Directions:
In a small pan, melt butter and allow to cool.
In a large bowl, mix together all dry ingredients.
In a separate medium-sized bowl, whisk together eggs, maple/honey, milk, and butter.
Slowly whisk the wet ingredients into the dry ingredients. Do not over whisk. You should still see a few small clumps of flour.
Fold in the jalapeno and cheddar. These are optional additions and you are welcome to omit them or add a few of your own creative choices.
Preheat Forno Venetzia oven to 350°F, using 1-2 small to medium logs. Once at temperature, move logs to one of the rear corners to maintain high heat. Alternatively, if using the oven for high temperature cooking, utilize the natural cool down of the oven for cooking the cornbread.
Lightly spray a large cast iron pan (around 10-12”) with non-stick cooking spray. Using a spatula, pour the batter into the cast iron pan, using the spatula to spread evenly.
Place the pan / cast iron into the Forno Venetzia oven, opposite the the burning logs.
Allow the cornbread to cook for about 30-35 minutes at around 350°F or until a toothpick comes out dry when poked through the centre.
Allow to cool for 10 minutes before carving and serving. Cut into triangles or into squares. Serve with a spread of butter or simply to sop up some sauce.
Cooking Temp:
350 degrees
Ingredients:
1 ¼ cup flour
¾ cup yellow cornmeal
1 tablespoon baking powder
¼ cup sugar
1 teaspoon salt
2 eggs
3 tablespoons maple syrup or honey
¾ cup whole milk
½ cup butter, melted
1 jalapeno, lightly charred and minced
1 cup grated cheddar
Non-stick cooking spray
