I love the idea of approachability behind these recipes, the entire anyone-friendly thought behind it, because not everyone has access to a lot of ingredients and machines. That’s lovely.

I absolutely love watching the trial and error that goes into making these recipes! More content like this please!

Watching the actual test kitchen process feels so helpful to me. It's like a cooking master class that she's giving herself.

Okay we love Jesse

Seriously, it's time to get those ovens regulated!

to get the best rise on your cornbread, try letting it sit 10 minutes in the pan before baking.

I loved watching the process.

Alright, gonna try this for a friendsgiving this Sunday🤞🏾

Irony: Bon Appetit test kitchen not having proper ovens

Thank you! I’m in need of a dish for Friendsgiving that I completely forgot is Monday. This is the perfect dish. Plus, we already have all of these ingredients. Thank you!

Thank you for your efforts on this lovely recipe! I know what I'm making for my Thanksgiving gatherings. :)

Raise the bottom of the pan off the surface\counter or cool upside down. Condensation on the cooling surface helps release.

Sounds wonderful.

the ads in this video were insane

Excellent. I’ll have to try it.

Thank you! This is an awesome video. I love corn bread. Any kind. I can’t wait to try your version. I know how to make cornbread but watching your iterations help me understand why some of my other baking projects go awry!!

The kween of corn bread has just arrived yum 😋 yaaaaaassss gurl 😊

Pro tip, rice flour works better than wheat in cornbread. ❤ Update: This was designed for gluten free baking. I replied below with my recipe.

Oh My GOODNESS 😱 It looks 👀 FANTASTIC 👌🏻 At first i didn’t think i was interested in the addition of the corn at the bottom, but it actually looks delicious when you got it out of the oven.

Looks great!

When I saw the final "upside-down" reveal at the start of the video, I immediately thought it was topped with pecans. All thru the video I thought about that, and got more excited. Well, it was whole corn, which is probably great but I wanna try this with pecans instead; I think it'd be great and unique. Your scientific process reminded me of the "Design of Experiments" method used in explosives research before I retired; it's best to only change one variable at a time, but budgets/schedules usually prevent that. I tried that to perfect a pizza dough; but after two years it still wasn't perfect and I got permanently burned out on pizza (haven't made one for 8, 9 years now).

As a development chef; this was honestly pretty painful to watch. Subbed.

You should cook it in cast iron skillet like cowboys used to fo it....they would fry the morning bacon in the pan to season it ...instead of coating a baking pan in butter...

Lovely ❤

I would have loved to be a taster for this process.

Can't wait to try this and stud it with jalapenos!

I wonder if there was any thought given to whether to do a hot honey top with the corn instead of a caramel? Seems like you could mash up those ideas, too. Will have to try it out.

What a boss 👏🏽 this looks so yum!

omg her voice is everything 😍

I just teach my cornbread dad jokes. Job done.

Can we all agree that oven needs to eff off already?

nice job

You are so gorgeous I cant. And I love the addition of corn, I will make my own version using Jiffy mix and corn and hooe for the best. Thank you darling!

I'm surprised that a professional test kitchen doesn't have well-calibrated ovens -- or parchment rounds for lining baking pans for that matter.

Rachel 🥰

Is the Indian Head Cornmeal she's using finely ground? I can't get it in my country but I can get a finely ground corn flour. I can also get a very course corn meal.

Is it cornbread to me? No. However this is probably delicious. I’d call it like corn casserole tho 😂

Every one of the cornbreads youve made is better when made in a cast iron pan. It's all about the crust!

The dry ingredients almost doubled for the second batch! Probably why that one got so wonky. Final result looks great though

Calibrate that oven!!!

"This oven is gaslighting me." lol

Wooow, I love this! As a cheese lover and cornbread lover myself this is dream come true. I do have a question, can the whole milk be replaced with non-cow milk, like oat milk instead?

Finally Rachel is back

At 14:21; I agree, reduce your liquid.

cornbread is so easy to make lol

Folks, add some coconut milk to your cornbread. Takes it to a whole nother level.

I NEED THE RECIPE FOR WHATEVER JESSE IS PUTTING ON HIS EYELASHES they are gorgeous

Jiffy mix contains lard

Rachel is back....I love Rachel.

👍🏻👍🏻👍🏻

😘👌

I'm surprised she didn't think of weight measuring in the first place.

How do you Manager in grams

❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤

😍😍😍😍😍😍😍😍😍😍😍😍😍😍😍😍😍

''Chipa Guazú''

shes so cute lol

Let me guess: Hana Asbrink isn't being compensated for appearing on screen? I wonder if that could be a problem for Bon Appetit somewhere down the line....

She is beautiful

📝 Summary of Key Points: 📌 Recipe development can be challenging and time-consuming, but it is important to ensure a high-quality final recipe. 🧐 The speaker compares two versions of cornbread batter, one using a pre-made mix and the other using their own mixture of ingredients, to determine which one is better. 🚀 Adjustments are made to the recipe, such as adding more cheese and adjusting baking time and temperature, to achieve the desired texture and flavor. 🚀 The speaker experiments with an upside-down version of the cornbread, adding caramel and corn kernels to the bottom of the pan before pouring in the batter. 🚀 After several iterations, the speaker successfully creates a fluffy, cheesy, and caramelized cornbread. 🌐 The recipe will be uploaded to the speaker's website for others to try. 💡 Additional Insights and Observations: 💬 "Recipe development is a serious process that requires attention to detail and experimentation." 📊 No specific data or statistics were mentioned in the video. 🌐 The speaker's website will serve as a reference for the recipe. 📣 Concluding Remarks: Developing a recipe for cheesy upside-down cornbread is a challenging and time-consuming process. The speaker compares different versions of the cornbread batter, makes adjustments, and eventually creates a successful recipe. The addition of caramel and corn kernels to the bottom of the pan adds a unique twist to the cornbread. The speaker's dedication to recipe development ensures a high-quality final product, and they are proud to share the recipe on their website for others to enjoy. Made with Talkbud

Shaky cam was getting to me 😅

Como

Delicioso

oh wow you tried it ten whole times????

WHERE’S BRAD ???

Wait a second. You have to use whitelily cornmeal. It has to be in a cast iron skillet, and that skillet has to be HOT when you hit it with the batter. This appears to be some sort of Yankee nonsense! 😂

Nope...nope. no. nooooope. nope. no it isn't.

So simple cheese or no cheese: use a metal square baking pan preheat it at 220°C. Pour you batter and bake for 20 mins at 220° C ( about 425°F) it’s done and ready. You’ve complicated the procedure of a simple folk-style dish. PAINFUL TO WATCH!

Uhmm I do feel like she is missing some knowledge as a recipe developer, there´s no way a batch that is almost double the size is gonna cook in 10 minutes less only because you bake it in a slightly hotter oven. She also opened the oven on the first batch with the mix and that may have caused the cornbread to come out dense and greasy.

I hate cornbread. That said, there are two ways I'll eat it: 1 - w/butter & honey. 2- buried under a mountain of chili con carne and cheese and onions.

Watchin Rachel Gurjar because she supports Free Palestine!

I could listen to Rachel reading the phone book, and still be mesmerized..