
I made cornbread Monday for a funeral dinner.
In the South, they use white cornmeal, and no sweetening. I like it with yellow meal and sugar or honey in the batter.
It rises a little higher if you let the batter sit in the bowl for a few minutes before pouring into the baking dish.
Glass baking dishes need a different oven temperature than metal pans.
Run a table knife blade around the edge of the baked cornbread to loosen it from the pan.
Cut in squares and lift out with a small spatula.🌻
Not sure where you are but I'm in TN and nobody I know uses nor likes white cornbread. Those I've known in the past that did were coastal Southern or Yankee transplants. White is usually an indicator of Northern roots.
That certainly looks like cornbread. 👍
I live in Alabama where we tend to go the savory route with cornbread, although I'm not turning down the sweet variety if someone makes it either. You should definitely try both versions and let us know what you think.
In our house, we use Irish butter...kelly gold!
Kerry Gold
@ayrplanes lol...hey, I'm drinking, they both start with K...🤣🤣🤣🤣🤣
That's the ONLY butter I use! Omg. It's in a class of its own.
@@jeffjones6221that comment made me laugh way too much. We’ve all been there.
you can also make cornbread casserole by adding cornmeal(I use a box of Jiffy) , a can of creamed corn, I cup of frozen corn, 2 eggs, and a stick of butter. yum. making it for Christmas Dinner
Cornbread calls for chili!
Exactly
Or ham and beans!
10,000% agree. But first you must have the chili argument. (Beans or no beans?)
@@MistiMoan Or noodles or no noodles. (I think the noodles are a midwest thing?)
@@JeanStAubin-nl9uoyes it’s also a this stretches the chili farther Midwest poor thing. 😂
9- Cornbread is delicious on a plate covered with brown kidney beans, similar to how you would eat biscuits and gravy. Cornbread is also a good ingredient to put in Stuffing.
Like others are saying, Cast Iron skillets are the best for cornbread. Warm bread plus melting butter... oh few pleasures like it. Drizzle some honey over it! Also, consider something ice like jalapenos! Not just as a garnishment, but get some canned or jarred jalapenos and add the juice to the cornbread mix! You will have an inherently spicey cornbread! Lastly... for parties, do cornbread... muffins!
Don't beat food to death with mixers etc. So simple to combine that small amount of ingredients by hand. When it comes to baking, measure the ingredients exactly. Instructions matter. Cornbread with butter. Add some honey. (Peanut butter? Forget about it!) Wonderful with a bowl of chili. Cornbread is American. As in the Americas. It's from native peoples, who raised corn thousands of years ago. There are a lot of variations, I like recipes that include creamed corn. Also check out Mexican cornbread.
In Mississippi Corn bread and beans or greens or southern chili is at least a once a week meal
In Mississippi we cook cornbread in an iron skillet. Either in the oven or on top. Course ground yellow cornmeal, no sugar. Just eat it hot, out of the skillet. Love it with turnip greens😊
@@cheshiregrin950 with bacon and jalapeños cooked into it
@ yes, that sounds really good. And maybe some whole kernel corn too !!! ✝️🎄
9 I'm from the South. I do not put sugar in my cornbread. I love cornbread with collard greens! It makes me smile to see you try different recipes. Your enthusiasm is contagious!
The Portuguese Chef strikes again. 9/9 perfect!
You use bacon grease for cornbread. Butter after it's cooked.
Chili and cornbread is a must every time we go camping.
Good job! Yeah, butter, honey, chili dishes, or anything with a gravy/sauce is good with cornbread.
forgot to mention in the south we rarely put sugar in it - except maybe a tiny bit
Or flour.
Putting sugar into cornbread is very controversial in some parts of the US
I love this "Portuguese " channel...
❤❤ love your humor and of course cooking skills
use some of that Portuguese butter on the finished Cornbread!
I must admit that I like some sugar in my cornbread (akin to heresy in the south). So I make cornbread that is not as sweet as northern cornbread but sweeter than southern cornbread. It looked like you put in the amount of sugar that I use.
Like others have said, I like to melt butter in my pan (preferably cast iron) in the oven. Then I pour the batter in the hot pan and return to the oven.
I sometimes mix it up with various additions. These can include diced jalapenos (cooked in oil/butter in a frying pan), diced canned chilis, corn kernels, chopped onion (cooked like the jalapenos), chopped cooked bacon, and grated cheddar cheese. Surprisingly, cottage cheese is also nice and adds extra moisture.
