HONEY BUTTER WITH JALAPENO PEPPER

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Use on our skillet cornbread, if desired, as in our July 2012 Dinner Show

Ingredients:

  • 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

     

Method:

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.