Jalapeño cornbread with maple-bacon butter

Medium
Cuisine: American
Prep Time: 10 Minutes
Cook Time: 35 Minutes
Servings: 8
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.

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

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Directions

  1. In a large bowl, mix the buttermilk, oil and eggs untill a smooth batter forms.
  2. Add in the cornmeal, flour, baking powder, baking soda, salt and jalapeños.
  3. 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.
  4. While the cornbread bakes, prepare the bacon butter.
  5. 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.
  6. Once the cornbread is ready, let cool and top with warm maple-bacon butter.
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