I grow my own jalapenos and pick some when red, some still green. I put them whole in a plastic bag in the freezer and use as needed throughout the winter. Freezing breaks down the cell walls so you can chop them up and put into the batter without cooking first. Mixing red and green ones in the cornbread makes it festive. We often have chili and cornbread (with red and green jalapenos) for Christmas Eve dinner. Cornbread is quick and easy and chili is actually better made a day or two before. This gives time to work on the main event, Christmas dinner.
Baking is chemistry and you should follow the recipe
Cornbread goes well with Great northern beans with ham. Made for each other
Black eyed peas and cornbread are great together!
Yes, for New Years coming up... black eyed peas!!!
@OkiePeg411 Sounds good! Save me some! 😋😋😋😋
6:49 Get a rubber spatula, it’ll scrape out every last bit.
9 you wild and crazy Portuguese guy.😎
It looks delicious. One pointer for cornbread - because it's so crumbly, be careful when laughing with cornbread in your mouth - it can get sucked into your trachea and cause a coughing fit. It's happened to me more than once! Same with couscous!
9. As others have mentioned, I just cut pieces right in the pan and lift them out individually. It's a lot easier! Your basic cornbread looked fantastic. Try adding bits of cooked peppers or chilies, corn kernels, crumbled bacon, or anything else that sounds good to you. I always make cornbread when I make chili or bean soup. It's a classic combination.
9 I ate corn bread about two weeks ago. Now that you have tried it, you can make it again with other items added in that you might like: consider stirring in some add-ins, like shredded cheddar cheese, roasted corn kernels, diced green chiles, chili powder, or jalapeños, blueberries, or even some cooked sausage! Either way, top the hot corn bread with your yummy Portuguese butter.
as a kid my mom always made Portuguese sweet bread for serving at the family meal and for using to make yummy turkey sandwiches after Thanksgiving or Christmas. Do you make this kind of bread? It is yummy shortly out of the oven!
It is always that crumbly.. I usually cut into squares and scoop out a piece at a time from the baking dish
But don't add all of those at the same time 😅
Maybe Andre could make that for us.
Reminds me of how I just told Andre yesterday about a Portuguese spin on meatloaf. It sounds amazing.
Please note: those are Reese's cups "Minis"... the normal bite-sized ones are same size as the Portuguese version. The standard ones are about 1.5cm tall and 4cm wide.
I actually make my own, from scratch. And actually, I discovered they are easier to just mix the peanut butter with the melted chocolate and pour them into mini paper muffin cups. And I use 70% cacao baking bars. Yum! I love dark chocolate.
I like the "thin" ones that are about 2" in diameter but only about ¼" thick.
Oh man cornbread and corn muffins are my favorite, but you need to split them with butter soaked!
Yesterday was the Great Portuguese Glass Baking Dish, today is the Great Portuguese Glass Bowls. I think I'm developing a crush on Portuguese Glassware.
Nice job Andre! I like to use a muffin pan to make corn bread muffins. That makes it easier to serve than needing to cut the bread in slices.
Different ways of doing things. I think generally cornbread in the south has to made with corn meal (ground corn - not corn flour). Also must be made in a cast iron skillet. Enjoyed this video
Just made some corn bread and red chili this week. Loving this series ❤
When I get my cornbread batter all mixed up, I stir in some small butter pieces before pouring into the baking pan. Adds that extra buttery moistness!
Try honey!
mmmmm
Here in North Carolina, we also deep fry our cornbread into what we call Hush puppies! If I serve it with black-eyed peas as it is customary on New Year’s Day; I serve it with butter and honey. With Chili or red rice and beans; I’ll add onion and jalapeños. My husband likes it with buttermilk. Great job!
Cornbread is a staple of southern US because their climate does not allow growing of wheat as efficiently as the Midwest states. Now that you've made cornbread, next you'll have to make hushpuppies!
I'm from the midwest and I've never thought about that. We make cornbread too but not all that often.
Cornbread with butter and honey is amazing. Personally, I like to add jalapeños in my cornbread. It's still good with honey.
9
Corn bread is one of the best breads. I’m glad you liked it. Can’t say I’ve had it with peanut butter though.
Right? And I put peanut butter in my pancakes. Yum
Cooking on the range top is an art form, but cooking in the oven is science so you have to measure carefully.
I love cornbread or corn cakes. Lots of butter on it is all I need.
