Smoked Cheddar + Jalapeño Cornbread

4 servings


15 minutes


30 minutes

  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • ½ tsp salt
  • 1 cup smoked cheddar
  • ⅛ cup minced jalapeño (1 large, optional)
  • ¼ cup butter
  • 1 tbsp butter
  • 2 tbsp local honey
  • 2 eggs (beaten)
  • 1 cup buttermilk
  1. Place a 10-inch cast-iron skillet into a cold oven and preheat it to 400 degrees. In a large bowl, mix together the cornmeal, all-purpose flour, baking powder, salt, cheddar, and jalapeño.
  2. In a medium bowl, melt 1/4 cup of the butter.
  3. Add the honey, eggs, and buttermilk to the melted butter and whisk.
  4. Next, add the wet ingredients to the dry. Stir until just incorporated. Using a sturdy, reliable oven mitt, carefully remove the hot cast-iron skillet from the oven and place it onto a trivet.
  5. Place the remaining tablespoon of butter into the skillet and swirl it or use a silicone brush to coat the bottom of the pan.
  6. Pour the batter into the pan and place the pan into the oven for twenty to twenty-five minutes.
  7. Run a knife around the edge and turn the cornbread out onto a cutting board.
  8. Serve hot with beans and black eyed peas.