Yeah, Carlo Maya. I've got a ninety degree bend in my leg, so I'm able to sit in a chair. That Yeah, that's huge. That's huge. I had a major accident at the end of April, and this actually is part of my getting back into life by doing this, I've been laid up for a long well. Welcome back, food Court, food Court, Food Court with Richard Blaze. Are you in the food court Court with rich Blase? Welcome to the food Court of production of I Heart Radio. I am Richard Blazon. I will be your host and your judge in this courtroom of sorts. I'm gonna settle your food fights and you will have to live with my verdict whatever it is. Joining us in the court today, we have two chefs who both have ties to the South. They know their stuff, so I'm really not looking forward to telling one of them they're totally wrong today, but it will happen. Our first guest I've known for a long time, which I don't even like Crystal he wrote this, but like that, just it makes us seem older than we are because we're so young, and we've actually competed against each other. But who cares about competition? Anyway, way back on Top Chef All Stars. You may know her from shows like The Chew and Crazy Delicious or some of the other hundreds of shows and movies and appearances and things that she's done. Welcome Carla Hall. Oh my gosh the hoodie. Oo. I can't believe you dropped it so early. I did. I may have to use it again when I get a point, but you know, I think so, I think, so did you? Okay, listen, We're gonna just get right into it. Were you know friendly banters? The who do you when you? When you when you do it for the first time? And again I know you do well before you're in front of a camera. Right, This is like something you say. It's it's authentic. Did you know did you know in the moment you had to catch phrase? No? No, I was just living as I do. That's why I have a couple of gifts, I think, because I just I'm a character anyway, So what can I say? There it is, but it's stuck with you and you and you and you don't mind it now right now? Only think I don't even mind when people misspell it. But I you know, wait a second, wait, wait, how do you spell it, it's h o O T I e h o oh. But people will go w h o o t y w ho. But actually, which is not bad because when they who do who be? I'm like who? So you know, I love that there's a wrong spelling to it, and then you've come to grips with accepting it. It's okay if you misspell who do you? I'll go back who do you? Who do you? Too? With the correct spelling, So you know, it's just like a little I love it. I am jealous of many things, Carla, that you've accomplished and continue to accomplish, and I'm okay with that. But one is your catchphrase, like I've never had a catchphrase and that you're like and it's and it continues and it's natural and it's authentic. Like I don't think Emerald runs around being like bam, like when he's just at home, but I feel like you say who do you when you're out of target or whatever? No, we do we do. As a matter of fact, Matthew says it, it's actually a four part call, which is really embarrassing. Matthew will say whoever gets home second, and like who do you? And then the person who's in the house is like who, and then that person goes. So that part makes us really weird, but just wanted to drop that because we are weird, really weird, but safe. Like like, if you need to get to the panic room in your house, you got like a four. You got everything set up right, you have the redundancy is figured out so that you know, no, no one's gonna trick you with a fake hootie call. That's right, that's right, all right, Well listen, I mean it's a tough battle already going up against Carla is her friend, fellow chef, TV host, author and entrepreneur, coming back from a serious duck cone feet inspired injury. It's Chadwick Boyd here, everybody, what's going on? We're terried for those of you who can't see, because none of you can because this is a podcast. Chadwick is in his kitchen ready to cook. Do you have any idea what's happening in this this this show here? Chadwick, I actually came prepared because when we're talking about what we're talking about with the one and only Carla Hall, you gotta you gotta bring your game. I love that for well, I love how Like also, how professional you are that you did not drop and reveal what we're about to battle about, like, because a lot of people right off the bat we gotta cut it. They get into it, and no, a pro the consummate profect, not consummate the consummate professional consummate cooking. I do have the cast iron sitting next to me because I wanted that to be my leg ding ding ding. I like it. And by the way, you may have inspired the spinoff to food Court where cooking is involved. What do you think? I heart radio. Let's do it. Let's do it all right, listen, Carl, I know that. Well, you're doing everything, but you've been doing a lot of judging. You can't turn on a TV without seeing you. You can't be in an airplane without seeing quite honestly, again, I'm just like, where where where are you not? How can you be in all these different places? Hustle muscle, Richard, I have a really strong hustle mussel. Yeah you do. I like that. Where is the hustle muscle located? It's it's it's somewhere in between back your occipital lobe, honestly so. But it ties then to your heart art so it goes right back here from your occipital load down through your throat into your heart and then it touches a little bit in the stomach. It's actually one of the largest muscles that is not discussed in your body. I love it here. Yeah, yeah, this is this is this is the therapy. This is therapy with Carla Hall. We were launching a separate podcast here. Um, Carla, did you coin Cooking with Love too? Like, I'm just thinking that I totally sober, Like I feel like you're one of the first chefs I've ever heard, Like you just made that connection. You were like, no, right down to the heart into the soul, like did you were you interesting enough? I don't think I coined it. I think I talked about it, and I think that a lot of people were then comfortable. I don't think a lot of people wanted to say it out loud. I think people felt it, and then after I talked about it, there were more people actually talking about cooking with Love and how it really makes sense, And so I don't I I don't think I coined it, but I think that being on a show that was gaining popularity and anything that we've said probably was was coined because of its popularity. I mean, Fabio was talking about bunky beds, you know what I mean? Or one time I think I've said it on the show. He's not here. We gotta get him on Fabio. But well, my favorite thing Fabio ever said to me was he he ate five ice cream sandwiches in a row one night. I don't know if you were there, Carla, and he said, I am going to commit suicide by ice cream sandwich. And I don't know, I was not there. It was just that type of day. And you know, yeah, I'm just saying it was, you know, something that was said. But I remember there are a lot of There are a lot of Fabio is ms. If this is top Chef not top scallop. You know, he said a lot of things. So he said continues too. By the way, if if you follow him, he continues, shoo, he's carl. I remember when you said when you sort of made that connection. I mean, I'm being revealing here. It's not this type of podcast. But I remember realizing that I could not beat that. I remember realizing that I didn't have that mechanism. I My food wasn't connected to love. I didn't view it that way, and it's pretty sad now to say it, but thank you because you did teach me to sort of change the way I cook and realize that there's a lot more to it than just measuring something out or being ultra creative. And I was more like a cyborg. I was visioned from the Avengers, which is a formidable foe. But you cannot you know, you can't beat love. You can't beat something that's just like I don't even know. I don't even know how to describe that. So think you know what's so interesting about that? I think that I can taste the which is which is why when I'm judging on all of these competition shows, these baking shows, I can actually taste someone's heart in the food. I can taste it at a restaurant, I can taste it when I'm judging someone. And that's what I look for. I mean, other judges may look for other things, so that's why you have different judges. But I can actually taste it. I taste a