HONEY BUTTER WITH JALAPENO PEPPER
Use on our skillet cornbread, if desired, as in our July 2012 Dinner Show
4 ounces (1 stick) butter, softened but not melted
- 2 tablespoons honey
- 1-2 jalapeno peppers, seeded and minced
Flaky Sea salt, optional; coriander, optional
Whip butter with a paddle until light and fluffy; slowly drizzle in honey and continue whipping until incorporated; add pinch or two of ground coriander or other spice if using. Reserve in refrigerator until needed. Bring to room temperature and spread on top of hot cornbread. For service, sprinkle with flaky sea salt over honey butter, if desired. Or, serve honey butter on the side.