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Summary: Learn how to heat pans for jalapeño cornbread and regular cornbread from our expert cook in this free cooking video on making easy cornbread recipes.
Views: 288 | Tags: recipes, make, country, cooking, corn, meal, cornbread, jalapeno, cornbreads
About the Expert
Brandon Sarkis Brandon Sarkis has been a professional chef for over 12 years, and he has worked in Austin, TX, Columbus, OH, and Atlanta, GA. His specialties are Asian a usi... read more
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Questions & AnswersHi, 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 jalapeño buttermilk cornbread. Okay, so it's been about twenty minutes or so, I've let these cool off quite a bit. So I'm just going to flip them over and.. Alright so what I'm going to do now is I'm going take that oil that I had from earlier and I'm just going to basically swirl it between the two pans, and we're going to take these pans and we're going to sit them in right the oven. So we're just going to take our oil, put about half of it there, the other half there, shake all that out, and we're just going to kind of give this a swirl. We don't need to worry about how much gets up the edges right now. We'll worry more about that later. But you want to make sure you get it, you know, swirled around fairly evenly. It doesn't have to go all the way up to the sides. Now we're going to take these and put them in a three hundred fifty degree oven for the duration of time it takes us to make everything else. At which point they should be heated up just enough so that we can actually take them and pull them out. Because it's really important that when you pour the cornbread in here that you get a sizzle. Because if you don't get a sizzle, you're not forming that crust, and it's not going to pull away from the insides and you're going to have your cornbread stick to the pan, and that's a big huge no no, because that doesn't taste very good. And also you're not going to get that hard, thick cornbread crust on the outside. So let's go ahead and toss these in the oven, and we will be back here, well, I'm going to come right back actually and start making the cornbread.
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