Creole Cornbread Recipe

How cool is this, look at this, we have fresh jalapenos, but we're going to use them in the

cornbread

, so let me go ahead and get one. I'm going to go ahead and take this one here and we'll move on. and cut this and make this

cornbread

, which is fine for everyone and welcome back to my channel smoking and grilling with me av and that's right, you guys read the title, you've seen that thumbnail so you know what I'm doing. I'm ready to show you how easy it is to make Creole Cajun Cornbread. Hey, listen to the latest meals I've been making.

Know what you know, cornbread goes with everyone. Listen to the real cornbread, to be honest. It goes well with almost any meal you make, so this is putting that little Cajun Creole, you know, turn it over, hey, listen, I don't want to talk too much, we're going to go over these ingredients and before we do that, go ahead and preheat this oven to 350 degrees, okay, these are the ingredients right here, you don't see much, you know how this is, super easy and don't forget, we don't want to get too complicated, you know. I don't want to overcomplicate a cornbread, so I'm going to start by showing this right here this here this is two cups of cooked rice that's what you're going to need right there and then here we have one cup, this is yellow corn flour, we have half a cup of our appearance, this is a red onion, you know, I just dice them, it's up to you, you guys can use red, uh, yellow, white, whatever, any time I can, I'll use red. and if you want to know my preference, it turns red, yellow and then white, well it depends on the app most of the time, that's my order right here, right here, you just see me, look, you saw me go out and choose this jalapeno, so I'm.

I'm going to use about two tablespoons of this. Don't listen when I cut it. They know we're just going to dice it. It's up to you if you want to leave the seeds there to add that extra touch. I can also do that here we have baking soda with salt, sometimes I call it baking soda, you know what I mean, or I'll say baking powder, but now just listen, this is baking soda, canola oil, this is The key, these are two eggs that are already at room temperature. I have a cup of whole milk and this right here is just cream style corn, right?

Do you want to have a little bit of that and then listen? You have to make them with cheese, so we're going to use about three cups of shredded cheddar cheese and I. I mashed this up I just used a paper plate, we're going to slow down on these plates and other than that, this is what you see, look, you're going to get a couple bowls, you know, get a whisk and then you're going to need you know, another bowl, get a rubber spatula and then we'll put it in a 10 inch cast iron skillet, okay, oh you know what, look at this, look at this sheet here, look at this steel for household skills, hey, this is true . here's fire and check this out look at this handle here hey I'll give you more information about this knife right now but listen I love the knife let's use it hey anytime I can use it I know that. this is my go to right now, hey, so let me go ahead and say this, so now I'm going to go ahead and cut this, you know how I'm going to cut it like this, we'll move on. and cut it in half and let me tell you what I've learned the hard way, you know what I mean, uh, it's going to be this, listen every time I handle jalapenos.

In general, you should probably use a glove if you don't have a glove, you have to remember this, even if you don't, and when he says no, don't touch your eyes or anything like that because listen, you're going to transfer that heat to him and now you will regret it. We're only going to use a couple tablespoons, so we'll put it like this and there you have it. Look, now we're going to take all of our dry ingredients and then we're going to combine them. a bowl so I'm going to go ahead let's get ready right now so we'll get started you know what our bowl is okay so we're going to put this in cornmeal salt baking soda our jalapenos and our onions now I'm .

I'm going to go ahead and take my whisk, use this just to stir it, you guys can get a wooden spoon, you know, anything like that wooden spoon spatula, whatever, I'm just trying to get it, you know, mix it up. in just a little bit this part is not that crucial so let's work with these eggs remember room temperature so we'll start with the two eggs we'll use the same whisk what we want to do is beat them so let's go ahead and get this going now same, we're going to go ahead and add our milk, our oil, now we're just going to combine this and once we've done that, you just want to go ahead and add your cream style corn at that point, just stir this in now I'm just stirring more or less. you know what I mean we're not going to beat it or beat any of that we just want to mix this you know with our egg mix now that we have that now we're going to take our rice and our dry ingredients properly and what we're going to do let's to start incorporating this, now we're going to put it here, now I'm just going to give it you know a mixture and you'll see right away it starts to thicken you know it's going to start to look like you know that cornbread dough that we all know oh yeah, This here is going to be super humid, you know what I mean, this is what you want to have.

