Buttermilk Skillet Cornbread with Whitney, Honey, & Jalapeños
Prep: 15 minutes — Bake: 30 minutes
Yields: 8 Servings
INSTRUCTIONS
Place your cast-iron skillet in your oven and preheat to 425°F. Pre-heating the pan helps ensure a golden, slightly crispy crust — don’t skip this crucial step! Too hot for baking? You can also bake this cornbread on the grill! Set your grill temp to around 400°, preheat your pan, and bake as you would in the oven, rotating more frequently for an even bake.
Use a whisk to combine all of the dry ingredients except for the grated cheese and the chopped jalapeños. Add the cheese and chopped jalapeños to the bowl and toss to distribute evenly.
Add the remaining wet ingredients together with your lightly-beaten egg (only use one half of the melted butter), then add the mixture to the dry ingredients. Stir to combine well.
By now your skillet should be thoroughly pre-heated. Working quickly (but carefully!), brush the other half of the butter all over the inside of the skillet and immediately pour in your batter.
Bake for 25-30 minutes, rotating 15 minutes in. Cool for a few minutes then turn out onto a plate, or serve hot straight from the skillet!
DRY INGREDIENTS
1 ¼ cups cornmeal
1 cup all-purpose flour
4 teaspoons baking powder
½ teaspoons salt
½ pound Whitney, grated or diced
2 jalapeños deseeded, finely chopped
WET INGREDIENTS
1 egg lightly beaten, in a medium-sized bowl
6 tablespoons butter melted, divided in half
1 cup buttermilk
4 tablespoons honey
EQUIPMENT
Cast Iron Skillet
