While living in West Memphis about 30 years ago, someone's grandma made us cornbread for dinner. I have never since met it's equal. Man I miss southern cooking!
I make southern corn bread every time we have red beans and rice, which is quite often. I add jalapenos and scallions (chopped green onions), and add a pinch of garlic powder. Rather than coat the skillet with butter, I just spray it with vegetable oil. My 12 inch cast iron skillet got messed up a few years ago. I sanded it down to bare metal using a palm sander and a lot of hand sanding of the sides, and seasoned it with vegetable oil, and it's better than new!
2 года назад+2
Love your explanations! I would really like to see a video about seasoning the skillet!
You being in Memphis it’s no surprise you eat Southern food! I to eat “Down Home- Southern cuisine! You don’t have, as far as I have heard you, have a Southern accent. There is so called “ healthy “ Southern food, but what I cook has butter, and bacon grease, salt and Southern spices! I love it and my cornbread is like yours. I bought a long time ago a cast iron muffin pan. It took a long time to season, eventually I it got to no stick status. We like cornbread muffins(more crust) with white beans & ham, fried taters and moist buttered spinach! Sweet iced tea is good with it. Love ALL of you videos! Didn’t know that you cooked? ❤️🌨️ Colorado. Thanxz
Thank you Lyle, I appreciate the time and personal touch it takes to cook a historic yet timeless recipe. I look forward to your Christmas recipe video. 😊
Let the amp puns begin! Jalepeño = Biasing hot? My wife said, "Now I want cornbread"... gateway to a new amp? Ha ha... I personally dig the variety content.
I am from the North Eastern U. S. And I love Southern foods. Grew up on it because my ( moms, Mother ) grandmother was from North Carolina. Then I went to live down there for 2 1/2 years from 18 until I was 21 when I came back to Philadelphia PA.
Thanks for sharing this, Lyle! We made our batch last week. Half went in the cornbread dressing, the other half I am having with my wife’s chili! Hahaha your wife at the end! That was sweet!
Haha! I, as well, have a better third! (So funny, and accurate!) Looks great! We usually make the sweet from scratch (because we don’t make it often :) occasionally we add corn (…no cob 🤷🏾♂️)
If I had messed up my Momma's cast iron skillet like your kid did I just might not have lived to tell the tale! 🤣🤣 As someone else mentioned, I use bacon grease in the pan before pouring the batter in the hot skillet before baking. The result looks the same as yours did. You can also add whole kernal corn to the batter and Jalapeno peppers as you mentioned. Great side dish with a good pot of Texas Chili!
Growing up in West Virginia I never saw sweet cornbread until I was a teenager. I took a bite of some cornbread in Atlanta and swore I must be eating cake. 😂
I’ve been a regular viewer for a few months now, but don’t recall seeing you play a Tele. I would really like to hear a Tele through some of the amps that come through.
High quality recipe! It's alway fun to see the slight variations - for instance I set my oven to 425 and let the butter brown just a bit longer to give the crust a more fried texture.
I love that, but it’s a little trickier to do as you’re right up against the smoke/burn point of the butter. And for dressing I didn’t want too much of that crunch, as it will develop a new crust when the dressing is baked. But you are absolutely right about it being tasty your way.
@@PsionicAudio No doubt, you have to pay close attention, else you will end up with burnt butter rather than brown butter! Regardless, your recipe is spot on in my opinion!!
We have a nearly identical stove. I'd prefer a gas stove but there's no piped-in gas in my rural New England neighborhood and I'd have to put in a large gas tank. We don't use the top burners that much except for boiling things, but having two ovens, one being a convention oven, is very usefull.
I love Mixed Greens from Kroger. Mustard and Turnip greens together. I put a pack of Goya Jamon seasoning and a good dose of fresh pepper in 2 cans with one can drained. Must be my Arkansas forebears.
I love cooking and have done it for a living but I’ve never made cornbread because I’ve had very few examples I liked. Maybe I’ll try yours! What the heck.