fraud. Yeah, But you know what, I will say this too, as a judge host all those sort of things. A lot of people say they don't mean it, Carla. That's why I'm glad you can taste it, because a lot of people now they're like, oh, I know what to say if I get in trouble here. This is from This is all about love, but it needed salt. We gotta wrap this part up. Chadwick, thanks for for being a part of the reunion there. Chadwick, where are you? Where are you from? And what's your food background? Because I think it's sort of connects the dots today, doesn't it. Yeah, so it's kind of an anomaly. I was born in southeastern Pennsylvania, and my bloodline is complete farmers. I'm the first one in my family that is not a practicing farmer. And my great grandfather was a tenant farmer from southwestern Virginia and they came up and settled in the bottom right corner of Pennsylvania where there's a ton of Southerners. So I grew up half Pennsylvania Dutch, half Virginia Southern, and so I've got all that in the mix. And I've actually lived in the American South now for thirty five years, so it's my home and I go back and forth between New York and Atlanta, and it's all I know. Oh, I love it. Now, is it? Do you think it's safe to say that Southern food is the only true American food? Is there an argument to be made? Oh, Carla, there's not a question to both of us. I mean clearly from I mean, I'm from the South, and I have to say that is not true. Okay, all right, yeah, I mean it's it just can't be true because then we negate all of the changes that came through the South and other places that are quintessentially American. How about the first Well, no, I guess you can't say that either. Okay, there's a lot of but to that point, there's a lot of roots that were brought here and then planted and then has become cuisines that we now cook with and then joy and thankfully because we have traveled all over the country, we get to get good food from certain places in new cities around the country. Here's what I was trying to say. I'm trying to get both you to agree with me here. I think it still needs a little bit. People need to respect Southern cuisine. That's what I'm saying. Like it's it's it's so important to our story, and it's so delicious, and I just think it doesn't get the respect that it deserves. Sometimes sometimes agreed, but I'm also yes, southern food. But then because I'm because I'm black or African American from the South, I also have to add soul food to that. So what's the difference between soul food and Southern food? You know? And for me, it's simply black cooks. So yeah, we're still in that place. Okay, try to take three and I'm just kidding on this, kidding, how about you start give us the opening line, Take three, car the hall on Southern cuisine. No, no, no, no, But I get it. I get it. I think that. I think that. And interestingly enough, when you think about the America's when you think about Virginia and and how our country started, it's sort of right there in the South, you know which is going to come out of that space, and you know Virginia Barbecue and all of that. So I I think that you're right, there is a place for Southern food and it needs to be respected because our routes are there and so many cuisines come out of there and spread out across America. Well, don I would say that you know, Southern foods has definitely grown in terms of respect and is understood a lot more, especially in the last twenty years. You know, I went to school in North Carolina and food that was regional foods from there. Now so many more people know about it today than before. I mean, we've got barbecue competitions where, you know, all over TV, where people now understand that are different types of barbecue. So I think the it certainly has grown in people's understanding of it. And it's nothing better than food made with love and Southern food. Listen, I love it. Listen. We're gonna quick, quick, hot, take your favorite style of barbecue quick Chadwick, North Carolina. Okay, you like vinegar, Carla barbecue, Oh my gosh, Memphis because it's sticky. I want vinegar and tomato and a little heat in Memphis, little heat. I like it. That was a good lightning around. Okay, here we go. Listen, we're gonna get into the battle because we've just been hanging out having way too much fun. And the segue will be this, Carla, of the many things that you've done, the many accomplishments, the the award winning and best selling cookbooks, that have to do with with everything. But you had a cookbook and it's called Carla and the Christmas corn Bread, a children's book, which is right behind you. If you can't see this, one of Carla's many assistants just ran, No, I'm just kidding. Carla actually reached back and right that there it is behind her, Carla and the Christmas corn Bread. So with that being said, Carla, what is the case that you've brought to the food court today? I have brought the case that corn bread should not be sweet. Bread should not be sweet. A lot of people's minds blown right now listening to this, and Chadwick that means what that means? Hell no, it's got to have some sweet. It's got to have some sugar, some money, some good stuff into it. M Okay. So this is a deep dive right here, and us always, I will turn my personal feelings totally off here and base my judgment today solely on the cases presented. But let me just say that on Top Chef All Stars, I did finish my final meal of the competition as a dessert with corn bread. That's I mean, I'm just I'm glad that I got that off my chest. Now listen, Carla Dwick. Before we get into the arguments. Here in my court, and in most courts, let's be honest, there's a quick trivia around before we get into the actual debates. The winner of the trivia round gets to decide the order that you present. Carla and Chadwick, you have to figure out a way to chime in, to buzz in to answer the trivia questions. Carla, what buzzer sound noise will you be making to answer the trivia questions? So let's hear it again. Carla's noises it so it kind of like a negative buzzer negative about traditional ding dong, ding dong. Okay, there we go ding dong for carl expecting who do you who? Weren't we all, Chadwick? Where we all? But like, you know how much we have to pay her if she says who do you who? Like more than four times on a podcast, I've read the contract. There's no cont Chadwick. What is your noise gonna be? I'm gonna do whoo whoo whoo whoop. Okay, we gotta whoo whoop, we gotta ding dong. Lots of noises to be said. Here we go We're getting into the trivia around three questions. Question one, it's multiple choice. In America, which state grows the most corn? A Iowa? B Illinois, see Indiana. That's Chadwick with the whoop whoop Iowa. The answer you would think would be Iowa, and it is Iowa. Iowa is correct, all right. Number two is Illinois. Number three is Nebraska, which wasn't even on that list. That makes sense. They were the corn Huskers, right like that totally makes so much corn coming out of the middle of the country. I did a show in Iowa somewhat recently, and it's just it's like the flint Stones, but in real life, you know, the flint Stones is every it's just three houses on repeat. But in Iowa it's just corn. But it's not on repeat. It's just that's Iowa. Alright, Chadwick, you're up one zero. Heading into question two. In the South, there's an old treat where you mix cornbread and a liquid in a glass and then eat it with a spoon. What is the liquid? That's Carla Hall with the ding dong buttermilk. Buttermilk is correct. That was a dunk of of the corn bread in the buttermilk right there. Producer Crystal's grandpa ate this all the time and she's still scarred from the time she tried a bite of it when she was five years old. It is so bad. I like didn't know that buttermilk was sour, so I had no idea that he was eating something sour. That's what it is. Great Granddaddy's favorite treat, was it. Everyone's granddad old people love this like love it. Love that to me. You know, you know what my granddad. I did not grow up in the South corn dogs from Arthur Treachers. Does anyone even know how old am I? Right now? I know Arthur Treacher. Okay, you know the Arthur treat. It was like my granddaddy with your right. My granddaddy loved corn dogs from Arthur Tree. It was more of a fish and chip shop. But bring back Arthur Treachers. Can we get Arthur Treachers to sponsor