They may not make regular cornbread anymore if they've never tried this. You have to try it and let me know in the comments section below, what do you guys do? Think about this type of cornbread now I like it, remember that cheese, now we get ready to start adding that cheese, we're just going to double this, oh yeah, I'm going to go ahead and get one more now look, I say three cups, did you know? I mean, it's really up to you how cheesy you want it. You know what I mean. I'm going to go ahead and give it another one.

This right here. Do it. You know you don't want to exaggerate, but I don't know some. You guys can love that cheese, you can make that happen, you know, just by adding it, but this right here will do it, it'll give you that cheese flavor. I really don't want to spoil it for you. Guys, you just have to make this realize what I'm doing. I'm just folding it in to make sure it's mixed well and right now it's absorbing all the wet mixture, you know, so it's starting to thicken even more. so I'm going to leave it at that, now we're going to grease our 10 inch cast iron skillet and then we're going to put this in the oven.

Now I want you to look at what I did. I took a paper towel and folded it and took some of my softened butter that I used like for my toast, so I just take this and grease my pan with it. It's already well seasoned, but what I'm doing now is just basting. This will make sense to you in just a second now that we have corn flour, right? What we are going to do is like making the cake for you who have never baked. You know, when they bake, they always put a little bit of flour, you know what I mean, on the inside, like your pan or whatever you know, so it doesn't stick, but this right here will help us, so we've got it. .

Now we're going to go to our corn flour that we had. give it a oh that's okay just a couple of little pinches and what I do is I just take it and let it run like that if you have a little brush you can help even better and then we just pour off the excess now. What we do is we take our mixture and we just go ahead and just put it in as you see here now it's going to set, I'm just going to help level our oven is already at temperature, but that's what it should. it looks like you see it there now you see it look this is how it should look let's go ahead put it in the oven at that 350 degrees we'll put it in for about 45 to 50 minutes now then it comes out of the oven this was after 50 minutes give it a look at that color so you want to go ahead and get yourself like a toothpick, stick it in the center and you want to make sure that when you remove it it comes out clean now I check it in several different places on my cornbread, you know, just to make sure that it's well so you want to go ahead and cut yourself a slice but then you have to find that middle ground because you have to make sure it's cooled and there's nothing like hot cornbread either hey you guys just watched the presentation tell me what you think in the section of comments below this, here's that fire, listen when you try it, it will shout out to those of you that it has Creole and Cajun type dishes, it will catch your attention, you could use some, I'm not going to say you could use some, but It's cozy, you know, having shrimp or something, you know what I mean, hey hands. below, you can do a lot with it now, it's no coincidence that I'm posting this now, listen, we have holidays coming up soon, so wait until you see my Creole Cajun cornbread topping this one right here.

I'm gonna send it over the top it's gonna be fire hey so with all that talk I'm not gonna talk anymore cuz listen I gotta go ahead and catch me let me be honest with you guys I'm gonna go. Go ahead and give me another bite, you know what I mean, uh, already super wet, I can tell you you know what I mean, uh here we go, cheers, hmm, wait, now I have to say this from the beginning, it's not a Lots of cornbread, right? or so wet that you don't even think about putting butter on it, this right here listen, it's got the right amount of salt, everything, I don't even want to overdo it, you know, talk about it too much or try to sell it to you.

You guys have to trust me, take this, you're going to think about some jambalaya, hey, to be honest, you know, what if I had a little more of that oxtail sauce, this right here would be that fire right here , hey? That being said, listen, if you're new to my channel, let me take this moment to say, "Hey, thanks for watching this video." Don't forget to like and hit the subscribe button and tell everyone there is a channel. here that's simplifying these

recipe

s and taking the mystery out of cooking and before I go I have to say something to listen to chef bird he's a little young inspirational you know chef listen he's on his way so I told him I'd give him a shout out so here we go , chef bird, hey do your thing, tag me on ig let's see some of your creations and let's go from there, so with that being said, I'm outta here guys peace.