Make Room for This Loaded Cornbread Casserole This Thanksgiving

Okay, folks, listen, we're going to do something a little bit different. Different for those of you guys that never knew this existed, right? Today, we're doing a cornbread casserole, right? Super easy. You guys can look at these ingredients. And speaking of ingredients, don't forget, the full ingredient list is on my website, smokingandgrillingwithab.com, and that's W-I-T-A-B.com. Now, I'm going to try to do this with a... Not as many cuts as I normally do, so listen, we're going to go into this. I've already started preheating my oven, 350 degrees, you want to get that. The reason I'm telling you that right now, it's so simple to make, right? So, I'm going to grab this, right, and we're going to do it like this. We're going to start and put all of our dry ingredients in the inside of this right here. But, before I put the dry ingredients into my mixing bowl, I'm going to go ahead and fire up my skillet right here, right? All right, reason being, I want to get my... Bacon going, right? We got to make that bacon folks. All right. Look, I'm not finna bore you guys about making, you know We're showing you guys how to make bacon, but I just want to let you know I like to use that fresh bacon You know, I mean and then when I can which I've already put my order in if you guys go to Porter Road They're not giving me nothing for me saying this they got the best beef bacon on the planet I've already started, you know dicing these jalapenos, right? So really when you cook and you just want to multitask, you know what I mean? Get everything and have it at it's ready, right? So that way when it comes time to do it, it doesn't become such a chore or you don't have to stop your cooking, you know? I know this has like ingredients like when I do my Creole cornbread you know what I mean or if you do a Mexican style cornbread you're gonna have some jalapenos in it. If it was a Creole cornbread you know what I would add some day-old rice you know you want some of that firm rice to go inside of there but you know what I mean this right here is still gonna be like on the casserole style you know what I mean it's gonna be a little bit you know softer not as dense as a cornbread and I promise you this right here will be a meal too and we're doing it by the holiday around the holidays You're going to have a lot of gravy, you know what I mean? So you can add some of this, some of that gravy on top of that. Just giving you guys like options, like just real options, right? So if you pay attention right here, let me go ahead and get me a paper plate. But don't forget, I'm the one that does the dishes here, right? Paper plate, you know what I mean? And now I just take this, lift it up, and I like to, you know, leave as much grease in there as possible. The paper towel will just, you know, get everything else. Now, you guys make your... Your bits or your bacon, you know, as soft as you would like to, you know, like it to be, or as crispy as you would like it to be. Now, I'm going to go ahead and do one more batch, but I'm going to show you guys. I'm just going to cut these down. I like to have all my parts ready. I mean, excuse me, all of my ingredients have to be ready, right? So. I'll just take these like this and just help them right. Let me go ahead and do another one. I won't bore you guys with that and then what we're going to do is we're going to take them and then we're going to chop them up into nice small bits and that's going to go in here too. While we're cooking the other bacon I'm just going to cut this down into like little small bits. All of this is going to go in there right. This is going to the body and I like to save some that's why I'm doing another batch. You know what I mean the other batch will help me you know with like the garnish on the top. More so, not really being a garnish, just like adding bacon to it, you know, that's not cooked in the inside. I take this. Just get me somewhere to like stage this. I could have left it on top of here. You know what I mean? But I like to just clean everything up, especially when it comes to having grease. Now you want to know why I'm chewing? That's one of the good things about being a chef, right? You get chef choice. You get to sample everything. And listen, I love bacon. You know what I mean? So one of the things that I like to do is whenever I do cook with bacon, I want to save my, you know, my bacon fat. Now at the beginning, I mentioned about, you know, you dump all your dry ingredients in, right? So that's what we're going to do right now. Obviously that's my flour. These are my other dry ingredients. Let me just want to put this in here. Make sure you get it all. Sometimes it'll stick to the bottom especially when you have a white portion like what I'm using right here. Sometimes if you don't pay attention you'll have a little bit. You know we have measurements for a reason, right? So now I'm just going to go ahead and make sure this is, you know, incorporated together. Then I bring in my cornmeal. This is what I was talking about. Sometimes that little small amount doesn't do nothing, but if you pay attention sometimes Sometimes you'll have a lot more in there. So now we starting to get us some girth. I don't know if I said it already, but usually when I say casserole, you know I mean 13 by nine. I do have several sizes, but that's the most common. Okay, next, I'm gonna go ahead and add my wet. This will be my milk. We start just working this in. Now we starting to turn it into a batter. You guys see it starting to thicken up. For those of you guys that make your own cornbread, look at this right here. This is what we normally have, right? I'm not going to add no more milk to this yet. Why? Because I'm getting ready to put in some sour cream. Right? So let me just get this and clean this out. Man, I'm telling you guys, having the right tool for the job makes a difference, folks. You know, we all got Amazon. If you don't get it, because where else are you going to be able to get, you know, some of these utensils that you need for pennies on a dollar? Right? So once I have this cleaned up like that, I'm going to bring that sour cream. And I'm going to melt my butter. And that's