State Line American Single Malt Whiskey Jalapeño Cheddar Cornbread

Recipe by Events Coordinator Shelby McKeen

1 cup Cornmeal
1 1/3 cup Buttermilk
1 cup All-Purpose Flour
1/4 cup Cane Sugar
2 tsp Baking Powder
1/2 tsp Baking Soda
2 Eggs
4 tbsp Butter
2 large Jalapeños
1/2 cup State Line American Single Malt Whiskey
1/2 cup Honey

Tools: Heat-safe container, knife for slicing, saucepan, mixing bowls, spatula, cast iron skillet

Directions: Preheat oven to 375.  

Slice jalapeños into rounds with seeds. Soak in State Line American Single Malt Whiskey for at least 30 minutes. For best results, soak for 2 hours. After soaking, set aside handful of soaked jalapeños for garnish.

In a small saucepan, combine honey, 2 tbsp butter, jalapeño-soaked whiskey, & soaked jalapeños. Cook on low for 20 minutes. Set aside.

Combine cornmeal and buttermilk in a mixing bowl and let sit for 10 minutes. In a separate bowl, add flour, sugar, baking powder, & baking soda and mix. After cornmeal & buttermilk have sat for 10 minutes, add in dry ingredient mixture & eggs and combine. Gently fold in the cheese and set aside. 

Melt 2 tbsp butter in a cast iron skillet (8 inch works best). Once butter is completely melted and starts to brown, pour batter into the skillet. Place sliced jalapeños on top. Transfer skillet to a preheated oven. Bake for 25-30 minutes until a knife comes out clean.