Like your cornbread with a kick? This recipe for jalapeño cornbread perfectly balances jalapeño heat with a bit of sweet from granulated Honey Sugar.
1 C. Buttermilk
1/4 C. Butter Infused Olive Oil + Extra for the Loaf Pan
1 C. Cornmeal + Extra for the Loaf Pan
1 C. All-Purpose Flour
2 Tbsp. Granulated Sugar
2 tsp. Baking Powder
1/2 tsp. Sea Salt, Fine
2 Tbsp. Jalapeño Chile, Diced
Preheat oven to 375°F. Soak Diced Jalapeño with just enough room-temperature water to cover for 20-30 minutes to rehydrate. Drain excess water and set aside. Prepare a 9×5 loaf pan by oiling with some Butter Olive Oil (or melted butter), and dust your oiled pan with a sprinkle of corn meal. Set aside.
In a small bowl, whisk together the buttermilk, Butter OO (or melted butter), and eggs. In a large bowl, combine the dry ingredients: flour, sugar, baking powder, baking soda, and salt. Pour liquid ingredients into the dry ones, and stir to just combine. Try to blend away lumps of dry ingredients, but also do not over-beat the batter. Fold in drained, rehydrated jalapeño.
Pour mixture into prepared pan, sprinkle with Honey Sugar, Granulated and bake at 375º for 30 to 40 minutes. Remove from oven when a toothpick, inserted in the middle of the cornbread pan, comes out clean. Allow to cool on a wire rack for at least 10 – 15 minutes before removing cornbread from pan.