I think you are one of the most innovative chefs on the internet right now. You make meals that regular folks can make in their back yard. For that, you should be commended. I appreciate your creativity and effort.
Incredible video! This black pepper honey is going to be a staple in our house. My favorite cornbread tip: just before pouring the batter into the skillet, put the skillet back on a burner for a minute or two to get even more of those fried edges you talked about 😋
Yes, I'm from the south and I was always told you put your cast iron in the oven and let it preheat and when you pull your cornbread batter in, it's supposed to sizzle. And everyone has their preference. Chef Tom is obviously a super professional but I would have turned that cornbread over out of the pan. I know it's cast iron but I would not want to be putting a sharp knife down into that and even potentially trying to mess up one of those pans that I would love to have, but I'm not going to spend $200 on 😀🥺
You should do an entire thanksgiving cook. Describing how we blend all the wonderful recipes in to one masterpiece. Last year I did one of the spatchcock turkeys, smoked stuffing, and other sides all together but had to plan it all out on my own. Getting your expert take on putting the entire meal together would be great!
To get a crispier edge and bottom on the cornbread, I always preheat the cast iron skillet about 10-15 min to get the temp up before pouring the batter. Great content as usual, Tom. Always love and follow your content.
Sounds like a version of milk and bread we used to eat as children... only without the honey, corn or blk pepper. Mom would make the cornbread, fry bacon on the side and eat it along with the cornbread drizzled in buttermilk and sprinkled with sugar to taste. LOVE IT! 😋 That smokey bacon on the side compliments the sweet warm cornbread. 🤔 Cooking the bacon in the cornbread sounds like a yummy twist! Think I'll try it next time. 😁
Cornbread looks incredible, I’m definitely going to try your recipe. I’m not sure about that pepper honey mixture… does it come off overwhelmingly peppery? Thanks for sharing! 🤤🤤🤤
The black pepper is smoked, so its probably not that "punch you in the face" spice you get from fresh ground. When pepper is smoked, it loses a lot of that harshness in the oils, and takes on an almost nutty quality.
Tom, love the stuff you're cooking up here. This looked like a pretty moist cornbread. I often do a cornbread & sausage stuffing (slight riff of the food network Ann Burrell one if you care to check the recipe), and wonder if this may be too moist for such a stuffing. Love the idea of a little extra punch of flavor from some smoke and the bacon though. Also not sure about differences with doing the cornbread on a BGE, as I'm not a pellet guy. Any wisdom you can share on this?
Sweetened cornbread is a crime against humanity, Tom. Good call on the bacon and grease, though. The honey and black pepper is a great home remedy for sore throat or coughing. My grandmother made it just like you did and gave me big spoonfuls of it as a kid. Worked well, lubed the pain away and warmed my throat.
First let me tell ya that looks great . One man to another I know not on your level , but try this for me one time . Shallower cast iron skillet maybe 12-14 inches keep your grease from bacon ,set ypur oven at 450 degrees ,when it gets there leaves that grease in your skillet .put it in oven till you grease is smoking not burnt ..thrn pour your batter over that grease ,hopefully its an 1/8 to a qtr. Inch ..let it bake till done . Tell me youll at least try it ..let that grease roll over the top of your cornbread anf settle .😏
That's even fun to say! "Black pepper honey drizzle" It has a musical quality to it... Maybe someone will create a new dance move? Excellent work Chef Tom, as usual!
I'm sure this is a really tasty dessert, but from where I'm from (Georgia), this isn't corn bread, it's more like a dessert cake - more or less a corn fritter writ large. I'm not trying to throw shade on this recipe for what it may be good for, but there needs to be a distinction between traditional cornbread and dessert cake.
I think you are one of the most innovative chefs on the internet right now. You make meals that regular folks can make in their back yard. For that, you should be commended. I appreciate your creativity and effort.
Appreciate it. Thanks for watching!
Hey Tom some people are stuck on plain cornbread but that recipe must go on the table this Thanksgiving 👍🏾🙏🏾
Nice! If you want a crispier crust, preheat your skillet before adding the batter.
Thanks for that man; I never knew that. Thank you
Yeah, I usually put mine in the oven while it's preheating.
My favorite time of the year: Recipes to fatten up the family with. Thanks for all the great tips, tricks and recipes.
Thanks for watching!
I only want to say that I love watching your programs. The instruction is excellent and I'm applying some of your techniques. Simply awesome!!
Thank you for yet another amazing way to include bacon in my holiday meal(s)!
Incredible video! This black pepper honey is going to be a staple in our house. My favorite cornbread tip: just before pouring the batter into the skillet, put the skillet back on a burner for a minute or two to get even more of those fried edges you talked about 😋
Yes, I'm from the south and I was always told you put your cast iron in the oven and let it preheat and when you pull your cornbread batter in, it's supposed to sizzle. And everyone has their preference. Chef Tom is obviously a super professional but I would have turned that cornbread over out of the pan. I know it's cast iron but I would not want to be putting a sharp knife down into that and even potentially trying to mess up one of those pans that I would love to have, but I'm not going to spend $200 on 😀🥺
You should do an entire thanksgiving cook. Describing how we blend all the wonderful recipes in to one masterpiece. Last year I did one of the spatchcock turkeys, smoked stuffing, and other sides all together but had to plan it all out on my own. Getting your expert take on putting the entire meal together would be great!
