Ingrdients:
1/2 cup butter
2/3 cup white sugar
2 eggs
1 cup buttermilk
1/2 teaspoon baking soda
1 cup cornmeal
1 cup all-purpose flour
1/4 cup chopped pickled jalapenos
1/2 tsp smoky chili powder
1/2 teaspoon salt
1 lb of jumbo lump blue crab
Mayonnaise
Squeeze of lemon juice
1 jar of red pepper jelly
Preparation:
1. Preheat oven to 375 degrees. Grease a sheet pan (with sides) or a jelly roll pan.
2. Melt butter in a large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended.
3. Combine buttermilk with baking soda and stir into mixture in skillet. pan. Stir in cornmeal, flour, chopped jalapenos
and salt until well blended and few lumps remain.
4. Pour batter into the prepared pan.
5. Bake in the preheated oven for about 20 minutes.
6. Allow cornbread to cool completely and then cut into squares.
7. Brush with melted butter and toast in oven with enough space in between to ensure heat can reach all sides of the cornbread squares. Remove from oven and allow to cool to room temperature.
8. Clean crabmeat to remove any shell.
9. Mix crab with enough mayonnaise to just bind it together and add a squeeze of lemon juice.
10. Spoon crab mixture on top of toasted cornbread squares and top that with a dollop of red pepper jelly.