It's time for cornbread dressing, so I made chili and cornbread for supper. Left over cornbread will be perfect for my dressing on Wednesday.
Excellent work as always!
A sweet way I enjoy cornbread is with a little honey drizzled on it! But, like other commenters mentioned, serving with chili is absolutely delicious. Your batch looked great!
Wooo!!!! Texas necessity right there. Aint a complete home comfort meal without Cornbread. Gotta get ya some Chicken Fried Steak with white gravy, some green beans with bacon, some corn on the cob, and some mashed taters and yer good to go.
Now I’m hungry, lol.
That looks amazing. Great job! Like the others have mentioned, my parents and grandparents always baked theirs in a cast-iron skillet.
Maybe you can try making Texas chili next! You can probably order a Wick Fowler's 2-Alarm Chili Kit online, or find the recipe reproduced on the web. I'm sure there'll be at least a couple of objectors, but it's certainly a good place to start if you've never made chili before. Personally, it's my favorite!
If you were to host a US themed party and served up the dishes you've been making you would make so many people happy.
I prefer honey on my corn bread. Never had peanut butter on it.
9. You're discovering US cooking, and that was worth a subscribe months ago. You can have cornbread with a meal, like pinto beans, boiled greens - there are several we love over here - potatoes or potato salad, some type of meat like ham or pot roast or chicken or turkey, sliced tomatoes, and so on. Or you can crumble it up in buttermilk and eat it like a cold gruel or soup. I LOVE unsweetened cornbread in buttermilk, served with a chunk of sharp cheddar cheese, and maybe as a treat wedges of apple slices. Now, the peanut butter was a bold move - not wrong, but not that common in the Southern US where I live. I'm suspecting that your cornbread was sweet, which is also not wrong, but the recipe my family uses for savory cornbread doesn't have any sugar at all. Both are perfectly fine! There are many family traditions all over the world, and someone gets used to the way they grew up with in their childhood. My Mom, for instance, makes an excellent chili using ground beef and pinto beans and diced tomatoes and diced onions. I make my own using ground sausage and ground beef in equal parts, but to the rest of Mom's recipe I add chopped bell pepper, garlic, fresh or canned sliced mushrooms, 2 tablespoons of instant coffee, and a *very* few slices of pickled jalapenos, chili peppers, poblano pepper, tabasco pepper, - and maybe 1 or 2 slices of a habanero if I want it quite spicy. It's all good, however you make something you enjoy to eat. --Dan
Cornmeal used to make cornbread is not as fine as flour. It is coarser. Either way, it should taste great.
The last time I had cornbread was last week.
More like a corn muffin I would think the fine corn flour would make.
Those of us in the Americas use corn in many, many ways.
One of them that used to be common, but not so much anymore, is fried mush. It is one of my favorite weekend breakfast dishes.
You start by cooking cornmeal, water, and a little salt until it is very thick. I actually do this in the microwave now. You still have to stir it alot, but it doesn't burn or stick to the pan. This is like making Italian polenta.
Line a loaf pan so you will be able to easily lift the chilled loaf out. Pour the cooked cornmeal into the pan and refrigerate until fully cold (I typically do this the day before).
Cut the loaf into 1 cm thick slices. Dredge the slices in flour. If you like it extra crispy, dip the dredged slices in a mix of egg and milk and dredge with flour again.
Then fry over medium heat in a skillet with a good amount of butter and/or bacon grease. When the underside is browned, flip and cook the other side. It will take longer than you would think. The goal is to get a brown crispy outside with a soft, somewhat creamy, inside. Serve with warm (preferably real) maple syrup. It goes well as a side with eggs and either sausage or bacon.
Red Beans and Cornbread 😊
There's a lot of different cornbreads in the US, I think they're probably more regional. My Nana in Tennessee makes a more savory type. And my wife loves sweet cornbread which it think is more of a Midwestern style. And I know some of the deeper south uses buttermilk. I love them all, they're all just different. Really good with a bean soup, just crumble it in... yum! I've never had it with peanut butter though I'll have to give it a go.
Twist it into Mexican Cornbread. Good Eating!
Honestly, you did the recipe good overall. Good for buttering the pan, good bake, good color for it when you took it out of the oven. Overall excellent job. And speaking as a Texan, this is normally done with stews or other juice heavy meals. Good stuff all around, and personally I would recommend adding either a quarter cup or third of a cup of sugar to the batter to make it sweeter when it cooks. If you can get the right balance to it, you can have it sweet as cake without the sponginess that comes with cake itself.
