cornbread with whipped maple butter

Skillet Jalapeño Cornbread with Whipped Maple Butter

A Southern favorite with a twist. This crispy cornbread with a little bit of heat is provides the perfect contrast to the sweet maple butter. And I love cornbread that is crunchy on the bottom but soft on the inside, smothered with enough butter so that some soaks in through the top of the bread. 

When cutting the jalapeños be sure to remove the membrane and discard it along with the seeds. This will keep the jalapeño flavor without making the cornbread too spicy. Preheating the skillet before adding the batter will give you a beautiful golden brown crust on the bottom. If it sizzles when you add the batter, you’re doing it right. Serve this staple alongside rotisserie chicken, soups or as an appetizer in place of bread or dinner rolls.



For the jalapeño cornbread:

1 cup coarse yellow cornmeal

1 cup all-purpose flour

3 tablespoons granulated sugar

1 ½ teaspoons baking powder

½ teaspoon baking soda

1 ½ teaspoons kosher salt

2 eggs, lightly beaten

1 cup buttermilk

¼ cup unsalted butter, melted, plus additional for greasing skillet

¾ cup canned sweet corn

2 tablespoons diced jalapeños


For the whipped maple butter:

½ cup unsalted butter, at room temperature

2 tablespoons whole milk

1 (packed) teaspoon dark brown sugar

2 tablespoons maple syrup



For the jalapeño cornbread:

Preheat the oven to 400º.

In a large mixing bowl, combine cornmeal, flour, sugar, baking powder, baking soda and salt until combined.

In a medium mixing bowl, whisk together the eggs, buttermilk, and melted butter. Add the buttermilk mixture to the flour mixture and stir until just combined. Add the corn and jalapeño and stir until the ingredients are evenly distributed.

Heat an 8-inch cast-iron skillet in the oven for at least 10 minutes. Butter the skillet then add the batter. Bake the cornbread until a knife inserted into the center comes out clean, about 30 minutes. Let cool. 


For the whipped maple butter:

In the bowl of a stand mixer fit with the whisk attachment, add the butter, milk and brown sugar and whisk until the sugar has dissolved and the mixture is light and fluffy. Add the maple syrup and continue to beat until incorporated.

Remove to a small bowl. If not using immediately refrigerate and bring back to room temperature before serving. 


To serve:

Serve the cornbread warm and cut into slices then topped with the maple butter.


Serves 8.



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