Cornbread | Basics with Babish

Avaldati 12 dets 2019
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Cornbread, as it turns out, wears many hats: essential barbecue side, thing-that-makes-chili-worth-eating, cultural mainstay, even dessert when it has to be. However you want to enjoy it, a few simple tricks will keep your crumb light and and your crusts crunchy, no matter upon which side of the Mason Dixon Line you lie.
Recipe: basicswithbabish.co/basicsepisodes/cornbread
Music by Chillhop: chillhop.com/listen
Blue Wednesday - Sweet Berry Wine, '90s Kid: soundcloud.com/bluewednesday
Listen on Spotify: bit.ly/ChillhopSpotify

Kommentaarid

  • Not the cornbread I make! No eggs, no sugar. Bacon grease, buttermilk and salt.

  • too bad this guy doesn't know real southern cornbread-- no eggs.

  • He did olnly one thing wrong down south it’s not corn bread we pronounce it cormbread

  • I’ve never seen jalapeño and cheese in cornbread

  • I've never even heard of cornbread before watching this video

  • Damn, did I miss the Blue Apron discount?? I just woke up

    • How long you been asleep for? 10 months?

  • i have to try that jalapeno one. looks so good!

  • Eeyup, ya definitely made this GA boy proud with how ya did it.

  • Babish was adding cornmeal until he was... Down with the Thickness 😂

  • You should have used bacon grease in your pan!

  • 6:59 gave babish nightmares

  • can u ship those to europe?

  • My mom always had cornbread by putting it in a bowl while hot out the oven with just enough milk for it to soak and pouring sugar over the top. It's so good.

  • *To find the thiccness I desire* Ahh, a man of culture indeed

  • where is red apron

  • Fun addition: cornbread/corn-cake batter works beautifully for citrus upside-down cakes. I tried it with blood oranges a couple years ago and it did not last long

  • Nooooooo!!! Don’t mix the Kosher Salt with the Lard 😭😭😭😭

  • I'm a Southerner, and my family adds sugar to our cornbread. Also, where was the fried cornbread?

  • this is mac ans cheese not cornvread

  • good demonstration

  • You're a northerner.

  • Asking as someone who comes from a place where cornbread ... well ... isn't really a thing: What is it for? Are there traditional dishes it goes with as a side dish? Or is it usually just eaten on it's on with various toppings or spreads like, well, bread, like Babish does here?

  • For me the lard is ruining it, i can't handle it. Apart from that it's delicous. Will do over with plain butter or concentrated butter

  • Everyone knows that the best accompaniment to Southern cornbread is chili.

  • As a southerner I have never heard of cornbread using lard

  • Haram

  • Could you make the cornbread from the green mile plz

  • Omg thank you for this Ever other recipe did not work for me

  • Sweet, cakey Yankee cornbread announced at 3:52! Time to abandon the video!

  • Who else momma makes this

  • I like how your recipes are exactly how they should be/originally were(at least what it seeks to be). Ive been looking for an old fashioned recipe and found this

  • I don't care if you make the south or the Yankee version, all cornbread it's nasty

  • As a former fedex worker, blue apron is actually in a dry ice box package.

  • Kind sad we didn't see the Midwestern love child called Cornbread pancakes.

  • Me: Know nothing about flavor or baking Babish: Jalapeño and Chedder Me: Um. 🤔😣 I also hate spicy stuff 😂

  • Or just save time and money and get a 50¢ box of jiffy

  • Coanbread

  • Whst can use imstead lard

  • Hey, Babish. I once thought of the same ice cube rapid cooldown method for brown butter and what happened was, the reaction between the hot lipid and the frozen water made the butter pretty much explode. If anyone is thinking of trying this, my personal recommendation is to just make the brown butter before anything else and just be patient with it. Alternatively, pour the brown butter into a heatproof container and then partially dunk that container into an ice bath, so the water isn't getting into the butter.

  • just cook it on the stovetop

  • Did babs get any of the measurements wrong on the first recepie? My batter was WAY thick.

  • bolo de fubá que chama

  • These are kinda decent to watch after a hard day in a restaurant kitchen.

  • I am a Southerner who doesn't really like cornbread. Let me tell you, it's perfectly normal until somebody makes it and offers you some, and then your life is ruined.

  • Thank you for actually showing the difference in cornbread and corn cake or corn casserole it's almost impossible to find a recipe for "real" cornbread.

  • Huh, I was under the impression all American cornbread was weirdly sweet. I really should try the first one. And Jesus fucking Christ, EXPLODING BUTTER.

  • Now I understand why I always felt slightly nauseas after eating southern cornbread. I didn't realize the recipe calls for lard (I'm allergic to pork). I also get super nauseous from gelatin desserts. What a terrible allergy to live with

  • The transition was so smooth from savoury to sweet to ad

  • Half the comments are southerners claiming they like sweet cornbread and the other half are people thirsty for Babish saying two words.

  • Cornbread should suck the moisture out of your body and NEVER be sweet.

  • Honey butter is a wonderful thing although I haven't had any in awhile. I also love homemade butter with cornbread.