the show their one remaining location? There's no way they have. Can someone do a quick check? Where's the last? Is there any remaining Arthur future one in the airport, still in an airport somewhere. It's Miami Airport and it no longer exists. Chadwick. They turned it into a car below a true actually as Orlando Airport Alright, Carla got that. Chadwick got the first one, so it's tied one. One winner of the next trivia question gets to decide if they go first or second in the debate. Question three, what is the name of the movie based on a Stephen King short story that focuses on a group of kids in a small Nebraska town. Who whoop? That is Chadwick Boyd. Children of the corn Children of the corn I'm excited for you, Chadwick, you got it right. For bonus, what are the names name of the two kids? And children of the court. Oh my god, I was so impressed. I'm not for that, I am though, Yeah, I mean, I mean, I mean you're a super horror fan. If you know the answer, Isaac and Malachi for those of you listening at home, if you want the big bonus, if you got it right, well even I don't know, Producer Crystals, shout out on the Instagram page and we'll give you a shout out. That's what you get for knowing that one. Children of the Corners, right, That means Chadwick, you got to trivia questions. Right, you get to make the big decision here. Do you want to present your argument first? Or do you want Carla to go first? M all right, I think I'll go first. All right, Chadwick Boyd taking the rare, the rare decision to present his argument first, and we'll get into that right after this break. Oh my god, children are the corn and we are pulling that one out back in the food court. We have the case of Savory verse Sweet? Wait is it first or versus first? That's a whole show about it. It's like this one person who's a fan. I appreciate them so much. They're one of our loyal eight fans. But all right, Carla, you're arguing for Savory, Chadwick's defending sweet Crystal. Do we need to make parameters here? Are we talking about no sugar at all? Or are we just talking about I'll let you get into okay, Chadwick, before you go, because you're gonna get into it. It It seems like so he's he's like, wait a second, this changes everything. Judge may approach the bench. Chadwick wanted to approach the bench, I could tell, but he's got an injured knee. Are you we go. These are the rules. You get the first three minutes to state your case, but do not use your first three minutes in the negative. This is all about the positive of your case. Afterwards, you'll get two minutes in the rebuttal to really go after your opponent, Chadwick three minutes to let us know why sweet corn bread is the best. Your time starts now. I mean, let's just ask, do you want to be boring or do you want to be loved by millions of people? And when it comes to cornbread, a little bit of sweet wins the popular taste test every single time. The best kind of corn bread is made in a hot, cast iron skillet, for sure. And in my view, you throw in some salty Benton's bacon and swirled around in the pan and put it in the batter. But you've got to balance that out and throw in some table sugar, some brown sugar, honey, or any other acceptable sweet, and it makes for that unmistakable caramelized, beautifully golden brown crust that everybody loves. But you know, it's more than a superficial exterior. It's what inside that matters the most. And when it comes to going to grocery stores. You can't taste the most important ingredient, which is corn, so it needs a little bit of help to bring it out, and that is a little bit of sweet corn bread also is so popular. Let's just judge by the lines Hattiebes Famous Dave's Boston Market. Everybody lines up for their cornbread to take it home, including my nana, So that gives it points. But you know, cornbread also gets a big thumbs up by the Miss Whiskey and a tea cup herself, Reese Weatherspoon. And you know who else puts sugar in their sweet corn bread Snoop Dogg, Aisha Curry and Tricia Yearwood. They did a cornbread SmackDown, and the one that one overwhelmingly Aisha whooked Trisha Yearwood handily. But you know, the biggest endorsement I think that matters here is that the test kitchens of all sacred test kitchens, the Southern Living Test Kitchen in Sweet Home, Birmingham, Alabama, gives it a big thumbs up. All right, Chadwick, resting your case and a formidable opening statement right there, Carla Chadwick brought it. We have not had that many celebrity names dropped in an opening argument. I mean really playing to the to the to the Hollywood crowd here, I mean Snoop Dogg making an appearance rees Reese with Curry. More importantly, Nana shows up. Nana shows up in the argument, and I have to agree that's kind of one that Haddie, what do you? Nana likes it? And I was not expecting Boston Market to make an appearance right next to Hattie Bees? But who do Who hasn't stuffed their face at a Boston market? Are there any of those left? I think there are. I think there are. Can you use coconut sugar? Don't answer right now, Chadwick, but I want to know I'm not. I'm not doing any table sugar, which is something else that you said there. But I'm gonna turn off my my personal taste here. I'm listening to just the arguments. It was a good one, Carla, three minutes to let us know why we shouldn't have maybe so much sugar and corn bread. You're three minutes starts now savory corn bread. Think about it. The syllables says it all. I think that when you think about a perfect meal, you have sweet, sour, salty, bitter, little bit of umami, all of the balance of all of these flavors. When you have the perfect savory cord bread, it is meant for sopping, sopping up the juices. The pot liquor of greens, sopping up the all of that juices. And barbecue sauce from ribs barbecue chicken. You have your your your delicious pot liquor from green beans. When you have that savory corn bread, it actually brings the meal together. Your sweetness comes from other things. The sweetness is external. You don't need sweet on sweet The sweetness was like for the beautiful malac cis or maple sugar, I mean, or maple syrup. The thing about that corn and savory corn bread, the corn is the start the corn. When the corn is perfectly ripe, the corn is enough. You have salt in the corn bread to bring out the sweetness. You don't need any more sugar. But the thing that it is so delicious with other things. You have also two types of corn bread. You have your hot water corn bread, which is with beans, and again savory crispy made in the skillet, but in the form of little patties with crunchiness around. But that is a white corn meal. You also have the yellow corn meal used in a what my grandmother called an egg bread. So those are two totally different things, equally delicious, generally used in different applications depending on what you're going to eat it with. Also, you have corn poems. You have when you think about the savory corn bread, you think what can I put with it? And I think that is when you can lean into other garnishes. You can go more savory or then you can go sweet. But it's all about choices. Why say or when you can say and and that and gives you options when that sugar is external. So when I think about people who have talked about um savory versus sweet corn bread, and I'm going to mention some other culinary folks. Tony Tipton Martin, who has her one of her books where she studies all of the different old cookbooks where there was no sugar. You have Michael Twitty, you have Adrian Miller, you have Ronnie Lundy, you have who wrote victuals. She's in um Louisville, Kentucky from the Mountains. All of these people suggest that savory corn bread definitely has a place in history and sweet didn't really come until later. So if it was okay for my grandmother, my great grandmother and even my great grandmother twice removed, it is okay with me. Man. I feel bad about having to ring that bell, and you really sort of dropped it, dropped it there at the end. I have to say, another incredible opening argument, and I like how you matched up. You matched up every sort of celebrity name that Chadwick threw out there with a with a real cook who made these things happen. Not that not that Snoop Dogg is not a real cook. I am not saying that at all. I know, I know he throws down as well. Carla bringing it in and I've said it before, is corn bread the John c