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Hello! This is Cooking with Dave once again. How are you doing? Today we are cooking cornbread. My buddy, he always leaves a positive comment, and I really appreciate him, because he always leave a comment, say, way to go Dave; keep up the good work, always something positive I like him. I like to see those videos. I also have some crazy videos too, we will be doing some nutty things. But he wants to know how to cook cornbread, he said over in Scotland, they don't always have a cornbread, or they don't cook cornbread, I guess. Corn is American thing I can assure you it is.
I surely saw corn meal over there. So if you can buy corn meal you can make cornbread, it's pretty simply. My son bought me this pretty neat cornbread cooker. It's cast iron, black cast iron. It make you cornbread look like corn, isn't that cute? So I am going to use this. I am going to butter it up. What I am going to do is I am going to put some butter in it, and then I will fix this in the oven in there to get hot, before I pour my mixture into it, that will make sure it won't stick. If I have this hot, before I pour mixture in, the mixture won't stick.
Alright so let me do that first, and I will show you how to mix this up. Okay mixing up cornbread is pretty simple. Take a cup of flour, you take a cup of cornmeal and I am using a self rising flour and self rising cornmeal and if you can't get a self rising flavor or self rising cornmeal, all you need to do is add a little baking soda to it, a quarter cup of baking soda will do, and it's the same thing. I am using a self rising stock, you can use baking soda.
I am going to add half a cup of sugar, I like sweet cornbread. You don't have to add the sugar. If you don't have to have sweet cornbread, if you don't want sweet cornbread, don't add the sugar. We have got a quarter cup, I like full half cup, because I like sweet cornbread. Alright. Of course a quarter cup will hold, half a little more than quarter cup, about a third cup probably, I am using peanut oil, you can use what kind of oil you want, you can use some other kind of oil, whatever. I like peanut oil; I think peanut oil is better for you. I like fraying in peanut oil, because peanut oil lasts so long when frying. Whatever you want, put oil in there, and then we use some milk, and then that's it. We stir it up and put it into the oven and we call it cornbread. We have got cornbread cooking. Now we just pour it -- or stir it and pour it in there. It's going to make it level. We don't want to overflow them, we want to be leveled in properly, and little bit on their own to cook.
I should have made more of this I guess, but three is what I would do with the leftovers here. This is sweet yellow cornbread. You can use white cornmeal with white corn bread. You don't have to make it sweet, you can put peppers in that. You can put sausage, you could put whatever you want to put in cornbread. It's pretty good with sausages. Put peppers, put onions whatever you want, you can put in that corn, and you can make a meal on a cornmeal. But I like some cornmeal; I like this is my dinner roll or something like that, I can eat this and it's very, very good.
Okay now I will just take these and put them into the oven. I will put them in the oven on 400 for about 25 minutes until it starts getting golden brown. Okay I think your cornbread is done. We take it out and take a look at it. This is the one, and there is our biscuits, they look like corn. That's pretty cool. Alright, we let it cool off a little bit it should pop right out of there.
Let's take this little fork, lift up on it, bam, it comes out, look at that, looks like a little piece of corn. Isn't that pretty? Golden brown, just like you wanted it to be, wonderful. Look at that just beautiful. Now I am going to stick, we will grease our pans, we are not going to stick it in oven. We will let that cool off and then we will cut it and I can serve it and we can eat it and it would just be good. That is cooking cornbread with Dave.