For the cornbread:
1 ½ sticks of unsalted butter, melted and slightly cooled
2 cups whole buttermilk
¼ cup maple syrup
3 whole eggs
1 ½ cups yellow cornmeal
1 cup all purpose flour
1 Tbsp baking powder
2 tsp kosher salt
½ tsp baking soda
2 tsp Spicewalla Pescado Verde
4 Tbsp unsalted butter, cold

For the Pescado Verde Butter:
½ stick butter, room temperature
½ tsp kosher salt
1 Tbsp Spicewalla Pescado Verde Seasoning

Make the cornbread:

1. Preheat the oven to 375°F
2. In a large mixing bowl, combine the melted butter, buttermilk and maple syrup. Whisk in the eggs one at a time.
3. Add the cornmeal, flour, baking powder, salt, baking soda and Pescado Verde to the bowl and stir together until fully incorporated.
4. Place a 12” cast iron skillet on the stove over medium heat for about 5 minutes to heat up the pan. Add the 4 Tbsp of cold butter and stir constantly until the butter has stopped bubbling and has started to smell nutty, this indicates that the butter has browned.
5. Take off the heat and immediately pour the cornbread batter into the pan.
6. Place in the oven and bake for 30-40 minutes or until a toothpick placed in the center of the cornbread comes out clean. 

Make the Pescado Verde butter:

1. Combine the butter, salt and Pescado Verde in a small bowl. Serve with the cornbread at room temperature. 

**Pro-tip: Combine all the dry ingredients in advance and keep in your pantry until you’re ready to bake!

Watch us make it on Tiny Kitchen Cooking below!