Coconut lime cornbread and updated regular cornbread
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Date: 2026-01-23
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Comments and reviews: 20
Miranda-c6q
I love sweet cornbread and encourage people to try it as breakfast and dessert. I’m so happy to see you’ve made a video and recipe on it. I love cornbread. It’s one of my favorite things to eat.
It’s delicious for breakfast with real maple syrup or by making small English muffin shaped servings and sandwiching a poached egg, cheddar cheese slice and Canadian ham, sausage patty or bacon in it. Making it sweet with cheddar cheese bits, and bacon or sausage cooked into it and having it with real maple syrup is also delicious. For a dessert, yes, lemon, lime or orange is delicious. I like adding a little cinnamon and vanilla. Drizzle with a simple icing or make some buttercream icing to dollop on top and enjoy! Even warm baked peaches and vanilla ice cream on top works nicely. Or, just sit back, relax with a warm, buttered slice of sweet cornbread and a southern iced sweet tea.
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I love sweet cornbread and encourage people to try it as breakfast and dessert. I’m so happy to see you’ve made a video and recipe on it. I love cornbread. It’s one of my favorite things to eat.
It’s delicious for breakfast with real maple syrup or by making small English muffin shaped servings and sandwiching a poached egg, cheddar cheese slice and Canadian ham, sausage patty or bacon in it. Making it sweet with cheddar cheese bits, and bacon or sausage cooked into it and having it with real maple syrup is also delicious. For a dessert, yes, lemon, lime or orange is delicious. I like adding a little cinnamon and vanilla. Drizzle with a simple icing or make some buttercream icing to dollop on top and enjoy! Even warm baked peaches and vanilla ice cream on top works nicely. Or, just sit back, relax with a warm, buttered slice of sweet cornbread and a southern iced sweet tea.
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T-800Zeroth
Does Adam not know you're supposed to let batters that are leavened by baking soda/baking powder_Acid rest for around 15 minutes so the reaction can take effect. It's a chemical reaction that's accelerated with heat. Cornbread batter is just pancake batter with cornmeal or johnny cake batter, they are in the soda bread family. they have to be allowed to rest so the reaction can happen. It's quicker than with yeast but you still have to actually let the bread leaven and hydrate. also is hey call kefir Indian Because it's Eastern European and West Asian though not particularly South Asian. though I would say it shows up potentially in Central Asia so as close to India as Afghanistan. I could be wrong but Kiefer requires a very particular type of culture that i do not think they use in India.
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Does Adam not know you're supposed to let batters that are leavened by baking soda/baking powder_Acid rest for around 15 minutes so the reaction can take effect. It's a chemical reaction that's accelerated with heat. Cornbread batter is just pancake batter with cornmeal or johnny cake batter, they are in the soda bread family. they have to be allowed to rest so the reaction can happen. It's quicker than with yeast but you still have to actually let the bread leaven and hydrate. also is hey call kefir Indian Because it's Eastern European and West Asian though not particularly South Asian. though I would say it shows up potentially in Central Asia so as close to India as Afghanistan. I could be wrong but Kiefer requires a very particular type of culture that i do not think they use in India.
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CognizantCheddar
My family has noticed that sweet cornbread has completely taken over grocery store bakeries in Knoxville. You can't find any other type now. This is unfortunate for us because we hate sweet cornbread. Apparently my family are antiquated old heads that think cornbread is supposed to be crispy, not weird cake.
I laughed out loud upon hearing that you won a local competition for your frosted cornbread. I'm not shading you -- I expect it tastes delicious for all the people in our area that love sweet cornbread, which seems to be nearly everyone but me.
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My family has noticed that sweet cornbread has completely taken over grocery store bakeries in Knoxville. You can't find any other type now. This is unfortunate for us because we hate sweet cornbread. Apparently my family are antiquated old heads that think cornbread is supposed to be crispy, not weird cake.
I laughed out loud upon hearing that you won a local competition for your frosted cornbread. I'm not shading you -- I expect it tastes delicious for all the people in our area that love sweet cornbread, which seems to be nearly everyone but me.
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13soap13
ATK's recipe for blueberry cornbread is a killer. Authentic southern cornbread, like Irish soda bread, is actually quite droll--very dry, crumbly, and not much in the flavor department. Southerners all cry how it can't have sugar. .. but then they drown it in honey, sorghum or molasses--LOL. My Yankee cornbread now includes a scoop of sour cream, creamed corn, sugar, hatch chiles, and some crumbled blue cheese. It's a killer. Next time I make the blueberry version, I may now just add some coconut and top it off with lime glaze!
