Jalapeño cornbread with maple-bacon butter
Ingredients
- For the Cornbread
- 1 cup buttermilk
- 1/4 cup vegetable oil
- 2 eggs
- 1 cup cornmeal
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 2 jalapeños seeded and finely diced
- oil cooking spray for loaf pan
- For the Maple-Bacon Syrup
- 6 slices bacon , cooked and chopped
- 2 sticks salted butter , room temperature
- ½ cup maple honey
This cornbread recipe brings together is a wonderful blend of complementary flavors and textures. The spicy kick of jalapeño pairs with the syrupy sweetness of maple and the salty crunch of bacon. It's a rich and decadent side dish to a gourmet meal.
Directions
- In a large bowl, mix the buttermilk, oil and eggs untill a smooth batter forms.
- Add in the cornmeal, flour, baking powder, baking soda, salt and jalapeños.
- Pour the mixture into a greased loaf pan and bake in a preheated 375 F oven until a toothpick inserted in the center comes out clean, about 20 minutes.
- While the cornbread bakes, prepare the bacon butter.
- Heat a medium-sized pan over médium heat and cook bacon slices until golden and crispy. Chop and add the sticks of butter and maple honey. Cook 5 minutes or until bubbly and caramel in consistency. Reserve until ready to use.
- Once the cornbread is ready, let cool and top with warm maple-bacon butter.
