Great video.. best foods are the simplest foods .. thank you Rollins family.. Hope your autumn is blessed

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.

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.

Nothing beats cornbread and beans on a cold Fall or Winter night!

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!

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!!!

Kent , love it the channel we do not get these sort of educational shows in England about proper food . Top man .

I was raised eating yellow corn bread and I am 65 and I am not about to change now 😂 lol

I cried when you gave a sweet shoutout to the veterans. Thank you for being a great example to others!

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!

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!

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 make my corn bread with honey. Keeps the cornbread very moist. And yes I cooked it in a cast-iron skillet.

KENT, IS THE COWBOY OF RIGHTEOUS COOKING !

Wahoo I love it! I make my cornbread in a 100 year old 9" cast iron skillet. Comes out perfect.

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.👍🏻🙏🏻

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!

Cornbread is simple, pure American food. And this recipe looks freakin' amazing!

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.

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!!

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!

I grew up opposite with white learned later in life that I love yellow 💛

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.

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!

Cornbread and stew is awesome. Thankyou to you and shan and the chief tasters for the stream 🐕

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!!

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.

Been making New Mexico Blue Cornbread for almost 40 years. It is so good.

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!

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).

I make Cast Iron Coenbread quite often I have a Dutch Oven, however I don't live in an area I can't have an open fire. I bake it in Oven. Turns out Good. I used Green Chilies, Cheese and Butter. I love your Show, your wife and all your Littles Helpers. Y'all seem to be so intune.

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.

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.

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

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 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.

Yellow cornbread is all I grew up with.

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

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.

White cornmeal, buttermilk, and NO sugar! That’s for the tea.😀 love your videos

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. 😊

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.

Watching this, playing guitar, & riding a hurricane out!!! Now, I want some cornbread!!!😀😁🎉

Yellow corn meal. I use brown sugar instead of white sugar, learned that one when I was out of regular sugar.

Oh Man! Now we're baking. I just started making small iron frying pans of cornbread inside my barbeque pit for the last 6 months. I'm baking them on the far side while I'm barbecuing the meats. You answered a couple of my questions and showed me some more little tricks. I sure do appreciate those little gems of knowledge you throw out to us as your going about your cooking. Right now we're doing all our cooking outside in 3 different barbeque pits, 2 open grill pits and a 2 burner Coleman propane stove. I can tell you that I'm going to get myself a good Dutch oven now to do the cornbread in. I plan on trying your cornbread recipe this weekend. Thank y'all greatly for such a nice time! It is pretty relaxing for me to watch your channel. I've got a pack of 4 dogs myself and I love them a lot. They live to hang around the open air kitchen and keep an eye out for thrown tidbits. Everybody tells me my dogs live a great life and are a happy bunch of pups. Y'all keep up the great cooking now. God bless and enjoy the weather.

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.

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! 💚

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!

Good afternoon from Syracuse NY brother and everyone else thank you for sharing your adventures in cooking

Thanks for a great video. I purchased a 12-inch for Christmas this year and cornbread was the first item cooked in it using coal from oak branches that fell from that recent storm that came through Maine. It took a little longer than anticipated because I did not take into account the cold ground and because I did a double batch. Keep the videos coming.

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.

One of the best parts about the show is you explaining the methods. This is great. Thanks Kent.🐸🍺🔪🔥

Hey Kent, I used an ancho chili in my store bought spaghetti sauce and it tasted great. Thanks for all the inspiration you and Shan give us.

I have seen a lot of cornbread preparation but yours is by far the best.

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!

Love me some Cornbread with anything! Thank you so much for your recipe! I use bacon grease also! You can make about any meal with cornbread! One of my favorites is Buttermilk, Cornbread n a Chunk of Raw Onion n Black Pepper... That's a great meal....

Looks good, Kent. We use brown sugar in ours when going for sweet. Mostly if I am making it to go with breakfast eggs and meats.

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.

Why do I watch this late at night. Now I’m starving for cornbread!!

Yellow corn bread, Yellow corn tortillas, Yellow cheddar cheese, with Red chili or Green chile 😋👍

Awesomeness as usual Kent, and now I am going to have to add bacon to my cornbread. It's going go so well with that first pot of Texas Red this Fall!! Praise the Lord and pass the biscuits!!

You are the second person, I've ever heard pronounce "yella" versus yellow. My wife sir, from Sapulpa, Ok, would be the first. We look forward to watching your shows every Wednesday. God bless you both!