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ATK's recipe for blueberry cornbread is a killer. Authentic southern cornbread, like Irish soda bread, is actually quite droll--very dry, crumbly, and not much in the flavor department. Southerners all cry how it can't have sugar. .. but then they drown it in honey, sorghum or molasses--LOL. My Yankee cornbread now includes a scoop of sour cream, creamed corn, sugar, hatch chiles, and some crumbled blue cheese. It's a killer. Next time I make the blueberry version, I may now just add some coconut and top it off with lime glaze!
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nolansykinsley3734
One tip for cornbread. Toss the butter in the pan while it is still in the oven and bake it for 5 minutes to brown the butter, then spread it all over the pan. It makes really nice crispy browned butter bits on the outside of the cornbread! I have an old cast iron gem pan and I make mini corn bread muffins this way. Unsalted butter for regular cornbread, salted butter for dessert, honey, or any sweet cornbread. The crispy salty outside with the sweet inside is just divine!
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One tip for cornbread. Toss the butter in the pan while it is still in the oven and bake it for 5 minutes to brown the butter, then spread it all over the pan. It makes really nice crispy browned butter bits on the outside of the cornbread! I have an old cast iron gem pan and I make mini corn bread muffins this way. Unsalted butter for regular cornbread, salted butter for dessert, honey, or any sweet cornbread. The crispy salty outside with the sweet inside is just divine!
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Cellticlink
I used your recipe that you made in the olden days except lately for quite a while now. I have found I greatly enjoy using a good amount of heavy cream in place of some of the milk and personally I kind of sometimes don't like the flavor you get from buttermilk so I don't really use it that often. But amazing recipe and with your amazing recipe I make a cornbread that I'm proud of every time and I constantly brag about it so I think so that dude.
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I used your recipe that you made in the olden days except lately for quite a while now. I have found I greatly enjoy using a good amount of heavy cream in place of some of the milk and personally I kind of sometimes don't like the flavor you get from buttermilk so I don't really use it that often. But amazing recipe and with your amazing recipe I make a cornbread that I'm proud of every time and I constantly brag about it so I think so that dude.
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adamhale6672
A fair warning to any of you making this in the South, let people know it's sweet cornbread and treat it as a dessert. Savory cornbread is usually preferred when used as a side, but concessions can be made.
My 101 year old Tennesseean Grandma's cornbread recipe is literally the exact same, but with 1 Tbsp of sugar (and an extra tsp baking powder and another egg, but do whatever. It's amazing comfort food when smothered in butter and honey.
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A fair warning to any of you making this in the South, let people know it's sweet cornbread and treat it as a dessert. Savory cornbread is usually preferred when used as a side, but concessions can be made.
My 101 year old Tennesseean Grandma's cornbread recipe is literally the exact same, but with 1 Tbsp of sugar (and an extra tsp baking powder and another egg, but do whatever. It's amazing comfort food when smothered in butter and honey.
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VPCh.
I'm not sure if you've tried it, but the issue of crunchy dry or mealy cornbread can be solved by cooking it with water like a porridge on the stove before baking. Or even just using hot water can be enough.
Just add your water and cornmeal into a pot on the stove, and gently boil until you fully saturate it, then add the rest of your ingredients. It's incredible how much extra hydration and softness you can add by doing it.
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I'm not sure if you've tried it, but the issue of crunchy dry or mealy cornbread can be solved by cooking it with water like a porridge on the stove before baking. Or even just using hot water can be enough.
Just add your water and cornmeal into a pot on the stove, and gently boil until you fully saturate it, then add the rest of your ingredients. It's incredible how much extra hydration and softness you can add by doing it.
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444-
Hey Great Recipe Adam. I Know You'll Probably Never See This But I'm Actually Going To Die This Year! As Grim As It Sounds, Your Videos Have Given Me Great Pleasure And Hope Through My Chemo Treatments. I Know I Will Probably Die Before This Time Next Year, So I Wanted To Let You Know That You're A Light In The Darkness For Many People Such As Myself. Please Be Healthy And Don't Make The Same Mistakes I Did.
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Hey Great Recipe Adam. I Know You'll Probably Never See This But I'm Actually Going To Die This Year! As Grim As It Sounds, Your Videos Have Given Me Great Pleasure And Hope Through My Chemo Treatments. I Know I Will Probably Die Before This Time Next Year, So I Wanted To Let You Know That You're A Light In The Darkness For Many People Such As Myself. Please Be Healthy And Don't Make The Same Mistakes I Did.
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Doctor1963
My god this is amazing, ever since I found out my wife is pregnant I’ve been baking something each week according to the size of the baby, this week it’s apparently the size of a corn, I tried to make cornbread and it was discussing the first fail on this adventure, I’ve got 1 hour and 50 minutes until it’s in its next size bracket (a small loaf cake, week 23) off to the kitchen I go
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My god this is amazing, ever since I found out my wife is pregnant I’ve been baking something each week according to the size of the baby, this week it’s apparently the size of a corn, I tried to make cornbread and it was discussing the first fail on this adventure, I’ve got 1 hour and 50 minutes until it’s in its next size bracket (a small loaf cake, week 23) off to the kitchen I go
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Vegemeister1
As an alternative to the preheated pan, I've lately been cooking cornbread in a waffle iron. Gets the browned crust on both sides, and I just flip it out directly onto a wire grill to steam off.
