This corn­bread accom­pa­nies many of the soups that I make for my clients. It is espe­cially tasty when warmed and spread with butter.

Serves 5

Ingre­di­ents

• 1 cup but­ter­milk or heavy cream
• 2 large eggs
• 4 Tbsp unsalted but­ter, melted, cooled
• 1 tsp maple fla­vor, or 2 Tbsp of maple syrup
• 3/4 cup all pur­pose flour
• 3/4 cup yel­low cornmeal
• 1/4 cup sugar
• 2 tsp salt
• 1 1/2 tsp bak­ing powder
• 1 tsp bak­ing soda
• 1 c frozen corn kernels
• 1 minced jalapeño chile with seeds (optional)

Direc­tions

1. Pre­heat oven to 350°F. But­ter 8x8x2-inch metal or sil­i­cone bak­ing pan.
2. Whisk but­ter­milk and egg in medium bowl to blend then whisk in melted but­ter and maple fla­vor. In a sep­a­rate large bowl, whisk flour, corn­meal, sugar, salt, bak­ing pow­der, and bak­ing soda to blend. Stir in corn and jalapeño.
3. Add but­ter­milk mix­ture to dry ingre­di­ents and stir just until blended (do not over mix). Trans­fer bat­ter to pre­pared pan (bat­ter will come only about 3/4 inch up sides of pan).
4. Bake corn­bread until lightly browned on top and tester inserted into cen­ter comes out clean, about 25 min­utes. Trans­fer pan to rack and cool corn­bread com­pletely in pan. The corn­bread will crack if taken out of the pan while it is still hot. (Corn­bread can be stored for a week if cov­ered tightly with foil and stored at room tem­per­a­ture. It can also be refrig­er­ated or frozen for later use.)