I heard a telltale sizzle from that cast iron pan, Lyle; you may need to check the caps and spray a little contact cleaner in the pots. It's a good thing you didn't add jalapenos to this, otherwise, you'd have had to cool down the bias. ;) I assumed you were a man of many talents; enjoy.
Not surprising since corn is originally a New World "vegetable" (it's actually a starch); it's now grown in other parts of the world, but does anywhere in Oz have a suitable climate? Corn needs lots of water and fertilizer, and tends to deplete the soil. Monsanto's GMO corn unfortunately tends to be the rule nowadays rather than the exception.
I have a sweet tooth so I love a sweet cornbread and my wife loves all things savory. She adds jalapenos or red pepper flakes to many things so my ears perked up when you mentioned adding jalapenos. I'm going to try making this for her. Thank you for the detail here. Do have a preference between fresh jalapenos or the pickled variety? I think fresh ones would introduce less moisture, but maybe it isn't enough to be worried about
Well, it’s a big difference in flavor between fresh and pickled. I would use fresh deseeded. Or better yet, roasted and skinned poblanos. Mix in some Cotija for extra credit.
Oh, and for a spicy savory cornbread I would use bacon grease instead of butter. This batch was for dressing so I didn't want the bacon flavor. But with peppers it would be a nice smoky contrast.
@@PsionicAudio Brilliant. Lots of great ideas to work with 😊. Our friends think I'm crazy for saving the bacon grease but I'm just doing what my dad used to do. I like the idea of the Poblanos too. We both like some heat so I think we'll have to try a batch with fresh peppers, and a batch with some poblanos. I also appreciate the magic of a well seasoned iron pan. I recently got my grandma's old one that had been in a shared family property. The old casting is so smooth inside that pan, everything just slides around. Anyway thanks again for sharing, I hope you have a wonderful Thanksgiving with your family!
Thanks! Cornbread can be a beautiful thing. As for your yearning for a gas stove, I would like to offer the following thought. I have spent a fair amount of time behind Wolf stoves-both in a restaurant and at a home setting. They are a fine thing, although they consume gas like it is going out of style. Nevertheless, I would suggest to you that you might want to find someone who uses an induction stove. It takes getting used to, seriously. But the speed and control that one has with the heat on an induction stove is simply unparalleled. I know the traditionalists will find this to be heretical, but I would encourage you to check it out. Best regards, Alan Tomlinson
👍 I'm from uk and never tried it. I'll always say, what on earth do you do to your eggs over there ? Luckily I have chickens any way. Sounds a bit like a cake mix. I'll be trying it tho.
Well these were farm fresh eggs, though not as orange on the yolk as I might prefer. But yeah, US grocery store eggs can be not particularly very good.
@@PsionicAudio yes, as they come out is best. Corn bread sounds interesting. Does sound a bit like a sponge I'll be trying next day or so. I dont really know alot about foods from around the world however I do like food 😁 and cooking. I'm from the black country in uk and we do have our own odd meals. Keep up the good work, its refreshing to see pride taken in whatever we do. A valuable lesson
Thanks Michael. Hopefully you can get cornmeal there. If you can get meal but not self rising it’s just cornmeal, flour, salt, and baking soda. You can google the proportions. Ready made is just so easy here. The biggest tip I can give is it isn’t usually eaten plain. At least a bit of fresh butter on the piece on your plate, and it’s great for sopping up juices from meats or veggie dishes. I bet it would be fantastic with shepherds pie or cottage pie. PS I do Yorkshire puddings for Christmas.
OH Yeah.... LYLE ......IF .....your every feeling Lazy : Mix a mostly Wet self Rising Corn Meal with Buttermilk about 1" deep in a skillet and bake for 20 minutes or more at 400 degrees....Its great CRUSTY edgy Single-Ended Amplification of flavor......
A gas cooktop is so much better but for an oven, I'll take electric any day of the week. Fortunately, "dual fuel" is now rather common so you can get the best of both.
@@weschilton I remember watching a clip on RUclips of Bonnie Raitt talking about her Sttratocaster to Dan Rather on TV, and she said "it sounds the way bacon smells when it's frying in the pan". Someone else on RUclips wrote "silly girl, doesn't she know it sounds like the smell of frying catfish?" 😁
Bought my first cast iron skillet 48 years ago. Used it this morning for breakfast. Can’t beat ‘em.
