Just a note as someone who has helped make a corn maze, the corn isn't planted in the maze design. The corn is planted and then, when it's about 6" tall, the best area in the planting, then cut in the maze by grid. It's tedious and labor intensive. So don't feel bad that your maze didn't turn out exactly as you wanted. 😊
Your bloody butcher corn meal color is spot on. SInce only the outer layer is red and the inside is white it appears to be pinkish blue when ground. The color of cooked corn is 100% dependent on the pH level. Anthocyanin stablitly is related to pH. At lower pH levels it tends to stay red/reddish, higher pH levels will cause it to turn to blue color. I've been growing bloody butcher for 5-6 years now in zone 4 which can be very challenging for a warm season 120 day crop. Always worth the effort when I have 12 - 15 foot tall corn towering over my gargage in a smal St Paul, MN ciy lot. I make mine into beer instead of bread though, haha!
You can skip melting the butter in the microwave. Melt it in the oven in the skillets ! You’ll get a browned butter effect! Plus you’ll save some dishes
Oh my god, you just saved me 30 seconds and needing to wipe out one very small dish. How does one nominate someone for the Nobel prize? You’ve earned it.
Kev: Are we going to bake this no matter what? Jacques: Yeah.. Kev: And we're gonna eat it? Jacques: Yeah, well I am. Kev: Ok.. Okay, So this looks weird as hell! 😂😂😂😂 You were concerned from the jump Kev. You two are some of the funniest dudes on RUclips and constantly provide good info!
as mentioned in your instagram video, if you dont nixtamalize your corn you are going to lose 95% of all their nutrient value for humans. nixtamalization isnt hard to do especially on a small scale, it requires soaking your corn in an alkaline solution (wood ash is how natives performed the process historically)
@@ericrushine agreed, from what I have read it's actually hard to get certain types of corn in the US since sweet corn I'd Lind of the standard up here
clabber girl baking powder contains aluminum, which reacts to acidic ingredients and makes it green (sometimes a tinny flavor too). use an aluminum-free baking powder (rumford, bob’s red mill). good luck in the kitchen and keep on bakin’.
@@epichomesteading You can also make baking powder by adding 2 parts cream of tartar to 1 part baking soda when you're adding it to the dry ingredients. Baking powder you buy in the store will use aluminum or cornstarch to keep it dry to prevent the acid and base from reacting. But even so, it has a pretty short shelf life. If you keep baking soda and cream of tartar on hand and separate, they're more shelf stable and no worries about the aluminum.
the also threw an ear of Oaxacan Green Dent in as well, which is going to make green cornmeal anyway. The red in Bloody Butcher is only in the pericarp (the "skin") so a lot of it's going to be left behind during any sifting, particularly when grinding dry. So all your going to have for color is the blue from the Oxacan's aleurone and the blue from the darker Bloody Butcher kernels, plus the yellow from the endosperm. Blue plus yellow equals green.
I think the pigments in bloody butcher corn are anthocyanins, like those found in red cabbage. Just like back in school, if you put alkaline ingredients like baking soda and baking powder into anthocyanins, they turn from purple to blue-green :)
Step away from the mixer! Melt the butter needed for your recipe in the cast iron pan. Pour from the pan into your batter, mix just barely until combined, then pour the battery into your hot pan. There should be enough butter left in the pan to keep the bread from sticking, and create a crispy outside layer
Kevin always tells us how tall he is in the garden videos. It’s not until this video, next to Jacque in the kitchen, that the perspective is really apparent. You two are great. The corny, corncob boys rule!
I'm not sure anybody has commented on how funny it is that Kevin is testing the cornbread with an electronic probe. 🤣🤣🤣 Just saying... a simple toothpick works wonders in determining doneness. Really enjoyed the video, guys!! 🙂👍
Baked goods turn blue/green sometimes ifnyou don't use aluminum free baking powder. Also if you used to "much" baking powder it will give a salty taste too
you had green corn (very beautiful by the way, I loved the color) and red corn. the red color in nature often turn purple or blue when diluted in water or when cooked. if you add green to blue it becomes dark green. so I am not surprised at all that the final color is on the green side. very interesting and beautiful colors. nothing to do with toxicity.
Hey, you used the kitchenaid attachment for egg whites/whipping cream. The paddle attachment is for cake and bread batter. Might be adding too much air to batter.
As a child of the South I found this episode far more amusing than you meant it to be! I have literally never mixed up my cornbread batter with anything but a fork - not even a whisk - so using the KitchenAid was hilariously over the top. I'm from the no-sugar-in-cornbread religion and I don't care for honey on my cornbread either, but if I want a sweet rather than my preferred topping of sausage gravy, I have been known to enjoy it with molasses, especially blackstrap (acquired taste). Another traditional sweet topper is sorghum syrup, which is a lot easier to come by nowadays than it was in my youth.
I put unsweetened applesauce in my cornbread instead of the fat. It makes for some really moist cornbread. After it's cooled down, serve it with vanilla ice cream on top. Even chocolate chip ice cream would work. Cornbread is definitely one of those all purpose foods.
For buttermilk, I use Saco dry buttermilk mix. Use the suggested ratio but just put the dry with the dry ingredients and the water with the liquid instead of reconstituting it first. It's actually more like old-fashioned buttermilk than the stuff you can buy now on the milk aisle. Another tip - you can melt all the (unsalted!) butter in the skillet and just pour most of it into the batter. Put in extra so you can leave plenty in the pan, and do a quick swirl of the melted butter on top when you pour if there's enough. My grandmother would use bacon grease, or use a pan she'd just cooked bacon in. Of course that was for cornbread and beans, not dessert.
