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Cornbread and Ají Dulce Butter by @iambananista

Cornbread and Ají Dulce Butter Butter 👌🏼✨

We mixed it up with NY-based Venezuelan foodie @iambananista for Thanksgiving! We just love her appetite for Latin American fusion and got so inspired to get creative on such an important foodie holiday. Wherever you’re from, this is the official day to gather your friends and family to show them love and gratitude through cooking. So, here’s some inspiration to get you thinking about that beautiful table you’ll set for yours to pull up a chair and #EatPretty!

Cornbread and Ají Dulce Butter by @iambananista

Cornbread and Ají Dulce Butter by @iambananista

Cornbread and Ají Dulce Butter by @iambananista

Created by on November 21, 2017

  • Prep Time: 15m
  • Cook Time: 45m
  • Total Time: 1h

Ingredients

For the cornbread:

  • 3/4 cup melted butter
  • 1/2 cup sugar
  • 2 eggs
  • 1 cup milk — or plant-based milk
  • 1 cup fresh corn
  • 1 chopped jalapeño — seeds removed, add some if you want it extra spicy
  • 1/2 tablespoon baking soda
  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1/2 tablespoon salt

For the ají dulce butter:

  • 1/2 cup finely chopped ají dulce
  • 2 tablespoons grapeseed oil — or any other neutral oil
  • 1 pinch sea salt to taste
  • 1/2 cup unsalted butter — 1 stick — at room temperature
  • 1 teaspoon sea salt flakes

Instructions

For the cornbread:

  1. Preheat the oven to 375 F.
  2. Combine sugar and butter in a bowl, then add the eggs — mixing in one by one until combined — incorporate the milk, the fresh corn and chopped jalapeño. Reserve on the side.
  3. Combine all the dry ingredients until fully mixed. Mix in the reserved wet ingredients until fully integrated.
  4. Bake until you get a golden brown top, approximately 45 to 60 minutes. It depends on the size of the pan, so you have to stay close. To test the doneness of the bread, insert a toothpick, it will be ready when it comes out clean.

For the ají dulce butter:

  1. Stir fry the ají dulce until it looks tender, add the pinch of salt and reserve on the side until it cools down completely.
  2. Once the ají dulce is at room temperature, mix all the ingredients in a food processor by pulsing a couple times until it’s all fully combined, be careful not to over-process the butter. This process can also be done by hand if you prefer.
  3. Reserve in the fridge. Make sure to take it out a couple minutes before serving it, so it’s easy to scoop out and spread.
Source: @iambananista

Cornbread and Ají Dulce Butter by @iambananista

 

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