Cornbread, Spicy-Sweet

By OralW

Ingredients

• Maple Butter:
• 3/4 Cup medium-ground yellow cornmeal
• 3/4 Cup flour
• 3/4 Cup sugar
• 11/2 TB. baking powder
• 1/8-1/4 tsp. CAYENNE PEPPER
• 4 eggs
• 1 7-oz. can creamed corn
• 2 oz. fire-roasted canned green chiles (regular canned chilies are okay if that is what you have)
• 1/2 Cup butter, softened (1 stick)
• 1/2 Cup shredded cheddar-Jack cheese
• 1 /2 lb. butter, 2 sticks, room temperature
• 1/2 Cup maple syrup

Preparation

Step 1

Preheat oven to 400°. In a medium bowl, combine the cornmeal, flour, sugar, baking powder and CAYENNE PEPPER. In a large bowl, beat the eggs by hand. Stir in the creamed corn, chiles, butter and cheese. Fold in the dry ingredients. This can be baked in a greased 8- or 9-inch cast iron skillet, a greased square glass baking dish or a greased mini muffin tin (makes about 40 mini muffins). If using a skillet or baking dish, bake at 400° for 25-35 minutes. If using a mini muffin pan, bake for 10-12 minutes.

For the Maple Butter: Whip the butter. Drizzle in the syrup and mix until thoroughly combined. Serve with warm cornbread.