Yeah, the buttermilk powder is a great product. Especially if you don't normally keep fresh dairy in the house. Also second the method of melting butter in the skillet. One less dish to clean. Cornbread & beans are the best combo!
It may have been the vinegar that turned it green. Acid often can alter tones in natural elements. Like butterfly tea goes from blue to purple with lemon. Maybe try adding just some bloody butcher without the green one and mix some vinegar?
So funny you mentioned your bread looking like a horseshoe crab. When you showed it on IG that's the first thing that popped into my head! 🤣 You two are hilarious together no matter what y'all do! Completely entertaining! Kinda looks like Florida. The Everglades. What?!?! 🤣 I'm from South Florida and lived near the Everglades! Y'all are tasting that batter with raw eggs in it! 😝 When you take it out of the oven it's going to continue to bake a little. The cornbread looks pretty good! I love it with butter and syrup! So it's funny y'all tried it with maple syrup. It's so good! It's like a dessert to me! Y'all need to have some greens or black eyes, zipper or acre peas to go with it. Sop up that pot liquor! Heavenly good!
When you dye something naturally, it rarely turns the color it looked like before. Dahlias create purple, orange, red or royal blue, depending on the mordant and fiber material.
For removing the seeds from the cob I found putting the whole cob inside a bag and then whacking it with a stick maybe the size of a normal tool handle works wonders. You rotate the bag with the cob inside while whacking it repeatedly and after maybe half a minute a cob is completely finished. Spares your fingies and is fun as well. Also spares your tender nerves because I can't pick out the seeds for long before going insane. After seeing your corn deseed so easily that method maybe isn't necessary, but my cobs had the seeds stuck really tight so I had to think of a faster method.
I was thinking this too. It will overwork the flour and make it start building the gluten structures or whatever, just like kneading will. It's "bread," but it's not BREAD. 😂
So I grew on cornbread and first things first, bacon grease tastes better than butter when you're greasing the pan. Also, we just use a fork to mix up our cornbread instead of a stand mixer, we're lazy. And my favorite way to eat cornbread is piping hot in a glass with cold milk poured on top. It's so great and the way my mom and her mom and so forth ate it. My Nanna put full fat buttermilk over hers instead of whole milk but I've never done that. I wish I had the space to grow dent corn so I could make my own cornmeal. My mom grew up eating dent corn instead of sweet corn and insists that sweet corn is inferior to it.
I love hearing about all the different types of tastes and likes with food. Ya just never know until you taste and adjust until you find something that you like. ❤😉
I agree dent corn is far superior to sweet corn in flavor ,texture,and versitality. You can soak it and then cook like you would dried beans and use it as a side plain cooked or with some butter. Mix it with beans , put it in a stew or soup. I love the chewy texture and the creamy taste. Sweet corn is like a treat , dent corn is real food.
You guys are both of my thoughts when I’m cooking. “Oof it doesn’t smell good but also…i don’t know! I have no frame of reference 🤷🏼♀️ lol😅” i think you’re gut was telling you something Kevin.
I need to do this. I planted 36 red Indian corn and they got about 16 ft tall. Then a huge storm came through and broke about 1/2 and flattened the rest right as they started tasseling. So I pulled the unbroken ones back up and ended up getting about 20 small poorly pollinated cobs. I was going to use them to plant more but I’ve got plenty to make a loaf or two of cornbread.🌽🍞
I love the tiny noises added post. You two are a hoot😉❤ I am not a traditionalist with cornbread. I add a can of cream corn to two boxes of mix, and a quarter cup of sugar. Trying to get away from so much sugar, but it's so hard! Making my own cornmeal might be what I need.
Mmm, cream corn in cornbread and just some sugar is just SOOOOO GOOD!!! Going to go bake some tonight (but I will grind regular popcorn in my Nutrimill).
Omg I feel like I’m watching you make meth 😂. Between the sniffing and tasting of the powder, batter, and finished product, to the adulteration with honey and syrup at the end, I was laughing all the way! Oh yeah and dealing that corn to your crew, y’all are professionals 😊
As a southerner I am just here waiting to see how many southerners argue about sugar in your cornbread 👀 Jaques was right, cornbread was originally not made with sugar. Even though I like sugar in my cornbread I can't imagine suggesting it's a dessert. Either y'all use way too much sugar to make it that sweet or the south adds so much sugar to stuff that sweet cornbread seems minimal by comparison 😂
❤❤❤ 😂😂😂 u guys are hysterical! I was actually crying with laughter. I was thinking the green color could be be a reaction with the acid in the buttermilk….would love to see more cooking segments of what you harvest in the gardens.
General rule of thumb in baking: mix all your dry ingredients in one bowl, mix all wet ingredients in another bowl, then combine and only stir enough to moisten all the dry ingredients and all clumps broken up. Insert clean probe and if it comes out cleanly, it's done. If returning to oven to continue cooking, rotate pan 180 degrees. btw, don't eat raw batter made with eggs- risk of salmonella, and there are documented cases of e.coli from raw grains. A couple tablespoons of butter melted into the cast iron pan does make for a nice crust flavor.
FWIW the E coli contamination in commercial grain is from livestock waste in the field that transfers to processing equipment, which is not usually a concern with a home garden situation. Salmonella is also often far more controlled with very fresh unwashed eggs like Kevin has on the homestead than in commercial or farm-washed eggs. As a general rule, your advisement on safety is a good, though. Conventionally produced ingredients pose significant pathogen risks. The specifics of the Epic Homestead situation, however, make the grain and eggs used in their video quite low-risk.
that's not a general rule of baking. people only separate wet and dry ingr when using levening agent, which wasn't the case here, and, people only avoid mixing it, when it has gluten, so that gluten doesn't stiffen up too much, which is also not relevant here, cause corn contains no gluten. as for clean probe, he did that, so only your comment on turning the thing if you put it back, makes sense
My local flour mill sells red cornmeal, and it looks pretty similar to what you made. I've decided yellow is the way to go for cornbread. Do you have to nixtamalize the corn, or is that only for tortillas?
