Jalapeño Cornbread

Ingredients

• 2 jalapeños
• 2 tsp veg oil
• 2¼ C all-purpose flour
• 1 C yellow cornmeal
• 1 C sugar
• 3 tbs baking powder
• 2 tbs kosher salt
• ¼ tsp ground pepper
• 2 large eggs + 1 egg white, lightly beaten together
• 1½ C whole buttermilk
• ¾ C unsalted butter, melted and cooled
• 2 medium onions, chopped
• 2 tbs bacon fat

Pure Cane Syrup Butter

• ½ C unsalted butter, room temperature
• 2 tbs Steen's cane syrup
• 2 tsp kosher salt

Directions

1. Roast Jalapeños: Preheat oven to 450°F. Wrap ñ in foil and bake 15 minutes, turning once. Let steam 15 minutes, then peel, seed, and finely chop.
2. Mix Batter: Whisk flour, cornmeal, sugar, baking powder, salt, and pepper. Add eggs and egg white, buttermilk, and melted butter; mix just until combined (do not overmix).
3. Add Veg: Stir chopped jalapeños and onions into the batter.
4. Heat Pan: Preheat a cast-iron skillet or Dutch oven with bacon fat until hot.
5. Bake: Pour batter into hot pan and bake on the center rack until golden and a toothpick comes out clean (~30 minutes).
6. Cool: Remove and cool ~30 minutes before serving.
7. Finish Butter: Mix butter, cane syrup, and salt until smooth; serve alongside or spoon over warm cornbread.

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