Jalapeño-Infused Havarti Cornbread

Directions

LĒVO Prep

1. Place the chopped jalapeños in the LĒVO Herb Pod. Insert the Herb Pod in the reservoir, then add in 2 cups of butter.
2. 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.

1. 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.
2. Whisk together the baking soda, flour, cornmeal, baking powder, and salt in a large bowl.
3. 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.
4. 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.
5. Place the skillet in the oven and bake for 20 to 25 minutes. Serve warm with jalapeño-infused butter and orange marmelade.