Your Thanksgiving Cornbread Just Got an Upgrade

Okay folks come on in here if you want to learn how to make a sweet potato cornbread that look just like that and you want to know what that shine is right there that's a honey butter glaze that's on top that'll make you turn around and like slap whoever's in your kitchen. So with that being said let's get it. Okay so look now look I'm gonna let you guys just look at this it's not a whole lot to it you got cornmeal flour and some assorted you know other seasonings you know I mean obviously we got liquid this right here is that buttermilk and then the star of the whole thing That'll be right here. That's our sweet potato, right? So I'm gonna take this. What I did was already, I put myself just a little bit of extra virgin olive oil. You guys can put any kind of cooking oil you want. I'm just gonna smear this on here. This is like protected. Keep anything from sticking, cause it might ooze out. You wanna preheat your oven, right? Check it out. Come around this way. You know, you wanna preheat to 400 degrees, right? Which I already have that done, right? I have this. This has already been cleaned. Got it on my tray. We only gonna need about one pound, right? So stick it right here. Close this up. We can go anywhere between, it depends on the size of your, you know, your potato, right? So you can go anywhere between 45 minutes to an hour. We probably right here, I'm gonna set me a timer for, uh, let's just say 55 minutes. With that being said, I'll see y'all when that's done. Okay, so if you're making this for, let's say you're making this for the holiday, right? This right here is fire. Now listen to this. This is what I do while I have it in the oven, right? So the best thing to do is because you're going, you know, your counter gonna be, you know, be at a premium You got a lot of things going, right? So what we want to do is we're going to take all of our dry ingredients. I'll bring them all right here like this, right? And then notice I got wet, right? Buttermilk, melted butter, vanilla extract, and then I got my eggs. This will be all considered. You know, the wet, right? So what I'm going to do is, this is what you guys are going to like. If you guys set it up and measure everything like you guys see, I have it right here. Listen, we can get this part out of the way. I'm not going to mix my wet until that time comes, but right now I'm going to just put everything in here and just hold up, right? And don't forget the full ingredient list is on my website. That's smokingandgrillingwithab.com, and that's W-I-T-A-B.com, right? Or you can go in there and you can search anything, anything for the holidays and all of that, right? So now, we got this. It doesn't make no difference whichever bowl you wanna use. So I'll add my flour over here to the meal. We got brown sugar, right? We got nutmeg, you know, our other spices, a little salt, a little baking soda, right? Now you wanna get yourself a whisk. Right, by now, unless you new here, you know what I mean, I always talk about having the right tools for the job. That would include having yourself a whisk, you know, spatulas and things like that. I mean, my grandmama did everything, you know, old school, having it with doing everything with a fork. She had all different size forks too. I bet you if she could see me now, she'd be like, boy, you done got Hollywood. Okay, so look, I checked it at 55 minutes. You know what I mean? And I felt like it needed to go a little bit more. So I So I use a toothpick, right? So let me go ahead and pull this out. Pull this right here you don't want to have no that's why you see the little see where it started leaking that's from me checking it you want to make sure that when you hit the biggest part if you got one like that ah yeah it's ready now all of this is super soft right ah yeah so we're good to go so i'm gonna take this out put this on the board we're gonna let this cool because you got to be able to touch this right we got to be okay so after checking it everything is good We just put it on the board. Now, what I'm going to do is I'm going to go ahead and cut this down. I'll let it cool just a little bit. I'll just split this, right? Once I have it split, it's easier for me to, you know, peel this back. Look at that right there. You can see it's still kind of hot, but at least I'm able to, you know, touch it, right? Now, I have a bowl here. I'm going to see what I can do. Yeah, you know what? Let's go ahead and just scoop this inside of the bowl because we're going to need, like I said earlier, we're going to need one cup. You know I don't know if the camera was catching it but I had a bowl over there where I had just made you know some regular cornbread and I got that I'll put a link down in the description box for you guys you know what I'm doing is I'm getting ready because I need I like to have that day old or maybe even two day old you know cornbread right so we're getting ready to do a dressing so that's what I'm