Cast Iron Cornbread
Вставка
- Опубліковано 27 вер 2022
- Get more content on our Patreon: / cowboykentrollins
Printable recipe below for this best cornbread baked up in cast iron!
#cornbreadrecipe #cornbread #cowboycooking
Used in this video:
Cowboy hash knife www.kentrollins.com/shop
Enamel bowl amzn.to/3lHpalX
10-inch Lodge Dutch oven amzn.to/2lJmDgG
Biscuits towel www.kentrollins.com/shop
Rode wireless mic: amzn.to/2ShDyEq
Clothing:
Cowboy Kent Rollin’s Favorites - bit.ly/35qpFaU
Shop Ariat.com - bit.ly/2QdNSNe
Save 10% off your first order - bit.ly/2F9QHIT
For more suggested products seen in our videos click here: www.amazon.com/shop/cowboyken...
======================
Printable Recipe: kentrollins.com/cast-iron-cor...
======================
Check out our BEST SELLING cookbooks, A Taste of Cowboy and Faith, Family and the Feast. Get your signed copy here: www.kentrollins.com/shop
Also available at bookstores nationwide, and Amazon amzn.to/2uBl4EM
---------------------------------
Connect with us!
/ cowboykentrollins
/ cowboykentrollins
/ kent_rollins
---------------------------------
Kent Rollins
Cowboy Cooking, Cast Iron, Outdoor Cooking, Grilling, Dutch Oven Cooking
Note: Some of the above links are affiliate links, meaning at no additional cost to you, we may receive a commission for your click through and purchase.
Great video.. best foods are the simplest foods .. thank you Rollins family.. Hope your autumn is blessed
You are so welcome and God less you
@@CowboyKentRollins thank you brother
@@CowboyKentRollins you are amazing
Yes cornbread and buttermilk
Add a cup of black coffee
Nothing beats cornbread and beans on a cold Fall or Winter night!
For sure breakfast, dinner and supper
Yes sir I agree!
So true…❤🤤❤
@@CowboyKentRollins 🇺🇸
YEAH...
Quick consideration sir, heat the dutch oven up first and get the bacon grease hot, so when you pour the batter in, it starts to cook when you pour it in. Also, we always add water to the batter at the end and make it a bit pourable! Just two cents worth from a cook in the deep south! Thank you sir!
My thought exactly. I don't know if it makes that much difference with an open fire, but in the oven, if it sizzles as you pour, you will have crunchy corn bread. Basically you are french frying the crust. I used to use enough oil to cover the top edge.
Also use buttermilk for a good rise and soft center.
@@tconiam This cornbread did look a bit dry. Coming from Kent, I bet it is still great eating.
If he would’ve done that it would’ve over cooked. It was perfect so any additional heat would’ve been too much
As a southern boy myself. You never pollute cornbread with sugar.
I was raised eating yellow corn bread and I am 65 and I am not about to change now 😂 lol
I grew up opposite with white learned later in life that I love yellow 💛
My grandmother always used buttermilk in her cornbread, but I've found that I enjoy "sweet" cornbread just as much. As long as it goes good with beans, greens, and taters, I'm happy.
May have to try this. As a kid I liked cornbread so much that when my mom asked me what kind of birthday cake I wanted, I said “Cornbread.” So she made a cornbread birthday “cake” with candles on it.
That is pretty cool. We 6 kids got to have what we wanted for our birthday dinner, and birthday cake.
I always wanted moms chicken and dumplings, and a red velvet cake.
Duncan Oklahoma, c1960s
Awesome!
That's funny. ☺️ My "birthday cake" gifted to me each November is Mom's apple crisp. She makes the best! She hates peeling the apples, but she'll make it once a year for me. 🤗
KENT, IS THE COWBOY OF RIGHTEOUS COOKING !
Yellow cornbread is all I grew up with.
White cornmeal, buttermilk, and NO sugar! That’s for the tea.😀 love your videos
U can make it so many variations!- l used buttermilk last time. This time is canned milk half water- honey not sugar- and fat. Any fat I guess. Fun to do and good to use up what you got.
Kent , love it the channel we do not get these sort of educational shows in England about proper food . Top man .
