Tender crumbed cornbread with sun-dried tomato butter spiked with jalapenos and calabrian chili
Preheat oven to 375 degrees and lightly spray cast iron skillet with cooking spray.
In large mixing bowl whisk together all of the dry ingredients.
In medium sized bowl whisk together all remaining ingredients until well combined.
With a wooden spoon stir together then wet ingredients into the dry ingredients; stirring to combine. Spoon mixture into prepared skillet and bake for 30-35 minutes. Remove from oven and allow to cool for 10 minutes before cutting.
In small bowl stir together all ingredients for butter. Place in refrigerator until ready to use.
To serve cut cornbread into wedges and top with butter.
Allow cornbread to cool slightly before cutting or it will not stay together and crumble.
I have not tested the shelf stability of this cornbread but I would keep it in the refrigerator.