Duck Fat Cornbread with Jalapeño & Maple Butter
Duck Fat Spray
8
10 minutes
25 minutes
Side Dishes
Ingredients
Cornbread
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 tablespoons sugar (optional)
- 1 ¼ cups buttermilk
- 2 large eggs
- ¼ cup melted Gourmet Premium Rendered Duck Fat (plus extra for the pan)
- 1 jalapeño, finely diced (remove seeds for less heat)
- Optional: ½ cup corn kernels or shredded cheddar for mix-in
Maple Butter
- ½ cup unsalted butter, softened
- 1 ½ tablespoons pure maple syrup
- Pinch of salt
Directions
- Preheat oven to 400°. Place a 9-inch cast-iron skillet or 8x8 baking dish in the oven while it heats. Add 1 tablespoon of Duck Fat to the pan, allowing it to heat up and sizzle when the batter is added.
- In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, salt, and sugar (if using). In a separate bowl, whisk the buttermilk, eggs, and melted duck fat. Pour wet into dry, stirring until just combined. Fold in diced jalapeño (and corn or cheese if using).
- Carefully remove the hot skillet or dish from the oven and swirl to coat the bottom with melted Duck Fat. Pour in the batter — it should sizzle at the edges. Bake for 20–25 minutes, or until golden brown and a toothpick inserted into the center comes out clean. Let rest for 10 minutes before slicing.
- While the cornbread bakes, whip softened butter with maple syrup and a pinch of salt until smooth and creamy. Chill if making ahead.
