(Kevin and Jacques laughing)
- Oh us?
We're the corn cob boys.
And this is the "Cornbread Bonanza."
(upbeat music)
Those of you who are OGs,
and tap like if you remember this,
we grew the amazing maze maze
this past summer 2022.
- [Jacques] Wasn't the most amazing.
- Wasn't amazing.
Nevertheless-- - It worked.
- I mean, what do we have here?
- We have corn. - We have some
bloody butcher corn.
It is a meal style corn. - Yep.
- You can see from the dent.
Little indication of that-- - It's truly a dent.
- [Kevin] It is a dent corn.
Now what we've done is we've actually collected
some of the kernels already,
but I wanted to kind of show you.
Today we're gonna try to take this
and actually mill it and turn it into cornbread.
- Yeah, we're gonna try making a bloody butchered cornbread.
I have no idea if it's gonna actually turn out this red.
Hopefully it has a little bit.
- I hope so.
Yeah, I really hope so.
It looks red,
but I've been told
that it actually can turn out to be brown
which is not the best thing--
- It's not like as good as golden.
- What we have to do Jacques,
and we're gonna throw in an extra here,
is we actually have to remove the kernels from these.
- Yeah. - So let's get to that.
Here we have our cobs.
It's really just a manual process.
Maybe there's an easier way,
but I think you just kind of pop them off.
- I found that really satisfying
when I was doing the other ones.
Just like grab it and twist
once you get started at least.
And then it just--
- Oh, oh, oh.
Oh my God.
Are you serious?
Hold on, lemme try.
- [Jacques] Like--
- Oh, you know what?
Yeah, if you hit it from the right angle--
- Yeah, it just drops everything.
But he the cob even looks cool which--
- [Kevin] The cob looks...
It looks red.
- [Jacques] Could we like make a natural dye with it?
- [Kevin] I think we could probably make a dye.
You know there's corn...
You can make corn cob tea.
- Oh yeah. - I think.
- I made corn silk tea for my mom once.
She did not like it.
She didn't like it at all.
- Doesn't taste great.
I'd fight it as a kid.
- Let's save our cobs, I guess.
Reserve your cobs.
We'll find something else to do with that.
Here's this for you Jacques.
And I'll do...
This was the Oaxacan green? - That's Oaxacan green.
- This is Oaxacan green. - Yeah.
- So this one...
Just a little bit of flavor in here.
This for the flavor.
So we're gonna be milling this.
Is there a grind setting
that we need to be using, Jacques, for corn specifically?
I've never done it.
- So for corn,
we're gonna want it to be coarser.
So I think from what I recall
is that you set the feed rate to be fast
and then the motor...
(comedic music)
I might need to look it up again. (laughs)
(beep)
- Weirdly, we're using a sourdough banneton
made out of compressed wood pulp.
So probably the most random container
you could imagine for this.
But Jacques, it's time to mill.
- I have a secret.
- Let's do this.
What do we need to know?
Because this is the NutriMill.
We did this for the wheat.
But it's different with the corn.
- Totally.
- So we're gonna want the motor speed to be slow.
And I think that's mostly two with the heat.
And then we want the feed rate to be really fast
'cause if we feed it really slowly
we'll get really fine cornmeal.
And we want it to actually be a little bit more coarse
and have more texture.
- We want that grit--
- Exactly, like almost like a polenta.
- So, and we're gonna put it all on the top,
you think right now?
- So I think we could actually just grind
as much as we need right now.
Or a little extra. - I think we go all the way.
- All the way. - I think
I want it all
because if this works out,
I'm gonna be making a lot of cornbread--
- Okay.
- Well, what else are we gonna do with it?
- Yeah, so apparently it's like one to one on the ratio.
So you get like basically one cup of that
produces about one cup of flour.
So the noise is gonna get really loud--
- No, no, no.
I wanna do the pour.
- All right, hit it.
Maybe we should have got some of that stuff out.
- Now that's satisfying.
No, I want to eat this all natural.
Oh yeah, you could do a little window.
All right.
Top on, Jacques?
- Top on.
Motor all the way to the right.
And then feed rate all the way to the right.
- It's gonna get loud.
(rock music)
Here's a question.
Before we go down the rabbit hole,
we need to test it.
We need to test it.
- I was just thinking that same.
Smells like corn.
- See what we got.
I mean-- - Okay.
It's already lost a lot of color.
- [Kevin] Yeah, what the...
Hold on, let me give that a hit.
(Jacques laughs)
Try it.
Should it taste like this?
Honestly,
I have no point of reference for--
- It tastes green.
Should it taste like this though?
Like I'm a little scared.
- How about this?
Maybe this is the sacrificial grind.
There's some old stuff in there.
- There might be.
- And then we do a little clean out.
That's what we got so far.
- Okay, well let's, you know,
maybe when it cooks,
it tastes better.
Raw flour doesn't taste bad.
- Well, so here's the thing.
Have you ever tried cornmeal ever?
- No.
- So we have no sense of what it should taste like.
