Jalapeño Cornbread
Emily Spurlin made this corn bread to go with a very savory rabbit ragu for one of our dinners. It is also good for breakfast with a fried egg or as the base for a quick sandwich. The whole wheat flour gives it a nice nuttiness, but if you don't have it on hand feel free to substitute all purpose.
Ingredients
12 Tablespoons unsalted butter
1/2 cup maple syrup
2 1/4 cup buttermilk
3 eggs
1 1/2 cups yellow cornmeal
1 cup Granor all-purpose flour
1 Tablespoon 1 1/2 tsp baking powder
1 1/2 teaspoons kosher salt
1/2 teaspoon baking soda
4 jalapeño peppers, sliced into thin rings
Method
- Preheat oven to 375 degrees.
- On the stovetop, melt butter in a 11 or 12 inch cast iron skillet over medium heat.
- Cook, swirling to coat sides and bottom of pan, until the foam subsides and butter turns a deep golden brown and smells nutty.
- Pour brown butter into a large bowl (do not wipe pan).
- Whisk in maple syrup, followed by buttermilk.
- The mixture should be cool to the touch. If not, let cool before whisking in eggs.
- Whisk in the flours, cornmeal, baking powder, salt, and baking soda.
- If the skillet is no longer hot, reheat it briefly over the stove.
- Scrape batter back into the pan.
- Dot the sliced peppers all over the cornbread.
- Place in the oven and bake until the top is golden brown and a toothpick inserted into it emerges clean, 30 to 40 minutes.
- Cool in the skillet for 10 minutes before slicing.
