Creamed Cornbread with Jalapeno Butter

Name: Creamed Cornbread with Jalapeno Butter
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: 6 to 8 servings
Ingredients: 1 stick (8 tablespoons) unsalted butter, softened, plus more for the pan; 2 teaspoons finely chopped seeded jalapeno; 1/4 teaspoon kosher salt; Two 8.5-ounce boxes corn muffin mix; 1 cup creamed corn; 2 large eggs; 2 scallions, chopped

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Level: Easy

Total: 45 min (includes cooling time)
Active: 15 min

Yield: 6 to 8 servings

Level: Easy

Total: 45 min (includes cooling time)
Active: 15 min

Yield: 6 to 8 servings

Ingredients

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1 stick (8 tablespoons) unsalted butter, softened, plus more for the pan

2 teaspoons finely chopped seeded jalapeno

1/4 teaspoon kosher salt

Two 8.5-ounce boxes corn muffin mix

1 cup creamed corn

2 large eggs

2 scallions, chopped

Directions

Preheat the oven to 400 degrees F. Butter an 8-inch square glass baking dish.
Mix together the butter, jalapenos and salt in a small bowl until thoroughly combined. Transfer the jalapeno butter to a small decorative bowl, cover with plastic wrap and refrigerate until ready to serve.
Whisk the corn muffin mix together with the creamed corn, eggs and scallions. Pour the batter into the prepared baking dish and bake until the top is golden and a wooden pick inserted into the center comes out clean, about 22 minutes.
Cool slightly before serving. Cut into squares and serve with the jalapeno butter.