 with collard valley cooks. Tonight, me and Chris are gonna have some good old cornbread with some collard greens. And I might have some cornbread milk with tomatoes in it because that's the way I like it. We are using our delicious white lily cornmeal mix. It's self-rising and so you don't have to put flour in it. And we always start out, me and Chris, this is our recipe. We start out with a quarter cup of melted butter in our batter bowl. Got a little too much. So really, we put about twice the amount of oil in our cornbread than most people do. Not the oil, but, in other words, most people use a quarter cup of oil, and that's all. And we use a quarter cup of oil and a quarter cup of butter. Makes it really good, really delicious. All right, so you also need one and a half cups of buttermilk. This is whole buttermilk. So we're gonna put in a cup and a half of buttermilk. One delicious whole buttermilk. If you can't get whole buttermilk, buttermilk, I have to, okay? But if you can get it, buy it, it makes it taste so good. Now we're gonna put in an egg, one egg, and now for the best ingredient, white lily cornmeal mix. Now our cornmeal mix is not sugary and sweet, it's just real savory. You're gonna have, this is a cup scoop, we're gonna put in two cups. And you can tell when I'm getting it out of the thing, it's got plenty of flour in it by how much it smokes. Smoking good. We're gonna go ahead and mix this up. Now this is white lily buttermilk cornmeal mix. They have a regular white self-rising cornmeal and then they have a cornmeal mix that is buttermilk cornmeal mix. I choose it every time. I do not put sugar in my cornbread. It's optional too. Chris likes to put a little in his, but when I'm having it with greens and stuff, I don't like sugar in it. I'm gonna show you how to grease this up. Everybody thinks that you've got to put your skillet in the oven and you don't have to. Matter of fact, this will make delicious, crunchy cornbread. And I will show you how delicious it really is if you don't believe me. Stick around and watch us take it out of the oven and cut it and you're gonna see the most beautiful pound of cornbread you've ever seen. You need a good iron skillet. Now this one's been used plenty. If you flip it over, you can tell it's been used. It's all messed up on the bottom, but it's nice and smooth on the inside. So we're gonna take our shortening and you need to use shortening, not butter, to get that good crunch that you're gonna want. And now you're going to take some of your cornmeal mix and you're going to sprinkle it in your skillet. And when you do this, it really does help it even be crunchier than if you don't. Your oven needs to be at 425 degrees. This buttermilk is a little bit thick. I'm gonna add just a tiny bit. I mean, because it's whole buttermilk, my mix looks pretty thick. The thinner the buttermilk, then the thinner your cornmeal mix is gonna look. And now you're just gonna put your mix in your skillet and you're gonna bake this at 425 degrees till it's nice and golden brown. When you flip it out, it's gonna be nice and golden brown on the bottom too. This is delicious cornbread, simple, simple. And here it is. This is where you get cornmeal mix that's already got the flour in it. A lot of y'all up North and out West cannot get white lily products. If you cannot, try to go to Kroger.com, Walmart.com and even Amazon to get the product. And if you can't get it, we understand that. Try to do your best. But if you can get a hold of some, I want you to try it because nothing makes biscuits in cornbread like white lily. So we're gonna get this at a 425 degree oven till it's nice and golden brown. And everybody's oven is a little bit different. So keep that in mind too. My favorite thing in cornbreaded milk is tomatoes. And tonight I am going to have cornbreaded milk with tomatoes and a bowl of collard greens. So I've got these little tomatoes and these are Campari tomatoes. I'm not sure if I say that right, but they're good and right. Chris bought me some more today and I am going to slice these with my tomato, rate a tomato knife and I'm gonna put them in my cornbreaded milk because that's the way I like it with lots of salt and pepper and tomatoes. And a lot of people like it with buttermilk, some people like it with sweet milk. All right, it was almost about 27 minutes. It's nice and brown on the top. Now we're gonna flip it, nice and brown on the bottom. I have a bunch of different cornbread recipes and this one is my one in the volume one cookbook, the one that I make the most. Then we have one called fried cornbread where I don't put the oil in the mix, I actually put it in the skillet, warm it up in the oven, get the skillet hot and then pour the mix into the skillet. And a lot of people think that is the crunchiest and I have that one as well, but this one to me is the best way to do it. It's nice and crunchy, it's really good. A beautiful pawn of cornbread, nothing prettier. And a lot of people make cornbread, I've noticed in sheet pans and stuff like that and you'll never get this crust on cornbread unless you use an iron skillet. I just want you to see the texture of it, delicious. Now when you make cornbread milk, you can let it cool off, but right now it's hot so it's gonna warm up the milk. And if you like it like that, you can eat it like that, I do. If you don't, you gotta wait for it to cool down. You can almost eat it like this for breakfast when it's good and hot, okay? Now, most people do not put tomatoes in theirs, but I do and I like homemade, not homemade ones, but homegrown tomatoes. I like homegrown tomatoes, not homemade, but I like a lot of pepper and my cornbread and milk and not even salted. I just do, it's just good stuff. Now, I like sweet milk, which is regular milk. Daddy ate buttermilk, mama ate sweet milk. Me and Chris ate sweet milk in our cornbread. And he's going to heat up. He's Easter left, of course, tonight. Have some collards, ham, hash brown casserole and all that good stuff. And I'm gonna have this in some collards. These tomatoes are the best tomatoes period you can buy at the grocery store. I'll eat them like an apple, of course they're small, so they're more like a plum size. I love them. They taste more like homegrown tomatoes than any tomato you'll buy. Y'all, that's some good, crunchy, delicious cornbread. Thanks for watching. Colored Valley Cooks, where we cook, lot mama did. Y'all go buy you some white lily. All right, white lily sells stickers on their website for $4. And they just got a new one for cornmeal. They didn't have that before. They had the all purpose, they got self rising. Now they've got a bread flour and a cornmeal mix and each has a white lily logo to go with it so that you can put them on your canisters. These are in fact stickers, not canisters made by white lily. So you can customize anything you already have with these wonderful white lily stickers. So hop on to the white lily website. We'll give you a link and get you a set for $4. Now on Facebook, our Colored Valley Cooks Facebook, we do some monthly giveaways and sometimes we did give away white lily stickers. So enter for your chance to win.