Cast Iron Cornbread - Honey Butter Cornbread - Food Wishes

[Pinkorchid]

Love the humor woven into his narration

[MIgardener]

John, The thing I love about your videos is I can just imagine a smile on your face the entire time. Don't take that in a weird way, it is just nice to hear someone just having a good time - With or without soulfood. :)

[rowboat]

For years and years I've used my Grandmother's southern recipe and been happy. UNTIL NOW. WOW thanks Chef! What a beautiful cornbread this is. The crust was cooked perfectly and had a very delicious buttery flavor. This was so light and fluffy. This is my new go to. I paired it with my hearty hamburger soup tonight and it went wonderfully.
Thanks Chef John.
My 9 year old daughter, Bella and I watch your epidodes together before she goes to sleep.

[CM_Burns]

You are the Right Said Fred of your Cast Iron Cornbread.

[kellylaher]

I am from the south and we usually don't put sweetener in our cornbread especially if we are going to use it for dinner but this looks soo good! I have a cast iron skillet that is only for cornbread. I make a pawn for me and the kids and make the sweeter version for my husband as muffins since he doesn't like the cornbread I make with no sugar. It is always a fun debate at our house about the different versions of cornbread!

[FarmerCooking]

Hello Chef John...I am yours big fan from India. The Cast Iron Cornbread looks so yummy and delicious! 😋😋😋😋 I am gonna try this at my home, thanks for sharing! 👏👏👏

[sonjahertzing]

Sometimes I use sour cream or greek yogurt thinned out with a little milk. Good substitutes for buttermilk. Yum, as always, Chef John!

[islandbreeze]

Chef John I just wanted to let you know that I made your corn bread today and it came out delicious! I added whole kernel corn and chopped jalapeño peppers to it. So yummy!! Thank you.

[thattacoguy]

Corn bread isn't a summer side dish for me, but man oh man when it's cold out there is NOTHING better than spicy chili and sweet corn bread.

[clintonleonard]

Can you imagine if Chef John one day changed his intro/outro music and stopped saying his outro phrase?

It would be devestating.

[cynthiaslater]

Cornbread is whatever your imagination wants it to be. I have had so many versions of it during my lifetime and 99% of them have been delicious. My favorite is made with blue cornmeal topped with strawberry butter, a Buffalo NY recipe. Yours definitely looks tasty and I will try it soon.

[jackwebb]

I do have a gentleman who brings me cornmeal from his gristmill. Getting from the gristmill will leave the live germ in it. Must be kept in the freezer. Using white corn makes for a sweeter mixture. Also I like to use a muffin pan and just fill it up 1/4 way. Makes each bite crunchy.

But the comments on here are spot on. 1001 ways to prepare.

[JJRush_]

The problem I have with warm cornbread is that I don't eat anything else...I will make that my whole meal! 😱

[donvanco]

You had me at "stick of butter"

[lynnwilhoite]

This recipe is right on time Chef John! I just bought a bunch of turnip, collard, and mustard greens! Summertime and the living is easy.

[ShushLorraine]

When I was a teenager, it was my job to make the cornbread every day. Mother didn't give me a recipe, just told me things like, "add about..." or "enough until it's almost soupy..." Therefore, every day, we had a different pan of cornbread. Now, I follow recipes or use a mix. Always good. Still, for all those 40ish years of making cornbread, I learned something from your video -- like honey and *why* she said "until it's soupy"and using butter in the pan instead of oil. I do love cornbread. But, I have to leave it alone as much as possible -- having it too many days in a row for several times a day has a negative effect. ;-)

[douglasraynor]

I use this same recipe and method but with two variations: no sugar/sweetener, and I heat the skillet in the oven while preparing the batter. I like a crunchy bottom crust.

[OmegaGamingNetwork]

So glad to see something like this! I've been cooking cornbread in cast iron for a long time. I would like to throw a couple recommendations to those who are new. Having the cast iron pre heat in the oven until it has a steady temp around 250-300 F yields a crispier crust and I think letting the cornmeal soak in the wet ingredients for about 15 minutes before adding the flower yields a better texture. Now it won't matter on fine ground corn flour, but coarse ground corn meal it prevents some of those rogue hard chunks.

[aidanngreenwolfe]

This is just the best cornbread recipe ever. I've tried many and I just keep coming back to this.

[deadmonkeys]

What does he mean by "too much butter"? I've never heard that phrase.