@@epichomesteading it would be interesting to try nixtamalization in a future video. Since not a lot of people are processing their own grains from their garden, there's not a lot of good information about how to do it at home. Growing corn for flour seems like a much more practical use than for fresh eating since it can be stored for a long time.
Try Ohio Blue Clarage Dent Corn. Ohio Blue smells sweet when you grind it and you can taste it in cornbread and grits/polenta. We like putting blueberries in the batter sometimes for the desert feel. I've grown Bloody Butcher and Oaxaca. Oaxaca does really well in TN, and it has a very earthy flavor. Bloody Butcher doesn't do well for me.
I think corn is the only grass whose seeds can be a vegetable until it's dried and only then it's a grain. I've been grain free for a year, and grew up in midwest. Corn is life here. I missed my sweet corn so much! Was elated when I read I can still have it! I just can't have popcorn, cornbread, grits, cornstarch, corn syrup, etc... I'm ok as long as I get my sweet grilled corn on the cob!
Yall are such dorks and I'm here for it! Please do a contest where the winner can spend a day in the garden and make one of these videos with you guys. It looks like so much fun. Or don't do it contest and just hit me up to come over. I live in El Cajon so I'm not that far away 😆
I have that mill and I grow that corn (and also the mostly indistinguishable Jimmy Red). The size of the corn is at the upper limit of what that grain mill will handle, which is the unstated reason for having to work the grains in the top. The settings on the mill do less to change the texture of the final product than one might imagine. I do find the corn to be on the bitter side, but a small amount of sugar in the cornbread will address that. The only part of the corn that is red is the hull, so the meal is white to pink with red flecks in it. I find that the interior of my cornbread (and hush puppies!) is pink speckled to brown if I don't add wheat flour, but when I do add wheat flour it's brown. Of course, that could be because my wheat flour is whole wheat flour from hard red wheat I also grew myself and ground in that same mill and everything baked with it is brown! Oh, on the corncobs... I'm currently growing some oyster mushrooms on a few old corncobs I had laying around. Next year I may do the same with stalks.
In our area, north-eastern Arizona, on the Navajo Nation, we have blue corn. Blue corn is used for a number of recipes as a flour, such as cake/cup cakes, hot cereal, tortillas, etc. Depending on how much is used, there is always a hint of blue too.
This WAS ridiculous and I loved it! So happy to hear how good the cornbread turned out despite the fears! I want to try for myself now! It could be such a fun food experiment to try different types of corn!
I tend to forget that you are colorblind! I know you've mentioned it before, but it doesn't seem to affect your perspective in the garden in a noticeable way. Now however, I'm wondering what literally everything in the garden looks like to you!! Simply because one of the major things I grow for is color! It must be so different from your perspective! I am fascinated! Tell me everything! 😂
Corn silk tea you had a little Cinemark in a little bit of honey, and it taste better. But it is really good for like bladder issues that helps with pain of the mucous membranes which is that area. So try to get in with a little bit of cinnamon bark and some honey if she needs to try it again or you can try it! It’s got good medicinal properties.
You guys had me laughing out loud! Also, I have never made cornbread in a stand mixer. 😂 You can just whisk it in a bowl and you don't want to overmix it. Much like muffins. You guys play off each other so well. Always a treat to watch!
Just had to mention Mark with self sufficient me has a video on a DYI corn cob remover.. basically 2 parts Really cool growing then making ur own bread and cornmeal.. wish u could do that
As a southern woman, watching y’all try to make cornbread was more hilarious than I expected! 😂 My families cornbread recipe is as follows: What you’ll need: white cornmeal, buttermilk, mayo, vegetable oil. (If you find yourself mixing sugar into this mixture, you’ve gone wrong somewhere. Throw that out and start over!) Mix the cornmeal, buttermilk and mayo in a bowl with a spoon just until all ingredients are incorporated. You want the batter to be thick, almost like a cookie dough. If it’s too runny, add more cornmeal. If it’s too thick to stir, add more buttermilk. Only add one heaping spoonful of mayo, no more. Pour like 1/4 inch of oil into your cold cast iron, then the cornbread batter mix. Even the top out and make sure the batter reaches to the sides. Using your spoon, pull oil from the sides up and over the top of the cornbread batter. Put in the oven at 425 until you can stick a fork in and nothing sticks or until the top is a beautiful golden brown. Put a plate on top of the cast iron and flip the pan over to reveal the beautiful, almost-fried bottom which now becomes your top. Slice into triangles, maybe put some butter in the middle of your slice if that’s your thing. It’s delicious enough to eat by itself.
Please do not die for the video! Hopefully anything scary was killed by the heat of baking and you were protected by from evil as virtuous non-sugar cornbread makers. Seriously, it's interesting how it turned from red to pinky-white to golden but the little bit of green still tinted the top. I'm sure there are good science reasons for that and not unknowable corn magic.
a pretty wild guess, but the greenish tint might be indication of oxidation. How far fetched would it be to think that some mineral compound reacted with air at some point in the process. Maybe when baking?
