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batter). Bake for 10 minutes, until a toothpick comes out clean when inserted
into the cake.
4.
Lift out cake using the Removal Tool and transfer the cake to wire rack. If using
Jalapeño Syrup, soak cake while warm. If using Jalapeño Glaze, let cool.
5.
For Jalapeño Syrup, in small saucepan over medium heat, combine sugar, water,
jalapeños, and bring to simmer. Cook until syrup is clear. Set syrup aside for
5 minutes.
6.
Soak cornbread cakes in the hot syrup for 20 seconds, turning it over after
10 seconds. With slotted pancake turner, transfer cake to wire rack and cool
completely. Repeat with remaining cakes.
7.
For Jalapeño Glaze, in small bowl, whisk confectioners’ sugar with 2 tablespoons
of Jalapeño Syrup and the milk. Thin the glaze with lime juice as desired, starting
with 1 teaspoon juice. Strain the syrup and add the jalapeño bits to the glaze.
Dip the tops of the cooled cornbread cakes in the glaze. Place on a wire rack
until the glaze sets.
