Gemma’s Best-Ever Cornbread | Bigger Bolder Baking
Hi Bold Bakers!
Before we get started into this video I'vegot a special announcement.
We have changed the name of my YouTube channelfrom Gemma Stafford to Bigger Bolder Baking.
So don't worry, bigger bolder baking isn'tgoing anywhere, I'm still going to be doing
that every Thursday but one of the new showsthat we're debuting is Liv Baking, these are
gonna be videos from my alternative bakingexpert, all about healthy baking.
That's only the beginning, in the future you'regonna be getting lots more new shows, as always
thank you very much for being a part of thecommunity and stay tuned for lots more baking.
Hi bold bakers!
I love a good cornbread, however all the recipesthat I've tried in the past have been dry
and kind of crumbly.
Finally I have found a recipe that is soft,moist, almost a scoopable cornbread, absolutely
incredible.
As always the recipe can be found on BiggerBolderBaking.comand make sure you check out my website because
I've got tons of recipes over there and lotsmore videos.
Okay, let's get started with our first step.
So here I have a little blender but you canalso do this step by hand with a big knife.
Now the secret to my cornbread is blendingthe corn.
Nobody ever does that but it is key to a reallyamazing cornbread.
So we're just gonna add it into our food processor.
Now you can use any type of corn, you canuse fresh, tinned, frozen, whatever you like.
Then pop on our lid, so now all you want todo is blend this for around 15, 20 seconds
you're gonna get it a little bit smooth anda little bit lumpy you want some texture in
there.
Okay great.
So come here to me.
I want to show you what this looks like.
See there, it's kind of lumpy, there's lotsof different texture, it's really soft, it's
kinda chunky, this is gonna make for somegood cornbread.
So I'm gonna set this over to the side, andthen we're gonna mix together the rest of
our ingredients.
So into my nice big bowl I'm going to addin some milk, some runny honey for sweetness,
I love cornbread that's a little bit sweetand a little bit spicy.
Crack in some eggs, and pour in some meltedbutter, and then just whisk these ingredients
together.
If you want to substitute the eggs in thisrecipe you can do that easily with a flax
egg and all that information can be foundon my website.
Okay cornbread, delicious by itself, but whywould you want to stop there?
We can add in so many different things, hereI have some nice sharp cheddar, now I want
sharp cheddar because it's got more flavorand it's a little bit salty and I want that
kinda kick, you just wanna add that in there.
So I put the cheddar in there for a littlebit of salty, here I have some chopped up
jalapeños, now I absolutely adore these becausethey give your cornbread kind of a kick, and,
they're a little bit spicy, oh yeah that'sspicy.
They're spicy, but that's okay, it kind ofblends out.
Yeah, that's spicy.
So just go ahead and add those in there.
If you don't want it as hot, remove the membraneand the seeds and then it's kind of a little
bit milder, but this just gives your cornbreada little bit extra something.
Then lastly for a little bit more sweetnesswe're gonna add in our blended corn.
So I really like these additions another thingthat you can add in is chopped up scallions
or even bacon, bacon is so good in cornbread.
Okay, so that's those ingredients, now we'regonna mix together our dry ingredients.
Add in your flour, yellow cornmeal, I usefinely ground.
Baking powder, and of course, a little bitof salt.
And then just whisk these ingredients together.
So I'm gonna tell you a little something becauseKevin is in the other room on a conference
call.
When I first met Kevin he made for me chilione night because he loves chili, and he also
made cornbread and in his cornbread he addedin almond extract.
It was different.
I've never had anything like it since, henever did it again, but it was, oh man, I
can almost still taste it, was waaaah.
Anyway okay, there's our dry ingredients,all mixed up, now we're gonna add these back
into out wet.
So just gently whisk it until it starts tocome together now remember lumps in this recipe
are okay, you don't want to over mix it.
I have to redeem Kevin a little bit becausenow he does make really good dinners, and
they do say it's the thought that counts.
I just don't know what he was thinking.
Okay lovely this cornbread is looking great,I'm gonna set this aside and now we're gonna
do a little bit extra something to get itready.
So my skillet is 10 inches, its a GoodCookskillet I love it, I'm gonna put a link on
my website of where you can get this, if youdon't have a skillet you can always use just
a regular cake pan, something around 9 or10 inches will be absolutely perfect.
I'm gonna put a little bit of butter in here.
Then I'm gonna put it in my preheated ovenand I'm gonna leave it in there for 5 minutes
what's gonna happen is the skillet's gonnaget really lovely and hot and going to give
our cornbread a really nice crust when itgoes in there.
So my skillet is lovely and hot, now in goesour batter.
This makes a really big cornbread.
So pop back on your gloves for safety, andpop him into the oven.
Bake your cornbread off in a nice hot ovenat 400°F/200°C for roughly 35-40 minutes.
So you can already tell by looking at it thisis no ordinary cornbread.
So I'm so glad we heated up the skillet beforehandbecause look what it created, a beautiful
golden brown crust on our cornbread, reallylovely, lovely and bubbly.
And if you push down in the center, it's firmunderneath your finger so you know that it's
done.
Now I personally like cornbread hot from theoven, no hanging around, while it's still
warm.
So there we have it you see all our hard workpaid off blending up the corn, adding in all
those lovely ingredients, look at the insideof this cornbread, it's barely even a bread,
you could eat that with a spoon.
Just to add a little bit extra, when I'vehad cornbread out in restaurants, they give
you a little bit of butter, and a little drizzleof honey and it just elevates the flavor of
the cornbread.
It's sweet, it's savory, it's a little bitsalty from the cheese, and it has a kick from
the jalapeño.
This probably will be the best ever cornbreadrecipe you ever make.
You're gonna wanna head over to my website,BiggerBolderBaking.com right now and get this
recipe and remember if you make it, rate iton my website.
I'll see you back here really soon, for moreBigger Bolder Baking.
Sweet, savory, and a little salty, my Best-Ever Cornbread recipe has it all! Get the WRITTEN recipe: http://bit.ly/BestEverCornbread SUBSCRIBE to our Channel: http://bit.ly/GemmasBoldBakers The Gemma Stafford page is now called Bigger Bolder Baking — with new shows coming alongside old favorites! And of course, I’ll be here with Big and Bold recipes, giving you the confidence to bake anytime, anywhere. Get More Recipes & Videos! * Homemade Butter: https://youtu.be/tZsOXUKVEXk * 3 Ingredient Flatbread: https://youtu.be/jCfHLtQLpJ4 * Best-Ever Banana Bread: https://youtu.be/KhVCS6KtkbE Hi Bold Bakers! Baked in a cast iron skillet and studded with spicy jalapeños and cheddar cheese, this is my Best-Ever Cornbread! Let’s get baking! ABOUT GEMMA Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and the host of Bigger Bolder Baking. I’m passionate about sharing my years of baking expertise to show you how to bake with confidence anytime, anywhere! Join millions of other Bold Bakers in the community for new videos at 8:30am Pacific Time every Thursday and Sunday! FOLLOW ME HERE, BOLD BAKERS! * Website (All written recipes can be found here): http://www.BiggerBolderBaking.com * Facebook: https://www.Facebook.com/BiggerBolderBaking * Instagram: https://instagram.com/gemma_stafford/ * Liv’s Instagram: https://www.instagram.com/livhungry/ * Pinterest: https://www.pinterest.com/BiggerBolderBaking * Ense: https://www.biggerbolderbaking.com/ense/ * Twitter: https://twitter.com/gemstaff16 Get the WRITTEN recipe: http://bit.ly/BestEverCornbread