Cornbread

46K views · 2.3K reactions | 🧀Jalapeño Cheddar Cornbread🧀 Perfect Side For Any Soul Food, Southern Meal or Just For Your Leisure! Check Out My Free Recipes On My Blog! Link In Bio! Grocery List Below! 🚨Grocery List🚨 - Jalapeños - Mild Cheddar Cheese - Butter - Eggs - Buttermilk - Cornbread Mix - Honey | Chef Darius

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Cooking secrets for beginner

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Bacon, Jalapeño and Cheddar Cornbread- Yardbird Copycat Recipe | Bacon, Jalapeño and Cheddar Cornbread- Yardbird Copycat Recipe Go to www.spillingthesweettea.com for the recipe. | By Spilling the Sweet Tea | Y'all I messed up and went to Yardbirds in DC and tried their bacon, jalapeno, and cheddar cornbread. Y'all know I had to create a Copycat recipe because ain't nobody going downtown just for no cornbread. Now, the key to this cornbread is making sure you have fresh corn kernels in your cornbread. Don't get that corn out the can. Get you some fresh corn and cut it off the cob just like this. The next thing you need to do is finally dice up some fresh jalapenos and of course, the start of the show bacon because you know at my house, swine is fine. Now, if you want to put turkey bacon in your recipe, go ahead and do that but baby, up in the Spilling the Sweet Tea Kitchen, we going to chop up some real pork bacon and add it to this recipe. Now, let's work on our dry ingredients. You're going to need one cup of yellow cornmeal. Make sure your cornmeal is yellow and not white. It needs to be yellow. The next thing you're going to need is one cup of all-purpose flour and baby, when you've been cooking as long as I have, I can literally eyeball 1 cup. I got is on the nose. The next thing you're going to need is 2/ 3 cups of sugar if you like your cornbread a lot sweeter. You can add more if you want. But the recipe calls for 2/ 3 cups. Lastly you're going to need about half a teaspoon of salt and a half a teaspoon of baking soda. Not powder. Baking soda. Now give everything a good whisk until everything is well incorporated. Now set your dry ingredients aside and you're going to work on your wet ingredients. For your wet ingredients you're going to need two eggs. And if you watch my videos before know I always take that egg snot out. My mother always taught me to clean my eggs. So that's what I'm doing here. Just removing that little white piece. Just attach the eggs out of my eggs. It's gotta go. To your eggs you're going to add one cup of buttermilk. If you don't have buttermilk just add a tablespoon of vinegar to some whole milk and let it sit and sour. Now give everything a good mix and then you want to add one cup of melted butter. So just one stick of melted butter. Make sure it cools off a little bit. And then you want to add your wet ingredients into your dry ingredients. And baby just like that you have made a cornbread batter. Baby Jiffy for what? I promise you this cornbread is going to taste ten times better than any jiffy could ever. Now you want to put your back your elbow into mixing this cornbread because you want to make sure it's fully incorporated. Now that you have everything mixed well now you want to add in your extra ingredients. You want to add in your fresh corn. You just need one cup. The next thing you want to add in is your jalapenos. I only added in about two to three tablespoon of jalapenos but you can add more if you like your cornbread a little bit spicier. My nine-year-old daughter was eating this so I didn't want to add too many. If you don't want to use jalapenos, you can certainly use scallions or chives but since this is the Copycat version of Yardbird's recipe, I'm using jalapenos. Now, baby, all you have to do is add the star of this here recipe which is that crispy chopped bacon. The bacon in my opinion absolutely makes this recipe. It is so good with the cornbread. Last but not least, you want to add in your shredded cheddar cheese. I use sharp cheddar cheese but any cheese will do. Now give everything one final mix and you have made Yardbird's Jalapeño Bacon Cheddar Cornbread in your own house. You ain't had to go to a restaurant nowhere. Now to be extra authentic to the Yardbird version. I ordered these little mini cast iron skillets from Amazon because if anything I'm going to be authentic baby. This is how it's served at Yardbird but you can just put it in a big cast iron skillet if you don't want to split it up like I did. Just make sure to add a tablespoon of butter into your cast iron skillet. Stick it to your three hundredand50 degree oven and let the butter melt and let the skillets get hot. Cuz baby that's the key to some good old cornbread is making sure your skillet is hot before adding in the cornbread batter. So all you want to do is add your cornbread batter to your skillet just like this. Y'all know I'm on a weight loss journey so I shared this cornbread with my neighbors and when I tell you they loved it and said it was so so good. I had never been to Yardbird but I was downtown DC attending a conference a couple weeks ago and I went with my colleague. The restaurant was across the street from the hotel where I was staying at so we had lunch and this is where I experienced this cornbread. So, of course, I had to recreate the recipe and make it at home and share it with all of my Spilling the Sweet Tea family. The last thing I did before I popped it in the oven was add some more cheese on top and then bake it in the oven for about 20 minutes until it looks like this. Fresh out the oven, fabulous. Look how good this cornbread looks. Even the sun is shining on it. At restaurant they topped the cornbread with some whipped honey butter so that's what I'm doing here and then they garnish the cornbread with fresh chives so I added some fresh chives to my bacon jalapeno and cheddar cornbread and this is how it turned out when I tell you this cornbread was so so good. It's the crispy edges for me. It is the corn and bacon and jalapeno combination for me. Y'all know I'm a southern girl through and through. I grew up on cornbread hush puppies biscuit you name it. And when I tell you this cornbread did not miss. It was so good. And look how cute it was. Y'all almost burnt my fingers trying to show y'all how good this cornbread looks. So that cast iron skillet baby was hot. This cornbread would be so good with a pot of chili, some red beans and rice, fried chicken, you name it. This cornbread is everything. If you're looking for more southern bread recipes, grab a copy of my cookbook, Memories on a plate. Southern Recipes I Learn from my Momma. In chapter five of my cookbook Thai our daily bread. I included so many of my favorite southern bread recipes. Like this bacon scallion cornbread as well as my father's crispy fried cornbread, my jalapeno corn muffins, and of course my biscuit recipes. To grab a copy of my cookbook, head to my website Spilling the Sweet Tea. com. See you in the next video.

