Hi Bold Bakers!
Before we get started into this video I've got a special announcement.
We have changed the name of my YouTube channel from Gemma Stafford to Bigger Bolder Baking.
So don't worry, bigger bolder baking isn't going anywhere, I'm still going to be doing
that every Thursday but one of the new shows that we're debuting is Liv Baking, these are
gonna be videos from my alternative baking expert, all about healthy baking.
That's only the beginning, in the future you're gonna be getting lots more new shows, as always
thank you very much for being a part of the community and stay tuned for lots more baking.
Hi bold bakers!
I love a good cornbread, however all the recipes that 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.com and make sure you check out my website because
I've got tons of recipes over there and lots more videos.
Okay, let's get started with our first step.
So here I have a little blender but you can also do this step by hand with a big knife.
Now the secret to my cornbread is blending the corn.
Nobody ever does that but it is key to a really amazing cornbread.
So we're just gonna add it into our food processor.
Now you can use any type of corn, you can use fresh, tinned, frozen, whatever you like.
Then pop on our lid, so now all you want to do is blend this for around 15, 20 seconds
you're gonna get it a little bit smooth and a 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 lots of different texture, it's really soft, it's
kinda chunky, this is gonna make for some good cornbread.
So I'm gonna set this over to the side, and then we're gonna mix together the rest of
our ingredients.
So into my nice big bowl I'm going to add in some milk, some runny honey for sweetness,
I love cornbread that's a little bit sweet and a little bit spicy.
Crack in some eggs, and pour in some melted butter, and then just whisk these ingredients
together.
If you want to substitute the eggs in this recipe you can do that easily with a flax
egg and all that information can be found on my website.
Okay cornbread, delicious by itself, but why would you want to stop there?
We can add in so many different things, here I have some nice sharp cheddar, now I want
sharp cheddar because it's got more flavor and 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 little bit of salty, here I have some chopped up
jalapeños, now I absolutely adore these because they give your cornbread kind of a kick, and,
they're a little bit spicy, oh yeah that's spicy.
They're spicy, but that's okay, it kind of blends out.
Yeah, that's spicy.
So just go ahead and add those in there.
If you don't want it as hot, remove the membrane and the seeds and then it's kind of a little
bit milder, but this just gives your cornbread a little bit extra something.
Then lastly for a little bit more sweetness we're gonna add in our blended corn.
So I really like these additions another thing that 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're gonna mix together our dry ingredients.
Add in your flour, yellow cornmeal, I use finely ground.
Baking powder, and of course, a little bit of salt.
And then just whisk these ingredients together.
So I'm gonna tell you a little something because Kevin is in the other room on a conference
call.
When I first met Kevin he made for me chili one night because he loves chili, and he also
made cornbread and in his cornbread he added in almond extract.
It was different.
I've never had anything like it since, he never 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 to come 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 because now 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 it ready.
So my skillet is 10 inches, its a GoodCook skillet I love it, I'm gonna put a link on
my website of where you can get this, if you don't have a skillet you can always use just
a regular cake pan, something around 9 or 10 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 oven and I'm gonna leave it in there for 5 minutes
what's gonna happen is the skillet's gonna get really lovely and hot and going to give
our cornbread a really nice crust when it goes in there.
So my skillet is lovely and hot, now in goes our batter.
This makes a really big cornbread.
So pop back on your gloves for safety, and pop him into the oven.
Bake your cornbread off in a nice hot oven at 400°F/200°C for roughly 35-40 minutes.
So you can already tell by looking at it this is no ordinary cornbread.
So I'm so glad we heated up the skillet beforehand because look what it created, a beautiful
golden brown crust on our cornbread, really lovely, lovely and bubbly.
And if you push down in the center, it's firm underneath your finger so you know that it's
done.
Now I personally like cornbread hot from the oven, no hanging around, while it's still
warm.
So there we have it you see all our hard work paid off blending up the corn, adding in all
those lovely ingredients, look at the inside of this cornbread, it's barely even a bread,
you could eat that with a spoon.
Just to add a little bit extra, when I've had cornbread out in restaurants, they give
you a little bit of butter, and a little drizzle of honey and it just elevates the flavor of
the cornbread.
It's sweet, it's savory, it's a little bit salty from the cheese, and it has a kick from
the jalapeño.
This probably will be the best ever cornbread recipe 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 it on my website.
I'll see you back here really soon, for more Bigger Bolder Baking.