working on right getting everybody ready for the holidays folks. Now I'll let this cool just a little bit right this right here is about a cup you know if you look at this i'm not going to measure it out just for me and making this i'm going to show you what i mean if i take it like that and i put that in there it'll probably take this is probably like if it's over it's over only a little bit that'll be fine right so we got this here it's cooled off we good there right so now we're gonna add you know some of the rest of our wet ingredients right so that'll be our melted butter right then i'm gonna go ahead and crack these eggs put those in the trash then for that vanilla extract look at that right there ooh my goodness now you guys got to know if you look on my website i got it how to make you know i have on my website how to make vanilla extract that is so good you know what i mean and it's really easy to make so i'm gonna get this off of here like that i'm gonna bring my whisk bring that into play and it's gonna break these yolks right and just kind of like just give this a little bit of a stir now i know i got my buttermilk over here on the right side of me left to you guys right i just like to get that yolk going now i'm gonna start adding my buttermilk to it There we go and then like I say if you got the right tools right you can get that spatula because we want everything that we took the time to go ahead and measure. Over there now we just worked this in here. Now let's just say for some odd reason I don't know maybe it was too thick and you need to loosen it up a little bit. You know you guys can always add just a little bit more buttermilk to it and I probably introduce it as tablespoons at a time right but I'm gonna show you the consistency that we want. Yeah now I'm telling you when you're doing you know Thanksgiving or any holiday this is a great this is great this is a this is a great recipe to go with you know the regular you know southern you know cornbread that you put out there right but this right here look it gives you that fall colors you know i mean look at it right now yes sir some of y'all didn't even know they had a sweet potato cornbread now i went ahead and put a lid on the top you guys might want to make sure you guys this is just a great addition to the kitchen anyway I'm having bowls that have lids. I picked these up from Walmart. You know what I mean? They just, man, they're lifesavers for me. Instead of me putting saran wrap or something like that, all of the bowls, they come three, they all fit in the inside of there. One big top. They come with three tops also. But anyway, so listen, you remember this? We had this here, right? And now we just made that, right? So we got wet, dry. Now I'm gonna go ahead and just add this to it, right? If you look at that right now and you know how cool it is, It's that time of the year, folks. You know what I mean? So you want to have these kind of colors in here, not to mention that this is good, right? So a little awkward for me to do this, you know, trying to keep everything in place, you know, for the camera. Now I take this and I just start to fold, you know, and bring this over here like that. I try not to use the whisk on this right here. You just want it to start to thicken up for you, right? Look at that. Now, once you have everything, you know, as incorporated as you can get it, you might need to add, you know, You know, maybe like a teaspoon. of uh buttermilk to it but look look at that right there and it should smell incredible all right so after you add if you need to add it because you're looking for this kind of consistency right here right this right here is good it doesn't have to be runny folks you just want to make sure that you don't have no pockets of nothing dry which i don't now i'm gonna go ahead and add my cast iron add this to the oven right we're gonna just melt our butter after that we'll take it out it'll start heating up the cast iron right once we take it out Then we'll go ahead and pour all right so after your butter has melted look at this and I do this just to bring it all up on the edge you want to get it everywhere this is already a seasoned you know cast iron holiday I'm gonna pull out my good stuff now don't forget you guys I got if you got a cast iron and you know need some work I got a video for you you know I mean it's on my website you got the whole guide on how to bring it back to life remember when you got cast iron they family heirlooms folks you know what I mean I'm sure a few million people can't be wrong. I'm gonna go and just set that there since it's hot. We got that going. Now let's go ahead and add this to it. All right so I'm just like just trying to level this out just a little bit. You know what I mean? I mean that's fine. You know I mean you can see the butter over there. I sure hate that I don't have that on there. I want to get get that. You know what? We're gonna get it anyway. All this is valuable. Now if you guys want one that