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Savory Jalapeño Cheddar Cornbread Skillet Recipe with Easy Honey Butter

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A quick and easy skillet-baked cornbread with sharp cheddar and finely diced jalapeños, topped with a sweet and spicy honey butter glaze. Perfect for cozy dinners and pairs well with chili or BBQ.

Ingredients

Scale
  • 1 cup (120g) yellow cornmeal
  • 3/4 cup (90g) all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 2 tablespoons granulated sugar
  • 2 large eggs, room temperature
  • 1 cup (240ml) whole milk (can substitute buttermilk)
  • 1/4 cup (60g) unsalted butter, melted (plus extra for skillet)
  • 1 cup (about 100g) sharp cheddar cheese, shredded
  • 2 medium fresh jalapeños, finely diced (seeds removed for less heat)
  • 3 tablespoons honey
  • 3 tablespoons unsalted butter, softened (for honey butter)

Instructions

  1. Preheat your oven to 400°F (200°C). Place your cast iron skillet inside as the oven heats and let it warm for at least 10 minutes.
  2. In a large bowl, whisk together yellow cornmeal, all-purpose flour, baking powder, salt, and sugar.
  3. In a separate bowl, beat the eggs with whole milk and melted unsalted butter.
  4. Pour the wet mixture into the dry ingredients and gently stir until just combined, avoiding overmixing.
  5. Fold in shredded sharp cheddar cheese and finely diced jalapeños.
  6. Carefully remove the hot skillet from the oven using oven mitts. Add a small pat of butter or lightly brush oil to coat the bottom and sides.
  7. Pour the batter into the hot skillet and smooth the top with a spatula. The batter should sizzle upon contact.
  8. Bake the cornbread in the oven for 20-25 minutes. Check at 20 minutes with a toothpick; it should come out clean or with a few moist crumbs.
  9. While baking, mix softened butter with honey and a pinch of salt until smooth to make the honey butter glaze.
  10. Remove the cornbread from the oven and let cool for 5 minutes. Spread the honey butter generously over the warm top, slice in the skillet, and serve.

Notes

Preheating the skillet is essential for a crispy crust. Avoid overmixing the batter to keep the cornbread tender. Remove jalapeño seeds to reduce heat. Freshly grate cheddar for best melting. Honey butter adds a sweet contrast to the spicy cornbread.

Nutrition

Keywords: jalapeño cornbread, cheddar cornbread, skillet cornbread, honey butter, spicy cornbread, comfort food, quick cornbread

Find it online: https://tessierecipes.com/savory-jalape-n-o-cheddar-cornbread-skillet-recipe-with-easy-honey-butter/