My Jamaican Cornbread Recipe

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Is how it looks you see that so when it’s cool we just put some nice butter or no it’s nice it’s your springy teeth oh look at these dumplings look at them if you know anything about runtown they’ll be a cook run down you know this is Look at it colors popping sauce is there glossiness is there and every look at the color look at the colored on today’s episode of the Jamaican cooking Journey I’ll be sharing with you how I make my Jamaican cornbread and I want to pause here to say special thanks to all my patrons

If you would like to be a member of my patreon family in the description of this and all my other videos and lives there will be the link thank you so right inside here let me tell you what I have inside I have here one cup of

Cornmeal try to get the cornmeal that is you know soft my one had a little green so I have one cup of cornmeal and about a cup and a quarter of all-purpose flour um one and I put one eighth of a tablespoon of instant yeast and that

Also works out to be one packet that’s all I have in here okay I’m gonna be using a little salt but I will not add the salt on right onto the yeast now right here I have I have about half of a cup of warmed evaporated milk yeah just warm enough to

Activate the yeast and I’m gonna be putting about a tablespoon and a half of olive oil so you can use any other oil okay so now that I have mixed my e-stain and it’s not directly right there I’m gonna be putting about a half of a teaspoon of

Salt this is not a teaspoon this is like half of a teaspoon gonna put in a little more because bread you have to make sure to the Salt oh so that’s it and last but not least I have one beaten egg so I’m gonna give it a little stir right here

And I’m gonna set it right now on the mixer on the lowest speed to start mixing with the dough opening on of course foreign mix it until it forms a ball as we do with our bread okay I’ll be using the mixer for this one not my hand I can’t

Use the hand with this one okay we are gonna mix it on that low speed stop in maybe one side twice to let me show you to just to get you don’t want to put any more liquid at this point scrape around and we are gonna mix it

Until we have it’s coming around and cleaning the sides of the bowl so at this point no I’m adding about Hmm this is just a pinch of turmeric because my cornmeal is not yellow enough so if you have that yellow cornmeal with a little water added I just added that

So let’s go you don’t want to be adding a lot of water and the water was warm so we are gonna mix until we get that that dough coming together so it has it is becoming soft or it has gotten softly so I’m gonna do at this

Point I’m gonna add some soft margarina butter whichever you choose you do what you you want to eat so I’m gonna add about [Applause] about one full tablespoon of softened margarine and all these must be at room temperature okay remember make sure everything is at room temperature and

Then we are gonna continue mix skin mixing oh [Applause] foreign together and it’s forming that ball pulling away from the sides we have been mixing for about four minutes now so we have another four to five minutes to go until all of that gluten is um worked up

In this yeast and it starts pulling away from the side then we will return it’s forming a ball in a there okay so I’m gonna wait for maybe another less than a minute and I’m gonna take it out and return so you want to mix it in your

Mixer until the sides are clean and it start forms that dough ball on the door next clip so family this is it you see it’s not even sticking to a spatula no so I if your cornmeal happens to not give you that pretty bright color as I

Showed you you can add a little just a tubes of turmeric okay yeah so I didn’t add it before because I thought my cornmeal would be yellow enough and at this point your dough must be warm see it’s coming out it’s not sticking to the

Spatula so we have it right out of the bowl yep this is the color you want to know flower your surface very lightly because we’re just gonna just bring it into we are not gonna do any kneading we don’t have to do a lot

See we just want to just get it nice you see that so you don’t want a lollipop floor I forgot to turn it no we’re not ready now because it it’s at its point now yeah so this is it just making a ball see there is making a boil so what I’ll

Be doing right here I got me my bowl and I’m gonna be greasing my bubble I’m gonna be greasing my bowl with a little olive oil yeah and we’re gonna leave it to prove all greased and we are just gonna put it in our Bowl cover with a clean kitchen

Towel you know and you’re gonna put it in the warmest place in your kitchen on top of your oven inside of your oven with just unlike the lowest temperature one hour time will return okay now cooking time it’s about that time we have been shy of an hour but you can

See that it’s there so we did put plastic wrap camera girl loves to put plastic wrap we have got our casserole heavily greased right here and we’re gonna punch our dough down still warm yep and we’re gonna remove it from here now it’s the norm as with any rolls or

Anything like that so on a flower your surface and I’m just gonna give it a slight nothing much this doesn’t require a lot of anything more this is just it so right now so this is my casserole it’s a Blanche so I’m going to try to get about

Maybe eight pieces I’m not sure if it’s enough for eight pieces so as I go along I’m not using a scale so as I go along I’ll see how it goes so we are gone and this is a little biggish so I’m gonna put yes so you see how soft

The dough is so you want to have it something like this you know tuck it into little balls yeah and some of the times they make them bigger when you and you want to set it maybe my container is a little biggish but it doesn’t matter I’m gonna give them space

To rise and you get the picture right there um I’m gonna see how much I can get putting them like this folding them over you see how soft it is yeah so that’s how you want it I’m gonna do them a return So Okay cooking Farm we have changed our

Casserole and this is what we have we’re gonna put it right back I put it right here I remember you know if you’re doing this you got to take make sure you take note of the temperature if you’re having a temperature drop time is Cold like

Where you are you have to make sure I said eat it up or you proof it in your oven 30 minutes time and we’ll return okay now fam are pre-eated or have fun and this is about that time don’t mind this they call me that’s why it looks

Like that as it starts it takes it and it starts baking there will be a different look right in our oven yeah really eat it really nice 15 to 18 minutes 380 on the Celsius right up there uh 190 to 220 if you’re on Fahrenheit so out of the oven and I’ve just

Um brushed them with some melted butter this is what we consider cornbread in Jamaica like a Savory pastry it’s in the pastry part of the the supermarket bakeries do it you know so and we have this with a butter every Jamaican knows it with butter and cheese just like what

We would have or raisin bread you know this is our Jamaican cornbread right and we really don’t eat it at dinner we have it like just like a bread you know as raisin bread or something for we are leaving them now they are just come or they have just come out and we’re

Leaving them to cool down and as they cool down I’ll come back I will just poop on one and let you see what it looks like and I must tell you remember that if you can get the the cornmeal without the grain actually I did have I did not

Have the one there’s a softer one I did not ask that so inside of these little cracks but it’s all cooked and it’s all okay so if you can get the cornbread that is soft I did not get to go to the store today a really soft cornmeal is

Better when these are cool I’ll come right back to you so I’ve removed them okay and this is what it looks like at the bottom so you see we have them like little rolls and we pull them apart and we leave them too cool this is what

They’re pretty hot wow but I just want to show you inside what they look like this is what we consider cornbread in Jamaica I’m gonna open one for you to see but it’s pretty hot but in the supermarkets they will be bigger though they are made bigger

I just want to open one for you to see what the inside looks like yeah this is how it looks you see that so when it’s cooled we just put some nice butter or no it’s nice it’s your springy teeth you put some cheese let it melt and some butter that’s our

Cornbread that’s all watching