Peanut-Jalapeño Cornbread

    Two pantry staples, peanuts and cornmeal, come together to make the ultimate side dish. The addition of buttermilk creates a tender crumb, and chopped peanuts add flavorful crunch. Spicy jalapeño is balanced by a touch of sweet honey, and a nutty swirl of browned butter further complements the richness of the roasted peanuts.

    Peanut-Jalapeno Cornbread
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    Peanut-Jalapeño Cornbread

    Makes 1 (9-inch) loaf

    Ingredients

    • 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) whole buttermilk, room temperature
    • 1 large egg (50 grams), room temperature
    • 1 large egg yolk (19 grams), room temperature
    • 1 tablespoon (21 grams) clover honey, plus more to serve
    • ¾ cup (107 grams) honey-roasted peanuts, roughly chopped and divided
    • ½ cup (57 grams) ¼-inch-chopped seeded jalapeño

    Instructions

    • Preheat oven to 400°F (200°C).
    • In a light-colored 9-inch metal skillet (see Note), melt butter over medium heat. Cook until butter solids are amber colored and nutty in aroma, 7 to 12 minutes. Pour browned butter into a medium heatproof bowl; let cool for 10 minutes.
    • In a 9-inch cast-iron skillet, place oil; place skillet in oven until hot, about 8 minutes.
    • In a large bowl, whisk together cornmeal, flour, salt, baking soda, and baking powder.
    • In another medium bowl, whisk together buttermilk, 3 tablespoons (37 grams) browned butter, egg, egg yolk, and honey. Whisk buttermilk mixture into cornmeal mixture until combined. Fold in two-thirds of peanuts and jalapeño.
    • Remove hot skillet from oven; carefully pour batter over hot oil in skillet, spreading into an even layer with a small offset spatula. Sprinkle with remaining peanuts.
    • Bake until golden brown and a wooden pick inserted in center comes out clean, 18 to 22 minutes, loosely covering with foil to prevent excess browning, if necessary. Let cool in skillet for 15 minutes. Serve warm with honey and remaining browned butter.

    The post Peanut-Jalapeño Cornbread first appeared on Bake from Scratch.

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