Yummy cast iron cornbread cooked outside with green chiles and bacon. One of my absolute favorites! Kent your my BFF!

We always use yellow cornmill. You might try 2% buttermilk instead of sweet milk it gives it the best taste, make’s it a lighter and fluffier in my opinion

That looks soo great😍😋 I love your Accent 👌🏻 Greetings from Germany 🇩🇪❤️🇺🇲

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'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.

We always make our cornbread in our cast iron skillet 😊

Looks yummy!!

I love corn bread. Now I'll have to make some. Thanks for the video

Less than 10 seconds in and the truth is flowing! Bacon grease is life.😄

Yellow. Baked in a Griswold iron skillet that's only used for cornbread

Yellow cornmeal always. 1.5 cups cornmeal .5 cup bread flour 1 TBS baking powder 2 tsp salt 2 eggs 1 1/3 cup whole milk Big spoon of Crisco. Melted in the hot skillet. This works out perfect in a 10” iron skillet. People that put sugar in the cornbread are the same folks that put beans in chili and twist the biscuit cutter. Bless their hearts 😂😂 Thank you for the video Kent!

Having beans and cornbread fried tatars for dinner tonight…always in iron skillet. ❤️❤️❤️

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!!!!

If cornbread isn't cooked in cast iron, it's a cake.

Yellow corn 🌽 but only because I'm more familiar with yellow my dad's a Iowa farm boy! 😂

Just when I thought I couldn’t love cornbread anymore Kent drops a masterpiece like this 👌🏻👌🏻👌🏻

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

Hey Kent. Would love to see your take on mexican cornbread.

Have always loved cornbread with beans. I would love to see Mr. Rollins cast iron collection one day. I bet he could tell some stories about when and why he got a particular piece. Thank you for the video.

I love the banter. Thank you, both of you.

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 am with Shannon on the touch of sweetness. I use honey for the sweet touch in mine instead of the sugar. Great either way!

It's got to be yellow cornmeal. My mother used to toast the cornmeal in the oven for about 10 minutes and then add it to the cornbread mix; it tasted great. She would also put in onions that were softened until just translucent. Mom would have about an eighth of an inch of bacon grease in the bottom of a hot cast iron skillet before she put in the batter. We would eat it with a slice of raw onion; it was heaven on earth.

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:)

That's some good classic country food, right there. The cornbread looks amazing. Cheers, Kent and Shannon! 👍👍✌️

No sugar! It's cornBREAD, not cornCAKE. If I want something sweet I'll make cake. But I'm with you on the butter! I never use oil nor shortening, just pure butter. YUM!!!

For some reason I feel like Kent was a little sad today like you didn't seem as happy and excited as usually be I wonder what happened I hope he's okay

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 !!!

Much love to you and your family

How do you eat cornbread? It's not a thing in Europe. With chili or with soup?

Don't like sweet cornbread.

I love making cornbread! I share my cornbread with my next door neighbors, who give me eggs from their flock of chickens. I sometimes substitute half of the cornmeal with masa harina, but I add an extra egg and a little more milk. Always - I use nothing but bacon fat (like my Mom did) or melted butter (_never_ Crisco!) and add diced jalapeno, cheddar and bacon. Sometimes I add a pinch each of powdered cumin and coriander. I add just a teaspoon or two of sugar to round out the flavor. My Mom used to cook her cornbread in a skillet and I loved the "crust". I wish I could make the cornbread your way - It looked so good! But I need to cook my cornbread in the oven. However I make my cornbread, my neighbors have given me rave reviews. We all agree there's nothing wrong with a little extra butter on top of each serving!

I'm watching this at 11:30PM, already had dinner and it's almost time for bed, but my mouth is watering and my stomach is growling... so guess what's going to be made in the morning. I like to use some canned creamed corn as part of the "wet", and as mentioned, buttermilk. That's how my Grandmother made hers... and baked with bacon grease. And she would always whip up a bowl of honey butter, so people could add the sweet if they wanted to, she thought is was cornbread blasphemy to put sugar in it. Thank you for what you do.. blessings to You, Shannon and the official "taste testers".

Woohoo!!! It's Cowboy Kent 🤠 time

Keep up the great work, love your channel

Good tips from start to finish. 😊 And yes great honor and pride for all service personnel and veterans. 😀

God Bless you cowboy. Your cooking videos bring so much calm to my day. God Bless and take care.