Maple and bacon? Yes please. Jalapeño and cornbread? Absolutely. This recipe brings them all together.
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.
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.