How to Serve Jalapeño Cornbread & Plain Cornbread

How to Serve Jalapeño Cornbread & 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. Alright, so it's been about a half an hour or so, I let these cool down quite a bit, and you can see that on the uh, this isn't very hot. On the jalapeno one here, if you can see the nice little specks of jalapeno all the way through it and you can also see the different coloration over the regular because of the addition of the spices to it. So what I'm going to do is I'm going to cut from the center, like you would a cake. I?m going to eat that part. Just cut it like you would a cake, just like that. Well, I didn't cut all the way through. You can see that the oil in the pan, I can pick the whole piece of cornbread up out of the pan just like that. I'm just going to grab my little sliver here. Actually it's nice and steaming still which is an excellent sign. I'm going to go ahead and cut this one the same way. You can also pick this piece up as well, which shows that I did a good job of oiling the pan on this one. Now, let's move in and actually inspect our different types of cornbread here. Now you can see on the one on the right here, this is the regular buttermilk cornbread, it's going to have a nice smooth cornbread like texture. Nice, thick, hard crust on the outside which is why it's so important to get the pan nice and hot. You can also see a delineation of color, how it goes from being nice and yellowish white to like a dark brown right where the pan starts. Good traditional color. Now the other piece, if you look really close you can see the ancho chili, or the ancho pepper flakes we put it along with the jalapeno pepper flakes. Texturally these are going to be pretty similar if not almost identical. This one might be a little less dry, and it's going to have the same thick crust on the back here, same nice white crust on top. Now you can serve either one of these however you want. A good traditional southern way is with, oddly enough it's with honey. I think that's kind of strange but that's just me. So honey, also in a cup of buttermilk is traditional, on top of a bowl of beans is good. You can also just put butter on it, like how I would do it and eat it. Basically, whatever you can think of for cornbread. So, this recipe will also work in muffin tins to make corn muffins as well. Also this recipe would also normally one full sized pan as opposed to two small ones. That being said, I hope you enjoyed watching my video, I enjoyed making it. Have fun making your cornbread and have a good one.