  • why is everything american so fat but so delicious -.-

  • I've grown up with so many different types of cornbread I don't know if I have one I love best. I guess it depends on what the main dish is that denotes the type of corn bread.

  • How did he leave out hot water cornbread

  • 3:16 god is with us

  • Ever want to get a vegetable in the mail use blue apron

  • If you add whole kernels of corn to the cornbread it makes it so much better

  • I'm sorry, but you will never convert me to cornbread NOT made with bacon fat 🥓🥓🥓

  • After watching this video I have concluded that Northern cornbread is simply wrong

  • That looked like melted butter, not brown butter.

  • Quite a bit different from what I've ate in kentucky

  • americans use anything but the metric system. WTF HOW MUCH IS A CUP THERE ARE SO MANY DIFFERENT SIZE CUPS

  • The jalapeño one looks nasty

  • What about Chinese cornbread?

  • What is lard?

    • solid white fat usually from a pig. it gets a bad rep but it’s about as bad for you as butter is so it’s perfectly fine to use

  • Southern here, we now us crisco not lard. Just saying

  • When he said *"honeybutter"* over and over I felt like I was listening to ASMR of my culinary crush. Which I was.

  • I cook mine in my waffle iron. I do that when making chili and a ladle it all over top my cornbread waffles. It's a often requested of me when I invite my family members over for dinner.

  • Me: Binges Basics with Babish. Also Me: Tries my best to skip the part of the intro song where it skips a beat and throws the world into chaos.

  • Here’s a top for the southern cornbread: use self rising cornmeal if you can’t get/afford the leaveners. Saves money and works just as good.

  • adding cheese to cornbread is blasphemy

  • as a texan, i cannot stress highly enough how much i recommend buttered cornbread and chili, its the fucking best, seperate or combined (cornbread crushed into little chunks and mixed in with chili and cheese)

  • OK, first - yum. Second: I challenge you to combine this cornbread episode with the deep dish pizza episode, because in this Chicagoan's humble opinion, deep dish with cornmeal crust is ... dare I say? ... better than NY style.

  • My boyfriend and I made the brown butter recipe and it ended up *way* too salty-- buttermilk itself has a lot of salt (250+ mg per cup), so when you add a whole teaspoon of salt to the batter on top of that it ends up being overly salty (and that's saying a lot because I love salt).

  • The Southerner has never made cornbread in her life beside the only cornbread I like (so far) is my friend's.

  • My old souther granny watching this: " nonono he has missed the boat with me"

  • When he made the first Southern cornbread I was definitely side-eyeing him pretty hard. His second Southern cornbread was spot-on perfect for what I grew up eating.

  • Babish may have achieved honorary Southroness with this recipe. One suggestion. Use duck fat if you have it. Amazing flavor.

  • Your voice is honey butter for my ears

  • Can I get an idea on how many people this serves, going to a barbecue soon, need numbers

    • My grandparents make the second version (2:58) almost once a week. That can serve about five people and have a slice or two left. Depends on how hungry everyone is to be honest.

  • I'm from the deep south of Louisianan, and so was my whole family, and our cornbread was always sweet. I didn't know none sweet cornbread was a thing till I moved to Tennessee and was told that's how most of the south eats it.

  • 3:37 6:55

  • I love sweet corn pieces inside my cornbread.. Makes it taste a lot better imo and its pretty common in the south

  • Tip for browned butter, start off on very low heat so the water boils off slowly in tiny bubbles. Less chance of an unexpected visit to that ER medic. However cute they may be, there's better ways than third degree burns to get that number... 😛

  • Weirdly, that's how you make cornbread in northern Turkey, except the honey butter thing

  • Got to have the cane syrup ol son

  • Where's the sugar?

  • I have made 3 cornbreads. Don't tell my Kentucky Mammaw but I haven't got any lard. Ritual starts with this video. Today I am going to clear out an Italian seasoning blend I have way too much of by adding it to my batter.

  • i never realized that corn bread could be good until i had some my mother didn't make, because she uses instant mix and adds so much fucking sugar

  • The jalapeño cornbread disgusted me. I've never tried it so I can't give an opinion on it, but that recipe just doesn't sound right.

  • Really like the way you present the recipes, several in 9 min with no silly filler, but some good dry humor. I tried the fine cornmeal version, only amending your recipe by adding 2 tbsp melted unsalted butter, 1/8 or 1/4 cup honey (your choice), and 1/4 cup ea diced jalapeños and sweet onions. I added a touch more cornmeal to get the proper consistency. This bread goes awesome with everything, but especially with my homemade vegetable soup. Thanks very much for your efforts.

  • Bob in my 3 star town approves

  • Anyone catch the size of the skillet he's using?

  • these reciepes put me on the edge of a heart attack just thinking about it.

  • You forgot the part where you cook this low and slow on top of a woodstove in the winter because you're too poor to have an actual oven

  • Southern corn bread is corn bread, but bad. I apologize to no one.

  • Sooo... is honey butter smh new for you? In romania we eat toast with butter and honey 😂

  • Honey butter must be the most wholesome word pairing I've ever heard for food

  • Maple butter is godly

  • You can also use the iron pan to reheat chunks of it. It goes great with ribs and a baked potato.