Riley of the meal. It makes everything better in the mood be it's there for sopping. Was anyone else listening to that and getting hungry? That's a pretty good argument if you're listening to someone talk about food and all of a sudden they're getting hungry. Chadwick, now you have two minutes to let Carla know, while she's totally wrong about savory corn bread, everything she said is not right. Chadwick. Isn't that correct your two minutes of rebuttal starts now, all right, So while baking sweet corn breads goes against my Southwestern Virginia roots. And what my great grandmother, missus Ella from Galax, Virginia, did you know what? She even snuck in a little bit of sugar and her corn and her other dishes. And I know for sure that if sweet corn bread was put down on her table, she would not snipe at it, she would definitely take a big bite. So I learned long long ago to follow her example, and I'm doing that today. Yes, Carla, savory corn bread is great for greens, beans, Brunswick stew and other staples. But why be so basic. Let's make it work and be balanced with all the amazing cuisines that we have today. I mean, doesn't that just limited a little bit? I love the idea of mixing it up with all the different kind of sweeteners today, including coconut sugar. Throw in that buttermilk, the sour cream with that tang. Add in that canned cream corn which has some sugar in it, and maybe milk the cob to get that sugary sweet, beautiful fresh corn flavor in and sweet is what makes corn bread, complete, complete, and sweet. You got thirty seconds. Chadwick, you are you resting your case? I'm resting by case, resting your case. I have to, like you know, with the exception of calling Carla's argument basic, that was a very lovingly rebuttal. I mean it was not. I would does anyone, No one would consider that fierce milking, milking the cop. It's the farmer in me. I love it. Checked it out. Okay, listen, you know sweetness coming in the play. Maybe it's not just sugar. Maybe it's the buttermilk, the can of cream corn. We've all done that. That's time I make mariipas, which is a corn bread of storts, isn't it? Alright? Carla, your two minutes starts now? All right? Well, Chadwick, you mentioned Hattie Bees, you mentioned Famous Daves, you mentioned Boston Market, you mentioned a few people have come on the scene um in this in this industry. But I think historically the reason I'm saying savory corn bread is king because I'm thinking about history. And sometimes when you think about history and food, people forget that that that that dish didn't come on today or even five min this before they started eating it. So when you think about why sugar was added, and you think about the industrial million of corn, and that still rollers were used, and still rollers took corn that wasn't right, so it wasn't sweet. So when this when when people started using this during the Industrial Revolution, this corn had less flavor so they needed and and it was ground much finer, so it needed friends. It's like corn bread and friends. It needed sugar, it needed flour. But flour plus sugar equals cake. So when you take corn meal plus flour plus sugar, that is cake. That's not necessarily the corn bread that my grandmother, great grandmother and two more generations actually made. And so when I think about resurrecting these amazing dishes from the past and getting people to understand and them and to know them and to truly know our culture, I am reaching back before the industrial milling. I'm also thinking about the cost of sugar. Sugar was something that people couldn't afford. It was external. What was on the table, molasses, that's what would have sweetened the corn bread. But when you reach for sugar, which was for some was cost prohibitive. So I think back to those people and also right now, do we really want to use sugar. We're going against using sugar. Now you mentioned bacon, You mentioned Benton's bacon. Now you have all of these other things to help the sweet corn bread, to make the corn bread more savory. But actually when in fact, Ulka, he's beinging me. But I was, I was warm enough. Okay, something happened there, Carla I again, I the love is here. There's nothing like the side of an impassioned Carla Hall. By the way, we should let it. We should just let that one roll for the next five minutes. Carla Hall bringing it in the rebuttal Chadwick opening statement, incredible, so much for me to think about. Listen, everyone, this one is tough. This one is tougher than I thought it would be. I am going to retire to my chambers to muldus over. I'll be back right after a quick break. I think I've made up my mind. But before I give my final verdict in this incredible battle of savory versus sweet corn bread, do either of you have a final word to say, Chadwick, anything you'd like to leave with this courtroom before the verdict. I have to say, this is a really hard battle, and Carla, I do love your corn bread? Fair enough? Fair enough, Carla. Any final thoughts for the judge in the court. Yes, um, I think that this argument is also between everyday dishes and celebration dishes. When we are celebrating, we might use a little more sugar. So Chadwick, I understand why you would pull out the stops for the celebration sweet corn bread, but really on an everyday basis, I'm going for my savory and by the way, as the good friends that they are. What a very nice final moment. Everyone's sort of saying, you know what, I love your corn bread. I see what you're saying, Chadwick. Lots of love in this courtroom today. Unfortunately, this judge does have to make a decision and it was very very tough. I mean Chadwick's opening statement celebrities. He was talking about Nana, he was talking about the hot skillet and the beloved test kitchens. He doesn't want food to be boring. Carla brought it back around and really was talking about cornbread bringing everything together and and with it, did you bring all of us together? I don't know. I don't know if that happened, but it's sort of history and authenticity, not being the lead actor versus bringing everything together, versus being the main thing. This judge has made a decision, and this courtroom, in this judge, I really love sweet corn bread, but the sides in favor of savory corn bread. Sorry. I think this one really came down to the fact and Carla dropped it in her rebuttal that if the corn is the corn is sweet, corn is sweet? Do you have to buttermilk can be sweet? Crystal is shaking your head. She totally disagrees with this court. And I know everyone at home, or at least half of you disagree with me as well, and you'll let me know on on the Instagram here. Thank you so much for joining me in the food court. I hope you had a good time. You can find Carla on Instagram at Carla P. Hall and her cookbook is called Soul Food every Day and Celebration and her children's book Carla and the Christmas corn Bread are available wherever you get your books. Some of her recipes are available on her website at Carla Hall dot com. You can find Chadwick on Instagram at Chadwick Boyd and his recipes on his side at Chadwick Boyd Lifestyle dot Com and as a judge on Hallmark Channel's Christmas Cookie Matchup during the holidays. Carla Chadwick, thank you so much for hanging out with us. You crushed it. What a tougher. If you think I gotta wrong, let us know on the food Court Pod, Instagram, or at Richard Blaze across social media and at Richard Blaze Official on TikTok. Food Court is a production of I Heart Radio. I'm Richard Blaze. My producer is Crystal Bamahi. Food Court was created by Christopher hassiotis the rest of my food Court clerks or Jonathan Dressler, David Wasserman and Jasmine Blaze. The theme song is by Jason ni Smith. For more podcasts from Heart Radio, visit the I Heart Radio app, Apple podcast, or wherever you listen to your favorite shows. You didn't get it wrong. If you want it sweet, add honey butter wait. I wasn't disagreeing. I was saying I don't think buttermilk is sweet. That was what I was disagreement. I don't disagree with clarify, but I do have to say no, no sugar, Carla, And you're when you're in your recipe. There's no sugar. No, I add I'm sweet corn. I add Mark Horn, which is going to see perspect awesome. If you ever need anything, either of you, please don't hesitate to reach out. By all, I have a great day. Did someone in this kitchen put sugar and the corn bread