Thanks Philip for watching
Wahoo I love it! I make my cornbread in a 100 year old 9" cast iron skillet. Comes out perfect.
I have never eaten cornbread, maybe because I'm from Eastern Europe but I'm going to make your recipe and enjoy every bite of it. Love the way you dance 👍 keep it up and never change!!!
Hope you enjoy and thanks Alex for watching
My grandmother Always called it “Johnny Cake”! It cooks much better, evenly, and quickly if the Dutch Oven Is already pre-heated on the ‘far’. Love & Prayers!!
Every time you tip that hat to us, it brings a small tear to this old Vietnam Vet's eyes. Must be some kinda sand in the air or sumthin'. Thank YOU. And lordie I do luv me some cornbread, and adding bacon just takes it up to purt near heavenly. Thanks for sharing the recipe and baking tips. I'm in a chili cook-off next month and will be bringing a big cast iron skillet cornbread along for the rest of the gang.
Hope you win the chili cook off and we thank you so much for your service
I never would have thought to add bacon and chilis--that's why I subscribe to your channel! Tried, tested, and true-blue, trail-tested goodness in every video. Thanks for sharing your gifts with us, Kent!
You're so welcome
U can add chillibeans with shreaded cheese on top of cornbread too
I have some bacon grease that I've been saving in the fridge. I knew I needed to make more cornbread anyway! Usually I use butter. I also roast about half a can of corn and mix it in. I have some jalapenos and I haven't tried that yet. Hmmmm
@@wastrelway3226 I like to keep real Bacon bits around to add to any beef I cook to ever so slightly change the flavor and make it better.
Not so much people taste bacon but it's enough for people to notice something is different and better.
Sausage and peppers, and creamed corn wink wink
Cornbread is simple, pure American food. And this recipe looks freakin' amazing!
I make my corn bread with honey. Keeps the cornbread very moist. And yes I cooked it in a cast-iron skillet.
Mom and Dad were from the South and made cornbread in the cast iron cornbread sticks they looked like a ear of corn. Mom always had bacon grease. Never used sugar. I was born and raised in California, cornbread is good but I can take it or leave it. Thanks Kent for the video today!
We thank you for watching
No sugar is the RIGHT answer.
Watching this, playing guitar, & riding a hurricane out!!! Now, I want some cornbread!!!😀😁🎉
Cornbread was the first thing I attempted to bake in a Dutch oven. We were camping in mid October and I made chili, cornbread, and a pineapple upside down cake. My friends look forward to chili and cornbread every time we go camping in the cooler months.
I cried when you gave a sweet shoutout to the veterans. Thank you for being a great example to others!
We owe them so much
My mom, raised in the South, made the best cornbread. She used white stone ground cornmeal (coarse) and an equal amount of flour. Always baked in a cast iron skillet that she greased with Crisco. After marrying my dad and moving to Vermont where she was introduced to Italian cooking, she started using olive oil to pour over the top of the cornbread and down the sides when it started separating from the pan. Her cornbread always had a thick dark brown crust on the bottom and edges and the top a light brown thinner crust. We ate the slices split in half, buttered, and drizzled with maple syrup. If there was any left over, that night we would eat it with a spoon crumbled into a glass of milk. I always used what her father called "sweet milk" as opposed to his buttermilk. My wife prefers yellow cornmeal so naturally we use yellow instead of white. I have never been able to get my cornbread to rise as much as my mom's, despite adding baking powder (which she never used). The next time I go up to the N Georgia mountains, I'm going to pick up some stone ground white cornmeal. There is an old mill outside of Helen, GA, that has been in operation alongside the Chattahoochee river for over a 100 years. As an aside, our Italian family uses the same yellow cornmeal you are using to make polenta (essentially Italian cornmeal mush).
Definitely reminds me of my grandma's corn bread. Made it savory (not sweet), in cast iron, with either bacon grease or lard in the bottom of the pan. These days, I try to make it with veggie cooking oil at the bottom, but can't fault the bacon grease method.
Kent you are the first person I have ever seen make cornbread without any flour at all. And I don't think I have ever eaten any made that way. But I know I ate some one time here in SC where I live made with broccoli in it and I loved it. Coming from the north to the south and learning people here put sugar in it blew my mind.
Yellow corn meal. I use brown sugar instead of white sugar, learned that one when I was out of regular sugar.
