∙ 33 ∙
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.
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