6.7K reactions · 3.3K shares | #Repost @offthechainwithjoe ... (Like, Save) Hot Water Cornbread 1 1/2 cups corn meal (yellow or white) 1/2 cup AP flour 1 tsp baking powder I tsp salt 1 tbsp maple syrup, honey, or sugar 1 1/2 cup hot water | Ramon Shawntez Jackson

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Recipes for family

763K views · 9.6K reactions | My Great Grandma's SECRET Recipe: Cornbread Casserole 🤫 | My Great Grandma's SECRET Recipe: Cornbread Casserole 🤫 | By Food Crafted | Okay y'all we're going to start with two things of Jiff Cornbread. Now we're going to come in with a thing of multi-colored jalapeno peppers. We're going to go ahead and sprinkle that on top of the cornbread mix. Now we're going to take 2 eggs. We're going to crack those open into the cornbread just like so. Now we're going to take about a fourth of a cup of some sort of cream. We're going to go ahead and fold that into the mixture. One of my favorite ingredients. Some Rotel mild diced tomatoes. We're going to go ahead and dump that entire can in there. Mix all this up. Breaking the egg up pretty evenly and getting it all nice and mixed in. Once it starts to look kind of like this, we're going to take a can of cream corn and we're going to dump the entire thing in there as well. Mix this in. Just get it all combined. Look at the color and to make your cornbread extra moist, we take some sour cream. It's a little secret for you. Put a little plop in there and then again, we're going to go ahead and mix this in and while we're doing this, the oven is preheating to 400 degrees Fahrenheit. Next, we're going to take some of this original taco seasoning by McCormick. We're going to dump the packet in just like that. This is just going to add so much flavor and now we have some of these old El Paso chopped up green chilies. We're going to take about a fourth of that. Put them in there. We're just going to go ahead and mix that together. We're going to take about a cup of ground beef already cooked and we're going to throw that into the mixture. So get that nice and mixed up. Of course Casserole Mexican four cheese. Gonna go ahead and done about a fourth dish into the cornbread and we're going to save the rest for later. Fold the cheese in there. Now we're going to do is we're going to actually put this into a greased up casserole dish So, that's what we're doing right now. Make sure you get all the mixture out of there. Now, we just want to go ahead and kind of even it out just like this and we're going to be right back. So, after 20 minutes, we're going to take it out of the oven and we are going to actually take some toothpicks and stick it down in the in the middle, pull it out. Still have some stuff on it so we still need to cook it for a little bit longer. What we're going to do is we're going to take some more of this cheese I told you to save for later and we are going to sprinkle this on top of the cornbread and we're going to go ahead and spread out nice and even just like this and we're going to pop this back in the oven at 400 degrees so while we're waiting for that to cook we're going to take some fire roasted corn up about half of the can into this mixing bowl and we're going to take half of a lemon and we're going to go ahead and squeeze the juice into there we're going to take a little bit of the black pepper sprinkle it on there we're going to take some paprika and we're going to sprinkle a little bit on there as well and I also like to put some granulated garlic in there so just about maybe a teaspoon of that and then we're going to take some of this white pepper we're going to just a little bit of white pepper on there as well we're going to all this together. Coat the corn completely and then you're going to take some of your favorite salsa. I like the paste and we're going to dump about the entire thing in there, okay? The entire jar. We're going to mix that up just like this and then we are going to save this for when the cornbread comes out of the oven. So, set this to the side. Okay, guys. Total cook time is 40 minutes and look at this. Oh my gosh. So, here we go. We're going to go ahead and just cut into this. You get a nice little piece. Got the cheese, got the meat. Okay. As you can smell this right now, it smells amazing. Look at this. Can you see that? Oh my gosh. Cooked perfectly. Got to go ahead and throw that onto a plate. OMG. Now, we have this little salsa mix that we made. We're going to go ahead and we're just going to put a little bit on the side of the plate or you can put it on top. It doesn't really matter. Whatever you prefer. Get a nice little bite of that. All gone.

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