Looking at the pan it's 9 inch probably. I have a 12 inch pan, how do I adjust the recipe for it?

Hello do you have a video of american gata

Where is your accent from ?

side meat and turnip greens boiled potatoes and pinto bean and 2 black iron pans of perkasons cornbread

Greetings Chef John, My husband wants a spoon bread that has a crunchy top but soft in the center. Do you have a recipe? I had one many years ago & now I can't find it. Thank you for all your awesome recipes. My husband is DAV Navy & will be 80 years old April 1st & I'd like to surprise him with this dish and an assortment of preserves along side He always loved my cheese souffle's with preserves on the side too. I love your recipes❣🙋‍♀️

Don Vanco Oh it gets _butter_ . Go to 4:51.

Don Vanco I know that's right

Don Vanco a stick of real butter is good for the amount baked.

he lost me at when whatever he called the first ingredient when he poured it in this man talks too fast idek what he saying

He lost me at maybe too much butter. 😆

You ain't never lied!

watch it at half speed and rediscover Chef John all new again xD

I follow both of you! 💞

Ha ha ha! WWG1WGA!!! 🇺🇸🇳🇫🇺🇸

@@justanotheryoutubeuploader BRILLIANT!!! I'm dying.

This comment shook me. Chef John and MIgardener walk into a bar...

Used that one already. ;)

In that case, you are the Zeds Dead of your Cast Iron Cornbread.

hahaha!

It's already been on the catwalk.

That was so sexy it hurts. ;-)

I've been tricking my family for years now! Thanks Chef John!

psycold hahaha

psycold if you can make it successfully, is it really trickery? There are people that can't boil an egg let alone follow a recipe and have people eat it and think it's good, so give yourself a pat on the back XD.

I can think of worse ways to lull loved ones into submission...heh..heh..

Spazout13 There’s a bbq place where I live (Black Dog BBQ) that adds burnt ends to theirs. Your nutritional needs would be covered.

That doesn't seem like a problem to me

Same here

And leftover cornbread crumbled in ice cold milk!!!!!

@@nicolep2424 breakfast of champions!!!!!!!!!!!

Clinton! NO! Don't say such a thing, don't even think it!

That would be a funny April Fools video. Chef John reheats leftovers in a microwave, while talking in a monotone voice. No background music at all.

I just cringed for ten minutes straight.

But as alwayyyssssss he won't.

J D And talking really slow!

Brooks Webb Does it taste different when the germ is left in it?

Josephine Roe Personally I like the rustic taste of my “mother’s cornbread”. I don’t think the germ alters the taste at all. Just the rusticity of having it ground right in front of you and no separation of the germ. It puts us closer to our forefathers who had to really bust their tails to survive. CORNBREAD IS WHAT MAKES AMERICA GREAT!!! LOL

Carla jackson, I was raised on pinto beans, fried potatoes and cornbread. The cornbread and bean juices was the best part.

@@crystalrowe5948 oh my, we're probably related! Culinarily anyway,lol . You are so right about those bean juices 😋

Lol....I was almost afraid to say bean juice, glad you know what I'm talking about. I grew up in the mountains of North Carolina.

18deadmonkeys Is there such a thing? 😜

I bet you're French

18deadmonkeys I've heard it, but I don't really speak that language, so I didn't understand it! ;)

It's like "my scotch is too peaty". There honestly is no such thing. Get over it!

Pardonnez moi?

Hey from Tennessee, Chef John!

Lynn Wilhoite sounds like you have pure summer in all the food groups right there........Jealous!

Cee Cee, yep! Chef John inspires me to cook!

Lynn Wilhoite the child in your profile pic is GOR-GEOUS!! 😍

@@AkosuaFire Ahhh, thank you so much! ☺

Ahaha!

Ellenahs B. Yeah, but ours is better for the absence of an ingredient.

Mcfirefly2 lol then don't make the recipe.It says it right in the title! I grew up on southern cornbread:never sweet, only white cornmeal, and only a touch of flour. But to each his own!☺

Ellenahs B. The funny thing is, there's no anger here, except from the people who don't seem to understand that we really like Chef John and are only being mock angry. But to me, its not like you're saying 'don't make the recipe', but 'don't join in the conversation'. So you chill; I'll chill; we all need to chill, except I wasn't upset, just joining in with the southern cornbread-eers to say it's better without sugar (and with white cornmeal). I think we can detect that Chef John is not from around here, where we are, or were raised, yet that's okay with us; can't you tell? We aren't being cornbread-intolerant, just stating and sharing preferences. There are a lot of interesting variations posted on here. It isn't a war, and you don't have to tell me I'm not being forced to make it his way; I don't watch fascist cooking shows.

Mcfirefly2 😂😂😂😂😂 well interpret it how you will .lol it's all just discussion and conversation.

Aron Eaton wait...what? If you stopped watching, how did you hear him say you don't need a pan.

Clinton Leonard you can listen without watching

agirlneedsagun but he said he started it up again, which implies he stopped it.

