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.