Golden brown on the outside, and spicy, buttery, and moist on the inside, this jalapeño skillet cornbread is one everyone needs on their weekly rotation.
- 3/4 cup ground cornmeal
- 1–1/4 cup all-purpose flour
- 1 T. baking powder
- 1 tsp. salt
- 1/8 tsp. (two generous dashes) cayenne pepper
- 1 dash of smoked paprika
- 1 cup cooked whole corn kernels ((buy frozen and microwave))
- 1/3 cup sugar
- 2 large jalapeños, seeds removed and diced finely
- 3/4 cup sharp cheddar, grated
- 2 large eggs
- 1 cup buttermilk
- 7 T. unsalted butter, melted
- 3 tsp. honey
- 1 small jalapeño pepper, sliced for topping ((optional))
- Preheat oven to 400°F and grease a 10-inch cast iron skillet.
- In a large bowl, mix together the dry ingredients: cornmeal, flour, baking powder, salt, cayenne pepper and smoked paprika.
- In a medium sized bowl, whisk together wet ingredients: the corn, sugar, jalapeños, cheddar, eggs, buttermilk, melted butter and honey. I buy frozen corn and then microwave it according to the package’s instructions. Make sure the corn and butter have cooled slightly before mixing them in with the rest of the ingredients.
- Gradually whisk in the wet ingredients into the dry ingredients until incorporated. It’s okay if the batter is still lumpy. It is better that you do not over mix the batter or the cornbread will come out dense.
- Pour the batter into the cast iron pan and bake for 23-27 minutes until the cornbread has browned on top and a toothpick inserted comes out clean. Let it cool for 10 minutes before slicing into and serving.