Jalapeño Cheddar Cornbread with Honey Butter by Jessica Varga

September 30, 2024 • Jessi Kerner

The shorter days and cooler temperatures have us enjoying the pleasures of fall, like a bowl of chili and watching the big game. We love to be able to dunk a delicious piece of bread into a bowl of soup or chili to savor every last bite. Jessica Varga's recipe for Jalapeno Cheddar Cornbread with Honey Butter is the perfect recipe to enjoy next to a big bowl of chili.

Tip:Don't skip to preheat the skillet. You want the skillet piping hot when you add the batter for a crisp golden crust.

90 minutes. 10-12 Servings. Easy.

Ingredients for the Cornbread:

2 cups all-purpose flour
1 cup yellow cornmeal
⅓ cup granulated sugar
1 tablespoon plus 1 ½ teaspoons baking powder
2 teaspoons kosher salt
1 teaspoon garlic powder
2 cups buttermilk
3 large eggs
1 cup (2 sticks) unsalted butter, melted, for batter, plus 1 tablespoon for Skillet
1 cup fresh sweet corn kernels removed from cob
3 cups shredded sharp cheddar cheese, divided
6 jalapeños, 5 diced and 1 sliced into ¼”-thick rings

Ingredients for Serving:

2 tablespoons unsalted butter, at room temperature
1 teaspoon honey
Flaky sea salt
Freshly ground black pepper

Instructions:

1. Make the cornbread: Preheat oven to 350F and heat a Made In Enameled Cast Iron Skillet for at least 10 minutes to ensure a brown crust.

2. Add flour, cornmeal, sugar, baking powder, kosher salt, and garlic powder to a large mixing bowl, and mix well. Whisk in buttermilk, eggs, and 1 cup melted butter until smooth.

3. Fold in corn, 2 cups cheese, and diced jalapeños, and mix well.

4. Carefully remove preheated Skillet from oven, add remaining 1 Tbsp. butter, and swirl to coat bottom. Quickly transfer batter into Skillet and sprinkle remaining 1 cup cheese and sliced jalapeños over top.

5. Bake cornbread until firm to the touch, center no longer jiggles when you shake Skillet, and a toothpick inserted into center comes out dry, about 40 minutes. Remove from oven and let cool about 20 minutes before slicing and serving.

6. To serve, make the honey butter: Add room temperature butter and honey to a medium bowl. Stir until well mixed. Brush over top of warm cornbread and top with flaky salt and pepper.

Recipe Courtesy of Made In Cookware. Recipe by Jessica Vargas