Developing The Ultimate Holiday Cornbread | How I Developed | Bon Appétit

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Published 2023-11-16

Failure, heartache, and heartbreak are what it takes to create a new take on a classic recipe. Join Rachel Gurjar in the Bon Appétit Test Kitchen as she spends two days creating the perfect cheesy cornbread–a recipe that took 80 servings to get right.

You can check out Rachel's upside-down cornbread recipe here: bonappetit.com/recipe/upside-down-cornbread

Director: Gunsel Pehlivan
Director of Photography: Jeremy Harris
Editor: Michael Imhoff; JC Scruggs
Talent: Rachel Gurjar Otuama
Guest: Hana Asbrink; Jesse Szewczyk
Director of Culinary Production: Kelly Janke
Producer: Tyre Nobles
Line Producer: Jennifer McGinity
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Camera Operator: Carlos Araujo
Sound Mixer: Mariya Chulichkova
Culinary Assistant: Biba Clark
Researcher: Vivian Jao
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araujo
Assistant Editor: Andy Morell

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ABOUT BON APPÉTIT
Bon Appétit is a highly opinionated food brand that wants everyone to love cooking and eating as much as we do. We believe in seasonal produce, properly salted pasta water, and developing recipes that anyone can make at home.

All Comments (21)

@gaiamorgosi7181 6 months ago

I love the idea of approachability behind these recipes, the entire anyone-friendly thought behind it, because not everyone has access to a lot of ingredients and machines. That’s lovely.
@hs-uz9cs 6 months ago

I absolutely love watching the trial and error that goes into making these recipes! More content like this please!
@laynetrayne 6 months ago

Watching the actual test kitchen process feels so helpful to me. It's like a cooking master class that she's giving herself.
@colinduffy2584 6 months ago

Okay we love Jesse
@gentlemanchef 6 months ago

As a development chef; this was honestly pretty painful to watch. Subbed.
@rarephoenix 6 months ago

Pro tip, rice flour works better than wheat in cornbread. ❤ Update: This was designed for gluten free baking. I replied below with my recipe.
@lizcencula66 6 months ago

the ads in this video were insane
@BS-pd9hk 6 months ago

Irony: Bon Appetit test kitchen not having proper ovens
@giftedtaste 6 months ago

omg her voice is everything 😍
@StephenPhayre 6 months ago

Seriously, it's time to get those ovens regulated!
@Udink 6 months ago

Can we all agree that oven needs to eff off already?
@luciabriseno4065 6 months ago

Oh My GOODNESS 😱 It looks 👀 FANTASTIC 👌🏻 At first i didn’t think i was interested in the addition of the corn at the bottom, but it actually looks delicious when you got it out of the oven.
@brianmacphee8553 6 months ago

Wait a second. You have to use whitelily cornmeal. It has to be in a cast iron skillet, and that skillet has to be HOT when you hit it with the batter. This appears to be some sort of Yankee nonsense! 😂
@shockway1 6 months ago

Thank you for your efforts on this lovely recipe! I know what I'm making for my Thanksgiving gatherings. :)
@juankizzle8750 6 months ago

oh wow you tried it ten whole times????
@KatMum 6 months ago

I loved watching the process.
@mylesstubblefield6082 6 months ago

Alright, gonna try this for a friendsgiving this Sunday🤞🏾
@Lakethewitch 5 months ago

Is it cornbread to me? No. However this is probably delicious. I’d call it like corn casserole tho 😂
@christinemascott8061 6 months ago

to get the best rise on your cornbread, try letting it sit 10 minutes in the pan before baking.
@xai18 6 months ago

"This oven is gaslighting me." lol