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Jalapeño Cheddar Cornbread with Honey Butter

This isn’t your standard cornbread—it’s a showstopper that’ll make you a microcelebrity at every cookout.

Jessica Vargas

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
  • 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 an 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.