- Well, no, I think I have.
It doesn't taste like that.
(upbeat guitar music)
- All right so
I'm doing a little test here
'cause I'm starting to smell popcorn.
- Here's the thing.
Are we gonna bake this no matter what?
- Yeah.
- Okay, and we're gonna eat it?
- Yeah. - Okay.
- I mean, I am.
- Okay, so this looks weird as hell.
- I mean--
- It looks pink almost.
- It's not that coarse.
The color is actually what I would expect.
- [Kevin] Let's give it a smell.
It doesn't smell good.
- It doesn't smell bad.
- It doesn't smell good though.
- I just don't know what to expect.
You know, like I've never ground corn before.
- That one doesn't taste as weird.
I think whatever was in their initial batch
was a little...
Yeah, there's something funky going on.
Okay well, let's keep it running.
(upbeat music)
Okay, Jacques.
- Moment of truth.
- I'll say this, it's warm.
- Yeah. - It's pretty warm.
- Pre baked.
- Yeah, it must be.
- Oh wow-- - Oh my god.
That's actually a lot.
All right, we'll bake...
Look, we'll bake anything.
I baked something yesterday that Jacques made fun of.
It looked like a manhole.
Looked like a horseshoe crab, so.
- Maybe a sand dollar.
- Sand dollar.
So we're gonna go inside,
Let's see what we get.
I dunno.
- We don't know.
- Okay.
Jacques lead me.
Jacques is my baking mentor.
So we have our cornmeal.
- We have-- - Toxic cornmeal.
- Corn meal.
That's what Kevin's calling it.
So the other thing we should mention is
is the oven is preheating, 425.
In there is the cast iron pan.
And we're gonna cook it into that pan.
Nice--
- And I've got Clabber Girl ready.
Clabber's ready.
- All right.
So here's what we're gonna do.
- Okay, give me.
- We're gonna whisk all the ingredients together.
- Okay.
- So we're gonna start with
one and a quarter cup of cornmeal.
Three quarter cup of flour.
Teaspoon of salt, two teaspoons of baking powder.
And I'm going to add a cup of milk
to this bowl with one tablespoon of vinegar.
And that's going to be buttermilk.
So two teaspoons of baking powder
and half a teaspoon of baking soda.
So you whisk all that stuff together
to get it like incorporated.
And then we're gonna add all the white stuff.
So we need eight tablespoons of butter
and we're gonna melt it.
So should we just throw that in the microwave?
- [Kevin] Yeah, let's microwave it.
Here's the thing.
The biggest ingredient in this might be toxic.
- What if this is the last video we ever make?
- It might be.
I mean, look at these labels though.
That's the level I'm on as far as my baking skills.
I'm labeling everything.
- You're an organized guy.
- Yeah.
- I can't say the same.
(both laugh)
- Okay, so how many eggs?
- So two eggs, lightly beaten.
- Straightened here?
- It says lightly beaten--
- Beaten before?
- I guess.
- Okay, I'm gonna lightly beat these.
- So I think we're about to dump
all these white ingredients straight in.
- At the same time?
- Yeah. - Okay.
No, like slow add or anything?
- Actually so milk, butter milk and eggs.
- Okay.
- And then butter last.
- [Kevin] Okay, so the milk goes in first?
Pure milk? - Yeah.
- [Kevin] Here we go.
- [Jacques] Eggs Next.
- [Kevin] Eggs next.
- [Jacques] And then the butter.
- [Kevin] So this does not seem to be thickening.
Say that much.
- Let's see if the butter does it.
- See if the butter does it.
Well, I'll pull some in from the sides too.
- [Jacques] Yeah.
- Take a gander at this.
Looks like something--
- That kind of looks like cornbread--
- Looks kinda like Florida.
- [Jacques] Florida? (laughs)
- [Kevin] Yeah, the Everglades.
Oh, you know what?
It's starting to go, it's starting to go.
Okay, okay, okay.
I'm starting to believe.
I'm going max.
- I think we're good.
It's gonna be a little rustic.
So now what I'm going to do is open the oven
and pull out the cast iron pan.
- Okay.
- So it's at 425-- - Hold on, hold on, hold on.
Hold on.
(mellow music)
That's actually starting to taste.
- [Jacques] Okay.
And I'm gonna lower this to 375.
- Okay. - Butter it up.
Honestly, like does this ever hurt anyone
if we had more butter?
- I don't think so.
I've never known someone to get hurt by more.
Less though has always
proved to be the problem. - I think we technically
have enough but, you know, little dabble do you.
- Little, little bop.
Give it a little dab here.
Hold on, let me get you a little dollop.
- Actually, pretty good.
- It's starting to taste fire.
- It's actually starting to taste fire.
- I'm feeling pretty good about that.
Okay, so grab your-- - Toxic--
- Toxic to delicious?
- The transformation of a lifetime.
I'm actually like,
what a story arc.
What a story arc on this cornmeal.
Neglected in the field for months.
Probably infested with mold.
