Smoked Jalapeno Cornbread

6-8 servings

2                            Jalapeno peppers

1                            Egg

1 & 1/2 cup             Buttermilk

1 cup                      Yellow cornmeal

1 cup                      All-purpose flour

¼ cup                     White sugar

1 tablespoon           Baking powder

2 teaspoons           Kosher salt

¼ cup                     Melted butter

1. Set Clermont to 425°F.
2. Split jalapenos lengthwise and grill directly over a pellet fire until charred.
3. Place in a medium bowl and cover with plastic wrap and let sit for 20 minutes.
4. Remove peppers and chop, place back in medium bowl and set aside.
5. In a large bowl whisk the egg, then whisk in the buttermilk.
6. Add cornmeal, flour, sugar, baking powder and salt and mix well.
7. Fold butter and chopped jalapenos into the batter.
8. Spray an 8x8” pan with oil and add the batter to the pan.
9. Bake cornbread for 30 minutes or until golden brown.