what's going to thin this out a little bit and get everything incorporated together. And then we're going to add our melted butter. As far as all your wet ingredients, that doesn't. There is nothing else. So now that will start to break everything up. You know, look at it. Just continue to work it. You're going to need that spatula to get inside this whisk again, but you see how it just loosens up. I got to do it like this so you guys can try to like see the consistency. You know what I mean? It should look like a cake batter. All right, now we're getting ready to add in our corn. Okay, so you can see the corn. If I just do it like that, look, you probably take about 16, 17 ounces of corn, right? So there we go. Now I'm getting ready to add some cheese to it. Now this is shredded cheese. I shred everything myself. Folks, I suggest you guys do it as well. Just everything comes out better, the melting point, everything, without that waxy foam, film that's on, you know, pre-shredded cheese. You know what I mean? I got it. It'll get you out of a, you know. Out of a jam and I'm gonna put a little bit in here more. Now you save some cheese back because we're gonna put that on top once everything is nice and hot and it comes out of the oven. Of course we got to put that bacon in there right and I'm gonna do the same thing. I'm gonna save I'm gonna save some of this bacon. you know for the top all right so got everything mixed up and i want to tell you being honest with you guys you know not faking no funk i almost forgot to put these jalapenos in here right so let me go ahead and get those in there let me give it a re you know mix and the reason you know what something was on my mind i was just thinking to myself like why doesn't this have a little bit of color in it you know like hey what happened to my green that's what happened to it i never put it in Right now you guys I'm gonna tell you guys to start off with two. If you want to add a little bit more heat to it you can do that as well but I like to just you know two does it for me and my guests you know what I mean uh well I can't say for my guests because they eat just whatever I put out as they do with you but you know it's up to you guys how you want to do it. Three and if you really wanted to have some kick, leave a few of them seeds in there. Now if you guys come in here and take a look, this is what it should look like. You know what I mean? You can still see some of the jalapenos just here on the top. They're just trying to work themselves, you know, on their way down. But that right there is how you get them everywhere, right? So the only thing left to do is spray a little non-stick spray in your pan, you know what I mean? So you can have some success, makes your cleanup easier, the whole shebang And we just pour this like that. Look at that right there. That should already get your brain to working, all right? Now, I don't really have to put no pasta on the top of this, right? It looks the right consistency. So if I shake it like this, it starts to level itself out. You know what I mean? You don't want to really be beating on your ceramics, right? That'll do it. Now, you guys already know we preheated to 350 degrees. Now I'm going to put this in here uncovered, folks. Let's open this up. Let's go in. Now we set a timer for 40 minutes. All right, so look, just pulled this out. You know what I mean? Just wiping some of this off. When I sprayed the nonstick spray, usually when you get some overspray, you want to wipe that. Think about when you do a muffin pan. When you put it in the oven, all of that spray that you put in there, it turns brown and yucky. You want to keep your, you know, your portion looking good, you know? So this is what we're going to do now, folks. I'm getting ready to just, I'm going to start with, you know, my bacon. Forgive me for the pause, you know what I'm saying? Just when it comes to bacon, Bacon, I just get to thinking like... Right? Now this is a little bit on the warm side because I've had it sitting out for about about five or six minutes before I started filming. But this is what we're going to do. I'm going to stick it back in the oven because it's still got some residual heat. Residual heat, right? Right? And then what's going to tie this in is we're going to put in a little cheese. Then when I pull it back out of the oven, you know, once I start seeing the cheese melt, then we're going to go ahead and hit it with a little green, right? And today my tool of The choice is going to be green onion. All right, look at this right here, folks. All right, folks, after taking pictures of it and all of that, you know what I mean? I've been eager to go ahead and get in the inside of that, right? So if you look and see how big this is here and how big this is here, and just the fact that I'm doing what my mama told me not to do, and that's talk with food in my mouth, this right here is fire. You know what I mean? So look, you can see it's supposed to be a casserole, right? So it's a little bit on the soft side. Best served hot, right? I'm going to go ahead and hit y'all like this. Cheers. This right here is fire, folks. Pour a little gravy on the top of this or any type of sauce, no matter what you're making. Especially if you bake the roasted chicken, put some of that, you know, that chicken flavor over the top of this. Oh, my God. Now check this out, folks. You guys see me wearing this olive apron. I got Chef AB on here. Don't forget, if you guys want to give a gift, you know, something for the holiday or just, you know, drape yourself to have a great time, you know, with friends and family in the kitchen, why not get yourself one of these aprons? You guys, I got three different fonts to choose from. Go ahead, check them out on my website. Again, that's smokingandgrillingwithab.com and that's W-I-T-A-B.com. Now, If you're new to this channel, let me just take this time to say, hey, thank you for watching this video. Don't forget to smash that like button and tell everybody out there, listen, there's a channel out here that's simplifying these recipes and taking the mystery out of cooking. And listen, I'm thinking about what am I going to have with this casserole right here? Guess what, folks? I'm out. Peace.