Lol, it's not funny anymore if I have to explain it.

lel

Sonja Hertzing thanks! They don’t sell buttermilk in stores here in Norway, so I was scrolling through the comments to see if I could use something else. I have the impression that buttermilk is a bit more «sour» than regular milk (though I have never in my life actually seen or tasted it) so I didn’t want to use that.

Welcome advice.

the greek yogurt trick works good ofr sour cream subsittuions too and works as a healthy way of making mashed potatoes. potatoes are actually very healthy for you, it's just that they taste like crap by themselves so we tend to mix them with alot of unhealthy things like butter, oil, sour cream, bacon, and cheese to make them taste good.

Nasty

Thank you!

Melissa Behringer as a southerner I can understand the dilemma

That and white corn mean vs yellow corn meal.

crowing to say nothing of what happens when red or blue corn (yes, those are real kinds of corn) enter the discussion

Personally, I was a little thrown off by the butter. If you use butter instead of oil that just feels like a recipe for a fire if you're getting the cast iron the right temperature to put cornbread batter in...

James Heard That's why I use bacon fat or lard.

Nathan Steelman For the green beans, too!

Douglas Raynor I agree- no sugar. That’s how I grew up eating this delicious bread. When I want something sweet I’ll enjoy a slice of cake.

Good tip!

it's so easy to make also. Make it with some sour cream or yogurt if you don't have butter milk

Yep I have been comparing recipes but Bob's Red Mill says to let the ground corn meal soak in the buttermilk for 10 to 15 minutes.

Would like a picture of your crust

I can't imagine worrying about a knife scraping a cast-iron skillet. They are probably the toughest thing anyone owns.

Is that a stairway to heaven?

metalbornmetalbred But who cares what southerners think? I mean, unless you live in the south and want to fit in or something. In the Northeast cornbread has included sweeteners like molasses since the 1600s. Because of the triangle trade, the early colonists had tons of molasses. That's how it ended up in Boston baked beans too. People can eat whatever cornbread they like, but southerners do not own the dish or its original recipe. They just like to pretend they invented everything😊

You can do anything, whatever you can, But, anh anh honey, don't scratch my pan!

Could you post the recipe?

I'm always looking for different corn bread recipes

@@Taylor-wt9zv I use the one on the side of the White Lily yellow corn meal bag/package.

I think anyone who's using their grandmother's skillet (like you and me) cringed at that and anyone putting a knife to that is gonna get hurt, and hurt HARD

Are you first comment

Agreed

👩‍🍳 my kind of cornbread

Ah yes, the old "fry up some bacon and cook something else with the bacon in the bacon fat" maneuver. I do my omelettes and dutch babies that way.

Danielle Anderson It works wonders for fried rice ^_^

I'll have to try that! It sounds lovely!

Indeed! Get the pan & bacon grease smoking hot, pour the grease in the batter and then the batter into the pan. There should be some serious sizzling going on! And for Dog’s sake don’t put any kind of anything sweet in it. That’s what northern people do and that ain’t real cornbread. Pouring the batter in the hot bacon grease gives an amazingly crispy crust. Yum. Sugar in corn bread...what are you damn Yankees thinking!!!

Ooh!

sheriffkimbo what did u use instead of a cast iron pan?

@Jane Ryan-Douglas only the darker ones

Yes, it's great with green chilies!

just my thoughts XDXD i remember corn bread from my childhood and was thinking of making some, but it looks exactly like the SOPA i eat every weekend XDXDXD

Gunnery Sergeant Hartman Adding sugar to cornbread is considered a mortal sin down there. This recipe is gonna draw a lot of flak from Southerners.

I see. A little ol' Yankee boy like me just saw the cast iron, and thought southerners might like where Chef John was goin' with this.

I think we've already established that

Gunnery Sergeant Hartman I've read the other comments so I don't want to pile on. But real southern cornbread has no sugar, is made with bacon fat instead of butter and has no flour. Just cornmeal, baking powder, salt, egg and buttermilk. Why overcomplicate?

Gunnery Sergeant Hartman .......didn't Pyle put a 7.62 through your chest? Why are you still here?

Maybe southerners do but apparently the rest of us don't.

@@davewatson3833 Us Southerners love our cast iron skillets, that's the only way to cook up a meal.

All anyone needs is Jesus. Just remember that ❤️

Whaaat?

@@davewatson3833 that's because we're better at cooking than the rest of you dumbfucks.

Right?

Thats how my gma makes it and she has the same last name as u :)

ah yass!

I don't think it's possible to make it in anything else

I've cooked it in cake pans (boo, hiss!) and cast iron. No comparison. Even heat; no scorch!

So he was a corn dog?

I do

Michelle Foster I do!

Mine is a salsa jar.

Sure do! Love my bacon grease in my mason jar. A beautiful thing!

Mine used to be in a margarine tub till I upgraded to actually Tupperware.

Do you heat the skillet to really hot while that remaining butter is still in the pan?

Or beans .