Had a bumper crop of small cobbed blue corn (don't remember the name of was from saved seeds for years) *and pickaninny that was left too long. Dried it and painstakingly milled it in a hand crank coffee grinder all early winter. Then sifted it and ground it again. Broke the crank twice. Wound up with a 2 gallon pickle jar of nicely fine corn ..... Flour? It's finer than cornmeal but not as fine as wheat flour. It looks beige with a tinge of purple and yellow. Made a batch of of corn bread. The top was also green tinged .... Then we cut into it. It was so dark you would think we added charcoal. It turned out so good, but surprising. I may have arthritis in my cranking hand .... Lol. Good job
I don't know if anyone mentioned it below, but I would love to have seen you turn out the corn bread onto a plate so we could enjoy that gorgeous brown color on the underside from the skillet.
Lots of red or blue plants turn green in the presence of alkaline materials like baking powder. If you're worried about mycotoxins, you should make tortillas or pozole (because the nixtamalization process is known to reduce the amounts of mycotoxins)
I don't know why, but I haven't seen your videos in my feed in a very long time, over a year. I always have to manually search for ya. But anyhow I still love your stuff!
Grits and polenta could be an easier dish for coarse cornmeal. Just make sure it's nixtamalized first. A finer grind would get you masa harina, which would be perfect for tortillas, tamales, and sopes. Cornbreads are a type of quickbread, which should be done by hand to give you the maximum control of how much moisture goes in. The only time I've ever seen a pro baker crank a stand mixer to the max is when they were whipping egg whites.
Maybe do some nixtamalization before grounding the corn and making a dough out of it? Heard, that it´s better digestible, healthy and makes a stronger dough with good binding. Like they are doing it in Mexico, when making tortillas.
I'm vaguely remembering a cornbread I had at a restaurant once. It was very good, and an appetizer? It was sweet, but don't remember what seemed to be in/on it, other than sweet (carmelized?) onions. *drool...
Bravo on the cornbread, guys! Fresh, scratch-made cornbread is also awesome with homemade blackberry or raspberry preserves. Didn't I see a video about some berry plants? 😉
Was introduced to cornbread and maple syrup for breakfast from a past boyfriend who came from texas to the U of A for school. Boyfriend is gone but I still eat the cornbread for breakfast. After watching your videos went right in to make some and will have the rest with chili tonight. You guys are so funny, thanks.
Who uses a thermometer to check and see if cornbread is done? 😂😅😂😅😂😅❤ And yes, great cornbread is moist, a bit sweet. In the south cornbread is for breakfast and dessert!
Y’all had me dying😂😂😂..this is probably my favorite video you two have ever done…also wish I would’ve gotten milling corn now instead of just sweet & popping varieties..maybe it’s not to late😏😎
Did you guys never do that pH test using purple cabbage juice in highschool? Certain plant pigments react to a change in pH by changing color. Pretty sure the scant amount of pigment in the oxblood corn is reacting
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Just a note as someone who has helped make a corn maze, the corn isn't planted in the maze design. The corn is planted and then, when it's about 6" tall, the best area in the planting, then cut in the maze by grid. It's tedious and labor intensive. So don't feel bad that your maze didn't turn out exactly as you wanted. 😊
Your bloody butcher corn meal color is spot on. SInce only the outer layer is red and the inside is white it appears to be pinkish blue when ground. The color of cooked corn is 100% dependent on the pH level. Anthocyanin stablitly is related to pH. At lower pH levels it tends to stay red/reddish, higher pH levels will cause it to turn to blue color. I've been growing bloody butcher for 5-6 years now in zone 4 which can be very challenging for a warm season 120 day crop. Always worth the effort when I have 12 - 15 foot tall corn towering over my gargage in a smal St Paul, MN ciy lot. I make mine into beer instead of bread though, haha!
It's such a bizarre looking corn, thanks for this info!!!
That sounds so cool
You can make corn cob jelly with the cobs.
That’s good to know. I’m growing glass gem this year and was curious if it would turn the flour blue
@@catiepower3550 I made hominy with some multicolor corn that was sold for a Halloween decoration 🤣 The colors muted, but it was beautiful.
Kev: it tastes green
Also Kev a few moments prior: *puts green corn kernels*
"Is it Green? I'm color blind" wearing all green 😂 why is that so funny
LOL
That one also got me! I LOL'ed so hard!!!
@@epichomesteading I'm colorblind too and I feel your pain.
Until my coworker told me otherwise the other day I was under the impression chartreuse was just like yellow.
wow
You can skip melting the butter in the microwave. Melt it in the oven in the skillets ! You’ll get a browned butter effect! Plus you’ll save some dishes
Damn good idea
Oh my god, you just saved me 30 seconds and needing to wipe out one very small dish. How does one nominate someone for the Nobel prize? You’ve earned it.
Kev: Are we going to bake this no matter what?
Jacques: Yeah..
Kev: And we're gonna eat it?
Jacques: Yeah, well I am.
Kev: Ok.. Okay, So this looks weird as hell!
😂😂😂😂 You were concerned from the jump Kev. You two are some of the funniest dudes on RUclips and constantly provide good info!
Sometimes the vibe is just THERE and we're on another one
The continual concern of Kevin but the constant reassurance of Jacques. I'm weak 😂
Kevin is always so suss and Jacques will seemingly put anything from the garden down his gullet
as mentioned in your instagram video, if you dont nixtamalize your corn you are going to lose 95% of all their nutrient value for humans. nixtamalization isnt hard to do especially on a small scale, it requires soaking your corn in an alkaline solution (wood ash is how natives performed the process historically)
I'll try it!
Exactly
I just about to say, the problem is you grew tortilla corn not corn bread corn. Apparently, no foul maybe it could have been better as epic tacos.
@@ericrushine agreed, from what I have read it's actually hard to get certain types of corn in the US since sweet corn I'd Lind of the standard up here
How did the natives know to do this?
clabber girl baking powder contains aluminum, which reacts to acidic ingredients and makes it green (sometimes a tinny flavor too). use an aluminum-free baking powder (rumford, bob’s red mill). good luck in the kitchen and keep on bakin’.
