Breville Presents Skillet Cornbread - "Mind of a Chef Techniques with Sean Brock"

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"Mind of a Chef Techniques with Sean Brock" is a video series that highlights the quintessential spirit of Chef Sean Brock's culinary ideas, themes, and techniques.
Southerners take their cornbread very, very seriously, and everyone has their own take. Lard, buttermilk, a lightly beaten egg and quality cornmeal are the main components of Sean's Skillet Cornbread.
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[@musicnthed]

Totally awesome! This is how my grandma made cornbread. Always so good. For a snack we would place the cornbread in a glass and add a little buttermilk. Oh the memories.

[@taylorbroganchickens]

That is what you call true southern cornbread. I make mine the same way except I do not usually add the egg. Being raised up in the south and still living here we always get our cornmeal from a friend who grinds it up from scratch from corn grown in his own fields. And home rendered lard is always best. Thank-you for demonstrating what true cornbread actually is!

[@LoyalTideFan]

+Taylor Brogan So true. I use bacon grease, but my mother always said lard was best. She did not use lard, though, because she could not find the quality she grew up with.

[@jonathanb4115]

Dude is still rocking a calculator watch! Love it.

[@msjenloe]

Makes me think of home. Now I want to crumble that gorgeous cornbread into a nice big bowl of ice-cold buttermilk. Cornbread & buttermilk for dinner!

[@LoyalTideFan]

+msjenloe That's what my daddy loved.

[@aprilpowell9607]

I'm from Maine so I used a beautiful heirloom flint corn meal local to my area. I did get it a little extra crispy. Maybe I left it too long on the burner? but even though it looked a little burnt it still tasted delicious! I'll never go back after making this! Everything about his food makes me want to visit the South more and more!! :)

[@kofola9145]

+Tommy Aikens I may be young and Easterner, but I would never say that your recipe is wrong and mine is correct.

[@LoyalTideFan]

+April Powell There are variations, but he is mostly right. NO SUGAR! Sugar in cornbread is a Yankee thing.

[@aprilpowell9607]

+Tommy Aikens since posting this I did a little southern road trip! I think I know what you mean, the food staples that I came across where very simple, homey, foods. I must say, absolutely delicious, too! My favorite stop for food was New Orleans. I think there's definitely more refinement with Sean's food. It has it's southern qualities, and it highlights local ingredients.But I would say this- it's not the rich, indulgent, heavy, pants unbuttoning fullness that you experience eating out at other places in the area. It has restraint, and elegance that well, you're not going to see at a BBQ shack or buffet ( I went to an AMAZING buffet in S. Carolina.. the fried chicken, ohmygod.. something I never thought I'd say in my life!) I guess all I'm saying is, I can appreciate both Sean's cooking and what is known to be southern cooking! Both of which will always draw me in!

[@aprilpowell9607]

+LoyalTideFan My Cornbread is VERY different from this. Very yankee.. But everyone seems to love it. There's a bit of sugar, lots of butter, buttermilk, roasted corn that's then shaved off the cob, a poblano pepper, and a mix of yellow and heirloom flint cornmeal! I think sugar, used in a moderate amount can really bring out the natural sweetness of the roasted corn and the cornmeal. Cakey, crumbly, slightly sweet, with a nice crust on top. That's how I know cornbread to be. And even though I liked this recipe, I think I'd still stick to my own.

[@LoyalTideFan]

April, that's wonderful! Do your thing girl, as you wish! As far as crispness...I put the grease in the skillet and put it in the oven while it's pre-heating. When the batter is ready to go in, I pull out the skillet, pour in the batter (carefully so it doesn't splash!), and put it back into the oven. The crispness comes from the grease being very hot. I never heard of heating it on a burner and 'letting it set" on the stove for a minute before putting it back into the oven. My crust is plenty crispy, but not too crisp.

[@michaelbatchelor6519]

Is self rising corn meal ok to use if I leave out the baking powder?

[@markwoldin162]

Beautiful.

[@ZKZ123]

I like this guy's cooking

[@malayrojak]

"That's the sound you want to hear..." and there is music blaring over the top of it...

[@jamesgreen6528]

If you have trouble telling that the sound you want to hear is “sizzling”, then you don’t deserve to succeed 😂

[@JohnAranita]

Mr. Brock's beard is stylin'.

[@AtonMaiti]

well done! how many people on this video shoot?

[@jonhcontreras]

fine job! you possess some fine cooking tips!

[@lightningfirst689]

"Where I'm from, we call this 'real cornbread.'" I'm gonna go out on a limb and say that every region says their version of cornbread is the "real" one.

[@rylsmrt19]

awesome!

[@daftmo1]

Um..this dude know wtf he doing!...

[@peggymiller8684]

This was my cornbread growing up in a small town in Middle Tennessee.. Buttermilk, yes , No flour or sugar..that was cake, not cornbread.. I have not seen many cornbread recepies as true and clean as thi one.

[@bygnahzdivad]

It's like a Southern Yorkshire pudding....

[@LoyalTideFan]

+David Zhang No, it's baked until it has a bread texture, not a pudding texture.

[@LoyalTideFan]

Is it a bread? When done, cornbread is a bread.

[@mylezxi]

Yorkshire pudding is bread.

[@sundarpichai940]

Right, the southerners here are embarrassing themselves by not knowing what yorkshire pudding is.

[@JohnVC]

Wait a minute, is that a Casio calculator-watch?

[@oliverkalamata2753]

I was waiting for him to say the dreaded words "now add sugar" but then he mentioned he was born and raised in Tennessee so I was rest assured. 😉

[@vivamagneto2000]

there is no link to the resipe...

[@borbetomagus]

It's in the video notes -- www.foodthinkers.com/skillet-cornbread/

[@ecaldwell9]

I like everything but the lard & frying it in grease. I think we’ve learned from previous generations how theft two things is not supportive of hlthy arteries.

[@LoyalTideFan]

Looks a little underdone. I wouldn't beat it so much, and let it bake another minute or two. He's wrong about cornbread at every meal. Some meals we have biscuits!