Yeah, Carlo Maya. I've got a ninety degree bend in my leg, so I'm able to sit in a chair. That Yeah, that's huge. That's huge. I had a major accident at the end of April, and this actually is part of my getting back into life by doing this, I've been laid up for a long well. Welcome back, food Court, food Court, Food Court with Richard Blaze. Are you in the food court Court with rich Blase? Welcome to the food Court of production of I Heart Radio. I am Richard Blazon. I will be your host and your judge in this courtroom of sorts. I'm gonna settle your food fights and you will have to live with my verdict whatever it is. Joining us in the court today, we have two chefs who both have ties to the South. They know their stuff, so I'm really not looking forward to telling one of them they're totally wrong today, but it will happen. Our first guest I've known for a long time, which I don't even like Crystal he wrote this, but like that, just it makes us seem older than we are because we're so young, and we've actually competed against each other. But who cares about competition? Anyway, way back on Top Chef All Stars. You may know her from shows like The Chew and Crazy Delicious or some of the other hundreds of shows and movies and appearances and things that she's done. Welcome Carla Hall. Oh my gosh the hoodie. Oo. I can't believe you dropped it so early. I did. I may have to use it again when I get a point, but you know, I think so, I think, so did you? Okay, listen, We're gonna just get right into it. Were you know friendly banters? The who do you when you? When you when you do it for the first time? And again I know you do well before you're in front of a camera. Right, This is like something you say. It's it's authentic. Did you know did you know in the moment you had to catch phrase? No? No, I was just living as I do. That's why I have a couple of gifts, I think, because I just I'm a character anyway, So what can I say? There it is, but it's stuck with you and you and you and you don't mind it now right now? Only think I don't even mind when people misspell it. But I you know, wait a second, wait, wait, how do you spell it, it's h o O T I e h o oh. But people will go w h o o t y w ho. But actually, which is not bad because when they who do who be? I'm like who? So you know, I love that there's a wrong spelling to it, and then you've come to grips with accepting it. It's okay if you misspell who do you? I'll go back who do you? Who do you? Too? With the correct spelling, So you know, it's just like a little I love it. I am jealous of many things, Carla, that you've accomplished and continue to accomplish, and I'm okay with that. But one is your catchphrase, like I've never had a catchphrase and that you're like and it's and it continues and it's natural and it's authentic. Like I don't think Emerald runs around being like bam, like when he's just at home, but I feel like you say who do you when you're out of target or whatever? No, we do we do. As a matter of fact, Matthew says it, it's actually a four part call, which is really embarrassing. Matthew will say whoever gets home second, and like who do you? And then the person who's in the house is like who, and then that person goes. So that part makes us really weird, but just wanted to drop that because we are weird, really weird, but safe. Like like, if you need to get to the panic room in your house, you got like a four. You got everything set up right, you have the redundancy is figured out so that you know, no, no one's gonna trick you with a fake hootie call. That's right, that's right, all right, Well listen, I mean it's a tough battle already going up against Carla is her friend, fellow chef, TV host, author and entrepreneur, coming back from a serious duck cone feet inspired injury. It's Chadwick Boyd here, everybody, what's going on? We're terried for those of you who can't see, because none of you can because this is a podcast. Chadwick is in his kitchen ready to cook. Do you have any idea what's happening in this this this show here? Chadwick, I actually came prepared because when we're talking about what we're talking about with the one and only Carla Hall, you gotta you gotta bring your game. I love that for well, I love how Like also, how professional you are that you did not drop and reveal what we're about to battle about, like, because a lot of people right off the bat we gotta cut it. They get into it, and no, a pro the consummate profect, not consummate the consummate professional consummate cooking. I do have the cast iron sitting next to me because I wanted that to be my leg ding ding ding. I like it. And by the way, you may have inspired the spinoff to food Court where cooking is involved. What do you think? I heart radio. Let's do it. Let's do it all right, listen, Carl, I know that. Well, you're doing everything, but you've been doing a lot of judging. You can't turn on a TV without seeing you. You can't be in an airplane without seeing quite honestly, again, I'm just like, where where where are you not? How can you be in all these different places? Hustle muscle, Richard, I have a really strong hustle mussel. Yeah you do. I like that. Where is the hustle muscle located? It's it's it's somewhere in between back your occipital lobe, honestly so. But it ties then to your heart art so it goes right back here from your occipital load down through your throat into your heart and then it touches a little bit in the stomach. It's actually one of the largest muscles that is not discussed in your body. I love it here. Yeah, yeah, this is this is this is the therapy. This is therapy with Carla Hall. We were launching a separate podcast here. Um, Carla, did you coin Cooking with Love too? Like, I'm just thinking that I totally sober, Like I feel like you're one of the first chefs I've ever heard, Like you just made that connection. You were like, no, right down to the heart into the soul, like did you were you interesting enough? I don't think I coined it. I think I talked about it, and I think that a lot of people were then comfortable. I don't think a lot of people wanted to say it out loud. I think people felt it, and then after I talked about it, there were more people actually talking about cooking with Love and how it really makes sense, And so I don't I I don't think I coined it, but I think that being on a show that was gaining popularity and anything that we've said probably was was coined because of its popularity. I mean, Fabio was talking about bunky beds, you know what I mean? Or one time I think I've said it on the show. He's not here. We gotta get him on Fabio. But well, my favorite thing Fabio ever said to me was he he ate five ice cream sandwiches in a row one night. I don't know if you were there, Carla, and he said, I am going to commit suicide by ice cream sandwich. And I don't know, I was not there. It was just that type of day. And you know, yeah, I'm just saying it was, you know, something that was said. But I remember there are a lot of There are a lot of Fabio is ms. If this is top Chef not top scallop. You know, he said a lot of things. So he said continues too. By the way, if if you follow him, he continues, shoo, he's carl. I remember when you said when you sort of made that connection. I mean, I'm being revealing here. It's not this type of podcast. But I remember realizing that I could not beat that. I remember realizing that I didn't have that mechanism. I My food wasn't connected to love. I didn't view it that way, and it's pretty sad now to say it, but thank you because you did teach me to sort of change the way I cook and realize that there's a lot more to it than just measuring something out or being ultra creative. And I was more like a cyborg. I was visioned from the Avengers, which is a formidable foe. But you cannot you know, you can't beat love. You can't beat something that's just like I don't even know. I don't even know how to describe that. So think you know what's so interesting about that? I think that I can taste the which is which is why when I'm judging on all of these competition shows, these baking shows, I can actually taste someone's heart in the food. I can taste it at a restaurant, I can taste it when I'm judging someone. And that's what I look for. I mean, other judges may look for other things, so that's why you have different judges. But I can actually taste it. I taste a