Jalapeno Cornbread:
3/4 Cup Cornmeal
3/4 Cup All Purpose Flour
1.5 Tbsp Baking Powder
4 Eggs
3/4 Cup Sugar
7 oz Creamed Corn
2 oz Diced Green Chilis, drained well
1/2 Cup Butter
1/2 Cup Shredded Monterey Jack & Cheddar Blend
1/8 tsp Cayenne Pepper (optional)
1/4 tsp Salt
Brown Sugar for topping
Ingredients, Maple Butter:
1 pound unsalted butter
1 Cup maple syrup
1/2 tsp Kosher Salt
Directions:
Pre-heat oven to bake at 400 degrees. For the cornbread, combine all the dry ingredients in a large mixing bowl (cornmeal, flour, sugar, salt, baking powder). Combine all the wet ingredients in a stand mixer (creamed corn, chilis, butter, cheese, eggs) and then slowly add the dry ingredients in until well incorporated. Grease an 8-9” cast iron skillet and pour batter in. Top with a sprinkle of brown sugar and bake for approximately 35 minutes.
In a separate mixing bowl with your stand mixer, whip together your room temperature butter, salt and maple syrup until well incorporated.
Makes 8 servings.