Downside is it's a high-touch process. The waffles bake up in 5 minutes, but a typical batch (from 1 box of Jiffy mix) yields 2 waffles.
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As an alternative to the preheated pan, I've lately been cooking cornbread in a waffle iron. Gets the browned crust on both sides, and I just flip it out directly onto a wire grill to steam off.
Downside is it's a high-touch process. The waffles bake up in 5 minutes, but a typical batch (from 1 box of Jiffy mix) yields 2 waffles.
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aragusea
I made the regular sweet cornbread, it was very good! My only substitution was using olive oil instead of a neutral oil. If you've never had olive oil in a sweet bread, then I'd highly recommend trying it. The flavor combination is unusual but distinct and interesting, and I think went very well with the mild corn flavor.
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I made the regular sweet cornbread, it was very good! My only substitution was using olive oil instead of a neutral oil. If you've never had olive oil in a sweet bread, then I'd highly recommend trying it. The flavor combination is unusual but distinct and interesting, and I think went very well with the mild corn flavor.
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chiefcrash1
This seems like my go-to skillet cornbread recipe with extra sugar, except I always used melted butter instead of oil in the batter. I've also had some good results swapping some of the sugar with honey.
I'll usually throw a slice in a big bowl, and then ladle some thick ham hock & bean soup on top
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This seems like my go-to skillet cornbread recipe with extra sugar, except I always used melted butter instead of oil in the batter. I've also had some good results swapping some of the sugar with honey.
I'll usually throw a slice in a big bowl, and then ladle some thick ham hock & bean soup on top
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doahnunn472
Adam! I have been experimenting with the creation of butter in the average american home. European style fermented butter is healthier, potentially better for those with a lactose intollerance, and tastes better. These ideas are acsessible and cheap, I'd love to see what your take would be.
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Adam! I have been experimenting with the creation of butter in the average american home. European style fermented butter is healthier, potentially better for those with a lactose intollerance, and tastes better. These ideas are acsessible and cheap, I'd love to see what your take would be.
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bowserlevx
The other day i made your brownie recipe but replaced the chocolate with coconut to make them coconut pecan blondies, i had about a quarter of the bag left and thought it was gonna go to waste, now you've put this out! You're a coconut saver
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The other day i made your brownie recipe but replaced the chocolate with coconut to make them coconut pecan blondies, i had about a quarter of the bag left and thought it was gonna go to waste, now you've put this out! You're a coconut saver
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lftr_react
Was fantasizing that RFK Jr. is in your oven during pre-heat a mandatory step or is that just something you're doing
I noticed you didn't mention it in the instructions even though you definitely think it. So, you know, just checkin.
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Was fantasizing that RFK Jr. is in your oven during pre-heat a mandatory step or is that just something you're doing
I noticed you didn't mention it in the instructions even though you definitely think it. So, you know, just checkin.
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Pr1nc3ssP34ch
Can you please do a video on the difference between bread and cake and how one might define the difference/line between the two I’ve been wondering this for so long, and no resource I’ve found online has had a satisfying answer!
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Can you please do a video on the difference between bread and cake and how one might define the difference/line between the two I’ve been wondering this for so long, and no resource I’ve found online has had a satisfying answer!
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secantlabs
Thank you for the recipe update Adam. I always liked that old cornbread video, one of your classics. TIL you can use Kefir instead of Buttermilk! One small units correction: 200 F (target internal temp) is about 90 C, not 180: )
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Thank you for the recipe update Adam. I always liked that old cornbread video, one of your classics. TIL you can use Kefir instead of Buttermilk! One small units correction: 200 F (target internal temp) is about 90 C, not 180: )
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ToastyTheWanderer
Even that first cornbread is a dessert to me. My standard cornbread has no sugar at all. If I want it sweet, I just make my normal cornbread, cut it in half, then melt some butter on it and sprinkle sugar on that.
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Even that first cornbread is a dessert to me. My standard cornbread has no sugar at all. If I want it sweet, I just make my normal cornbread, cut it in half, then melt some butter on it and sprinkle sugar on that.
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Craxin01
Your regular cornbread is pretty similar to what we make in my house. We mostly had it with pinto beans or with corned beef and cabbage. We also make a cornbread dressing with it for Thanksgiving and Christmas.
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Your regular cornbread is pretty similar to what we make in my house. We mostly had it with pinto beans or with corned beef and cabbage. We also make a cornbread dressing with it for Thanksgiving and Christmas.
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