The ultimate MF’n cornbread recipe

This is the ultimate MF’n cornbread.

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You want to cook the most flavorful cornbread you ever had this is the ultimate cornbread check out this video follow it right to the tea you won’t regret it that is off the chart so I said B all right so I’ve got me a nice bed of coal got my two

Pablanos I’m going to lay down right on these coal and what I’m trying to do here is I just want to blister the skin I’m going to flip them here in a minute we’re going to pull them off get the skin off of them we’re going to chop them up

We’re going to get started all right so Panos are pretty much roasted now what we’re going to do here we’re just going to scrape them and get the scin off just that easy all right we got our paano scin and I’m going to go through

Here and I’m going to cut them up pretty fine just like this know I’m not as fast as a professional sh but it’s okay it’s still pretty damn fine all right so I’ve got a pretty you know medium Skillet cast iron skillet of course we’re going to get a little bit

Of heat we don’t want to overdo this if you’re doing it on the stove this should probably be about a medium heat uh I know it looks like a lot but it’s really not cuz I’m going to keep it out on the edge and we’re just going to get our Skillet

Heated up pretty good and we’re going to go in with our Cho Pano and of course the skillet is not hot yet it’s going to get there we’re not in a big rush we want to do this pretty slow cuz we don’t want to you know burn or get anything to stick in

We’re going to add some liquids here in a minute uh so we got the pablanos in the next thing we were going to do is uh we’re going to add a can of cream corn all right so we got one can of cream corn we’re going to get that in

There and then we’re going to go with one stick of Philadelphia cream cheese and we’re going to stir this and we’re going to cook it until it kind of melts the cream cheese and Cooks everything together then we’re going to come back and add uh a couple of different cheeses of my

Choice you can add whatever cheese you like not everybody likes the same cheeses so I’ll let you know what I add but again you can add whatever cheese you want or leave it just like this all right so now that we’ve got this melted down we’re going to add some mild

Cheddar again just a mild cheddar you don’t have to add this you can add whatever your choice is now I’m going to add some gura and if you didn’t know this is one of the oldest is actually the oldest recorded cheese uh this has been recorded all the way back to 1100s this

Is the oldest recorded cheese that is still in existence today which is guda and ironically the name doesn’t even come from the people that made the cheese it comes from a town that actually had the rights to sell it move it you know and uh the town of guda which is pretty

Awesome all right so I’ve got two whole jalapenos and uh I’ve taken the seeds out I’m going to go ahead and get these chopped up and as you’ll see I I don’t put them in the skillet to cook what everything else is cooked now I like to

Wait and add these to the mixture uh which we already have here which is our dry mixture there’s a video on the cornbread itself and it’s the same exact cornbread mixture this is all just extra flavor all right so I got my pot preheating I’mma to put a table Fork I

Guess cuz I don’t have a spoon so I’m going to put about a about a tablespoon like I said in my case this is a table Fork uh we’re going to let that preheat while that’s getting good and hot we’ve got our cornbread already mixed up uh it

May look a hair drier than you would normally want it and the reason for that is we’re fixing to add a lot of liquids so we’ve got our two jalapenos and we’ve got our cheese and pablano mixture corn we’re going to get this in there I’m not going to lie guys um I

Mean y’all know I love cornbread this right here just next level off the shelf just off the chart awesome look at the cheese in this uh the one thing we’re going to talk about a little bit as we go through the process of cooking this is the fact that there is so much

Liquid so it’s going to cook a lot slower we are going to be really really careful with this because again we we don’t want to cook the outside and the top before we do the center so we’re going to do it really slow take all time with

This and now that all Dutch oven is hot we get it all in there we’re not wasting than any of it and that’s right about what you want you want to see that oil just break the surface that’s going to make everything really crisp and it’s just going to turn out exactly

The way we want it to and we’re going to get the lid on get it on really tight we don’t have a whole lot of heat at the bottom we’re probably running somewhere around about 3 325 uh on the bottom and then we’re going to come on top and same thing you don’t

Want to overdo your top we’ve got really small coals so they’re going to tend to burn out pretty quick so the Heat going to kind of come and go which is what we want because it’s easier to fluctuate it’s easier to add and uh you know the only difference in

Not having big cold and a lot of heat all at one time is uh you can control it better you can always cook it longer and you get the same result but if you burn it it’s pretty much a wrap all right guys so it’s been about 7

8 minutes I’m going to rotate my PT 180 degre so I don’t get any hot spots get that old old handle out the dam way get out of there you damn thing now we’re going to take the lid off and look at it oh yeah she looking good we going to

Rotate our lid 180° so we don’t get no hot spots on top it’s still running about 300° that’s right where we want to be we’ll give it about another 3 4 5 minutes and then we’ll check it out again all right guys so that old cornbread we’re going to again we going

To spin it about the 180 going get that old lid off and look at it see where we’re at look at that oh yeah she’s a little bit moist in the middle so we got a little bit more cooking to do we just going to get the lid back

On we got a couple coals underneath we’re trying to get them right under the the center part more or so we don’t want too many under there not a lot and then we got our coal on top and again we’re probably running about 300 325 nothing fast slow easy we’ll come

Back check on in a minute all right guys so we’ve got the coals off the lid old cornbread is done oh yeah it look good she going to be soft moist and Beyond full of flavor so there it is right there my version of just a good mixture

Of all the I just showed you and it is going to be delicious