Lyle fixed my amp about 12 years ago. I've always wanted to hang with coffee and amps, then beer and pizza. Now I want to cook with him. Amazing.
While living in West Memphis about 30 years ago, someone's grandma made us cornbread for dinner. I have never since met it's equal. Man I miss southern cooking!
Jon shepherd here ... man that cornbread looks so good ... will be making that probably with a little added bacon grease ... yum yum
Born and raised former Southerner. Savory for me. Every time.
Great video Sir 👍. Just decided what's for dinner tonight 😋. Thanks for the tips!!!
I make southern corn bread every time we have red beans and rice, which is quite often. I add jalapenos and scallions (chopped green onions), and add a pinch of garlic powder. Rather than coat the skillet with butter, I just spray it with vegetable oil. My 12 inch cast iron skillet got messed up a few years ago. I sanded it down to bare metal using a palm sander and a lot of hand sanding of the sides, and seasoned it with vegetable oil, and it's better than new!
Love your explanations! I would really like to see a video about seasoning the skillet!
I appreciate this Lyle. It definitely put a smile on my face. Because why not......
Amp repair to cooking cornbread! This is a really great channel.
You being in Memphis it’s no surprise you eat Southern food! I to eat “Down Home- Southern cuisine! You don’t have, as far as I have heard you, have a Southern accent. There is so called “ healthy “ Southern food, but what I cook has butter, and bacon grease, salt and Southern spices! I love it and my cornbread is like yours. I bought a long time ago a cast iron muffin pan. It took a long time to season, eventually I it got to no stick status. We like cornbread muffins(more crust) with white beans & ham, fried taters and moist buttered spinach! Sweet iced tea is good with it. Love ALL of you videos! Didn’t know that you cooked? ❤️🌨️ Colorado. Thanxz
New from Psionic Audio, a single-ended hot black-plate video!
Eager to try this. Thank you!
Awesome! Added to Cooking watchlist.
Oh, Yeah!!! That'll work just fine. Thanks for sharing!
Southern Born and Southern Bred /Bread !
Gotta love it.
Hell yeah! My family calls it a pone and we use bacon grease in the bottom, Indiana style. Looks killer!!
Thank you Lyle, I appreciate the time and personal touch it takes to cook a historic yet timeless recipe. I look forward to your Christmas recipe video. 😊
YOU DUN' DID IT LYLE. And just in time to hit the grocery store and try this out. Many thanks for everything you do.
I’ll be waiting on the skillet seasoning video!
Let the amp puns begin! Jalepeño = Biasing hot? My wife said, "Now I want cornbread"... gateway to a new amp? Ha ha... I personally dig the variety content.
I am from the North Eastern U. S. And I love Southern foods. Grew up on it because my ( moms, Mother ) grandmother was from North Carolina. Then I went to live down there for 2 1/2 years from 18 until I was 21 when I came back to Philadelphia PA.
Multi-talented, is our man & anyone who was raised in the south knows....this is the real deal! His recipe is tuned to a perfect pitch! Enjoy
Thanks for sharing this, Lyle! We made our batch last week. Half went in the cornbread dressing, the other half I am having with my wife’s chili!
Hahaha your wife at the end! That was sweet!
Happy Holidays, and best wishes to you and yours. Thanks for sharing your secrets! 😜
Haha!
I, as well, have a better third!
(So funny, and accurate!)
Looks great! We usually make the sweet from scratch (because we don’t make it often :) occasionally we add corn (…no cob 🤷🏾♂️)
If I had messed up my Momma's cast iron skillet like your kid did I just might not have lived to tell the tale! 🤣🤣 As someone else mentioned, I use bacon grease in the pan before pouring the batter in the hot skillet before baking. The result looks the same as yours did. You can also add whole kernal corn to the batter and Jalapeno peppers as you mentioned. Great side dish with a good pot of Texas Chili!
Yup, my wife uses bacon grease too; but she goes for sweet, not savory, cornbread and wouldn't dream of putting jalapeños in it. Me, I love 'em.
