Jalapeño Cornbread

Ingredients

• ¾ cup all purpose flour
• 1 cup cornmeal
• 1 ½ tsp salt
• 1 tbsp baking powder
• 2 tbsp + 2 tsp sugar
• 1 cup buttermilk
• ½ cup milk
• ½ tsp baking soda
• 2 eggs
• ¼ cup butter, melted and cooled
• ½ tsp Amoretti® Vanilla Madagascar Bourbon W.S. 20X
• 1½ tsp Amoretti® Jalapeño Pepper Extract O.S.
• ½ cup (one small can) diced green chilies

• 1 tbsp Amoretti® Maple Compound
• 2 tbsp butter

• 8” square pan

Directions

1. Preheat oven to 400°F.
2. In mixer with whisk attachment combine flour, cornmeal, salt, baking powder and sugar.
3. In a separate bowl whisk together eggs, buttermilk, milk and baking soda.
4. Add to dry ingredients and mix to combine.
5. Add butter, Vanilla and Jalapeño Pepper Extract.
6. Mix to combine, scraping bowl.
7. Pour into a greased or sprayed 8″ square pan.
8. Bake 30-35 minutes or until a stick inserted in the center comes out clean.

9. Once removed from oven, melt 2 tablespoons butter and add the Maple Compound, stirring to combine.
10. Brush the mixture on top of the cornbread and let sit for 3-5 minutes.
11. Best enjoyed warm! Slice and serve.