Clabber girl let me down :(
@@epichomesteading You can also make baking powder by adding 2 parts cream of tartar to 1 part baking soda when you're adding it to the dry ingredients.
Baking powder you buy in the store will use aluminum or cornstarch to keep it dry to prevent the acid and base from reacting. But even so, it has a pretty short shelf life. If you keep baking soda and cream of tartar on hand and separate, they're more shelf stable and no worries about the aluminum.
the also threw an ear of Oaxacan Green Dent in as well, which is going to make green cornmeal anyway. The red in Bloody Butcher is only in the pericarp (the "skin") so a lot of it's going to be left behind during any sifting, particularly when grinding dry. So all your going to have for color is the blue from the Oxacan's aleurone and the blue from the darker Bloody Butcher kernels, plus the yellow from the endosperm. Blue plus yellow equals green.
I think the pigments in bloody butcher corn are anthocyanins, like those found in red cabbage. Just like back in school, if you put alkaline ingredients like baking soda and baking powder into anthocyanins, they turn from purple to blue-green :)
@@thestrangegreenman They are indeed anythocyanins.
Step away from the mixer! Melt the butter needed for your recipe in the cast iron pan. Pour from the pan into your batter, mix just barely until combined, then pour the battery into your hot pan. There should be enough butter left in the pan to keep the bread from sticking, and create a crispy outside layer
Thank you!
I love when Jacq has some cool garden hack and Kevin is just like JAW DROPPED over it. (Cobs off the kernel hack) lol
Kevin always tells us how tall he is in the garden videos. It’s not until this video, next to Jacque in the kitchen, that the perspective is really apparent. You two are great. The corny, corncob boys rule!
LOL
I'm not sure anybody has commented on how funny it is that Kevin is testing the cornbread with an electronic probe. 🤣🤣🤣 Just saying... a simple toothpick works wonders in determining doneness. Really enjoyed the video, guys!! 🙂👍
Baked goods turn blue/green sometimes ifnyou don't use aluminum free baking powder. Also if you used to "much" baking powder it will give a salty taste too
Thanks for the tip!
Good tip!
you had green corn (very beautiful by the way, I loved the color) and red corn. the red color in nature often turn purple or blue when diluted in water or when cooked. if you add green to blue it becomes dark green. so I am not surprised at all that the final color is on the green side. very interesting and beautiful colors. nothing to do with toxicity.
Hey, you used the kitchenaid attachment for egg whites/whipping cream.
The paddle attachment is for cake and bread batter. Might be adding too much air to batter.
You two are hysterical, I literally giggled along with Jacques, keep them coming guys 😊
We want more baking shenanigans!! You are both hilarious in the kitchen!!
Videos that have a good healthy dose of Kevin and Jacque banter are my favourite 😂
Kevin, next time make some Southern style greens (mustard, turnip, or collard) and use the cornbread to sop up the pot liquor. That's good eats. 😋👌🏾
The best way to make and eat cornbread. ❤❤❤❤
@@LydJaGillers You got it!
And make the cornbread Southern style - leave out the eggs and flour and use bacon fat instead of butter.
@@never2muchcoffee Oh, I am in heaven!!
As a child of the South I found this episode far more amusing than you meant it to be! I have literally never mixed up my cornbread batter with anything but a fork - not even a whisk - so using the KitchenAid was hilariously over the top. I'm from the no-sugar-in-cornbread religion and I don't care for honey on my cornbread either, but if I want a sweet rather than my preferred topping of sausage gravy, I have been known to enjoy it with molasses, especially blackstrap (acquired taste). Another traditional sweet topper is sorghum syrup, which is a lot easier to come by nowadays than it was in my youth.
I put unsweetened applesauce in my cornbread instead of the fat. It makes for some really moist cornbread. After it's cooled down, serve it with vanilla ice cream on top. Even chocolate chip ice cream would work. Cornbread is definitely one of those all purpose foods.
That sounds really good!
I will try that!
I do the same as well, I actually use the Well Your World recipe for cornbread.
For buttermilk, I use Saco dry buttermilk mix. Use the suggested ratio but just put the dry with the dry ingredients and the water with the liquid instead of reconstituting it first. It's actually more like old-fashioned buttermilk than the stuff you can buy now on the milk aisle. Another tip - you can melt all the (unsalted!) butter in the skillet and just pour most of it into the batter. Put in extra so you can leave plenty in the pan, and do a quick swirl of the melted butter on top when you pour if there's enough. My grandmother would use bacon grease, or use a pan she'd just cooked bacon in. Of course that was for cornbread and beans, not dessert.
Thanks for this!
Yeah, the buttermilk powder is a great product. Especially if you don't normally keep fresh dairy in the house. Also second the method of melting butter in the skillet. One less dish to clean.
Cornbread & beans are the best combo!
The chemistry between you two is awesome. Great content, thanks for the laugh gentlemen
It may have been the vinegar that turned it green. Acid often can alter tones in natural elements. Like butterfly tea goes from blue to purple with lemon. Maybe try adding just some bloody butcher without the green one and mix some vinegar?
Good call!
🎉 for the editor of this video. You’ve outdone yourself. ❤
So funny you mentioned your bread looking like a horseshoe crab.
When you showed it on IG that's the first thing that popped into my head! 🤣
You two are hilarious together no matter what y'all do! Completely entertaining!
Kinda looks like Florida. The Everglades. What?!?! 🤣 I'm from South Florida and lived near the Everglades!
Y'all are tasting that batter with raw eggs in it! 😝 When you take it out of the oven it's going to continue to bake a little.
