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Hi, my name is Brandon Sarkis on behalf of Expert Village. Today I'm going to show you
how to make buttermilk cornbread as well as jalapeno buttermilk cornbread. So here's our
jalapeno mixture, put that right into there. Set that aside. And so now you see we have
our cornbread, we have our jalapenos. What we need, a little something else. So what
I do is I just take a tiny, tiny, tiny dab of cumin, which is this stuff. I take about
that much, which is about a quarter of a teaspoon, throw that in there. I also take, this is
actually ancho chili powder. You can also use regular chili powder. I take about a half
of a teaspoon or so and drop that in there. Then I will take, actually I'll take my spatula,
I'll use the whisk why not. I'll take the whisk, same thing, drop it in the center and
start stirring. With this one it's really important that you mix it all through. You
can tell when you haven't because the chili powder will actually show you where you've
missed spots.
There is our Mexican cornbread ready to go, and it smells fantastic. Now what I will do
also is, just cause I'm kind of strange, I like black pepper in mine. Here's a little
extra salt. This one has a much more savory flavor instead of almost the sweet flavor
that the buttermilk cornbread is going to have. So there is that, now let's pan up our
cornbread and get it cooking.