👥6 people
⏲️20m
🕐30m
🍽️starter
The chilis in this cornbread can be replaced with other ingredients to make different versions of this recipe.
Ingredients
- ⅔ cup all purpose flour
- ¼ cup yellow cornmeal
- 1 tbsp. sugar
- 2 tsp. baking powder
- 2 tsp. kosher salt
- ¾ cup buttermilk
- 1 ea egg
- 2 ounces usalted butter, melted
- ¼ cup diced green chilis
- For The Butter:
- 4 ounces butter
- 2 tsp. Pineapple Head Rub
- For The Agave:
- ¼ cup Agave
- 1 sprig Rosemary
Method
- For The Cornbread: Combine flour, cornmeal, sugar, baking powder, and salt in a large bowl. In a separate bowl, combine milk, eggs, butter, and chilis. Combine the ingredients with a wooden spoon and be careful not to over mix. Mixture should be wet with no lumps. Allow to sit for 20 minutes and come up to room temperature. Preheat Egg to 350 degrees F and set up for indirect cooking. Generously oil a small baking pan and then pour in mixture. Bake for 30 minutes or until a toothpick comes out clean. Allow to cool and cut into desired pieces.
- For The Butter: Set out 4 ounces of butter and allow to come to room temperature. Once tempered, place in a mixing bowl with pineapple head and mix with a paddle until combined. Serve or refrigerate for later use.
- For The Agave: Place agave and thyme sprig in a small sauce pot. Bring agave to a simmer and shut off heat and allow mixture to sit to infuse the rosemary flavor. About 30 minutes. Remove rosemary and drizzle agave over finished cornbread before serving.
