Pan de maíz con mantequilla tostada, jalapeño y cheddar con glaseado de miel

Ingredientes

• 2 jalapenos, diced small
• 1 Tablespoon Olive Oil - Greek EVOO Hellenic Farms PDO Sitia Crete
• 6.5oz. fine ground polenta
• 5oz. all-purpose flour
• 5oz. sugar
• 2 teaspoons baking powder
• Pinch of salt
• 10oz. sour cream
• 2.5oz. milk
• 3 eggs
• 3oz. melted Black & Bolyard Brown Butter
• 1 1/2 teaspoons Daphnis & Chloe Smoked Chili Flakes
• 1 1/2 cups cheddar cheese, grated
• 2oz. melted butter
• 2oz. honey
• Serve with Sea Salt with Smoked Paprika

Preparación

1. 1

   --- Cornbread: ---

2. 2

   In a small frying pan with 1 Tablespoon of olive oil, sauté the jalapeno until soft.

3. 3

   Mix all the dry ingredients (polenta, flour, sugar, salt and baking powder) in a large bowl.

4. 4

   Mix all wet ingredients (sour cream, eggs and milk) in a separate bowl, except for the melted brown butter

5. 5

   Add the wet ingredients to the dry, folding in gently.

6. 6

   Fold in the butter, smoked chili flakes, jalapeno and cheddar cheese.

7. 7

   Spray muffin tins or cake mold with non-stick spray, and place mixture in mold.

8. 8

   Bake at 350 degrees for 12 minutes for the muffin tins; or 20-25 minutes for the Charlotte Cake Pan.

9. 9

   Check cornbread with a knife or toothpick and make sure it comes out clean

10. 10

    --- Honey Glaze: ---

11. 11

    In a small saucepan, add the butter and honey until it’s melted and mix together

12. 12

    Glaze each muffin before serving.

13. 13

    Serve with smoked paprika sea salt on the side and a spread of brown butter.