Honey Jalapeño Cheddar Skillet Cornbread

A hot cast-iron skillet gives this savory-leaning cornbread a crisp browned crust, while buttermilk keeps the cheddar-and-jalapeño interior moist and tender.

45 min

6 servings

Golden cheddar-jalapeño cornbread cut into wedges in a cast-iron skillet, with a deeply browned crisp crust.

Ingredients

2 tbsp unsalted butter, divided

1 cup yellow cornmeal

1 cup all-purpose flour

1 tbsp baking powder

1 tsp kosher salt

1 cup buttermilk

2 large eggs

2 tbsp honey

1 cup sharp cheddar, shredded

1 medium jalapeño, seeded and diced

Equipment

10-inch cast-iron skillet · Medium mixing bowl · Small mixing bowl · Whisk · Rubber spatula · Oven mitts · Toothpick or cake tester

Keep the crumb tender

Fold only until dry streaks disappear; a few small lumps are normal and protect the cornbread from becoming dense.

Serve from the skillet

Bring the warm skillet to the table and cut wedges just before serving to preserve the crisp edge.

Heat and mix dry ingredients

01. Heat the 10-inch skillet in a 425 F oven so the batter starts browning as soon as it lands in the pan.

02. Whisk cornmeal, flour, baking powder, and salt until the leavening is evenly distributed.

Make the batter

03. Whisk buttermilk, eggs, and honey until smooth, making sure the honey is fully dissolved.

04. Fold wet and dry mixtures just until combined, then fold in most of the cheddar and jalapeño; overmixing makes cornbread tough.

Fill the skillet

05. Swirl butter through the hot skillet until it foams and coats the sides, but pull it from the heat before it darkens.

06. Scrape in the batter, smooth it lightly, and scatter the reserved cheddar and jalapeño for a browned, savory top.

Bake and rest

07. Bake at 425 F for 20 minutes, until the edges are crisp and a center tester holds only moist crumbs.

08. Rest the cornbread for 10 minutes before slicing so the tender center sets into clean wedges.