Claire Saffitz Makes Cornbread | Dessert Person

it's like a savory corn pancake a savory corn omelet like a large format savory corn muffin hey everyone i'm claire saffits i'm in my home kitchen and today i am showing you a recipe for loaded cornbread from dessert person obviously from the savory chapter and this is not traditional southern cornbread i want to get that out of the way i am not from the south i make cornbread the way my mom made it which is not the right way but i love it anyway and i'm excited to show you [Music] i know enough to know that real southern cornbread is made with all cornmeal no flour it's not sweet and it is sort of a drier more crumbly cornbread that's made to go on the side of like chili or something that's saucy this cornbread is sort of like the cornbread that my mom made growing up from the new basics cookbook and it has a lot of savory things added so i decided to run in the opposite direction of southern cornbread and this is like a yankee style loaded cornbread with tons of aromatics and it's still super delicious i think of this as if traditional cornbread is made as an accompaniment to other foods this is a dish unto itself i like to bake this cornbread in a skillet and i'm going to also cook the aromatics first in the same skillet so i have that here plus a spatula and then everything else comes together in two bowls so i have this right here and it's like uh mix the wet mix the dry mix them together kind of recipe i have cornmeal buttermilk all-purpose flour some cayenne pepper baking powder baking soda bacon granulated sugar kosher salt two large eggs unsalted butter sour cream some fresh cilantro for scallions a fresno chili sometimes called a red jalapeno whether or not you use the seeds is up to you if you add the seeds it'll be a little spicier you don't want it to be spicy take them out and some thawed frozen corn use fresh if you have fresh corn i'm gonna melt a little bit of butter in the skillet this is five tablespoons and i'm gonna crisp the bacon in the butter i'm gonna start by chopping up the bacon this is three ounces of bacon which is like three or four slices depending on how thick your bacon is this will add sort of a smokiness you can make this vegetarian and just skip the bacon so this goes into the skillet i have it over medium low while the baking crisps and it's going to render out some of its fat i'm going to cut the other aromatics i have four scallions i'm just going to slice crosswise thinly all the way up to the greens and then i'm also going to slice this chili so i'll pull out some of the big ribs i like the flavor but i also just like the color they give a little pop of red and i'll finely chop this precision of chopping is really not important here at all this is just gonna crisp a little bit more before i add those aromatics in and i'm also gonna add the corn the bacon is crisp and it released a lot of its fat so i'm going to add the other aromatics i have my corn and by adding these it'll stop the cooking of the bacon this was thawed so there's a little bit of water in here and that's why it's sizzling so much but that's okay that'll cook off and now my scallions and fresno so i want to cook this and let the butter and the fat from the bacon soften all the aromatics i want the scallion to get translucent and soft the corn is already tender because it was frozen and then thawed and that tends to soften it if you're using fresh corn it'll take about the same amount of time but you want the corn kernels to also soften and then i'll let it cool off the heat while i put together the batter first thing i want to do is finely chop some cilantro don't do this ahead of time because cilantro is pretty delicate and i chop the stems and all i start with the dry for a couple well really just for one reason and that's because i use one whisk and when i whisk the dry and then the wet the whisk stays clean and if i whisk wet and then dry the wet whisk just gets kind of gummed up so starting with a cup of all-purpose flour half a cup cornmeal this is a medium cornmeal has some really coarse pieces in it if you can use a coarser grind because it just has texture to it and it'll give you a tiny little crunch my other dry ingredients one and a half teaspoons baking powder one and a half teaspoons kosher salt then a quarter teaspoon each of cayenne and baking soda a little bit of baking soda is there to neutralize some of the acid and then the cayenne i like a little heat i don't want it to be overpowering but this part is up to you it's by preference if you like spicy cornbread versus something a little more mild then i also add some freshly ground black pepper which is a very different kind of heat and flavor from either the fresh fresno or the cayenne all this is to taste though i mean i have quantities in the book but if you don't like some of these flavors leave them out you can add other stuff too so that's the dry whisk that together to combine [Music] i'm gonna start with two eggs start by whisking these together to break them up and you want them to be streak free to the eggs i'll add my sour cream i have one cup this is room temp then my buttermilk this is a half cup granulated sugar this is two tablespoons i mean it's not enough to make it really sweet and it's not an overly sweet recipe but in quantities like this the sugar becomes a flavor and a texture enhancer it doesn't make it really sweet so whisk this together now to my liquid i'm adding the cilantro so combine that i'm ready to mix the batter but my aromatics are still pretty hot because they haven't been sitting very long so i'm actually going to scrape them into a separate bowl so they can cool off a little bit faster and then mix everything together so this is a good time to preheat your oven i'm gonna turn mine to 350. is that right four 425 i'm gonna i don't know i just always assume everything is 350. i'm gonna preheat to 425 this i'm remembering now this recipe is baked very hot because i want to get some nice browning on the surfaces so 425 and now i'll take my clean skillet and put it back over the burner and now i can add my remaining two tablespoons butter to this skillet and i just want to swirl to coat [Music] i want to put the batter into a very hot skillet because that is going to set the batter at the bottom and start to brown it so i'm putting this over medium high i'm just going to swirl i'm going to do my wet into dry into a little well in the center then that same method that we used to make muffins perhaps you saw that video of my cd maple breakfast muffins so that method is you pour the liquid ingredients into the center of your dry and then whisk starting from the center working outward to incorporate the dry as with muffins you don't over mix so once you have everything incorporated switch back to your spatula scrape everything fold it once or twice and now i'm going to fold in my aromatics so it might make the batter look a little bit separated and that's because we've added a ton of fat from the bacon and the butter so just mix until it comes together and you've distributed all of the aromatics now into the skillet [Music] so i'll have my skillet pretty hot in the batter goes then go ahead and smooth it in a single layer some of that butter pulled up and around which is fine because that is just going to encourage delicious browning on the top so smooth that into an even layer and now i'm ready to transfer it to the oven and bake and that'll bake until the surface is golden brown 20 to 25 minutes i didn't mean to hit myself it's so hot in here though jeez [Music] here is the cornbread it has a nice golden brown even color across the surface and it has puffed nicely this is going to cool for a few minutes and then i'm actually going to turn the whole thing out onto a wire rack to finish cooling and just to make sure i don't have any stickage which i'm pretty sure i don't i'll just cut around like this so i'm gonna flip this i think this has probably been resting for five minutes five or ten so when you flip something i don't know i never really used oven mitts but i do kind of like them for flipping because it does protect like your arms and tops your hands and everything i invert the rack on top of the pan and you're not like going in an arc you're just it's the flip of the wrist so oh i didn't really burn it but i was close so because of all the fat that was in the butter in the pan it gets this nice crispy edge and then the crumb is really tender and moist and delicious and i just want to let this cool before we cut into it and taste it i'm going to show you what the interior looks like you have this crunchy outside and a soft fluffy interior and then just all of the little corn kernels and everything it's still a little hot so it might look a little bit wet on the inside there you go i like to serve it upside down because you have this really even browning it almost looks like good spanish tortilla or something like that and you can actually just slide it back into the skillet like this upside down and serve it that way or you can cut it into squares wedges whatever you like so you have like the corn kernels and the crispy bacon bits a little bit of heat i know that this is not really cornbread but i think that for cornbread purists as long as you can think of it as just a different kind of thing try it taste it even if you're holding on to this idea of what cornbread is get over it and try it so good more episodes of dessert person thank you for watching i was gonna say season three i don't know why i'm saying it like it's a wrap up of the whole season but it's not thank you for watching like and subscribe it's really good [Music] you

