Spicy Cornbread with Honey Butter
Spicy Cornbread with Honey Butter
Ingredients
For the Spicy Cornbread
- 1 cup yellow cornmeal, medium grind
- 1/2 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 2 large eggs
- 1 cup buttermilk
- 1/2 cup unsalted butter, melted, plus 1 tablespoon for skillet
- 1 jalapeño, finely diced, seeds and membranes removed
- 1 cup sharp cheddar cheese, shredded
For the Honey Butter
- 1/2 cup unsalted butter, softened
- 1/4 cup honey
- 1/8 teaspoon salt
Instructions
- 1
Preheat your oven to 400°F. Place a 9-inch cast iron skillet (or an 8x8 inch baking dish) into the oven to preheat for at least 5 minutes. This helps create a crispy crust on the cornbread.
⏱️ 5 min•🌡️ 400
- 2
In a large mixing bowl, whisk together the yellow cornmeal, all-purpose flour, granulated sugar, baking powder, baking soda, 1/2 teaspoon of salt, and cayenne pepper until well combined.
⏱️ 3 min
- 3
In a separate medium bowl, whisk the large eggs, buttermilk, and 1/2 cup of melted unsalted butter until the mixture is smooth and fully incorporated.
⏱️ 2 min
- 4
Pour the wet ingredients into the dry ingredients. Stir gently with a spatula or wooden spoon just until moistened. Be careful not to overmix, as this can lead to tough cornbread. Fold in the finely diced jalapeño and shredded sharp cheddar cheese.
⏱️ 3 min
- 5
Carefully remove the hot skillet from the oven using oven mitts. Add the remaining 1 tablespoon of unsalted butter to the hot skillet and swirl it around to coat the bottom and sides evenly. Pour the cornbread batter into the hot, buttered skillet.
⏱️ 2 min
- 6
Bake for 25 to 30 minutes, or until the cornbread is golden brown on top and a wooden skewer or toothpick inserted into the center comes out clean. The edges should be beautifully crisp.
⏱️ 30 min•🌡️ 400
- 7
While the cornbread bakes, prepare the honey butter. In a small bowl, combine the 1/2 cup of softened unsalted butter, honey, and 1/8 teaspoon of salt. Mix with a fork or small whisk until smooth and creamy.
⏱️ 5 min
- 8
Once baked, remove the spicy cornbread from the oven. Let it cool in the skillet for a few minutes before slicing into wedges. Serve warm with generous dollops of the homemade honey butter.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Cornbread with Honey Butter
Ingredients
For the Spicy Cornbread
- 1 cup yellow cornmeal, medium grind
- 1/2 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 2 large eggs
- 1 cup buttermilk
- 1/2 cup unsalted butter, melted, plus 1 tablespoon for skillet
- 1 jalapeño, finely diced, seeds and membranes removed
- 1 cup sharp cheddar cheese, shredded
For the Honey Butter
- 1/2 cup unsalted butter, softened
- 1/4 cup honey
- 1/8 teaspoon salt
Instructions
- 1
Preheat your oven to 400°F. Place a 9-inch cast iron skillet (or an 8x8 inch baking dish) into the oven to preheat for at least 5 minutes. This helps create a crispy crust on the cornbread.
⏱️ 5 min•🌡️ 400 - 2
In a large mixing bowl, whisk together the yellow cornmeal, all-purpose flour, granulated sugar, baking powder, baking soda, 1/2 teaspoon of salt, and cayenne pepper until well combined.
⏱️ 3 min - 3
In a separate medium bowl, whisk the large eggs, buttermilk, and 1/2 cup of melted unsalted butter until the mixture is smooth and fully incorporated.
⏱️ 2 min - 4
Pour the wet ingredients into the dry ingredients. Stir gently with a spatula or wooden spoon just until moistened. Be careful not to overmix, as this can lead to tough cornbread. Fold in the finely diced jalapeño and shredded sharp cheddar cheese.
⏱️ 3 min - 5
Carefully remove the hot skillet from the oven using oven mitts. Add the remaining 1 tablespoon of unsalted butter to the hot skillet and swirl it around to coat the bottom and sides evenly. Pour the cornbread batter into the hot, buttered skillet.
⏱️ 2 min - 6
Bake for 25 to 30 minutes, or until the cornbread is golden brown on top and a wooden skewer or toothpick inserted into the center comes out clean. The edges should be beautifully crisp.
⏱️ 30 min•🌡️ 400 - 7
While the cornbread bakes, prepare the honey butter. In a small bowl, combine the 1/2 cup of softened unsalted butter, honey, and 1/8 teaspoon of salt. Mix with a fork or small whisk until smooth and creamy.
⏱️ 5 min - 8
Once baked, remove the spicy cornbread from the oven. Let it cool in the skillet for a few minutes before slicing into wedges. Serve warm with generous dollops of the homemade honey butter.
⏱️ 5 min