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making cornbread is really easy

making cornbread is really easy
oh hi welcome to Blue's Clues no I don't know what this is I just I needed you laundry welcome to the video is a day and we're

making

a video this shirt was too small for me I thought it was my size but upon putting it on my torso it seems like it's not that way but we're not here for the shirts we're here for the what are we here for the food we're here for the food well if Thanksgiving is nearly upon us it is next week I'm very excited because Thanksgiving is
making cornbread is really easy
just one of those holidays that for some reason everyone in society thinks it's okay to just like be completely gluttonous and that is my seventh deadly sin gluttony that is me okay if you put enough food in front of me I will eat myself to the point of being sick I've done it multiple times I personally think as a talent Jenna seen it firsthand she's very impressed by it I'm kind of like a dog in that way when we're talking about a holiday that's pretty much based around
eating until you're sick it's kind of my city here so welcome to welcome to Thanksgiving episode part one I think we'll do another one next week because this week is in Thanksgiving it's next week I don't know if there's so many there's so many things we could do it's just the best season it's festive we talked about this last week we're gonna be

making

some holiday food which actually doesn't technically qualify as exclusively Thanksgiving cuisine
because it fits in a lot of other recipes and meals don't

really

only happen at Thanksgiving but I I think this is a big part of a lot of Thanksgiving dinners and that is

cornbread

cornbread

is well it's bread and it has a

really

interesting taste to it if you never had

cornbread

which I'm sure there's a very small amount of you who have never had

cornbread

because this seems like a very popular thing that a lot of people like but if you ever had it it's almost like sweet
it's a savory dish but you put like butter on it or some sort of other topping that you would put on bread and you can have it with like chili or you can have it as an appetizer but it has like a sweet sort of flavor to it without being overly powerful and like a dessert and I think that's cool because first of all I'm a fan of carbs I and the other thing about this recipe for me at least is it's one of the small handful of recipes that's heavily made up from corn or corn
based ingredients and I'm just not a big corn thing okay I've talked about this before it's just not my thing I'll enjoy some Street corn like anyone else but I'm not I'm not gonna add corn to my meal when I don't have to I kind of feel like it's a weird food and by itself without like some

really

strong flavoring or butter or something else it's just like it's not that great I don't

really

love corn so this is sort of me being a little bit brave here
okay I'm venturing into the world of baking and corn two things I'm not good at you want some corn bread Jenna told me to put actual chunks of corn in the corn bread it's nasty well I look like I can barely make one thing how are you gonna expect me to make two things how about just corn bread yeah please stop doing the chili dance you know well since corn bread my mom well we'll keep some she's coming next week all right Debbie machine this one's for you let's make
some corn bread let's make some corporate let's make some corn bread corn bread bun instead of the bread it's a cob of corn my sous-chef hello would you like corn bread would you like corn better huh I mean breathing so heavy it shifts so does mine I had to fire her over and over all she does is steal food he's you can't steal from your place to the employees alright so step one is you're gonna have some coconut oil out and hey sous chef no no it's getting nasty no
you took such a big chunk because it's a good thing no one's eating this with us that's definitely against the health code FDA don't watch this video FDA if you're watching this video turn off legally if you're from the FDA you have to tell me everyone's fired all right we're gonna preheat the oven to 700 degrees it's too big 8 by 8 pen yes you big there we go you're gonna get an 8 by 8 pan which I think this 22.9 by 22.9 we're gonna use our stand
making cornbread is really easy
mixer for this recipe which I'm excited about because we haven't used it in a little bit well you're gonna add our dry ingredients to the bowl first mix them up good and then we're gonna add our wet ingredients okay we're baking here everybody pay attention very important that you pay attention ok flour number 1 we're gonna take our Deen free all-purpose flour is gonna put a cup and 1/4 give or take ok I think that's a cup BAM

easy

easiest cup and 1/4 of my life
cornmeal you're gonna take this enriched cornmeal enriched with more corn and this is gonna be one cup look at that it's beautiful cornmeal is in we're going to do two thirds a cup of sugar this looks like 2/3 yes it is a teaspoon of salt and baking powder one tablespoon of baking powder beautiful that's gonna make it bake all right we're gonna stir the dry ingredients up so that they become one beautiful corn style mixture in addition to all of those flowers I'm gonna
add just a tiny bit I know this is me going off the rails here when I'm baking I just have a hard time doing exactly one recipe because I feel like well our requirements for a recipe to work are kind of unique we have to make it gluten free which means we have to add a little bit of extra muscle to the recipe to stick together and then also I don't know I just also want to do whatever I want so we're gonna add a tiny bit of expand X we're gonna add just a touch of almond flour
cuz again I have a

really

hard time following recipes so just about 2 tablespoons of almond flour and I think that's gonna give it a nice texture because almond flour is amazing for baking and it actually adds a

really

cool flavor to most things actually all right there we go beautiful so the next thing we're going to do I think I lost the whisk have you guys seen the whisk anywhere ok now the dry ingredients are in here you're gonna get our wet ingredients started and we're
gonna begin that with our egg replacer which again I'm just doing the old eyeball but this is gonna simulate the texture of a raw egg well the good part about this recipe is it's not that hard you kind of just like more or less put everything into a bowl mix it all up and just hope for the best all right so our egg replacer is ready we need to melt our coconut oil this is 1/3 a cup of coconut oil it says canola oil but I prefer using this and we're also going to need a milk it says
almond milk but I prefer oat we're gonna do a cup and 1/4 of this as well oh my god I almost knocked over this whole thing of coconut oil holy crap okay Cup in the fourth of oat milk our egg replacer the weirdest thing in all of our recipes forever and our coconut oil let's just get mixing baby look at that and now we let our beautiful stand mixer to do most of the work GG's let's try this Oh baby that tastes

