bjbjz All right. We're going to talk about cornbread. This is probably the simplest,most basic old southern cornbread on the planet. This is what my mother taught me to make whenI was growing up, and it's still the one that I reach for first. Very, very easy. This isone cup of self-rising cornmeal. If you don't have self-rising cornmeal or flour, all you'vegot to do is add a teaspoon each of baking soda and baking powder. This is one half cupof self-rising flour, and I'm going to mix these together. We've got not quite a cup,just over the three-quarter line and under the one cup line for buttermilk. It just dependson the consistency you like. Three-quarters of a cup, I think, is what my original recipecalled for. Two eggs, lightly beaten. Right in there. Uh-oh, I dribbled. Now this is whereyou have a departure for some people. I grew up in the mountains in east Tennessee. Wedon't get rid of anything, including bacon grease. And so I grew up with cornbread thathad been made with bacon drippings. This is about one quarter cup, and it goes right inthere. Now you can use a couple of tablespoons of canola or olive oil, if you want to. Ihave made it that way if I just happened to be short on bacon grease. But it's a greatflavor. Don't skip it if you don't have to. Last thing it needs, a pinch of salt. Andyou see how fast that goes together. All done. Now I have my oven preheated to 350 degrees,and you can use just a casserole dish if you want to. But I got lucky, I have my grandmother'scast iron skillet, and this is the trick to get a really fabulous crispy crust. That andthe fact that I have, as you can see, I've got melted enough to put bacon grease on thebottom, and this goes in that hot skillet and that hot grease. And that's where youget that wonderful - oh, you can hear it sizzle - crispy crust on the outside. Now I likea lot of crust in comparison to my insides. See how it's already starting to cook. Thisis a 10-inch skillet. You can use a smaller skillet if you want to, that'll just giveyou a thicker loaf and less crust. All right. That pops right back in there and leave italone for about 40 minutes, and when the timer goes off, I'll show you what it actually lookslike. Ready, let's take a look. That is pretty. See it's puffed up, it's nice and firm. Youcan see little tiny bits of bacon crispy going all the way through it. Now a lot of peoplewill serve it top side up. See if I can get them loose enough here to pull them when [inaudible03:26]. This is not easy to do because the pan is very hot and very heavy, but I'm goingto see if I can pull this off. All right. Because I want you all to see. Get a grip,[inaudible 03:53] the crust. There we go. Hot, hot, hot. OK this; oh a crispy bit. Perfect. This is my mother's southern cornbread. Now you can slice it and eat it with just butter. I know lots of country people around here will crumble it up into their buttermilk. You can eat it with pinto beans, but in this case, this particular pan of cornbread isdestined for a dressing. We're going to make a sausage and cornbread dressing, and thisis the first step. So I'm just going to set this back and let it cool. And I'll be backin the next video and show you how to make that fabulous southern sausage and cornbreadstuffing.
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