To get a crispier edge and bottom on the cornbread, I always preheat the cast iron skillet about 10-15 min to get the temp up before pouring the batter. Great content as usual, Tom. Always love and follow your content.
This guy is the best. I make so many cooks by you guy. Thanks for being awesome
Thanks for watching!
I’m always (super) impressed with your recipes / inspiration for your dishes!! This looks incredible.
Thanks for watching!
Sounds like a version of milk and bread we used to eat as children... only without the honey, corn or blk pepper. Mom would make the cornbread, fry bacon on the side and eat it along with the cornbread drizzled in buttermilk and sprinkled with sugar to taste. LOVE IT! 😋 That smokey bacon on the side compliments the sweet warm cornbread. 🤔 Cooking the bacon in the cornbread sounds like a yummy twist! Think I'll try it next time. 😁
Just tried this wasent what I expected but it was good.... keep up the creativity. Thanx for recipe
I've always added my batter to a hot pan. Gives a nice crust.
Omg...bacon and cornbread in the same skillet that's gotta be good,definite must try.
Made this today turned out awesome 👌
That's awesome!
Awesome recipe! Thanks Tom!
Thanks for watching!
Yeah, I’m absolutely making this
Oh man, that looks delicious!
Cornbread looks incredible, I’m definitely going to try your recipe. I’m not sure about that pepper honey mixture… does it come off overwhelmingly peppery? Thanks for sharing! 🤤🤤🤤
The black pepper is smoked, so its probably not that "punch you in the face" spice you get from fresh ground. When pepper is smoked, it loses a lot of that harshness in the oils, and takes on an almost nutty quality.
Oh man that looks fantastic !!
This recipe looks awesome! I'm doing it but adding jalapenos. Thanks for the recipe.
Sounds great! Thanks for watching!
I now know what I will be cooking for Thanksgiving!
Oh my - that looks amazing! What oven cooking recommendation do you have?
Haven't had breakfast yes. Ooooh looks awesome
yes it a yet. So shook up, hit wrong key LOL
That is looking very tasty 👍👍👍
Thanks for watching!!
Tom, love the stuff you're cooking up here. This looked like a pretty moist cornbread. I often do a cornbread & sausage stuffing (slight riff of the food network Ann Burrell one if you care to check the recipe), and wonder if this may be too moist for such a stuffing. Love the idea of a little extra punch of flavor from some smoke and the bacon though. Also not sure about differences with doing the cornbread on a BGE, as I'm not a pellet guy. Any wisdom you can share on this?
I’d cheat and use ‘Mike’s Hot Honey’. It’s great on cornbread. Looks like a great recipe.
Kick ass as always!
Thats the best looking cornbread I have ever seen. The black pepper honey? Oh my....
Thanks for watching!
Whoa! that is a cornbread recipe I would never have thought of. Not a big fan of cornbread but that looks scrumptious. Honey pepper...interesting
We make something like this almost exactly to the T - really does come out like a “corn cake” and wouldnt have it any other way
How could any backyard bubba resist a title with bacon and cornbread in it. Looks like a winner to me. This isn't a side for me, its a meal.
Will give this a test run
Looks great.
I have a question.
You said 1 tea spoon of salt
But added 1 table spoon.
Which is it? I don't want to mess it up
1 tsp.
Your batter would be great to make corn dogs too!
Sweetened cornbread is a crime against humanity, Tom. Good call on the bacon and grease, though. The honey and black pepper is a great home remedy for sore throat or coughing. My grandmother made it just like you did and gave me big spoonfuls of it as a kid. Worked well, lubed the pain away and warmed my throat.
I don't like sweet cornbread either. How about giving us a legit savory variation Tom?
WOW!!👍👍👍👍👍
superb nice yaa
My goodness
Could you have put some pepper in the honey that you put in the batter?
Is that even legal??? That’s a must do for Thanksgiving
First let me tell ya that looks great . One man to another I know not on your level , but try this for me one time . Shallower cast iron skillet maybe 12-14 inches keep your grease from bacon ,set ypur oven at 450 degrees ,when it gets there leaves that grease in your skillet .put it in oven till you grease is smoking not burnt ..thrn pour your batter over that grease ,hopefully its an 1/8 to a qtr. Inch ..let it bake till done . Tell me youll at least try it ..let that grease roll over the top of your cornbread anf settle .😏
I am confident that you could add some jalapenos or Hatch chilis, poblanos and pineapple. let the pineapple hate begin...
oh momma
Ain't yo mama's Southern cornbread.
Looks like it could do with half the amount of pepper. Looks great still though!
all that's missing is a nice big glass of ice cold milk
That is a whole lotta black pepper
Is there an egg substitute for folks that have an egg allergy?
What's this I hear about a Dr Pepper Glazed Ham?? 🧐😲😋
That's even fun to say!
"Black pepper honey drizzle"
It has a musical quality to it... Maybe someone will create a new dance move?
Excellent work Chef Tom, as usual!
Thanks for watching!
I'm the 1k like!
Aint nothin wrong with that! And you didnt even need milk!
👋👋👋
I'm sure this is a really tasty dessert, but from where I'm from (Georgia), this isn't corn bread, it's more like a dessert cake - more or less a corn fritter writ large.
I'm not trying to throw shade on this recipe for what it may be good for, but there needs to be a distinction between traditional cornbread and dessert cake.
Undercooked.