what up y’all you fancy some cornbread
well DJ BBQs got a chili cheese
cornbread that will just sort you right
out this is a rad dish from the south of
America man it’s like the poor nurse
stone of Southern cuisine and southern
food and the cool thing with this bread
you can rock it with maybe pork chops or
a soup or stew or kill it with some uh
some salad so how do you make cornbread
real easy you get a big old pan like
this big old pan you get 60 grams of
butter and you finely slice 2 onions and
you soften them all up look at that
this right here smells amazing now it’s
the turn of the corn so got two ears of
corn I’m gonna just bring it all down
and if you guys can’t get you know fresh
corn you can use canned corn or frozen
corn so we got our heat rocking right
now and we’re gonna get our corn in here
we’re gonna cook that into our mix all
right so that needs about 5 minutes that
gives us time to make the batter and it
all starts with four of these guys so
we’re gonna rock four eggs
250 milliliters of milk
get in there milk good milk now I got
325 grams of cornmeal polenta that goes
in gives me a nice batter we’ve got 6
tablespoons of plain flour and a
teaspoon of baking powder so that goes
in as well I’m going to add a bit of
pinch of salt and then we’re gonna start
adding the cheese I got a hundred and
forty grams of cheese I don’t wanna use
it all cuz I want to top the whole thing
off at the end with some cheese so we’re
start adding that into the mix we’re
going to save the rest that bit right
there for the N and now we’re going to
add the heat so I’ve deseeded and finely
chopped a chilli so I’m going to add the
chillies into the mix all right I’m
gonna save these guys to put on top now
we need to add the big player this stuff
right here but it shouldn’t go in hot
okay we’ve done what needs to do but
here’s one I made earlier all right so
that’s the corn and the soft and onions
in the butter so that goes in and now we
just mix all that together get all those
flavors Rocking so I’ve switched from
the whisk to my little pedal right here
to really mix that batter so the batter
is rockin and now it’s time to bake so
I’ve got this pan here there’s some
grease proof paper at the bottom and
then I’ve got butter all along the rim
and now I’m gonna put my batter into
there get in there guys it’s being
unruly that batter so smooth it all out
pretending I’m putting the icing on the
cake well there’s our batter and you
will be cornbread in about 35 minutes
at 30 minutes I’m gonna top it off with
the rest of that cheese and these slices
of chin I say with me thank you
okay well I got this awesome beast here
it’s called an oven it’s rocking 200
degrees Celsius when this oven here is
gonna change this into awesome cornbread
chili cheese cornbread and you go see
you in a bit Wow lo and behold it’s done
I’ve let it cool off for 15 minutes and
now we’re gonna loosen the sides make
sure it doesn’t stick so get around
there little dogie pop it pop it like
you know it’s a bit hot Oh give me a
spatula there we go and there’s our
cornbread as featured in Jamie’s America
cookbook those links below for all all
the information how to make this awesome
bread can I have a little bit of a devil
laughs in there with the chilies yeah
nice the cool thing about cooking dishes
that my mama used to make
yeah you know I don’t live in America
anymore I live over in the UK just you
know reminds me of home so it’s so rad
doing stuff like this sweet savory the
bit of a kick with those chilies and
that cheese on top kind of crisps up and
goes kind of burnt and salty man that’s
my favorite bit it’s the taste of home
thanks Jamie Oliver and thanks mom I’m
did you barbecue thanks for watching hit
the buds to subscribe we’ll catch you
guys next time
guys for an amazing drink this fourth of
July
check out Tim Anderson strawberry mojito
on drinks tube oh yeah you know it’s
going to be good
well DJ BBQs got a chili cheese
cornbread that will just sort you right
out this is a rad dish from the south of
America man it’s like the poor nurse
stone of Southern cuisine and southern
food and the cool thing with this bread
you can rock it with maybe pork chops or
a soup or stew or kill it with some uh
some salad so how do you make cornbread
real easy you get a big old pan like
this big old pan you get 60 grams of
butter and you finely slice 2 onions and
you soften them all up look at that
this right here smells amazing now it’s
the turn of the corn so got two ears of
corn I’m gonna just bring it all down
and if you guys can’t get you know fresh
corn you can use canned corn or frozen
corn so we got our heat rocking right
now and we’re gonna get our corn in here
we’re gonna cook that into our mix all
right so that needs about 5 minutes that
gives us time to make the batter and it
all starts with four of these guys so
we’re gonna rock four eggs
250 milliliters of milk
get in there milk good milk now I got
325 grams of cornmeal polenta that goes
in gives me a nice batter we’ve got 6
tablespoons of plain flour and a
teaspoon of baking powder so that goes
in as well I’m going to add a bit of
pinch of salt and then we’re gonna start
adding the cheese I got a hundred and
forty grams of cheese I don’t wanna use
it all cuz I want to top the whole thing
off at the end with some cheese so we’re
start adding that into the mix we’re
going to save the rest that bit right
there for the N and now we’re going to
add the heat so I’ve deseeded and finely
chopped a chilli so I’m going to add the
chillies into the mix all right I’m
gonna save these guys to put on top now
we need to add the big player this stuff
right here but it shouldn’t go in hot
okay we’ve done what needs to do but
here’s one I made earlier all right so
that’s the corn and the soft and onions
in the butter so that goes in and now we
just mix all that together get all those
flavors Rocking so I’ve switched from
the whisk to my little pedal right here
to really mix that batter so the batter
is rockin and now it’s time to bake so
I’ve got this pan here there’s some
grease proof paper at the bottom and
then I’ve got butter all along the rim
and now I’m gonna put my batter into
there get in there guys it’s being
unruly that batter so smooth it all out
pretending I’m putting the icing on the
cake well there’s our batter and you
will be cornbread in about 35 minutes
at 30 minutes I’m gonna top it off with
the rest of that cheese and these slices
of chin I say with me thank you
okay well I got this awesome beast here
it’s called an oven it’s rocking 200
degrees Celsius when this oven here is
gonna change this into awesome cornbread
chili cheese cornbread and you go see
you in a bit Wow lo and behold it’s done
I’ve let it cool off for 15 minutes and
now we’re gonna loosen the sides make
sure it doesn’t stick so get around
there little dogie pop it pop it like
you know it’s a bit hot Oh give me a
spatula there we go and there’s our
cornbread as featured in Jamie’s America
cookbook those links below for all all
the information how to make this awesome
bread can I have a little bit of a devil
laughs in there with the chilies yeah
nice the cool thing about cooking dishes
that my mama used to make
yeah you know I don’t live in America
anymore I live over in the UK just you
know reminds me of home so it’s so rad
doing stuff like this sweet savory the
bit of a kick with those chilies and
that cheese on top kind of crisps up and
goes kind of burnt and salty man that’s
my favorite bit it’s the taste of home
thanks Jamie Oliver and thanks mom I’m
did you barbecue thanks for watching hit
the buds to subscribe we’ll catch you
guys next time
guys for an amazing drink this fourth of
July
check out Tim Anderson strawberry mojito
on drinks tube oh yeah you know it’s
going to be good
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