fraud. Yeah, But you know what, I will say this too, as a judge host all those sort of things. A lot of people say they don't mean it, Carla. That's why I'm glad you can taste it, because a lot of people now they're like, oh, I know what to say if I get in trouble here. This is from This is all about love, but it needed salt. We gotta wrap this part up. Chadwick, thanks for for being a part of the reunion there. Chadwick, where are you? Where are you from? And what's your food background? Because I think it's sort of connects the dots today, doesn't it. Yeah, so it's kind of an anomaly. I was born in southeastern Pennsylvania, and my bloodline is complete farmers. I'm the first one in my family that is not a practicing farmer. And my great grandfather was a tenant farmer from southwestern Virginia and they came up and settled in the bottom right corner of Pennsylvania where there's a ton of Southerners. So I grew up half Pennsylvania Dutch, half Virginia Southern, and so I've got all that in the mix. And I've actually lived in the American South now for thirty five years, so it's my home and I go back and forth between New York and Atlanta, and it's all I know. Oh, I love it. Now, is it? Do you think it's safe to say that Southern food is the only true American food? Is there an argument to be made? Oh, Carla, there's not a question to both of us. I mean clearly from I mean, I'm from the South, and I have to say that is not true. Okay, all right, yeah, I mean it's it just can't be true because then we negate all of the changes that came through the South and other places that are quintessentially American. How about the first Well, no, I guess you can't say that either. Okay, there's a lot of but to that point, there's a lot of roots that were brought here and then planted and then has become cuisines that we now cook with and then joy and thankfully because we have traveled all over the country, we get to get good food from certain places in new cities around the country. Here's what I was trying to say. I'm trying to get both you to agree with me here. I think it still needs a little bit. People need to respect Southern cuisine. That's what I'm saying. Like it's it's it's so important to our story, and it's so delicious, and I just think it doesn't get the respect that it deserves. Sometimes sometimes agreed, but I'm also yes, southern food. But then because I'm because I'm black or African American from the South, I also have to add soul food to that. So what's the difference between soul food and Southern food? You know? And for me, it's simply black cooks. So yeah, we're still in that place. Okay, try to take three and I'm just kidding on this, kidding, how about you start give us the opening line, Take three, car the hall on Southern cuisine. No, no, no, no, But I get it. I get it. I think that. I think that. And interestingly enough, when you think about the America's when you think about Virginia and and how our country started, it's sort of right there in the South, you know which is going to come out of that space, and you know Virginia Barbecue and all of that. So I I think that you're right, there is a place for Southern food and it needs to be respected because our routes are there and so many cuisines come out of there and spread out across America. Well, don I would say that you know, Southern foods has definitely grown in terms of respect and is understood a lot more, especially in the last twenty years. You know, I went to school in North Carolina and food that was regional foods from there. Now so many more people know about it today than before. I mean, we've got barbecue competitions where, you know, all over TV, where people now understand that are different types of barbecue. So I think the it certainly has grown in people's understanding of it. And it's nothing better than food made with love and Southern food. Listen, I love it. Listen. We're gonna quick, quick, hot, take your favorite style of barbecue quick Chadwick, North Carolina. Okay, you like vinegar, Carla barbecue, Oh my gosh, Memphis because it's sticky. I want vinegar and tomato and a little heat in Memphis, little heat. I like it. That was a good lightning around. Okay, here we go. Listen, we're gonna get into the battle because we've just been hanging out having way too much fun. And the segue will be this, Carla, of the many things that you've done, the many accomplishments, the the award winning and best selling cookbooks, that have to do with with everything. But you had a cookbook and it's called Carla and the Christmas corn Bread, a children's book, which is right behind you. If you can't see this, one of Carla's many assistants just ran, No, I'm just kidding. Carla actually reached back and right that there it is behind her, Carla and the Christmas corn Bread. So with that being said, Carla, what is the case that you've brought to the food court today? I have brought the case that corn bread should not be sweet. Bread should not be sweet. A lot of people's minds blown right now listening to this, and Chadwick that means what that means? Hell no, it's got to have some sweet. It's got to have some sugar, some money, some good stuff into it. M Okay. So this is a deep dive right here, and us always, I will turn my personal feelings totally off here and base my judgment today solely on the cases presented. But let me just say that on Top Chef All Stars, I did finish my final meal of the competition as a dessert with corn bread. That's I mean, I'm just I'm glad that I got that off my chest. Now listen, Carla Dwick. Before we get into the arguments. Here in my court, and in most courts, let's be honest, there's a quick trivia around before we get into the actual debates. The winner of the trivia round gets to decide the order that you present. Carla and Chadwick, you have to figure out a way to chime in, to buzz in to answer the trivia questions. Carla, what buzzer sound noise will you be making to answer the trivia questions? So let's hear it again. Carla's noises it so it kind of like a negative buzzer negative about traditional ding dong, ding dong. Okay, there we go ding dong for carl expecting who do you who? Weren't we all, Chadwick? Where we all? But like, you know how much we have to pay her if she says who do you who? Like more than four times on a podcast, I've read the contract. There's no cont Chadwick. What is your noise gonna be? I'm gonna do whoo whoo whoo whoop. Okay, we gotta whoo whoop, we gotta ding dong. Lots of noises to be said. Here we go We're getting into the trivia around three questions. Question one, it's multiple choice. In America, which state grows the most corn? A Iowa? B Illinois, see Indiana. That's Chadwick with the whoop whoop Iowa. The answer you would think would be Iowa, and it is Iowa. Iowa is correct, all right. Number two is Illinois. Number three is Nebraska, which wasn't even on that list. That makes sense. They were the corn Huskers, right like that totally makes so much corn coming out of the middle of the country. I did a show in Iowa somewhat recently, and it's just it's like the flint Stones, but in real life, you know, the flint Stones is every it's just three houses on repeat. But in Iowa it's just corn. But it's not on repeat. It's just that's Iowa. Alright, Chadwick, you're up one zero. Heading into question two. In the South, there's an old treat where you mix cornbread and a liquid in a glass and then eat it with a spoon. What is the liquid? That's Carla Hall with the ding dong buttermilk. Buttermilk is correct. That was a dunk of of the corn bread in the buttermilk right there. Producer Crystal's grandpa ate this all the time and she's still scarred from the time she tried a bite of it when she was five years old. It is so bad. I like didn't know that buttermilk was sour, so I had no idea that he was eating something sour. That's what it is. Great Granddaddy's favorite treat, was it. Everyone's granddad old people love this like love it. Love that to me. You know, you know what my granddad. I did not grow up in the South corn dogs from Arthur Treachers. Does anyone even know how old am I? Right now? I know Arthur Treacher. Okay, you know the Arthur treat. It was like my granddaddy with your right. My granddaddy loved corn dogs from Arthur Tree. It was more of a fish and chip shop. But bring back Arthur Treachers. Can we get Arthur Treachers to sponsor