Oh yeah… love the bacon grease. Ive used duck fat too, which is amazing.
That's some good looking hoppin' john
Go Lyle👍 I put Wisconsin cheese curds, and New Mexico hatch green chilies in mine. Good Stuff!
Dang Lyle! Jack of all trades!
Growing up in West Virginia I never saw sweet cornbread until I was a teenager. I took a bite of some cornbread in Atlanta and swore I must be eating cake. 😂
Love it! Which amp and guitar would you pair with it?
A '54 Tele and a '58 Super.
At least I have the cornbread...
I’ve been a regular viewer for a few months now, but don’t recall seeing you play a Tele. I would really like to hear a Tele through some of the amps that come through.
High quality recipe! It's alway fun to see the slight variations - for instance I set my oven to 425 and let the butter brown just a bit longer to give the crust a more fried texture.
I love that, but it’s a little trickier to do as you’re right up against the smoke/burn point of the butter. And for dressing I didn’t want too much of that crunch, as it will develop a new crust when the dressing is baked.
But you are absolutely right about it being tasty your way.
@@PsionicAudio No doubt, you have to pay close attention, else you will end up with burnt butter rather than brown butter! Regardless, your recipe is spot on in my opinion!!
Thanks bro.
I feel your pain pertaining to the glass top stove. The struggle is real.
We have a nearly identical stove. I'd prefer a gas stove but there's no piped-in gas in my rural New England neighborhood and I'd have to put in a large gas tank. We don't use the top burners that much except for boiling things, but having two ovens, one being a convention oven, is very usefull.
Few areas in Phoenix have gas so my answer was to get a big 4 burner propane stove (G-Bless Cabela's) and griddle for the back porch.
Dang man, now I want some cornbread.
How many Inches is the cast iron pot
That’s my 12” skillet
Lordy thats a lot of butter.
skillet probably wasn't biased right.
I love Mixed Greens from Kroger. Mustard and Turnip greens together. I put a pack of Goya Jamon seasoning and a good dose of fresh pepper in 2 cans with one can drained. Must be my Arkansas forebears.
I like kale, collard greens, and so on, and I'm New England born and raised; but unfortunately my wife does not, no matter how well-cooked they are.
I love cooking and have done it for a living but I’ve never made cornbread because I’ve had very few examples I liked. Maybe I’ll try yours! What the heck.
I heard a telltale sizzle from that cast iron pan, Lyle; you may need to check the caps and spray a little contact cleaner in the pots. It's a good thing you didn't add jalapenos to this, otherwise, you'd have had to cool down the bias. ;)
I assumed you were a man of many talents; enjoy.
#1: Cast Iron!; #2 I feel your pain with an electric stove!
Alright!!!!!!
I've never had or even seen cornbread anywhere here in Australia.
Bake a cornbread like this for your family sometime! You might just start a new trend in the land of Oz! 🤣🤣
Not surprising since corn is originally a New World "vegetable" (it's actually a starch); it's now grown in other parts of the world, but does anywhere in Oz have a suitable climate? Corn needs lots of water and fertilizer, and tends to deplete the soil. Monsanto's GMO corn unfortunately tends to be the rule nowadays rather than the exception.
Something to put on your bucket list, Brad. You won't be disappointed, I promise.
I have a sweet tooth so I love a sweet cornbread and my wife loves all things savory. She adds jalapenos or red pepper flakes to many things so my ears perked up when you mentioned adding jalapenos. I'm going to try making this for her. Thank you for the detail here. Do have a preference between fresh jalapenos or the pickled variety? I think fresh ones would introduce less moisture, but maybe it isn't enough to be worried about
Well, it’s a big difference in flavor between fresh and pickled. I would use fresh deseeded. Or better yet, roasted and skinned poblanos. Mix in some Cotija for extra credit.
Oh, and for a spicy savory cornbread I would use bacon grease instead of butter. This batch was for dressing so I didn't want the bacon flavor. But with peppers it would be a nice smoky contrast.
