00:00Jalapeno Popper Butterswim Cornbread.
00:02Mm, you've never had cornbread like this before.
00:04Start by melting a stick of butter in the microwave.
00:06Meanwhile, make the cornbread.
00:07It starts with a box of Jiffy.
00:09Then we're gonna doctor it up
00:10with a little self-rising flour,
00:11pickled jalapenos, shredded cheese, and bacon.
00:14Then go in with an egg, some buttermilk,
00:16and the brine from the jalapenos.
00:18Just mix it up.
00:20Add the cornbread mixture to the melted butter
00:21and spread it out best you can.
00:23Then use a knife to cut the cornbread
00:24into nine or 12 squares.
00:27That way the butter can reach all the crevices.
00:30I like to place a jalapeno slice in each of the sections.
00:33Into the oven, 425 degrees for about 25 minutes.
00:36Your cornbread should be swimming in butter.
00:38With soup season coming up,
00:39this is what needs to go next to every bowl.
00:41Mm, literally melts in your mouth.
00:43Some people think Jiffy cornbread could be a little sweet,
00:45but when you pair it with the salty and spicy ingredients,
00:48let it swim in that butter for extra richness.
00:50This might be the best cornbread I've ever made.
