Two pantry staples, peanuts and cornmeal, come collectively to make the final word facet dish. The addition of buttermilk creates a young crumb, and chopped peanuts add flavorful crunch. Spicy jalapeño is balanced by a contact of candy honey, and a nutty swirl of browned butter additional enhances the richness of the roasted peanuts.
Peanut-Jalapeño Cornbread
Makes 1 (9-inch) loaf
- ½ cup (113 grams) unsalted butter
- 2 tablespoons (28 grams) vegetable oil
- 1½ cups (170 grams) stone-ground yellow cornmeal
- ¾ cup (94 grams) all-purpose flour
- 1½ teaspoons (4.5 grams) kosher salt
- ½ teaspoon (2.5 grams) baking soda
- ¼ teaspoon (1.25 grams) baking powder
- 1½ cups (360 grams) entire buttermilk, room temperature
- 1 giant egg (50 grams), room temperature
- 1 giant egg yolk (19 grams), room temperature
- 1 tablespoon (21 grams) clover honey, plus extra to serve
- ¾ cup (107 grams) honey-roasted peanuts, roughly chopped and divided
- ½ cup (57 grams) ¼-inch-chopped seeded jalapeño
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Preheat oven to 400°F (200°C).
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In a light-colored 9-inch steel skillet (see Word), soften butter over medium warmth. Cook dinner till butter solids are amber coloured and nutty in aroma, 7 to 12 minutes. Pour browned butter right into a medium heatproof bowl; let cool for 10 minutes.
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In a 9-inch cast-iron skillet, place oil; place skillet in oven till sizzling, about 8 minutes.
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In a big bowl, whisk collectively cornmeal, flour, salt, baking soda, and baking powder.
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In one other medium bowl, whisk collectively buttermilk, 3 tablespoons (37 grams) browned butter, egg, egg yolk, and honey. Whisk buttermilk combination into cornmeal combination till mixed. Fold in two-thirds of peanuts and jalapeño.
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Take away sizzling skillet from oven; fastidiously pour batter over sizzling oil in skillet, spreading into a fair layer with a small offset spatula. Sprinkle with remaining peanuts.
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Bake till golden brown and a wood choose inserted in heart comes out clear, 18 to 22 minutes, loosely protecting with foil to forestall extra browning, if mandatory. Let cool in skillet for quarter-hour. Serve heat with honey and remaining browned butter.
