Video Transcript

Hi, I'm Joy Harris a Florida home economist. In this video, I'm going to show you how to make thin cornbread and it's delicious. You start with 1 cup of corn meal. Now I like to use a stone ground cornmeal, enriched white stone ground cornmeal and the reason I like to use the stone ground meal is because I think the flavor is so much better. When meal is processed they use heat but if you use the stone ground meal it's a water turned wheel that grinds the corn to make the meal and it is delicious. So you can do this recipe with other types of corn meal but that's my preferred corn meal and because there's only 3, 4 ingredients in the recipe. Well, one of them is 3 tablespoons of corn oil that goes into a black iron skillet and you need to turn it up to high because you want to preheat the skillet. While the skillet's preheating to the 1 cup of the corn meal add 1 cup of hot water. Now I have a little more than a cup of hot water in my measuring cup here because I want to see what the consistency of this is and while I'm stirring that in I'm also gonna stir in the salt. It's about teaspoon of salt. I like mine a little salty it almost taste like corn chips only a little bit better. That's not quite enough water so I'm gonna add some more cause you want it a little bit runny so that you can pour it into the hot skillet. You can just use a fork to stir the batter together or spoon depending on what you want the surface of it to look like and I'll show you that in just a minute because you can take the tines of a fork, I mean it's good for mixing the batter like this and see how it's kind of soupy and it runs off the fork but when you pour it in to the hot skillet, put in a little bit first and see if it's, it's just now starting to sizzle so that's just right and then pour the batter into the skillet. Then taking the fork move it out to the edges and I'll try to show you a little bit of that if I can. You want to spread the batter across the entire bottom of the pan cause it's not gonna run to the bottom and the oil kind of seeps onto the top as well and that's fine too because that's what you want. You want to incorporate some of the oil into the batter. If you smooth it with a fork you're gonna have ridges in it and make it a little crispier. If you smooth it with a spoon as I'm gonna do here you're not gonna have as many ridges and it'll be one thick or one thin big corn chip. Smooth it out and then turn off the unit that your cooking it on. You want to turn it completely off, cover up any holes in the batter and then this goes into the oven at 400 degrees for 40 minutes. When you're finished you have the most delicious thin cornbread and here you can see the ridges that I created with my fork or if you smooth it out pie shaped corn chips it's absolutely delicious. I'm Joy Harris and that's how you make thin cornbread.