Having beans and cornbread fried tatars for dinner tonight…always in iron skillet. ❤️❤️❤️
Do you know why I love watching your videos? It is because I don’t have to worry about foul language and loud, annoying music. So wholesome with you , Shan, and the pups. Thank you ever so much for that.
We appreciate you watching
I have to admit that when I make cornbread it's out of a box marked Krusteaz.
Not only that, but I also smother it in butter and orange blossom honey.
And it's usually with chili. That has 4 - 5 kinds of beans.
Sounds good to me
Never tried cornbread, living in the UK. After watching this video, I’m looking forward to trying it. Recently discovered your channel and have already listed several recipes I want to try. Thank you for the content - God bless.👍🏻🙏🏻
LOL God.
We'll get you Limey's eating right and proper. Now we also need to talk about these terms like "spanner" and "bonnet", OK?
Grandma used to heat the cast iron pan with the bacon grease in it and add a light dusting of corn meal before adding the batter. It made an awesome crust on the bottom of the corn bread.
I just don’t think you can beat Jiffy. My grandma put just a touch more milk than it calls for. She always cooked it in a cast iron skillet with hot oil. Made the crust crispy and the interior light and fluffy! Wish she was still here to make me a pot of purple hull peas and cornbread!
Jiffy is fine for what it is, but I'd probably put that down to a grandma who knew what she was doing.
Less than 10 seconds in and the truth is flowing! Bacon grease is life.😄
Being from New Mexico, we love green chile! It is not referred to as "chillis", just chile ! And not all green and red is from Hatch either...So I use Lemitar chopped fresh roasted red or green chile, and I use country bacon from Burgers' Smokehouse! And bake it in my turn of the century real Lodge Blacklock skillet- yes they confirmed that one for me! An original that cooks the best corn bread ever! Love this recipe Kent and I look forward to more of your awesome recipes!
Kent, Always get Goose Bumps aty the close of your show, when you remember the Service Men of our Country. God bless you and Sharin, continue showing us how!
Been making New Mexico Blue Cornbread for almost 40 years. It is so good.
Godfather of Cowboy Cooking
I'm from Alabamau wife is from Missouri. She was used to Jiffy cornbread. One night I made southern cornbread. She was not used to using bacon grease. T fried the thick cut bacon, crunched up the bacon in the cast iron skillet mixed the corn meal and ingredients right in the cast iron skillet and put it in the oven. When it was fine, she wasn't going to eat it because of the grease. I finally got her to taste it. Now instead of oil, it's bacon grease. I keep a container in the fridge with bacon grease. She even cooks with it.
I have my grandma's cornbread down cold. I use a cast iron skillet, and I LOVE it!! I use a cup of Self-Rising white corn meal, a cup of self rising flour and a cup of buttermilk and just the right amount of salt. Then get a little oil in the pan and heat it up. I let it get to the shimmer stage, then tilt the pan to coat the sides. Take a little of the oil and add it to the batter, then sprinkle a little cornmeal in the oil in the pan and let it fry a little. Then pour the batter in with it still on the burner and let it fry a little. The put in the 425 oven for 25 minutes. I prefer non-sweet cornbread. It comes out with a nice crust, is tender in the middle. You can also save the cold cornbread and crumble in in a glass and fill it with milk the next day. It is an acquired taste, but after you start, you will look forward to that too.
I do have to say that I expect the bacon grease, bacon and chilies would be wonderful with some pinto beans or chili.
Looks good as usual. I like the green chilis in my cornbread. Have never tried bacon, but that would be fine too! Only thing I don't care for is sugar in my cornbread. Makes it taste too much like cake. I like cake, but not with my red beans. ;) I'm with your pup on loving cornbread!!
Pretty close to my great great grandmother's recipe that I use, i have cooked it in my dutch oven plenty of times in a truck stop parking lot and out on a job site for the guys i work with, along side a pot of chili.
This is a great upgrade twist to cornbread. We like it with chili or white chicken chili on a cold day which will be coming. Always enjoy your natural talent of entertaining with a great subject.
