Balancing the heat of jalapeño with the warm sweetness of Maple syrup makes cheddar cornbread extra special. Make a double batch and freeze some for snacking, serve fresh out of the oven with warm maple syrup and soft butter.
Yield: 8-10 servings
Maple Jalapeño and Cheddar Cornbread
Rated 5.0 stars by 1 users
Author:
Heather Bowes
Balancing the heat of jalapeño with the warm sweetness of Maple syrup makes cheddar cornbread extra special. Make a double batch and freeze some for snacking, serve fresh out of the oven with warm maple syrup and soft butter.
Yield: 8-10 servings
Ingredients
- 2 fresh jalapeños sliced and seeds removed
- ¼ cup Ben’s Maple Syrup
- 1 cup shredded cheddar cheese
- ¾ cup all purpose flour
- 1 ¼ cup coarsely ground cornmeal
- ¼ cup sugar
- 1 teaspoon salt
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 ⅓ cup whole milk
- 2 eggs lightly beaten
- 10 tablespoons butter
Directions
- In a large bowl whisk together the flour, cornmeal, baking powder and soda, sugar and salt. Whisk in the milk and eggs.
- Preheat oven to 375 degrees F
- In a 9 inch cast iron skillet melt the butter over medium heat.
- Pour all but about 2 tablespoons of the melted butter into the cornbread mixture and whisk to combine.
- On medium heat, toss the sliced jalapeños into the skillet with the remaining 2 tablespoons of melted butter. Stir around for about one minute and be sure the butter has coated the sides of the skillet.
- Add the buttered jalapeños to a small bowl with the maple syrup and stir.
- Mix the cheddar to the cornbread mixture and stir gently to just combine.
- Pour mixture into the warm buttered skillet, add the maple jalapeños to the top and place the skillet on the middle rack of your oven.
- Setting on a baking tray is a good idea in case some of the cornbread bakes over the skillet.
- Bake for about 25 minutes or until the center is firm and a toothpick comes out clean.
- Serve with warm maple syrup and soft butter, Enjoy!