How to Mix Jalapeño Cornbread
Part of the Video Series Easy Jalapeño & Skillet Cornbread Recipes
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Video Transcript
How to Mix Jalapeño Cornbread
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.
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.
About the Expert
Expert: Brandon Sarkis has been a professional chef for over 13 years and has worked in Austin, TX, Columbus, OH, and Atlanta, GA. Read More
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