is like a rise a little bit more. You can use a smaller uh you know cast iron. All right, so we got that there. Put that over there. Get this napkin. We're going to put this back in there. We're only going to go for about 25, 30 minutes, right? So I'm going to go ahead and set my timer for about 22 minutes before I check it. All right, so let's go back in there. See y'all in 22 minutes. Okay, so my timer went off. It's time for me to go ahead and take that out. But I just wanted to show you the cornbread that I made earlier. This is going to be the base for me doing my cornbread dressing, right? I'm going to do it with the andouille, you know, the whole... I don't want to, like, spoil it. Just stay tuned. Don't forget, I'm dropping a video every day all the way up until, you know, Thanksgiving. So I'm going to set this off to the side. We gonna let that dry out. I'll put a paper towel over that just to like just make to ensure that it's dry. I don't know if I'll make it tomorrow or the day after that but two days is about as far as I would go. So either way now I'm gonna take this out. Oh yeah look at that right there and I can hear that butter. I can hear it right. So what we're gonna do is I made myself a little bit of this honey butter. You guys can do honey butter or you can do Ah, what am I trying to say? You can just do regular butter, right? Let me just go ahead and grab this because I have this in the microwave. Let me see how hot it is first. Oh, it had a little time to cool. Oh, so we good. So this is what I'm going to do. I'm going to brush this right here over the top. We're going to let this like glaze up. Mm, look at that. Tell me you wouldn't want to have this on your table. You know, along with your, you know, your regular cornbread. You got your cornbread dressing. We got, well, we got greens, mac and cheese. Talk to me, folks. Yes, sir. Look at the edges on here. Now I'm going to tell you... You remember that when I put it on here I don't make it super smooth because I like the way it cracked. You make it super smooth it won't crack like this but these little cracks what that do they let that honey butter or even the butter you know seep down in there right so look I'm gonna get it all in here. But y'all talk to me. And don't forget, look, on my website, it's not that I keep pushing the website. I got all the ideas and everything you guys going to need, you know, for the holiday. They're printable, screenshotable, however you need it. You know what I mean? Then they got a video to go along with it, like how I'm doing everything I can, you know, to get you guys right. Right. So don't forget, that's Smoking and Grilling with AB.com. And that's W-I-T-A-B.com. All right, so now that you guys, you know, can see it, you know, I cut it. I got a suggestion for you for a big, like this cast iron is kind of like a big, you know, it's a standard 12 inch, right? It's a little bit on the big side. So if you wanted to do this, I would suggest you guys, if you want one to be a lot thicker, just go ahead and just double the recipe, right? So we go with two cups, blah, blah, blah. Just straight across the board, double. And then you'll have one that'll rise and it'll give you nice thick slices. This right here, you guys let me know down in the comment section below. Do you like this presentation? Does it say fall to you? Does it say Thanksgiving? But more so than that, you know what I mean? More so than that, it's good, folks. So look, let me go in here. Look how moist it is. You know what I mean? Ooh, my goodness. Now, I know we put that honey butter on the top right here. I'm going to go ahead and hit it like this. I'm going to put that up in your face. Yes, sir. Cheers, y'all. It almost makes you want to dance. All right now listen if for those you guys have been hanging with me you know I watch my videos and see at the end I always ask what would you do different but I'm gonna go ahead yeah I want to drop my my uh take my hat off and drop it down on the ground because I want to tell you this right here I don't think there's nothing else we can do sometimes the simplicity of a recipe you know I mean just simple work sometimes I don't even know like what more I could do to like make this right this is a great compliment to go with anything that you're doing if you're If you're going to eat cornbread, I don't care if you got greens. I know some of y'all can't see it, but taste it and then let me know, you know, down in the comment section below afterwards. Now, with that being said, listen, if you're new to my channel, let me take this time to say thank you for watching this video. Don't forget to like, smash that subscribe button and tell everybody out there there's a channel out here to simplify these recipes and taking the mystery out of cooking. And with that being said, folks, this time I'm going to exit this way because I'm going to the refrigerator. I'm going to get me a tall glass of ice cold milk and we're going to eat, folks. I'm out. Peace.