the show their one remaining location? There's no way they have. Can someone do a quick check? Where's the last? Is there any remaining Arthur future one in the airport, still in an airport somewhere. It's Miami Airport and it no longer exists. Chadwick. They turned it into a car below a true actually as Orlando Airport Alright, Carla got that. Chadwick got the first one, so it's tied one. One winner of the next trivia question gets to decide if they go first or second in the debate. Question three, what is the name of the movie based on a Stephen King short story that focuses on a group of kids in a small Nebraska town. Who whoop? That is Chadwick Boyd. Children of the corn Children of the corn I'm excited for you, Chadwick, you got it right. For bonus, what are the names name of the two kids? And children of the court. Oh my god, I was so impressed. I'm not for that, I am though, Yeah, I mean, I mean, I mean you're a super horror fan. If you know the answer, Isaac and Malachi for those of you listening at home, if you want the big bonus, if you got it right, well even I don't know, Producer Crystals, shout out on the Instagram page and we'll give you a shout out. That's what you get for knowing that one. Children of the Corners, right, That means Chadwick, you got to trivia questions. Right, you get to make the big decision here. Do you want to present your argument first? Or do you want Carla to go first? M all right, I think I'll go first. All right, Chadwick Boyd taking the rare, the rare decision to present his argument first, and we'll get into that right after this break. Oh my god, children are the corn and we are pulling that one out back in the food court. We have the case of Savory verse Sweet? Wait is it first or versus first? That's a whole show about it. It's like this one person who's a fan. I appreciate them so much. They're one of our loyal eight fans. But all right, Carla, you're arguing for Savory, Chadwick's defending sweet Crystal. Do we need to make parameters here? Are we talking about no sugar at all? Or are we just talking about I'll let you get into okay, Chadwick, before you go, because you're gonna get into it. It It seems like so he's he's like, wait a second, this changes everything. Judge may approach the bench. Chadwick wanted to approach the bench, I could tell, but he's got an injured knee. Are you we go. These are the rules. You get the first three minutes to state your case, but do not use your first three minutes in the negative. This is all about the positive of your case. Afterwards, you'll get two minutes in the rebuttal to really go after your opponent, Chadwick three minutes to let us know why sweet corn bread is the best. Your time starts now. I mean, let's just ask, do you want to be boring or do you want to be loved by millions of people? And when it comes to cornbread, a little bit of sweet wins the popular taste test every single time. The best kind of corn bread is made in a hot, cast iron skillet, for sure. And in my view, you throw in some salty Benton's bacon and swirled around in the pan and put it in the batter. But you've got to balance that out and throw in some table sugar, some brown sugar, honey, or any other acceptable sweet, and it makes for that unmistakable caramelized, beautifully golden brown crust that everybody loves. But you know, it's more than a superficial exterior. It's what inside that matters the most. And when it comes to going to grocery stores. You can't taste the most important ingredient, which is corn, so it needs a little bit of help to bring it out, and that is a little bit of sweet corn bread also is so popular. Let's just judge by the lines Hattiebes Famous Dave's Boston Market. Everybody lines up for their cornbread to take it home, including my nana, So that gives it points. But you know, cornbread also gets a big thumbs up by the Miss Whiskey and a tea cup herself, Reese Weatherspoon. And you know who else puts sugar in their sweet corn bread Snoop Dogg, Aisha Curry and Tricia Yearwood. They did a cornbread SmackDown, and the one that one overwhelmingly Aisha whooked Trisha Yearwood handily. But you know, the biggest endorsement I think that matters here is that the test kitchens of all sacred test kitchens, the Southern Living Test Kitchen in Sweet Home, Birmingham, Alabama, gives it a big thumbs up. All right, Chadwick, resting your case and a formidable opening statement right there, Carla Chadwick brought it. We have not had that many celebrity names dropped in an opening argument. I mean really playing to the to the to the Hollywood crowd here, I mean Snoop Dogg making an appearance rees Reese with Curry. More importantly, Nana shows up. Nana shows up in the argument, and I have to agree that's kind of one that Haddie, what do you? Nana likes it? And I was not expecting Boston Market to make an appearance right next to Hattie Bees? But who do Who hasn't stuffed their face at a Boston market? Are there any of those left? I think there are. I think there are. Can you use coconut sugar? Don't answer right now, Chadwick, but I want to know I'm not. I'm not doing any table sugar, which is something else that you said there. But I'm gonna turn off my my personal taste here. I'm listening to just the arguments. It was a good one, Carla, three minutes to let us know why we shouldn't have maybe so much sugar and corn bread. You're three minutes starts now savory corn bread. Think about it. The syllables says it all. I think that when you think about a perfect meal, you have sweet, sour, salty, bitter, little bit of umami, all of the balance of all of these flavors. When you have the perfect savory cord bread, it is meant for sopping, sopping up the juices. The pot liquor of greens, sopping up the all of that juices. And barbecue sauce from ribs barbecue chicken. You have your your your delicious pot liquor from green beans. When you have that savory corn bread, it actually brings the meal together. Your sweetness comes from other things. The sweetness is external. You don't need sweet on sweet The sweetness was like for the beautiful malac cis or maple sugar, I mean, or maple syrup. The thing about that corn and savory corn bread, the corn is the start the corn. When the corn is perfectly ripe, the corn is enough. You have salt in the corn bread to bring out the sweetness. You don't need any more sugar. But the thing that it is so delicious with other things. You have also two types of corn bread. You have your hot water corn bread, which is with beans, and again savory crispy made in the skillet, but in the form of little patties with crunchiness around. But that is a white corn meal. You also have the yellow corn meal used in a what my grandmother called an egg bread. So those are two totally different things, equally delicious, generally used in different applications depending on what you're going to eat it with. Also, you have corn poems. You have when you think about the savory corn bread, you think what can I put with it? And I think that is when you can lean into other garnishes. You can go more savory or then you can go sweet. But it's all about choices. Why say or when you can say and and that and gives you options when that sugar is external. So when I think about people who have talked about um savory versus sweet corn bread, and I'm going to mention some other culinary folks. Tony Tipton Martin, who has her one of her books where she studies all of the different old cookbooks where there was no sugar. You have Michael Twitty, you have Adrian Miller, you have Ronnie Lundy, you have who wrote victuals. She's in um Louisville, Kentucky from the Mountains. All of these people suggest that savory corn bread definitely has a place in history and sweet didn't really come until later. So if it was okay for my grandmother, my great grandmother and even my great grandmother twice removed, it is okay with me. Man. I feel bad about having to ring that bell, and you really sort of dropped it, dropped it there at the end. I have to say, another incredible opening argument, and I like how you matched up. You matched up every sort of celebrity name that Chadwick threw out there with a with a real cook who made these things happen. Not that not that Snoop Dogg is not a real cook. I am not saying that at all. I know, I know he throws down as well. Carla bringing it in and I've said it before, is corn bread the John c