 It's going to smoke. It's a lot like Mexican cornbread, except that it doesn't have the cheese in it. And it's just so good, except it's fried. Everything fried is delicious. Okay, we're going to start out by chopping up the vegetables we need. You're going to need some bell pepper. I had some sweet colored pepper. You're going to need a stalk of celery, a couple of green onion, some poultry seasoning, some diced pimento, two eggs, some sour cream, and of course your leftover cornbread. I split it down the middle. I washed the green onion first and I take off the dead leaves on the outside so it's nice and fresh. And then we're just going to dice it. If you don't have a green onion, of course you can chop up a fresh onion. And then you're going to try to chop it small like you would for dressing. Just together in this bowl. Actually, I'm supposed to saute these. So let's do that first. And over here, cakes. We'll just put a little oil in here. I've already got this preheated. Just saute these that quick. Get them a little bit soft is all I'm doing. And then we can throw everything together. I'll go ahead and open up these two eggs and I can go ahead and measure out my sour cream. I just need a quarter cup all I need. So all I need is a spoon for a quarter cup. We got that ready. Yummy. Poultry seasoning goes in. Pimento's. So you can show them the cookbook. This is a volume two cookbook. I got water on it a while ago. You got green onions, bell pepper, olive oil, which we just used some oil. Rock of celery, a little bit of pepper, sour cream, eggs, poultry seasoning. The pulner cornbread, just half of it. Small jar of Pimento's. Then we're going to fry the puppies up. They're going to be good. This is some stew. That's stew tonight. They're going to be good. You know what? When I make chicken and cornbread dressing, I actually do not saute my vegetables because my dressing, I make it really wet so that it's nice and fluffy when it comes out of the oven, and it stays in the oven for at least an hour. So I don't go to the trouble of sauteing onions and peppers and celery for my dressing because I like for them to have a stronger flavor. When you saute your vegetables, it actually tones down the flavor of them and changes the texture. So when these types of vegetables are inside of a wet dressing, they're already going to be soft. You don't have to worry about them not being soft. The reason we're doing this tonight is because we are just going to fry these pieces of cornbread and these vegetables would have never had time to soften. And that's why we are doing this tonight. So they're not crunchy. I really need to turn that off because if I don't, it's going to smoke like crazy. So we've got our peppers and onion in there. We've got two eggs, pimento. Now I don't put pimento in my dressing, but I just thought it would be good in these. We're going to put in some poultry seasoning, quarter cup of that sour cream, a little pepper. Let me grab some pepper. The salt, there's already a good bit of salt in the cornbread. So we're going to pepper and use lots of pepper. It's good in it. And now we're going to put in a half a pound of cornbread. This is to say two cup cornbread recipe. So you would just be using half of that after you have you ate. I made supper there the night. Chris didn't even eat a piece of cornbread. And of course we don't put sour cream in our chicken dressing either. This is a treat. This is a delicious treat. And if you wanted to put cheese in them, just remember if you fried it with cheese in it, the cheese would burn. So that's why I don't put cheese in it, but I don't put sour cream and it's good. Now the egg is the only thing that's going to help this hold together when we go to fry it up. And I'm actually going to pack it into patties with my hands and put it in there. This is a hand recipe. Handmade with love. Are we going to put on our skillet? Put at least about a quarter cup of oil in the bottom of it. I'm going to pack a little bitty one and put it in here to make sure it's hot. Now this is crumbly cornbread. And the only thing that's holding it together for a patty is the egg. A little bit of egg and sour cream. Okay, so make sure you pack it into a patty before you lay it in the skillet. And they're delicate because this cornbread's already been cooked. It's not like using raw cornmeal mix. A little different, so be careful. Make them smaller if you're afraid you can't flip them without them falling apart. You can make them smaller. It makes a lot. So if there's just a couple of them, you can always pack the recipe. Now you see why you've got to use your hands. Both of those fell apart. We're going to look at the first two we dropped and see how they're looking. Now we like them nice and brown. If you don't like them that brown, then turn the heat down and make them lighter colored. If you want to, I think this is one of the second ones I brought. See that's lighter in color. But you want them to fry for a while. I mean, you want them to get done. So you can flip them more than once if you, you know, want to cook them for a while. It's kind of like cooking a salmon patty. And they bubble like salmon patties do because of the cornmeal. Cool. Pretty cool. And remember that when you're making patties as you're dropping, it's going to take them some of them longer than others because they've been in there at different times. Like this one I dropped while I was so I'm going to wait and flip it in a minute. It's hard for y'all to see. It's so nice and pretty and bubbly. I think that's the bacon soda in the cornmeal. It does that. Now you also don't want your, if you've got an electric stove, it gets a lot hotter. And you don't want it to be so hot that it gets brown on the outside. And, you know, don't really cook the inside. But now this corn, this cornbread was already done. So it's not like a hush puppy where you got to make sure. So keep that in mind too. But keep them in there long enough to get nice and brown toasty. So that they're done. My granny made a pot of cornbread every day and a pan of biscuits. She made them in the morning and her cornbread we ate throughout the day and the biscuits. And it was never a time that she didn't have a pot of cornbread made. She also grew her own corn and took it to the mill and actually had her mill ground. And she done that till she was 90 years old and passed away. It's just the way she led and what she liked to do. This granny I'm talking about is the granny that lived in the valley in Collard Valley. And I grew up right next to. Let's get these over here. Let me show you how they look on the inside. Now we're going to have these with beef stew tonight. It's a tomato beef stew. If you haven't seen the recipe, you can watch how I make it. There's a lot of stuff in it. But I don't want to get burnt and burnt. I'm going to grab one of these in the back that we took out first. And we're going to crack it open. And it's going to smoke. Now for taste, you could always throw in some butter. And while you're frying them. And that would be good too. But now these are so flavorful. It's not like they really need anything else. To me, they're good. And they're really good cold. I love fried cornbread better cold than I do hot. I love it. Whether if it's got a bunch of stuff in it or if it's just cornmeal. If I'm making hot water cornbread, I like it to have a lot of pepper. And to eat them at room temperature. Talk about soaking that up in some stew. It's a lot like Mexican cornbread except that it doesn't have the cheese in it. And it's just so good except it's fried. Everything fried is delicious. Y'all have a great day. And thanks for watching Colored Valley Cooks where we cook like mama did. And remember this recipe is in our second volume cookbook. Volume two. Bye y'all. Love ya. And it's going to smoke. It's a lot like Mexican cornbread except that it doesn't have the cheese in it. And it's just so good except it's fried. Everything fried is delicious.