The cornbread looks pretty good! I love it with butter and syrup! So it's funny y'all tried it with maple syrup. It's so good! It's like a dessert to me! Y'all need to have some greens or black eyes, zipper or acre peas to go with it. Sop up that pot liquor! Heavenly good!
LOL we can't help ourselves sometimes!
When you dye something naturally, it rarely turns the color it looked like before. Dahlias create purple, orange, red or royal blue, depending on the mordant and fiber material.
You guys should brown your butter before you add it to the corn meal. It takes it to the next level. Browned butter is delicious.
For removing the seeds from the cob I found putting the whole cob inside a bag and then whacking it with a stick maybe the size of a normal tool handle works wonders. You rotate the bag with the cob inside while whacking it repeatedly and after maybe half a minute a cob is completely finished. Spares your fingies and is fun as well. Also spares your tender nerves because I can't pick out the seeds for long before going insane.
After seeing your corn deseed so easily that method maybe isn't necessary, but my cobs had the seeds stuck really tight so I had to think of a faster method.
I never use a mixer when making cornbread. I just hand mix the ingredients.
I was taught to only mix the ingredients by hand and just until moistened. Never use a mixer for cornbread. Don’t know why though 😂
I was thinking this too. It will overwork the flour and make it start building the gluten structures or whatever, just like kneading will. It's "bread," but it's not BREAD. 😂
Mix, by hand, just until you don't see dry ingredients.
So I grew on cornbread and first things first, bacon grease tastes better than butter when you're greasing the pan. Also, we just use a fork to mix up our cornbread instead of a stand mixer, we're lazy. And my favorite way to eat cornbread is piping hot in a glass with cold milk poured on top. It's so great and the way my mom and her mom and so forth ate it. My Nanna put full fat buttermilk over hers instead of whole milk but I've never done that.
I wish I had the space to grow dent corn so I could make my own cornmeal. My mom grew up eating dent corn instead of sweet corn and insists that sweet corn is inferior to it.
I love hearing about all the different types of tastes and likes with food. Ya just never know until you taste and adjust until you find something that you like. ❤😉
My husband loves cornbread with buttermilk like his Papaw used to eat it.
My grandparents ate it like that with buttermilk. I think that is an old Southern thing.
Mmmm, bacon
I agree dent corn is far superior to sweet corn in flavor ,texture,and versitality. You can soak it and then cook like you would dried beans and use it as a side plain cooked or with some butter. Mix it with beans , put it in a stew or soup. I love the chewy texture and the creamy taste. Sweet corn is like a treat , dent corn is real food.
Loved the baking shenanigans and seeing the camera crew at the end!!!!
Jacques has some surprising techniques, like pulling a cabbage and decorning a corn 😳
You guys are both of my thoughts when I’m cooking. “Oof it doesn’t smell good but also…i don’t know! I have no frame of reference 🤷🏼♀️ lol😅” i think you’re gut was telling you something Kevin.
I need to do this. I planted 36 red Indian corn and they got about 16 ft tall. Then a huge storm came through and broke about 1/2 and flattened the rest right as they started tasseling. So I pulled the unbroken ones back up and ended up getting about 20 small poorly pollinated cobs. I was going to use them to plant more but I’ve got plenty to make a loaf or two of cornbread.🌽🍞
What an interesting colour transformation. Your cornbread looks a bit like Pandan cake 🤣
I love the tiny noises added post. You two are a hoot😉❤
I am not a traditionalist with cornbread. I add a can of cream corn to two boxes of mix, and a quarter cup of sugar. Trying to get away from so much sugar, but it's so hard! Making my own cornmeal might be what I need.
Good call on no sugar...I want to try!
Mmm, cream corn in cornbread and just some sugar is just SOOOOO GOOD!!! Going to go bake some tonight (but I will grind regular popcorn in my Nutrimill).
Omg I feel like I’m watching you make meth 😂. Between the sniffing and tasting of the powder, batter, and finished product, to the adulteration with honey and syrup at the end, I was laughing all the way! Oh yeah and dealing that corn to your crew, y’all are professionals 😊
"Green algae" 🤣🤣🤣🤣
More baking/cooking shenanigans, please! 🙏
As a southerner I am just here waiting to see how many southerners argue about sugar in your cornbread 👀 Jaques was right, cornbread was originally not made with sugar. Even though I like sugar in my cornbread I can't imagine suggesting it's a dessert. Either y'all use way too much sugar to make it that sweet or the south adds so much sugar to stuff that sweet cornbread seems minimal by comparison 😂
Hahaha we always do something to make someone mad!
I’m from the south and personally I prefer a sweet cornbread but not so sweet you’d ever consider it a dessert!
❤❤❤ 😂😂😂 u guys are hysterical! I was actually crying with laughter. I was thinking the green color could be be a reaction with the acid in the buttermilk….would love to see more cooking segments of what you harvest in the gardens.
General rule of thumb in baking: mix all your dry ingredients in one bowl, mix all wet ingredients in another bowl, then combine and only stir enough to moisten all the dry ingredients and all clumps broken up. Insert clean probe and if it comes out cleanly, it's done. If returning to oven to continue cooking, rotate pan 180 degrees. btw, don't eat raw batter made with eggs- risk of salmonella, and there are documented cases of e.coli from raw grains. A couple tablespoons of butter melted into the cast iron pan does make for a nice crust flavor.
I think you guys ended up cleaning your pan. Maybe the green is iron.
Good call! Thank you!
@@epichomesteading I eat raw grains and batter all the time! Chances are very slim!
FWIW the E coli contamination in commercial grain is from livestock waste in the field that transfers to processing equipment, which is not usually a concern with a home garden situation. Salmonella is also often far more controlled with very fresh unwashed eggs like Kevin has on the homestead than in commercial or farm-washed eggs.
