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

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

1. In a large bowl whisk together the flour, cornmeal, baking powder and soda, sugar and salt. Whisk in the milk and eggs.
2. Preheat oven to 375 degrees F
3. In a 9 inch cast iron skillet melt the butter over medium heat.
4. Pour all but about 2 tablespoons of the melted butter into the cornbread mixture and whisk to combine.
5. 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.
6. Add the buttered jalapeños to a small bowl with the maple syrup and stir.
7. Mix the cheddar to the cornbread mixture and stir gently to just combine.
8. 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.
9. Setting on a baking tray is a good idea in case some of the cornbread bakes over the skillet.
10. Bake for about 25 minutes or until the center is firm and a toothpick comes out clean.
11. Serve with warm maple syrup and soft butter, Enjoy!