1 (8.5 ounce) package cornbread mix
1 Anaheim pepper, roasted, peeled, seeded and diced
1 serrano pepper, roasted, seeded, peeled and diced
1/2 cup grilled or roasted fresh corn kernels
1 egg, slightly beaten
1/2 cup pilsner-style beer, room temperature
1/4 cup grated pepper jack cheese
1 quart corn oil, for frying
1 teaspoon sea salt
Agave Butter, recipe follows
1/2 cup unsalted butter, softened
1/8 teaspoon sea salt
1/4 teaspoon lime zest
1/8 teaspoon cayenne pepper
1/8 teaspoon ground cinnamon
1/3 cup agave syrup
Preheat the oven to 300 degrees F.
In a medium bowl, add the cornbread mix, peppers, corn kernels, the egg, beer and cheese. Stir with a fork to just combine and let sit for 7 minutes.
Heat the oil, (3 to 4 inches deep), in a heavy pan or Dutch oven to 365 degrees F.
Using 2 large soupspoons, drop the mixture, in batches into the hot oil and cook for 3 to 4 minutes. Carefully turn and cook for an additional 2 to 3 minutes. Remove to a wire rack lined baking sheet. Sprinkle with salt when still hot. Put the baking sheet in a warm oven, if not serving right away, or serve immediately with Spicy Agave Butter.
In a small bowl, add the butter and mix with a fork until light and fluffy. Stir in the spices and the agave syrup. Stir well to combine and refrigerate until firm, about 20 minutes.
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