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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.

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.

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.

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.

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.

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.

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.

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.


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.

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.

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.

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.

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.

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.

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.

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.
