Though this jalapeño-studded cornbread is on the sweeter side, when combined with the whipped lardo--a fluffy mix of butter and fresh lard--it's a wonderful meet-up of porky and cakey. If you prefer, you can substitute olive oil for the lard, which will give the bread and whipped butter its own fruity nuance.
How to Make It
Make cornbread: Preheat broiler with rack set 2 in. from heat. Set chiles in a shallow pan and broil, turning a few times, until blackened, 10 to 15 minutes total. Let cool, then peel, seed, and chop. Set aside.
Reduce oven to 350°. Grease a 9- by 13-in. baking dish (use metal if you plan to reheat on a grill). In a large bowl, mix flour, cornmeal, sugar, baking powder, and salt. In another large bowl, combine eggs with milk, butter, lard, and honey. Stir in corn and chiles. Fold this mixture into dry ingredients just until evenly moistened.
Pour batter into prepared baking dish and bake until well browned in the center and pulling from sides of dish, about 45 minutes. Let cool on a rack at least 15 minutes before cutting into 15 squares or smaller slices.
Meanwhile, make lardo: In a bowl with a mixer, beat butter on medium speed until light and fluffy, about 2 minutes. With mixer on medium-low, gradually add scoops of lard, beating until fully blended. Add honey and salt and mix briefly to incorporate. Chill until serving, then leave at room temperature until slightly softened to serve with warm cornbread.
*Find fresh, nonhydrogenated lard at farmers' markets.
Make ahead: Up to 1 day, at room temperature. To serve warm on-site, reheat, covered with foil, on grill over low heat (250° to 300°), about 10 minutes.