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.