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. Preheat to 450°. Bake jalapeños for 15 minutes in foil, turning once, then steam for 15 minutes
2. Whisk flour, cornmeal, sugar, baking powder, salt, and pepper. Add eggs and egg white, buttermilk, and melted butter and mix just until all the ingredients are incorporated. Do not overmix.
3. Peel the jalapeños, remove and discard membranes and seeds and finely chop. Stir the jalapeños and onions
4. Preheat cast iron skillet or Dutch oven with bacon fat. Add the batter and place on center rack of the oven.
5. Bake until the cornbread is golden brown and a toothpick comes out clean (~30 minutes). Remove and let cool for about 30 minutes.
6. In a small bowl, combine the butter, cane syrup and salt. Continue until completely mixed