Ken being raised in the south good cornbread is always made with buttermilk and White Lily cornmeal !! The black skillet is heated in the oven with whatever oil you are using. When you pour the mixture in it will literally fry on the edges! Shove it in the oven till it is done! God bless you botrh
God bless you
I love the banter. Thank you, both of you.
I'm not a vet but my father was, the fact you tip your hat on each and every video says more about who you are then anything else. Cornbread is on the dinner menu next week.
Kent, Though my late Mother had her own recipe for it, she always used a Cast Iron Skillet to make her Corn Bread. I still have that same Cast Iron Skillet. Thanks for sharing and making this video!
We thank you for taking time to watch
That last night on the trail story reminded me of a time 2 days before payday.☺️ A little chunk of cheese and one of ham, a can of cream of whatever soup and some tater tots. It came to be known as Desperation Casserole.😄
Blessings! 💚
That's some good classic country food, right there. The cornbread looks amazing. Cheers, Kent and Shannon! 👍👍✌️
Cornbread and stew is awesome. Thankyou to you and shan and the chief tasters for the stream 🐕
My Momma loved yellow cornbread and beans. She liked her brothy beans served on a plate over the cornbread. She used her home rendered lard instead of butter or oil. She never added sugar or honey. I like my cornbread with a thick smear of butter. 😊
Sounds great!
Can never have too much pot liquor (broth), IMO.
I look for a new vid every Wednesday Kent and Shann, you never let me down. Love you guys and God bless you both. Thank you:)
Thanks Kent & Shannon! I do like some good cornbread. This is a great recipe. I do have some Hatch Green Chilies I have not decided what to do with. I think I figured out what to use them in. And you can never have too much bacon. Y'all have a great week! Cheers!
Thanks Timothy for watching we hope you have a blessed day my friend
Jalapeños work well to if you want some extra kick! :)
That's some good cornbread Shannon , sure glad Kent made it just because you like it like that. Now he knows dewey! Thank you both for sharing this one with all of us. Stay safe and keep up the fun video's too. Fred.
I love corn bread. Now I'll have to make some. Thanks for the video
I love your programs. I love to cook sense I was a young boy I’m always impatiently awaiting your next show. Kent, thank you for always Recognizing our service personnel and veterans!🇺🇸
Marine veteran 1974-1980
One of the best parts about the show is you explaining the methods. This is great. Thanks Kent.🐸🍺🔪🔥
Just when I thought I couldn’t love cornbread anymore Kent drops a masterpiece like this 👌🏻👌🏻👌🏻
Yellow cornmeal, for me.
Love your cooking and the cast iron emphasis. My antique Griswold 10" is like black chrome. I cook eggs weekly. Nothing like it.
Thanks again.
Hey Cowboy Kent, very good advice on how to adjust the heat with a cast iron Dutch Oven. Great tips thank you for sharing. Best Regards to you and your wife, and your friends the dogs.
It's about the time of year for chili and cornbread, and this year I'll have to try it with chilis in there! Thanks for the recipe, Kent!
Thank you for all the great content. I learn something every time I watch. I've applied some things you've taught to feed my family and friends, boy scout troops, hunting buddies, family reunions, and backyard fire pits at home. I appreciate you guys sharing your knowledge and skills. You've enriched our lives. God bless.
Love me some cornbread and it’s over the top with chili. This looks amazing can’t wait to try it
Thanks for sharing!!!!
My parents were from West Virginia so I grew up on cast iron cornbread and cast iron everything else. Can’t beat the crusty cornbread with soup beans.
I have seen a lot of cornbread preparation but yours is by far the best.
God Bless you cowboy. Your cooking videos bring so much calm to my day. God Bless and take care.
I am NOT a cook by any means, but my Mother taught me to make cornbread before she passed. Cast iron skillet with big dollup of oil (Crisco) preheating to 450, white meal, an egg, smiggen of sugar just to reduce the sour, about a Tbsp flour to help bind it. Whole milk to mix it all together. Remove skillet from the oven and dash a little of the grease into the mix and mix well. Pour the mixture back into the skillet and hot grease and bake about 20 minutes. WOW what a crust and taste! Like I said I am NOT a cook, but my cornbread is spot on thanks to Mom. I have eaten cornbread with additives, and not bad, but much prefer pure cornbread with a nice crunchy crust.