Channel: Claire Saffitz x Dessert Person

Views: 342,842

Rating: 4.9606338 out of 5

Keywords: claire saffitz, bon appetit, dessert person, claire saffitz dessert person, claire saffitz makes, cornbread, how to make cornbread, cornbread recipe, corn bread, loaded cornbread, jalepeno cornbread, bacon, buttermilk, corn, claire makes, claire saffitz makes cornbread, claire makes cornbread, easy cornbread, southern cornbread recipe, gourmet makes, dessert, savory dessert, baking, baking videos, bread, bread recipe, homemade cornbread, how to, simple, recipe, easiest cornbread

Id: JO1YeONclmg

Length: 11min 52sec (712 seconds)

Published: Thu May 13 2021

Reddit Comments

[u/marzipan07]

She's ready to fight you over any questions about this "cornbread," and I'm ready to watch.

[u/Haunting_Way_816]

Vinny's tweet made me lol: "Woke up wondering “how many comments can I get about a thumbnail today?”"

[u/jsmeeker]

I've made this and it's good. Will make it again.. Though next time, I will use good tender fresh corn instead of the tougher frozen corn I used first time.

[u/Equal-Cranberry-430]

She looks pissed lol

[u/TekAzurik]

Wtf is going on with her face in this thumbnail?

[u/Cannonfury]

As a southerner.

Non southern cornbread??!!! WHAA ......

but since it's Claire...

​

https://media.giphy.com/media/SmoCFhZCi1kzu/giphy.gif

[u/usethiscarefully]

"Put my cornbread in your piehole, NOW!"

[u/fnord_happy]

Oh man I need this now