Jalapeño-Infused Havarti Cornbread

Name: Jalapeño-Infused Havarti Cornbread
Yield: 1
Ingredients: 2 jalapeños, thinly chopped; 2 cups butter; 3/4 cup all-purpose flour; 1 1/4 tsp baking powder; 6 Tbsp jalapeño-infused butter, plus more for serving; 3/4 cups buttermilk; 1 oz shredded havarti cheese; 2/3 cup sugar; 1 cup cornmeal; 1/2 tsp baking soda; 1/4 tsp salt; 2 large eggs, lightly beaten; Orange marmalade, for topping

Lazarus Lynch is a master of all trades: two-time Chopped Champion winner, Black Gay Artist, Activist, Intellectual, host of Snapchat's first cooking show, and the face of Son of a Southern Chef. We've added a LĒVO twist to Lynch's jalapeño and havarti cornbread recipe by infusing the jalapeños instead of adding them in fully.

Jalapeño-Infused Havarti Cornbread

Rated 5 stars by 1 users

Servings

1 serving

Prep Time

1-2 hour

Cook Time

20-25

Author:

LĒVO

Image of Jalapeño-Infused Havarti Cornbread

Ingredients

For the infusion

2 jalapeños, thinly chopped
2 cups butter

For the cornbread

3/4 cup all-purpose flour
1 1/4 tsp baking powder
6 Tbsp jalapeño-infused butter, plus more for serving
3/4 cups buttermilk
1 oz shredded havarti cheese
2/3 cup sugar
1 cup cornmeal
1/2 tsp baking soda
1/4 tsp salt
2 large eggs, lightly beaten
Orange marmalade, for topping

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Directions

LĒVO Prep

Place the chopped jalapeños in the LĒVO Herb Pod. Insert the Herb Pod in the reservoir, then add in 2 cups of butter.
Set LĒVO to Infuse for 1-2 hours at 160-175°F. Dispense into a glass container and set aside.

Instructions Preheat oven to 425°F.

Over medium heat, melt jalapeño-infused butter in a cast-iron skillet. Add in sugar and cook for 1 minute. Turn off the heat and set aside.
Whisk together the baking soda, flour, cornmeal, baking powder, and salt in a large bowl.
In a separate bowl, whisk together buttermilk and eggs. Combine the egg mixture with the cornmeal mixture. Carefully fold the sugar and butter mixture into the batter, then stir to combine.
Set the cast-iron skillet over medium heat and pour in the batter. Pour the havarti cheese on top. Cook cornbread for about 4 to 5 minutes.
Place the skillet in the oven and bake for 20 to 25 minutes. Serve warm with jalapeño-infused butter and orange marmelade.

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LĒVO II

The worlds first patented oil infuser that lightly dries herbs fresh from your garden, activates their maximum potency, and infuses them into just about anything. Great for daily, small batch, artisanal infusions.

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LĒVO LUX

Experience infüsionwith our most elegant, intelligent machine yet: LĒVO LUX. Artfully infuse any herb, spice, fruit, coffee bean, & more into oils, butters, and honeys to create Michelin Star-quality meals.

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LĒVO C

LĒVO C is the first large batch infusing solution that is dishwasher safe, has a built-in activation cycle for maximum potency. Perfect for making large 1 liter batches for high frequency users and small businesses.

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LĒVO oil and butter infusers streamline the oil and butter infusion process, reduce mess, and minimize the smell of decarbing & infusing flower thanks to patented technology. With the ability to decarboxylate + infuse all-in-one machine,LĒVO is the only oil infuser of its kind.

Gummy Mix (3 pack)

Gummy Glitter + Infusion Shimmer Kit

Gummy Glitter + Infusion Shimmer Kit

Herb Press

LĒVO Power Pod

Infusion Sprayer

Cookbook: Inspired Infusions (Hardcover Print)

Porcelain Baking Dish

Jalapeño-Infused Havarti Cornbread

Jalapeño-Infused Havarti Cornbread

Category

Servings

Prep Time

Cook Time

Author:

Ingredients

Ingredients

For the infusion

For the cornbread

Directions

LĒVO Prep

Instructions Preheat oven to 425°F.

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How to Infuse MCT Oil

How to Make Hot Peach Honey

Elderberry Infused Honey: The Benefits and How to Make It

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