As a general rule, your advisement on safety is a good, though. Conventionally produced ingredients pose significant pathogen risks. The specifics of the Epic Homestead situation, however, make the grain and eggs used in their video quite low-risk.
that's not a general rule of baking. people only separate wet and dry ingr when using levening agent, which wasn't the case here, and, people only avoid mixing it, when it has gluten, so that gluten doesn't stiffen up too much, which is also not relevant here, cause corn contains no gluten. as for clean probe, he did that, so only your comment on turning the thing if you put it back, makes sense
I love that you invited the other guys to taste at the end, that was so fun to see the rest of the team!
My local flour mill sells red cornmeal, and it looks pretty similar to what you made. I've decided yellow is the way to go for cornbread.
Do you have to nixtamalize the corn, or is that only for tortillas?
Don't need to do that for corn meal. That is for masa I believe.
We didn't nixtamalize in this case
@@epichomesteading it would be interesting to try nixtamalization in a future video. Since not a lot of people are processing their own grains from their garden, there's not a lot of good information about how to do it at home. Growing corn for flour seems like a much more practical use than for fresh eating since it can be stored for a long time.
Try Ohio Blue Clarage Dent Corn. Ohio Blue smells sweet when you grind it and you can taste it in cornbread and grits/polenta. We like putting blueberries in the batter sometimes for the desert feel. I've grown Bloody Butcher and Oaxaca. Oaxaca does really well in TN, and it has a very earthy flavor. Bloody Butcher doesn't do well for me.
I think corn is the only grass whose seeds can be a vegetable until it's dried and only then it's a grain. I've been grain free for a year, and grew up in midwest. Corn is life here. I missed my sweet corn so much! Was elated when I read I can still have it! I just can't have popcorn, cornbread, grits, cornstarch, corn syrup, etc... I'm ok as long as I get my sweet grilled corn on the cob!
Yall are such dorks and I'm here for it! Please do a contest where the winner can spend a day in the garden and make one of these videos with you guys. It looks like so much fun. Or don't do it contest and just hit me up to come over. I live in El Cajon so I'm not that far away 😆
LOL would be fun
I love the energy you both have together!! The videos are much more entertaining 😄
I have that mill and I grow that corn (and also the mostly indistinguishable Jimmy Red). The size of the corn is at the upper limit of what that grain mill will handle, which is the unstated reason for having to work the grains in the top. The settings on the mill do less to change the texture of the final product than one might imagine. I do find the corn to be on the bitter side, but a small amount of sugar in the cornbread will address that. The only part of the corn that is red is the hull, so the meal is white to pink with red flecks in it. I find that the interior of my cornbread (and hush puppies!) is pink speckled to brown if I don't add wheat flour, but when I do add wheat flour it's brown. Of course, that could be because my wheat flour is whole wheat flour from hard red wheat I also grew myself and ground in that same mill and everything baked with it is brown!
Oh, on the corncobs... I'm currently growing some oyster mushrooms on a few old corncobs I had laying around. Next year I may do the same with stalks.
In our area, north-eastern Arizona, on the Navajo Nation, we have blue corn. Blue corn is used for a number of recipes as a flour, such as cake/cup cakes, hot cereal, tortillas, etc. Depending on how much is used, there is always a hint of blue too.
You can make corn cob jelly It has a light corn taste
Love your videos! The laughing intros always get me, and the different camera angles are great! Informative and entertaining as always. Cheers!
This WAS ridiculous and I loved it! So happy to hear how good the cornbread turned out despite the fears! I want to try for myself now! It could be such a fun food experiment to try different types of corn!
You now have free toilet paper with the cob 🤣
Maybe the reason why I turned green was beacuase it was not nixtamalized
Glad I'm not the only Californian still wearing a heavy jacket out in the garden in these freezing temps of 70 degrees, lol.
I tend to forget that you are colorblind! I know you've mentioned it before, but it doesn't seem to affect your perspective in the garden in a noticeable way. Now however, I'm wondering what literally everything in the garden looks like to you!! Simply because one of the major things I grow for is color! It must be so different from your perspective! I am fascinated! Tell me everything! 😂
Many things are a bit muddled to me!
Corn silk tea you had a little Cinemark in a little bit of honey, and it taste better. But it is really good for like bladder issues that helps with pain of the mucous membranes which is that area. So try to get in with a little bit of cinnamon bark and some honey if she needs to try it again or you can try it! It’s got good medicinal properties.
I tried growing Bloody Butcher last year, but my tassels started developing kernels on them and made no ears.
You guys had me laughing out loud! Also, I have never made cornbread in a stand mixer. 😂 You can just whisk it in a bowl and you don't want to overmix it. Much like muffins. You guys play off each other so well. Always a treat to watch!
In the uk we don’t really have this. I made it for the 1st time! And it’s so yummy!!
Just had to mention Mark with self sufficient me has a video on a DYI corn cob remover.. basically 2 parts
Really cool growing then making ur own bread and cornmeal.. wish u could do that
you boys are a riot! love you two together it's always so much fun
As a southern woman, watching y’all try to make cornbread was more hilarious than I expected! 😂
My families cornbread recipe is as follows:
What you’ll need: white cornmeal, buttermilk, mayo, vegetable oil. (If you find yourself mixing sugar into this mixture, you’ve gone wrong somewhere. Throw that out and start over!)
Mix the cornmeal, buttermilk and mayo in a bowl with a spoon just until all ingredients are incorporated. You want the batter to be thick, almost like a cookie dough. If it’s too runny, add more cornmeal. If it’s too thick to stir, add more buttermilk. Only add one heaping spoonful of mayo, no more.