I was going to say that I always pre heat the cast iron pan to get the perfect crust 👍🏼
Wartching from Japan and love the videos. Have a wonderful autum and god bless you and your family!
I’ve got a few friends of mine coming over for breakfast tomorrow morning so I’ll try my hand on making this. I’ve made your breakfast casserole for them before and they absolutely love it.
Man that chuck wagon looks so nice after the restore. Way to go Kent!!!
You and Shan are true gems in this country. Ive been watching for years from the good ole Rockies of Idaho.
God bless y'all and thank you so much. 🙏
Yummy cast iron cornbread cooked outside with green chiles and bacon. One of my absolute favorites!
Kent your my BFF!
Thanks for sharing Kent,
You’re a great American!
Always love your videos! Gives me a glimpse of home, grew up in SW Oklahoma and I get back as much as I can. Unfortunately job took me away but still love the cooking reminds me of weekends with my grandparents.
I still make cornbread like my grand mother use to, she always preheated her cast iron skillet with her grease and poured the batter into the hot skillet and then back in the oven until done. Haven’t made it starting out with a cold pan. May have to try that the next batch.
Appreciate all the work y’all put into these videos!
Can't even keep up with your amazing outdoor cooks but I'm trying and my family loves it!!!
I really liked this video. Never thought of including so many dumplings, but that looks like a great idea.
All you need for good cornbread is self rising flour cornmeal(color don’t matter) milk and water,mix it to the right constancy to where it pours good and smooth. If you want sugar in bread bake a cake, sugar don’t go in cornbread but to each their own …awesome Channel, love watching and have made some of the recipes
Woohoo!!! It's Cowboy Kent 🤠 time
Thanks Jimmie for tuning in
Much love to you and your family
Kent, simply said, you're my favorite UA-camr.
God bless you and your family. 🙏🤓
This looks so tasty, I'm going to make it tomorrow. Thank you for the recipe..😋
Thanks Kent and Shan.
Yellow corn meal!
Bacon grease, Chilis and a little cheddar cheese, and a big bowl of chili on a cold day!
So good it is
One of my favorite things to eat when I was growing up was a bowl of hot cornbread with a half teaspoon of sugar and cold milk poured on top. Man oh man, good stuff.
My dog and the Beag have something in common, they both ❤️ cornbread. I make it quite often & he can't get enough. That looked so good with the 🥓 bacon & chiles in there.
Beagle does love some cornbread
Well another just loved it. God bless you
Cornbread delicious thank you Mr. & Mrs. Rollins.
We always make our cornbread in our cast iron skillet 😊
Yellow. Baked in a Griswold iron skillet that's only used for cornbread
So good
The cornbread looks delicious, I like yellow corn meal. Reminds me of my southern childhood made in Cast Iron Skillet.
Just got a Dutch oven and I'm goin try that recipe thank you for the video Mr Rollins lookin goood
Keep up the great work, love your channel
Made cornbread last week for the first time this Autumn.
I added grated cheddar cheese. But I often add bacon and green chili's.
I make it often. Goes great with beans and stews.
Blessings to you and your posse, Cowboy Kent Rollins, from the Shenandoah Valley of Virginia.
Thanks so much and God bless you
CKR is a national treasure, it’s basically “how to get fat, but like a cowboy would” into video form
Sum Good Looking cornbread bro!!!
Thank yal for another great recipe and video!!!
Keep up the Good work bro!!!
Your Dutch oven cooking is my Favorite to watch!!!
Hatch is the stuff! Love their products.
Dear Mr Rollins,
you warm my heart, especially with the adds of this and that.
My Father used to say: I can make a soup out of nails ....with pint of cream in it...
Thank you Mr Rollins for the old time favorite !!!
You’re the man Kent ,thanks for all your serious hard work and great recipes ! Cast iron cooking in different places and weather is a difficult thing to do !
That looks soo great😍😋
I love your Accent 👌🏻
Greetings from Germany 🇩🇪❤️🇺🇲
Howdy and thanks for watching
Good tips from start to finish. 😊
And yes great honor and pride for all service personnel and veterans. 😀
Man I love you, you remind me of my grandpa. He died in 2013 . I live in East Texas. Keep doing what you do. I will be a fan for life and keep doing your funky chicken dance love it!!!!