Somehow sterilized
with love and affection and ingredients.
- It's all about the story.
- Yeah. - It's a beautiful corn.
Had a beautiful life.
A beautiful story.
- Yeah.
- Treated with some respect.
- Not all the time.
- Not a lot.
Not a lot of respect. - Just enough.
- [Kevin] Okay, I'm gonna do a little bit of a--
- [Jacques] A little level off?
- [Kevin] A little level off.
A little rest and reset.
Don't ask-- - I don't like--
- Don't ask what's happening there.
- I kinda like what's happening.
- I think it's gonna brown though.
I think it's gonna get nice and crispy.
- Yeah, yeah, yeah. - All right,
let's pop that boy in.
- And we'll see you in however long that takes.
(mellow music)
- [Kevin] It's been 20 minutes my friends.
I've got the ove glove, Jacques.
- Special old tool.
- And I've got the probe.
Let's hit it.
See what we got. - Let's see
what it looks like.
- What do you think?
- Color, color prediction?
- Beautiful. - Okay.
- Perfection. - That's not
a prediction, but...
Oh.
- It does have a lemon poppy seed vibe.
- [Kevin] Hit that side.
That's looking a little brown.
- [Jacques] It's coming off the edges
which to me I think is good. - I'm gonna go
a little deep here.
We're looking at 176 internal 180, 185.
- Hey, I don't know what that means.
- 185 internal.
- Is it coming out clean?
- It's coming out pretty clean.
What do you think? - I don't know.
Maybe like another five hour?
- Oh wait, hold on, hold on.
Look, look, look.
The shake.
- Oh yeah.
You doing a jiggle test?
Oh, it's still moving.
- No, it's not moving.
Okay, we'll do two.
- Yeah, let's do two. - Quick two.
(mellow upbeat music)
So here's the thing.
It is separating from the side a lot.
- Yeah, it's really like--
- It's getting snatched, as they say.
Snatched to waste. - Is that what they call it?
- I think so.
Oh lord. - It's a little soft?
A little soft?
- A little soft to touch. - I like that springiness.
I'm here for it.
- We need to enjoy it outside.
(upbeat music)
Hold on, let me get mine for a hit.
- Dude, it's got a little bit of garden in there.
(upbeat music)
(Jacques laughs)
- It's kind of mysterious.
It's kind of mysterious.
- Here's the thing,
I can't tell how much of it is corn,
how much of it is terroir of the garden,
how much of it is just heat--
- But check that out.
Look at that bottom. - Look at that bottom.
- It's beautiful. - That's a brown bottom.
- Do we need more butter?
- Well, here's the thing.
I'm gonna hit a pure taste first.
- [Jacques] Okay, clean.
(upbeat music)
It's really hot.
- That wasn't 'cause it tasted bad.
I just swallowed it on accident.
It's actually pretty fire.
- It's actually really good
and surprisingly salty.
- It's saltier.
I think that bloody butcher,
there's something in that corn,
the protein.
I'm gonna hit a little honey.
- This is actually good. - This is actually good.
But you know what it is?
It's more of a hardy cornbread.
- Yeah. - Than it is like a dessert.
- That whole meal.
- Well, has anyone ever thought of cornbread as a dessert?
I always do.
(both laugh)
- I think like...
Technically like traditional cornbread is not sweet at all.
Something you like soak up your chili.
- Oh.
- With the honey?
- You're gonna like this. - Okay.
- You're gonna like this.
(mellow music)
- I do like that.
- Dude, if it's toxic,
I'm ready to die
'cause this is good.
- You what's really interesting to me though?
Is the fact that it turned green.
- Is it?
I'm colorblind.
I don't know.
- That might be the toxic nature
because there's like, to me,
I don't see any red.
I see like a greenish blue,
like almost like a green algae.
- Yeah, I see it
like we accidentally throw some spirulina
in here so-- - Yeah, exactly.
- Why don't we hit it with a little maple syrup real quick?
- Okay. - A little dirty pop.
- I'm here to do as many tastes as we need.
- Give me a little hit, a little dab quick.
- [Jacques] I've actually never had maple on cornbread.
- Neither have I?
Oh, and that soaks in.
Good crumb.
Mm.
Sun's coming out.
Good day to have some cornbread with your boys.
- That works.
- Okay, you know what?
Jacques and I
are actually gonna do a little swap-a-rooney.
We got some guys behind the camera
that have been eyeing this like hungry dogs.
- Oh yeah.
- Let's let them get-- - They're barking.
- Clean.
- Ooh, that's buttered.
- I'm telling you. - Yeah, it's tasty.
- I can eat this straight. - We all can.
- And for the record,
cornbread's definitely dessert.
(Kevin and Jacques laugh)
- Well, it looks like we survived, Jacques.
Pretty damn good.
- Really damn good.
- Fun episode, guys.
Let us know what we wanna do next.
We're getting some baking shenanigans going on
and all of it is as ridiculous as this one.
So stay tuned.
Good luck in the garden and keep on growing.