Preheat oven to 400°. Place a 9-inch cast-iron skillet or 8x8 baking dish in the oven while it heats. Add 1 tablespoon of Duck Fat to the pan, allowing it to heat up and sizzle when the batter is added.
In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, salt, and sugar (if using). In a separate bowl, whisk the buttermilk, eggs, and melted duck fat. Pour wet into dry, stirring until just combined. Fold in diced jalapeño (and corn or cheese if using).
Carefully remove the hot skillet or dish from the oven and swirl to coat the bottom with melted Duck Fat. Pour in the batter — it should sizzle at the edges. Bake for 20–25 minutes, or until golden brown and a toothpick inserted into the center comes out clean. Let rest for 10 minutes before slicing.
While the cornbread bakes, whip softened butter with maple syrup and a pinch of salt until smooth and creamy. Chill if making ahead.
Recipe Note
This rustic cornbread is everything you want in a fall side: rich, warm, and just a little indulgent. Pair it with chili, roasted turkey, or just a cozy evening indoors.
