Ingredients:⠀ ⠀ 2 c. Corn Meal ⠀ 1 c. All Purpose Flour ⠀ 1/2 c. Brown Sugar ⠀ 2 1/2 tsp. Baking Powder ⠀ 2 1/2 tsp. Salt, Kosher Salt ⠀ 1/2 tsp. Cinnamon ⠀ 1 c. Milk ⠀ 1 c. Sour Cream ⠀ 2 Eggs, large⠀ 1/4 c. Melted Butter, unsalted ⠀ 1 c. Pumpkin Purée 1 tbsp. Vegetable Oil⠀ 1 tbsp. Butter ⠀ ⠀ ⠀ ⠀ Instructions: ⠀ ⠀ Place a 10 inch cast iron skillet in the oven (or baking pan), and preheat your oven to 425 degrees. ⠀ In a large bowl, whisk together cornmeal, flour, brown sugar, baking powder, salt, and cinnamon. Mix until well combined. ⠀ ⠀ In another bowl, add milk, sour cream, eggs, and melted butter, whisk together. Add in pumpkin puree, mash and mix until combined. ⠀ ⠀ Make a well in the center of the flour mixture. Pour in your wet mixture in the center of the flour mixture and whisk together until it’s all combined. ⠀ ⠀ After the skillet is preheated to 425 degrees, add in 1 tbsp. oil and 1 tbsp. butter into the skillet. Pour your batter into the hot skillet (batter may sizzle which is fine). Smooth out the top of the batter, return to the oven. ⠀ ⠀ Bake your cornbread in the oven for 22-25 minutes, or until a wooden spoon is inserted into the center and it comes out clean. Once done, remove from the oven and allow the cornbread to rest for 3-5 minutes. ⠀ Optional: In a bowl combine 1 stick softened butter, 1/3 cup honey, and 1/2 tbsp. Cinnamon, mix until combined. ⠀ Serve with honey butter or regular butter, enjoy!⠀
Ingredients:⠀ ⠀ 2 c. Corn Meal ⠀ 1 c. All Purpose Flour ⠀ 1/2 c. Brown Sugar ⠀ 2 1/2 tsp. Baking Powder ⠀ 2 1/2 tsp. Salt, Kosher Salt ⠀ 1/2 tsp. Cinnamon ⠀ 1 c. Milk ⠀ 1 c. Sour Cream ⠀ 2 Eggs, large⠀ 1/4 c. Melted Butter, unsalted ⠀ 1 c. Pumpkin Purée 1 tbsp. Vegetable Oil⠀ 1 tbsp. Butter ⠀ ⠀ ⠀ ⠀ Instructions: ⠀ ⠀ Place a 10 inch cast iron skillet in the oven (or baking pan), and preheat your oven to 425 degrees. ⠀ In a large bowl, whisk together cornmeal, flour, brown sugar, baking powder, salt, and cinnamon. Mix until well combined. ⠀ ⠀ In another bowl, add milk, sour cream, eggs, and melted butter, whisk together. Add in pumpkin puree, mash and mix until combined. ⠀ ⠀ Make a well in the center of the flour mixture. Pour in your wet mixture in the center of the flour mixture and whisk together until it’s all combined. ⠀ ⠀ After the skillet is preheated to 425 degrees, add in 1 tbsp. oil and 1 tbsp. butter into the skillet. Pour your batter into the hot skillet (batter may sizzle which is fine). Smooth out the top of the batter, return to the oven. ⠀ ⠀ Bake your cornbread in the oven for 22-25 minutes, or until a wooden spoon is inserted into the center and it comes out clean. Once done, remove from the oven and allow the cornbread to rest for 3-5 minutes. ⠀ Optional: In a bowl combine 1 stick softened butter, 1/3 cup honey, and 1/2 tbsp. Cinnamon, mix until combined. ⠀ Serve with honey butter or regular butter, enjoy!⠀
Looks so good!
Lodi watching from the philippines🇵🇭🥰❤️😁
I’ve been trying to find a way to use up my leftover pie pumpkins, this is perfect
My daughter made this.... delicious
Looks good 👍🏽
Thank you!
I was about to say this is torture because I couldn't find the recipe, but I found it😉 Gracias.
Looks good with some ice-cream 😋
Marq you’re taking them on a trip around the entire world. 😌
Can you make Arroz con Leche?
Let's try it with sweet potato too 😉
Daddy! 😍😍😍
HIS VOICE IS EVERYTHING 😭❤️
Sweet potato corn bread tho !!!
