In this video, Ivy shows you how to make Ina Garten’s recipe for sour cream cornbread. Unlike other cornbread recipes, this version uses sugar for a sweeter tasting bread. The batter is made by combining a floury dry mixture with a smooth and buttery sour cream wet mixture. After placing the batter into the baking dishes, bake in the oven for around thirty minutes. With a cake like texture and a sweet flavor, this cornbread goes better with jam at breakfast than with chili for dinner!
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LifestyleTranscript
00:00 Back again with another Ina Garten recipe.
00:02 This time I am trying out her cornbread recipe,
00:05 specifically her recipe for sour cream cornbread
00:08 because I guess that's the only cornbread recipe she has.
00:10 However, there is one very specific ingredient
00:13 that I think we can all agree
00:15 doesn't really make cornbread cornbread,
00:17 and that is sugar.
00:18 I'm not sure if we're going to actually think
00:20 that it's cornbread by the end of it,
00:21 but I'm not gonna judge it until I have made it.
00:25 Very first step that I've already done
00:26 is two nine by 13 dishes, which I have greased
00:30 and lined with parchment paper.
00:32 Why is it making so much cornbread?
00:33 I don't know.
00:34 She's Ina, she is the queen, so I'm gonna trust it.
00:37 Three cups of flour to one cup
00:42 of medium grind yellow cornmeal.
00:45 Not only does Ina put sugar in her cornbread,
00:48 she puts a half a cup of sugar in her cornbread.
00:51 She calls for two tablespoons of baking powder
00:54 and a tablespoon of salt.
00:56 Now that we've got our dry ingredients mixed up
00:58 in this bowl, we're gonna move that to the side,
01:00 and she calls to mix all of our wet ingredients together.
01:03 So we've got some whole milk,
01:05 the sour cream and the whole milk.
01:07 She also calls for two extra large eggs.
01:11 Once we get all of our wet ingredients smooth in this bowl,
01:16 we can whisk them into our dry ingredients.
01:21 Do not overmix with a big exclamation point.
01:25 Okay, yes ma'am.
01:26 And now I'm going to add in melted butter.
01:29 I'm going to divide the batter in half among the dishes.
01:34 Smooth the top, and they're going into a 350 degree oven
01:40 for about 25 to 35 minutes.
01:44 Arms full of cornbread right now.
01:47 All right, let's just dig right on into this.
01:49 Here we go.
01:51 Ina Garten, the Barefoot Contessa.
01:54 Hmm.
01:57 This is good.
02:00 However, is it cornbread?
02:01 It's sweet, it's got a lot of flour,
02:04 it is cake-like in texture.
02:07 All of those things though are delicious.
02:10 I love cake-like things.
02:13 So I'm not mad about this.
02:14 This is really good, but I'm not so sure
02:18 this is like exactly my version of cornbread.
02:21 I would not eat this, you know, with like chili.
02:24 I'm here for the jingham combo.
02:28 All right, Ina, you've done it again.
02:29 Not cornbread, but delicious.