The Art of Making Cornbread: A Step-by-Step Guide

To begin making cornbread, we need to get the pan hot. As you're doing that, I'm going to mix the dry ingredients together. I have some baking powder here and this is just a regular grind cornmeal. Sometimes it can be a very coarse grind, so I don't want to really use stone ground for this recipe. This is just all-purpose flour. Oops, there's no sugar in cornbread, but we're going to add it anyway. And some kosher salt. I'm going to just whisk these dry ingredients together because I want them to be distributed evenly before we add our wet ingredients.

While you're doing that, I'm separating an egg and getting the yolk in here, and I have the white in here which I will whip in a second. As you are doing that, I'm going to add whole milk minus one teaspoon, and then melted whole unsalted butter. At the same time, I'm starting to mix my egg white, and I have one teaspoon of cornstarch which is going to help stabilize my egg whites a little bit.

I want to share a great little trick with you. So, you put a little of your batter in with your egg whites at first, and then smoothly mix that together. It kind of loosens up your egg whites and gets them going. As you're folding that, the pan is now nice and hot. I have duck fat spray, which is slightly obsessed with me, but it's going to add tons of flavor. So, I'm going to liberally spray it, and I'll put it right over the coals.

Now that we've got our batter ready, let's pour it into the pan. You can see it sizzling as soon as it hits the hot pan. It's also starting to puff and rise around the exterior, which is a great sign. Now, I'm going to move this off the direct coals, so we're going to close the lid and 415 degrees is where we are looking. The lid goes down, and vents all the way open to bring that heat up. This is going to go for 20-25 minutes.

While our cornbread is baking, I'm making some honey butter for it. I have just a whole stick of butter in there, and I'm eyeballing this. I've made a lot of honey butter in my life, so I know how to do it right. A little splash of vanilla adds a nice touch, and I'm actually adding a little bit of smoked cinnamon that we have in our pantry. This is kind of a nice little touch.

Now, let's get this till it's nice and smooth and dollop-able. I'm going to throw a teeny little salt pinch in there, just for good measure. And look! The cornbread came off it's still nice and warm, and this is going to give it a little spread. Let me cut a couple chunks of this cornbread...

"WEBVTTKind: captionsLanguage: encornbread so I'm I'm going to get the pan getting hot all right so while you're doing that I'm going to mix the dry ingredients together so I have some baking powder here and this is just sort of a regular grind cornmeal sometimes it can be a very coarse grind you don't want to really use stone ground for this and this is just allpurpose flour oops there's no sugar in cornbread but in this one we're going there all right and some kosher salt going to just whisk these dry ingredients together cuz I want them to be distributed evenly before we add our wet to this beautiful all right so the first thing I did while you're were doing that is I separated an EG so I got the yolk in here I have the white in here which I will whip in a second to that I am going to add whole milk minus one teaspoon um and then melted whole unsalted butter and as you are doing that I am going to start mixing my egg Whit so I have the one egg white here and I have one teaspoon of cornstarch which is going to help stabilize my egg whites a little bit I'm glad I'm not doing that here's a great little trick so you put a little of your batter in with your egg whites at first and you could smoothly mix that together and it kind of loosens up your egg whites and gets it going going all right so as you're folding that kind of fold right the pan is now nice and hot I have duck fat spray that I'm slightly obsessed with but it's going to add tons of flavor so liberally spray it it has a high smoking point I'm going to put it right over the coals all right so batter goes in Sizzle oh yeah see it you can see it so the mix is in our pan you could see that little sizzling happen and it's also starting to puff and Rise around the exterior that is a great sign I'm going to move this off the direct coals now we are going to close the lid and 415 degrees is where we are looking so lid goes down vents all the way open to kind of bring that heat up this is going to go for 20 25 minutes I'm going to get this honey butter going for our cornbread so I have just a whole stick of butter in there and I'm just going to I'm just really eyeballing this I've made a lot of honey butter in my life a little splash of vanilla this is actually a little bit of smoked cinnamon that we have in our pantry that is kind of a nice little touch all right so now I'm just going to get this till it's nice and smooth and dollop I'm actually going to just throw a teeny little salt pinch in there and look the cornbread came off it's still nice and warm um and this is going to give it a little spread I'm going to cut a couple chunks of this cornbread look at that there we gocornbread so I'm I'm going to get the pan getting hot all right so while you're doing that I'm going to mix the dry ingredients together so I have some baking powder here and this is just sort of a regular grind cornmeal sometimes it can be a very coarse grind you don't want to really use stone ground for this and this is just allpurpose flour oops there's no sugar in cornbread but in this one we're going there all right and some kosher salt going to just whisk these dry ingredients together cuz I want them to be distributed evenly before we add our wet to this beautiful all right so the first thing I did while you're were doing that is I separated an EG so I got the yolk in here I have the white in here which I will whip in a second to that I am going to add whole milk minus one teaspoon um and then melted whole unsalted butter and as you are doing that I am going to start mixing my egg Whit so I have the one egg white here and I have one teaspoon of cornstarch which is going to help stabilize my egg whites a little bit I'm glad I'm not doing that here's a great little trick so you put a little of your batter in with your egg whites at first and you could smoothly mix that together and it kind of loosens up your egg whites and gets it going going all right so as you're folding that kind of fold right the pan is now nice and hot I have duck fat spray that I'm slightly obsessed with but it's going to add tons of flavor so liberally spray it it has a high smoking point I'm going to put it right over the coals all right so batter goes in Sizzle oh yeah see it you can see it so the mix is in our pan you could see that little sizzling happen and it's also starting to puff and Rise around the exterior that is a great sign I'm going to move this off the direct coals now we are going to close the lid and 415 degrees is where we are looking so lid goes down vents all the way open to kind of bring that heat up this is going to go for 20 25 minutes I'm going to get this honey butter going for our cornbread so I have just a whole stick of butter in there and I'm just going to I'm just really eyeballing this I've made a lot of honey butter in my life a little splash of vanilla this is actually a little bit of smoked cinnamon that we have in our pantry that is kind of a nice little touch all right so now I'm just going to get this till it's nice and smooth and dollop I'm actually going to just throw a teeny little salt pinch in there and look the cornbread came off it's still nice and warm um and this is going to give it a little spread I'm going to cut a couple chunks of this cornbread look at that there we go\n"