Tasso, Jalapeño, and Green Onion Cornbread
 
Makes 1 (10-Inch) Loaf
Ingredients
  • 1 tablespoon olive oil
  • 8 ounces finely chopped tasso
  • ½ cup unsalted butter, cubed
  • 2 cups plain yellow cornmeal
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1 tablespoon sugar
  • 1½ teaspoons kosher salt
  • 2½ cups whole buttermilk
  • 2 large eggs
  • ¼ cup sliced green onion
  • ¼ cup diced seeded jalapeño
  • 1 jalapeño, sliced and seeded
  • 2 green onions, cut into 2-inch pieces
  • Smoky Honey Butter
Smoky Honey Butter
  • ½ cup unsalted butter, room temperature
  • 2 tablespoons honey
  • 1 teaspoon smoked paprika
  • ¼ teaspoon kosher salt
  • ¼ teaspoon crushed red pepper
Instructions
  1. In a medium skillet, heat oil over medium heat. Add tasso, and cook, stirring occasionally, until golden brown and crisp, 5 to 7 minutes. Let drain on paper towels.
  2. Preheat oven to 425°. Place a 10-inch cast-iron skillet in oven until very hot, about 15 minutes.
  3. Add butter to hot skillet, and return to oven until melted and hot, 2 to 3 minutes.
  4. Meanwhile, in a large bowl, whisk together cornmeal, flour, baking powder, sugar, and salt. Make a well in center.
  5. In a medium bowl, whisk together hot melted butter, buttermilk, and eggs until smooth. Add butter mixture to cornmeal mixture; stir until combined. Fold in three-fourths of tasso, sliced green onion, and diced jalapeño. Carefully pour batter into hot skillet. Top with sliced jalapeño, green onion pieces, and remaining tasso.
  6. Bake until golden brown and a wooden pick inserted in center comes out clean, 25 to 30 minutes. Serve hot with Smoky Honey Butter.
Smoky Honey Butter
  1. In a small bowl, stir together all ingredients until smooth and well combined.
Recipe by Louisiana Cookin' at https://louisianacookin.com/tasso-jalapeno-and-green-onion-cornbread/