But to list off a few things that you can pair it with for regular meals are simple ones for the most part.
*American style of chili, cannot recommend enough Texas style of chili.
*Pulled Pork, delicious to get a small square of cornbread and stuff it with pulled pork and your favorite bbq sauce.
*Fried Chicken is a favorite pairing for cornbread in the south eastern part of Texas.
*Occasionally you would see it with bbq'd meats such as smoked brisket, smoked ribs, smoked pork, things like that.
*Mainly though, any kind of Gumbo and Stew you would see this paired with cornbread.
Either way, you did a great job, and never thought to do peanut butter with it, I'll have to try that next time I make some.
With chili.. and recently with corn casserole
There used to be a restaurant near me that served corn bread with honey butter. It was an amazing combo and I still mix up some honey butter when I make corn bread.
Cornbread should be mixed just until it comes together (by hand). Overmixing (as with a mixer) is a no no. And cornbread should be cooked in a cast iron skillet. Preheat it, with a little oil in the bottom, in the oven as you make the recipe, take out the skillet when the oven is up to temp, swirl the oil around the bottom and sides to coat the skillet, then add the batter. The batter will sizzle as you pour it in the skillet. That helps make the bottom crust, which is the best part for some people!
We grew up eating beans and cornbread, It's a southern thing. I make great cornbread. Some people like to add jalapeno and cheese to the mix before baking. I prefer using chopped green chiles and cheese, makes a super side to beans or soup. Butter and honey is great on cornbread.
Hey Andre..... good job on the corn bread!! .... I have a suggestion for you for the next time you make it. After it is fully cooked, take a knife and cut it down the center, then on the left side, cut that down the middle, then do the same on the other side. Turn the dish so you can cut it the same way..... this will give you even sized square or rectangular sized pieces of corn bread, making it easier for you to take the cornbread out of your dish, you can determine the size of the pieces as to how you want to cut it, that was merely a suggestion as to how to get it out of the pan. In addition, poke some holes in each piece using a fork, then spread your Portuguese butter on top of your cornbread, your butter will melt down into your corn bread from the top, you can put it back in the oven if you want to, no need for extra heat, just the heat melt it after you've already turned it off .... Mmmmmm!!
Now all you need to do the next time you decide to make corn bread is to watch
Cowboy Kent Rollins make his "Cowboy Chili Recipe" .... that is the title of the video you need to find... just watch it, he shares his recipe, and you can change it up by the way, with the ingredients you want. When you do make chili.... make sure you have plenty of shredded cheddar cheese to put on top and let it melt before you start eating.... makes it really good. Try it without the cheese first, then try it with the cheese and you'll see what I mean.
I also noticed you weren't sure how to get the corn bread out of the glass pan, having the right tools helps a lot.... if you were to go on to Walmart . com (remove the spaces), and copy and paste this "Set of 2 Multi-Purpose Stainless Steel Spatulas for Kitchen Use, Rectangle Head, Hang Loop, Pie Cutter, Lasagna Cutter, Cake Server, Pizza Lifter, 11"L x 2" W" into their search bar, it will show you the perfect tool for that, and can be used for when you make cakes, lasagna, or any other kind of food that would help you get it out without trying to get it out the way you did..... and a lot less messy too... lol! I'm not saying you need to get that particular one, it's just a picture so you know what to look for when you go to the store, okay, just a suggestion of course... you may already have something similar in your kitchen drawer.
Here's another suggestion you can copy and paste into Walmart's website search bar
"Pan with Dividers,Nonstick Baking Loaf Pan Baking Pan Baking Pan,18 Pre-Cut Square- for Cake"
you would pour your batter, or your meatloaf, or make your lasagna, into the pan, and use the dividers that come with it to press down into whatever your making.... you could even put cookie dough, cake, etc., and while it is cooking, it will rise up and whatever you are making will divide it into 18 pieces.... you can also take some of the dividers out to make larger pieces if you want to do that. Just take a look at it and see if that is something one of your stores there may carry. Keep up the good work, you look like you're having fun learning how to cook American recipes.... when you come over to America next year, find someone who live in the area you are looking to go to, and ask them for restaurant suggestions for the foods you've already made that way you can compare them. I enjoyed your video..... keep cooking "Captain America"..... you're doing great!