Riley of the meal. It makes everything better in the mood be it's there for sopping. Was anyone else listening to that and getting hungry? That's a pretty good argument if you're listening to someone talk about food and all of a sudden they're getting hungry. Chadwick, now you have two minutes to let Carla know, while she's totally wrong about savory corn bread, everything she said is not right. Chadwick. Isn't that correct your two minutes of rebuttal starts now, all right, So while baking sweet corn breads goes against my Southwestern Virginia roots. And what my great grandmother, missus Ella from Galax, Virginia, did you know what? She even snuck in a little bit of sugar and her corn and her other dishes. And I know for sure that if sweet corn bread was put down on her table, she would not snipe at it, she would definitely take a big bite. So I learned long long ago to follow her example, and I'm doing that today. Yes, Carla, savory corn bread is great for greens, beans, Brunswick stew and other staples. But why be so basic. Let's make it work and be balanced with all the amazing cuisines that we have today. I mean, doesn't that just limited a little bit? I love the idea of mixing it up with all the different kind of sweeteners today, including coconut sugar. Throw in that buttermilk, the sour cream with that tang. Add in that canned cream corn which has some sugar in it, and maybe milk the cob to get that sugary sweet, beautiful fresh corn flavor in and sweet is what makes corn bread, complete, complete, and sweet. You got thirty seconds. Chadwick, you are you resting your case? I'm resting by case, resting your case. I have to, like you know, with the exception of calling Carla's argument basic, that was a very lovingly rebuttal. I mean it was not. I would does anyone, No one would consider that fierce milking, milking the cop. It's the farmer in me. I love it. Checked it out. Okay, listen, you know sweetness coming in the play. Maybe it's not just sugar. Maybe it's the buttermilk, the can of cream corn. We've all done that. That's time I make mariipas, which is a corn bread of storts, isn't it? Alright? Carla, your two minutes starts now? All right? Well, Chadwick, you mentioned Hattie Bees, you mentioned Famous Daves, you mentioned Boston Market, you mentioned a few people have come on the scene um in this in this industry. But I think historically the reason I'm saying savory corn bread is king because I'm thinking about history. And sometimes when you think about history and food, people forget that that that that dish didn't come on today or even five min this before they started eating it. So when you think about why sugar was added, and you think about the industrial million of corn, and that still rollers were used, and still rollers took corn that wasn't right, so it wasn't sweet. So when this when when people started using this during the Industrial Revolution, this corn had less flavor so they needed and and it was ground much finer, so it needed friends. It's like corn bread and friends. It needed sugar, it needed flour. But flour plus sugar equals cake. So when you take corn meal plus flour plus sugar, that is cake. That's not necessarily the corn bread that my grandmother, great grandmother and two more generations actually made. And so when I think about resurrecting these amazing dishes from the past and getting people to understand and them and to know them and to truly know our culture, I am reaching back before the industrial milling. I'm also thinking about the cost of sugar. Sugar was something that people couldn't afford. It was external. What was on the table, molasses, that's what would have sweetened the corn bread. But when you reach for sugar, which was for some was cost prohibitive. So I think back to those people and also right now, do we really want to use sugar. We're going against using sugar. Now you mentioned bacon, You mentioned Benton's bacon. Now you have all of these other things to help the sweet corn bread, to make the corn bread more savory. But actually when in fact, Ulka, he's beinging me. But I was, I was warm enough. Okay, something happened there, Carla I again, I the love is here. There's nothing like the side of an impassioned Carla Hall. By the way, we should let it. We should just let that one roll for the next five minutes. Carla Hall bringing it in the rebuttal Chadwick opening statement, incredible, so much for me to think about. Listen, everyone, this one is tough. This one is tougher than I thought it would be. I am going to retire to my chambers to muldus over. I'll be back right after a quick break. I think I've made up my mind. But before I give my final verdict in this incredible battle of savory versus sweet corn bread, do either of you have a final word to say, Chadwick, anything you'd like to leave with this courtroom before the verdict. I have to say, this is a really hard battle, and Carla, I do love your corn bread? Fair enough? Fair enough, Carla. Any final thoughts for the judge in the court. Yes, um, I think that this argument is also between everyday dishes and celebration dishes. When we are celebrating, we might use a little more sugar. So Chadwick, I understand why you would pull out the stops for the celebration sweet corn bread, but really on an everyday basis, I'm going for my savory and by the way, as the good friends that they are. What a very nice final moment. Everyone's sort of saying, you know what, I love your corn bread. I see what you're saying, Chadwick. Lots of love in this courtroom today. Unfortunately, this judge does have to make a decision and it was very very tough. I mean Chadwick's opening statement celebrities. He was talking about Nana, he was talking about the hot skillet and the beloved test kitchens. He doesn't want food to be boring. Carla brought it back around and really was talking about cornbread bringing everything together and and with it, did you bring all of us together? I don't know. I don't know if that happened, but it's sort of history and authenticity, not being the lead actor versus bringing everything together, versus being the main thing. This judge has made a decision, and this courtroom, in this judge, I really love sweet corn bread, but the sides in favor of savory corn bread. Sorry. I think this one really came down to the fact and Carla dropped it in her rebuttal that if the corn is the corn is sweet, corn is sweet? Do you have to buttermilk can be sweet? Crystal is shaking your head. She totally disagrees with this court. And I know everyone at home, or at least half of you disagree with me as well, and you'll let me know on on the Instagram here. Thank you so much for joining me in the food court. I hope you had a good time. You can find Carla on Instagram at Carla P. Hall and her cookbook is called Soul Food every Day and Celebration and her children's book Carla and the Christmas corn Bread are available wherever you get your books. Some of her recipes are available on her website at Carla Hall dot com. You can find Chadwick on Instagram at Chadwick Boyd and his recipes on his side at Chadwick Boyd Lifestyle dot Com and as a judge on Hallmark Channel's Christmas Cookie Matchup during the holidays. Carla Chadwick, thank you so much for hanging out with us. You crushed it. What a tougher. If you think I gotta wrong, let us know on the food Court Pod, Instagram, or at Richard Blaze across social media and at Richard Blaze Official on TikTok. Food Court is a production of I Heart Radio. I'm Richard Blaze. My producer is Crystal Bamahi. Food Court was created by Christopher hassiotis the rest of my food Court clerks or Jonathan Dressler, David Wasserman and Jasmine Blaze. The theme song is by Jason ni Smith. For more podcasts from Heart Radio, visit the I Heart Radio app, Apple podcast, or wherever you listen to your favorite shows. You didn't get it wrong. If you want it sweet, add honey butter wait. I wasn't disagreeing. I was saying I don't think buttermilk is sweet. That was what I was disagreement. I don't disagree with clarify, but I do have to say no, no sugar, Carla, And you're when you're in your recipe. There's no sugar. No, I add I'm sweet corn. I add Mark Horn, which is going to see perspect awesome. If you ever need anything, either of you, please don't hesitate to reach out. By all, I have a great day. Did someone in this kitchen put sugar and the corn bread