really

good like

really

good I got no complaints that tastes my only
issue is I don't know if it's enough for this big old pan like it might be

really

flat

cornbread

if we put it in that pan I'm thinking we do a different pan maybe what we can do is through this little guy let's try this well let's try it I know this is like a a seemingly simple recipe but I feel like well first of all I feel like that is exactly how it should taste second of all I feel like this is one of those recipes that can easily be messed up with adding one wrong
ingredient and I'm just

really

hoping we didn't do that well we'll see though well this is our beautiful

cornbread

circle of

cornbread

we're gonna bake it for 20 to 25 minutes and we're gonna stick a toothpick in the center at the end to see if it's done but that's kind of like it and it's it's a pretty simple recipe but again you have to do a right even though it's simple the details are everything you guys want you want to lick the spoon you want like
making cornbread is really easy
the spoon go ahead there you go I don't know see you in 25 minutes and hopefully it doesn't just come out horribly which it might you signed up okay well it's been about 25 minutes hey Google how much time left all right I'm gonna stick a little toothpick in the center to see if it comes out clean or not it did not come out clean but it came out delicious but I would think like maybe three to five more minutes of cooking until if you'll be nice and solid in the center I will
say it rose a good amount like when I poured the batter in the pan it was like at least maybe a half-inch beneath the top of the pan and it's like puffed completely above the pan so I think that's promising and I I don't know I'm like trying not to count

cornbread

before it hatches what but I do feel like this might just be one of those recipes that we kind of nail on the first try this is the first time I've ever made

cornbread

I've never made

cornbread

this could just
end up being an

easy

recipe like I don't know I've always thought

cornbread

was just difficult for some reason but judging by how it's gone so far I don't know it might be

easy

we'll see if it's

easy

then I might just make it again next week and then the week after and then every week from then on until I die just

cornbread

all the time I'm just gonna eat 100%

cornbread

diet by my fitness plan this is my new diet it's called the pork oh look at her she's
beautiful oh my goodness have we done it I think the first thing we have to do here is just appreciate the beauty of what we just made I mean look at this it is a nice-looking piece of pastry here it it Rose a good amount man like I'm surprised at how much it rose DUP I don't know do we cut it this looks

really

good I like how it browned on the top as well like it looks kind of how I feel like it's supposed to so now the question is how do we get it out of here interesting what if we
go here okay all it's happening this is not recommended this method is not recommended Oh God it won't come off look at that oh my god we did it a couple of pieces fell off but it's okay everything's okay I'm gonna just cut into it cuz I have no patience and we're here right Oh baby look at what we just made this looks so good it looks good when does our food ever look good y'all what is happening right now why was this

easy

and it seems to be sticking together okay
should we take a bite what the heck this was

easy

this came out so Bom I want to make this for Thanksgiving yo okay this is it this is that you make corn bread it's

easy

easy

as baking I've ever done I'm honestly just kind of puzzled at how

easy

this was - like

really

nail the texture is there like it has that light fluffy but substantial texture that

cornbread

has it's got the perfect balance of sweet and corn and like savory top is like browned the middles cooked all the way
through okay that is muy delicioso Wow oh my god I'm happy right now any time I turn that oven on I'm like fully ready for just the world's biggest disaster to occur in this kitchen and so when it doesn't go completely wrong I get

really

surprised and pleasantly so and I think this is just another example of that

easy

this is

easy

no it's a it's a circle we had to do a circle because the circle pan was the right size the square pan was the wrong size yeah so simple
perfect so comforting it came out good right

cornbread

is bomb I was just so surprised at how

easy

this was to be honest like it

really

wasn't hard in the texture how about that it's so like light and fluffy mm-hmm good I feel like some people

really

like like a gritty

cornbread

this is a very smooth like cake like yeah that's like exactly its cake like I didn't grow up in the style so I don't have like any emotional attachments to form right I just like all of it I grew up
in the south of California I was thinking about what to make this weekend next week and I realized last year we did an entire we did an entire Thanksgiving dinner on your channel so I was thinking we could do some cool sides I'm gonna make some pies okay next stop pies I will do it next week how about that strawberry pies I'm gonna make a Minecraft cake again I'm sure how about you're going to like a friendsgiving or yes yes yes if you guys are going to friendsgiving make this
and your friends will love you more than they are in charge of each type of thing mm-hmm just bring butter in your fanny pack so that people can dip it in your fanny pack just like last week you guys have to split the rest okay so all of you guys divvy this up amongst yourselves and no fighting also remember if you're using MyFitnessPal there are no calories in this so no need to even open it up my fitness end to me think more wife you like when your wife gets all dressed up and bakes for
you yeah if there's a recipe that fits the criteria of not being too intimidating or technical but also not being too basic of a food when it's done this is kind of it it comes out

really

delicious tasting its gluten-free and vegan the way I made it and it held together perfectly I say go for it especially during the holidays I don't know I'm gonna try not to eat all this but I can't guarantee it anyway see you guys next time on Blue's Clues you can be in the kitchen okay
I'll give you a little piece what do you think what do you think you're a southern girl all right well I guess that's it I hope you enjoyed watching and I'll see you next week for pies be there okay we're doing pies next week I need you guys to be on time bring your supplies bring your supplies just tune in next to new next week bye Nona take a pie way to the danger zone