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Jalapeño cornbread with whipped maple butter in cast iron skillet
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Skillet Jalapeño Cornbread with Whipped Maple Butter

A Southern favorite with a twist. This crispy cornbread with a little bit of heat is provides the perfect contrast to the sweet maple butter.
Course Appetizer, Side Dish
Cuisine American, Southern
Keyword butter, compound butter, corn, cornbread, jalapeno, maple butter, maple syrup, peppers, whipped
Prep Time 10 minutes
Cook Time 30 minutes
Servings 8
Calories 458kcal

Ingredients

For the jalapeño cornbread:

  • 1 cup coarse yellow cornmeal
  • 1 cup all-purpose flour
  • 3 tablespoons granulated sugar
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 ½ teaspoons kosher salt
  • 2 large eggs, lightly beaten
  • 1 cup buttermilk
  • ¼ cup unsalted butter, melted, plus additional for greasing skillet
  • ¾ cup canned sweet corn
  • 2 tablespoons diced jalapeños

For the whipped maple butter:

  • ½ cup unsalted butter, at room temperature
  • 2 tablespoons whole milk
  • 1 packed teaspoon dark brown sugar
  • 2 tablespoons maple syrup
US Customary - Metric

Instructions

For the jalapeño cornbread:

  • Preheat the oven to 400ºF (200ºC).
  • In a large mixing bowl, combine cornmeal, flour, sugar, baking powder, baking soda and salt until combined.
  • In a medium mixing bowl, whisk together the eggs, buttermilk, and melted butter. Add the buttermilk mixture to the flour mixture and stir until just combined. Add the corn and jalapeño and stir until the ingredients are evenly distributed.
  • Heat an 8-inch cast-iron skillet in the oven for at least 10 minutes. Butter the skillet then add the batter. Bake the cornbread until a knife inserted into the center comes out clean, about 30 minutes. Let cool.

For the whipped maple butter:

  • In the bowl of a stand mixer fit with the whisk attachment, add the butter, milk and brown sugar and whisk until the sugar has dissolved and the mixture is light and fluffy. Add the maple syrup and continue to beat until incorporated.
  • Remove to a small bowl. If not using immediately refrigerate and bring back to room temperature before serving.

To serve:

  • Serve the cornbread warm and cut into slices then topped with the maple butter.

Nutrition

Calories: 458kcal | Carbohydrates: 52g | Protein: 8g | Fat: 25g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 87mg | Sodium: 884mg | Potassium: 225mg | Fiber: 3g | Sugar: 10g | Vitamin A: 676IU | Vitamin C: 5mg | Calcium: 85mg | Iron: 3mg