Jalapeño-Infused Havarti Cornbread
Lazarus Lynch is a master of all trades: two-time Chopped Champion winner, Black Gay Artist, Activist, Intellectual, host of Snapchat's first cooking show, and the face of Son of a Southern Chef. We've added a LĒVO twist to Lynch's jalapeño and havarti cornbread recipe by infusing the jalapeños instead of adding them in fully.
For the infusion:
- 2 jalapeños, thinly chopped
- 2 cups butter
For the cornbread:
- 3/4 cup all-purpose flour
- 1 1/4 tsp baking powder
- 6 Tbsp jalapeño-infused butter, plus more for serving
- 3/4 cups buttermilk
- 1 oz shredded havarti cheese
- 2/3 cup sugar
- 1 cup cornmeal
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 large eggs, lightly beaten
- Orange marmalade, for topping
Place the chopped jalapeños in the LĒVO Herb Pod. Insert the Herb Pod in the reservoir, then add in 2 cups of butter.
Set LĒVO to Infuse for 1-2 hours at 160-175°F. Dispense into a glass container and set aside.
Preheat oven to 425 ° F.
Over medium heat, melt jalapeño-infused butter in a cast-iron skillet. Add in sugar and cook for 1 minute. Turn off the heat and set aside.
Whisk together the baking soda, flour, cornmeal, baking powder, and salt in a large bowl.
In a separate bowl, whisk together buttermilk and eggs. Combine the egg mixture with the cornmeal mixture. Carefully fold the sugar and butter mixture into the batter, then stir to combine.
Set the cast-iron skillet over medium heat and pour in the batter. Pour the havarti cheese on top. Cook cornbread for about 4 to 5 minutes.
Place the skillet in the oven and bake for 20 to 25 minutes. Serve warm with jalapeño-infused butter and orange marmelade.