In the mood for some comfort food? This southern-style cornbread will add some heat to your next meal!
Southern cornbread with charred jalapeno butter
Serves 3-6
Ingredients:
Cornbread
1 1/2 cup fine corn meal
1 1/2 cup 3.25% milk
1 egg
1 tsp sugar
1 tsp baking powder
1/3 tsp salt
1/3 tsp Old Bay seasoning
1 tsp Maldon sea salt
1 tbsp chives, finely sliced
5 tbsp unsalted butter, melted
3” x 4” cast iron skillets
Non-stick baking spray
Butter
1/2 cup butter, room temperature
2 jalapenos
1/2 tsp salt
1/4 tsp black pepper
1/2 tsp honey
1 tsp lemon zest
2 tsp vegetable oil
Method:
Pre-heat oven to 500 F. Place cast iron skillets on a baking tray and put in oven to pre-heat for at least 15 minutes prior to using.
Rub jalapenos with vegetable oil and char over an open flame or in a hot pan until charred all over.
Remove to a small bowl and cover with plastic wrap to steam.
After approximately 10 minutes, remove plastic wrap, peel skin and discard. De-stem and de-seed the jalapenos and brunoise.
Combine all ingredients for butter and cornbread in separate bowls (except the Maldon sea salt and chives).
Carefully remove tray with cast iron skillets from the oven and generously coat with non-stick spray.
Fill each tray to the top with cornbread mix and top each with a sprinkle of Maldon sea salt and chives.
Place in the oven for 8 1/2 minutes.
Remove and allow cornbread to cool for approximately one minute before serving. You may serve with butter on top or on the side.
Courtesy Devan Rajkumar
@chefdevan