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Hi, my name is Brandon Sarkis on behalf of Expert Village. Today I'm going to be showing
you how to make buttermilk cornbread as well as jalapeno buttermilk cornbread. So using
our trusty monkey potholder, you'll actually reach into the oven and grab those cast iron
pans out. Keep in mind they still have oil in them, and that oil will still burn you
if it hits you so don't get the oil on yourself. So now what we're going to do is we're going
to take a second to be really careful and kind of swirl the oil all the way up to the
edge if we can. Really take your time with this because you don't want to spill this
on yourself because it will leave a mark, and it will hurt a whole, whole, whole lot.
So, now that I've got that done, I'll show you something else that you can do to cheat
if you want to make absolutely, positively sure that it doesn't stick, you can grab some
of your favorite, I won't show you the brand name, but this stuff. Aerosol non-stick spray.
Just hit the top of the pan with that, right along the lip because that's the part that
it's going to stick if it's going to stick anywhere. Now I've made a mess on the oven,
I'll just wipe that up. That way, even if it rolls over the top edge of the pan, it
still won't stick. You still leave that oil in to get your sizzle. So the front pan up
here, this is going to be our regular cornbread or our buttermilk cornbread. You'll see what
happens when it hits the, we should get a little sizzle which we do. I don't know how
well you can see it on the camera, but we've got some sizzle going on. If the cornbread
goes over the top that's fine, it's not going to hurt anything. This cornbread isn't going
to rise very much, so you can fill it pretty near the top. Now, we'll also go back here
for our jalapeno variant, which is what goes into the back pan here. Once again, got a
nice sizzle on that one. I would say all of this is going to fit in there probably, yup
it does. Don't want to waste any good cornbread batter. So now we're going to toss these into
the oven for thirty-five to forty minutes or so until their done. So thirty-five to
forty minutes, 350 degrees, we'll come back and check on them at thirty minutes to see
where their at and go from there.