How to Bake Jalapeño & Plain Cornbread

How to Bake Jalapeño & Plain Cornbread
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.