His face : 🗿
His voice : 🗿
His cooking : 🗿
You're so hubby material 😭🤌
Omg!!, why has it taken so long for somebody to come up with this???? Guess what I’m making tomorrow!
Him: moist
Me: 💧
That glaze
I want to try this but can’t find the recipe!
Ingredients:⠀
⠀
2 c. Corn Meal ⠀
1 c. All Purpose Flour ⠀
1/2 c. Brown Sugar ⠀
2 1/2 tsp. Baking Powder ⠀
2 1/2 tsp. Salt, Kosher Salt ⠀
1/2 tsp. Cinnamon ⠀
1 c. Milk ⠀
1 c. Sour Cream ⠀
2 Eggs, large⠀
1/4 c. Melted Butter, unsalted ⠀
1 c. Pumpkin Purée
1 tbsp. Vegetable Oil⠀
1 tbsp. Butter ⠀
⠀
⠀
⠀
Instructions: ⠀
⠀
Place a 10 inch cast iron skillet in the oven (or baking pan), and preheat your oven to 425 degrees. ⠀
In a large bowl, whisk together cornmeal, flour, brown sugar, baking powder, salt, and cinnamon. Mix until well combined. ⠀
⠀
In another bowl, add milk, sour cream, eggs, and melted butter, whisk together. Add in pumpkin puree, mash and mix until combined. ⠀
⠀
Make a well in the center of the flour mixture. Pour in your wet mixture in the center of the flour mixture and whisk together until it’s all combined. ⠀
⠀
After the skillet is preheated to 425 degrees, add in 1 tbsp. oil and 1 tbsp. butter into the skillet. Pour your batter into the hot skillet (batter may sizzle which is fine). Smooth out the top of the batter, return to the oven. ⠀
⠀
Bake your cornbread in the oven for 22-25 minutes, or until a wooden spoon is inserted into the center and it comes out clean. Once done, remove from the oven and allow the cornbread to rest for 3-5 minutes. ⠀
Optional: In a bowl combine 1 stick softened butter, 1/3 cup honey, and 1/2 tbsp. Cinnamon, mix until combined.
⠀
Serve with honey butter or regular butter, enjoy!⠀
@@lifewithmarq thank you -so excited to make this🙏🏽
What kind of cornmeal is it Coarse or fine
"have you have had a cornbread" no.
Can you make this and sell it? Thanks. 🙏🏼 😂
maybe for more views/viewer rentation make the captions 1 word at a time
are you marq @sugarsmorescake the goat of X? 👀
Recipe please .
🤤 ..marry me marq
Where is the recipe
Is it me, but in every video there's no recipe
Ingredients:⠀
⠀
2 c. Corn Meal ⠀
1 c. All Purpose Flour ⠀
1/2 c. Brown Sugar ⠀
2 1/2 tsp. Baking Powder ⠀
2 1/2 tsp. Salt, Kosher Salt ⠀
1/2 tsp. Cinnamon ⠀
1 c. Milk ⠀
1 c. Sour Cream ⠀
2 Eggs, large⠀
1/4 c. Melted Butter, unsalted ⠀
1 c. Pumpkin Purée
1 tbsp. Vegetable Oil⠀
1 tbsp. Butter ⠀
⠀
⠀
⠀
Instructions: ⠀
⠀
Place a 10 inch cast iron skillet in the oven (or baking pan), and preheat your oven to 425 degrees. ⠀
In a large bowl, whisk together cornmeal, flour, brown sugar, baking powder, salt, and cinnamon. Mix until well combined. ⠀
⠀
In another bowl, add milk, sour cream, eggs, and melted butter, whisk together. Add in pumpkin puree, mash and mix until combined. ⠀
⠀
Make a well in the center of the flour mixture. Pour in your wet mixture in the center of the flour mixture and whisk together until it’s all combined. ⠀
⠀
After the skillet is preheated to 425 degrees, add in 1 tbsp. oil and 1 tbsp. butter into the skillet. Pour your batter into the hot skillet (batter may sizzle which is fine). Smooth out the top of the batter, return to the oven. ⠀
⠀
Bake your cornbread in the oven for 22-25 minutes, or until a wooden spoon is inserted into the center and it comes out clean. Once done, remove from the oven and allow the cornbread to rest for 3-5 minutes. ⠀
Optional: In a bowl combine 1 stick softened butter, 1/3 cup honey, and 1/2 tbsp. Cinnamon, mix until combined.
⠀
Serve with honey butter or regular butter, enjoy!⠀
Hard to concentrate when the chef is good looking and that voice .🤦 A recipe for mac and cheese and some greens would be appreciated.
Greens? Just heat up water 😂😂😂
@KevonStage