@@PsionicAudio Brilliant. Lots of great ideas to work with 😊. Our friends think I'm crazy for saving the bacon grease but I'm just doing what my dad used to do. I like the idea of the Poblanos too. We both like some heat so I think we'll have to try a batch with fresh peppers, and a batch with some poblanos. I also appreciate the magic of a well seasoned iron pan. I recently got my grandma's old one that had been in a shared family property. The old casting is so smooth inside that pan, everything just slides around. Anyway thanks again for sharing, I hope you have a wonderful Thanksgiving with your family!
Thanks! Cornbread can be a beautiful thing. As for your yearning for a gas stove, I would like to offer the following thought. I have spent a fair amount of time behind Wolf stoves-both in a restaurant and at a home setting. They are a fine thing, although they consume gas like it is going out of style. Nevertheless, I would suggest to you that you might want to find someone who uses an induction stove. It takes getting used to, seriously.
But the speed and control that one has with the heat on an induction stove is simply unparalleled. I know the traditionalists will find this to be heretical, but I would encourage you to check it out.
Best regards,
Alan Tomlinson
Right before I remove from the skillet, I always shake the skillet 4 or5 times. Most of the time it will not stick. Try it next time.
👍 I'm from uk and never tried it. I'll always say, what on earth do you do to your eggs over there ? Luckily I have chickens any way. Sounds a bit like a cake mix. I'll be trying it tho.
Well these were farm fresh eggs, though not as orange on the yolk as I might prefer.
But yeah, US grocery store eggs can be not particularly very good.
@@PsionicAudio yes, as they come out is best. Corn bread sounds interesting. Does sound a bit like a sponge I'll be trying next day or so. I dont really know alot about foods from around the world however I do like food 😁 and cooking. I'm from the black country in uk and we do have our own odd meals. Keep up the good work, its refreshing to see pride taken in whatever we do. A valuable lesson
Thanks Michael. Hopefully you can get cornmeal there. If you can get meal but not self rising it’s just cornmeal, flour, salt, and baking soda. You can google the proportions. Ready made is just so easy here.
The biggest tip I can give is it isn’t usually eaten plain. At least a bit of fresh butter on the piece on your plate, and it’s great for sopping up juices from meats or veggie dishes.
I bet it would be fantastic with shepherds pie or cottage pie.
PS I do Yorkshire puddings for Christmas.
Cooking channel!!! Do it!
I hate when skillets are misused!😂
On the plus side, the likelihood of shocking yourself is much lower.
A lot of chefs are coming around on induction cooktops. And it's better for the environment if that's something you care about
For whatever reason, you beating those eggs counterclockwise is blowing my mind. I don't think I could do that if I tried...
OH Yeah....
LYLE ......IF .....your every feeling Lazy : Mix a mostly Wet self Rising Corn Meal with Buttermilk about 1" deep in a skillet and bake for 20 minutes or more at 400 degrees....Its great CRUSTY edgy Single-Ended Amplification of flavor......
A gas cooktop is so much better but for an oven, I'll take electric any day of the week. Fortunately, "dual fuel" is now rather common so you can get the best of both.
Chittlin’s? Surely you meant to say “Cracklins”
Also a common addition.
Thank god you didn’t do a Gumbo vid. This kept it civilized😅
I don’t want to start a war.
In my own gumbos I aim right between Mandina’s and Commander’s.
"Somebody used ny seasoned skillet for something else".... Bella did it, right? 🤔😆
8:18 he says "buttuh" like he's from Bwoston.
At that moment I was actually saying “but uh” rather than butter.
What the heck!!!!
What is this??
It's a new kind of hot black-plate device!
its called "tone" ;)
@@weschilton I remember watching a clip on RUclips of Bonnie Raitt talking about her Sttratocaster to Dan Rather on TV, and she said "it sounds the way bacon smells when it's frying in the pan". Someone else on RUclips wrote "silly girl, doesn't she know it sounds like the smell of frying catfish?" 😁
Uhhh, I don,t want to be a bummer but all that butter after 50 is heart clog territory!!! Delicious but ,,,,,
Great video Sir 👍. Just decided what's for dinner tonight 😋. Thanks for the tips!!!