Pour like 1/4 inch of oil into your cold cast iron, then the cornbread batter mix. Even the top out and make sure the batter reaches to the sides. Using your spoon, pull oil from the sides up and over the top of the cornbread batter.
Put in the oven at 425 until you can stick a fork in and nothing sticks or until the top is a beautiful golden brown.
Put a plate on top of the cast iron and flip the pan over to reveal the beautiful, almost-fried bottom which now becomes your top. Slice into triangles, maybe put some butter in the middle of your slice if that’s your thing. It’s delicious enough to eat by itself.
That was fun thanks guys. Still wondering why red went green. Hopefully you didn't have long term digestive issues.
Please do not die for the video! Hopefully anything scary was killed by the heat of baking and you were protected by from evil as virtuous non-sugar cornbread makers. Seriously, it's interesting how it turned from red to pinky-white to golden but the little bit of green still tinted the top. I'm sure there are good science reasons for that and not unknowable corn magic.
a pretty wild guess, but the greenish tint might be indication of oxidation. How far fetched would it be to think that some mineral compound reacted with air at some point in the process. Maybe when baking?
Had a bumper crop of small cobbed blue corn (don't remember the name of was from saved seeds for years) *and pickaninny that was left too long. Dried it and painstakingly milled it in a hand crank coffee grinder all early winter. Then sifted it and ground it again. Broke the crank twice. Wound up with a 2 gallon pickle jar of nicely fine corn ..... Flour? It's finer than cornmeal but not as fine as wheat flour. It looks beige with a tinge of purple and yellow. Made a batch of of corn bread. The top was also green tinged .... Then we cut into it. It was so dark you would think we added charcoal. It turned out so good, but surprising. I may have arthritis in my cranking hand .... Lol. Good job
I don't know if anyone mentioned it below, but I would love to have seen you turn out the corn bread onto a plate so we could enjoy that gorgeous brown color on the underside from the skillet.
Is the green from the anthocyanins interacting with the baking soda?
Lots of red or blue plants turn green in the presence of alkaline materials like baking powder.
If you're worried about mycotoxins, you should make tortillas or pozole (because the nixtamalization process is known to reduce the amounts of mycotoxins)
🤣🤣🤣 nothing funnier than Jacques and Kevin in the kitchen! But the cornbread looks amazing 😊
I'm thinking you've gotta do more cooking clips together! You're hilarious! Also fun to see someone trying different strains of corn, produce ect...
Here in the South, cornbread is breakfast, lunch, supper, and dessert. Yummers.
I don't know why, but I haven't seen your videos in my feed in a very long time, over a year. I always have to manually search for ya. But anyhow I still love your stuff!
Keep the baking shenanigans coming you guys are too funny 🤣 😂
Grits and polenta could be an easier dish for coarse cornmeal. Just make sure it's nixtamalized first.
A finer grind would get you masa harina, which would be perfect for tortillas, tamales, and sopes.
Cornbreads are a type of quickbread, which should be done by hand to give you the maximum control of how much moisture goes in. The only time I've ever seen a pro baker crank a stand mixer to the max is when they were whipping egg whites.
I'll have to try it again sometime!
11:24 not only is that time stamp my birthday but it is also the funniest moment
I've joked about making "corn cake" for my folks, but when down south, man oh man is Cornbread the king
Yeah really good vibes in this channel 👍💪✌️ Amazing guy's and very thanks for all!!!
Maybe do some nixtamalization before grounding the corn and making a dough out of it? Heard, that it´s better digestible, healthy and makes a stronger dough with good binding. Like they are doing it in Mexico, when making tortillas.
"If you hit it from the right angle"--I saw that look. Classic.
Kudos to the editor!
I'm vaguely remembering a cornbread I had at a restaurant once. It was very good, and an appetizer? It was sweet, but don't remember what seemed to be in/on it, other than sweet (carmelized?) onions. *drool...
Bravo on the cornbread, guys! Fresh, scratch-made cornbread is also awesome with homemade blackberry or raspberry preserves. Didn't I see a video about some berry plants? 😉
Was introduced to cornbread and maple syrup for breakfast from a past boyfriend who came from texas to the U of A for school. Boyfriend is gone but I still eat the cornbread for breakfast. After watching your videos went right in to make some and will have the rest with chili tonight. You guys are so funny, thanks.
It's so good
Leftover cornbread and butter/syrup- crazy good
Who uses a thermometer to check and see if cornbread is done? 😂😅😂😅😂😅❤ And yes, great cornbread is moist, a bit sweet. In the south cornbread is for breakfast and dessert!
ME LOL
I know, right??!! That's what got me really laughing. 😁
Perhaps you're comparing the flavor to nixtamalized corn.
You should do it anyway to make it healthier
My goodness, I don't even know what's happening but I'm laughing my butt off 😭🤣 (Kevin chokes: "that's not because it doesn't taste good"). 🤣
Y’all had me dying😂😂😂..this is probably my favorite video you two have ever done…also wish I would’ve gotten milling corn now instead of just sweet & popping varieties..maybe it’s not to late😏😎
Good job Corn Cob Boys. A for awesome! I wish my husband grew corn, & ground it, then baked some cornbread. Like wow
“If you hit it from the right angle 👀😏” lmao, that knowing look
In the south we often add hot peppers to our cornbread. You should definitely try that next time.
Jaquees always have a garden trick when it comes to harvesting and Kev is always keen enough to give it a try
that kitchen scene is pure comedy
Doesn’t anthocynin turn green when it’s in a basic environment, could the baking powder have mixed with the red tinge in the corn?
Did you guys never do that pH test using purple cabbage juice in highschool? Certain plant pigments react to a change in pH by changing color. Pretty sure the scant amount of pigment in the oxblood corn is reacting