One thing that always gives us comfort is a warm, buttery, cheesy cornbread. This is your grandma’s recipe – the one she could make in her sleep. The simple ingredients added to a hot cast iron skillet makes this a must try recipe. The perfect dish to be paired with chili or soup! Also, make sure to add my honey butter (with minced jalapeños) for a sweet kick.
Cheddar Cheese Cornbread with Jalapeño Honey Butter
Ingredients
Cheddar Cheese Cornbread
- 1 ½ Cup Cornmeal
- 1 ½ Cup All-Purpose Flour
- ¼ Cup Sugar
- 1 Tsp. Salt
- 1 ½ Tsp. Baking Soda
- 1 Tsp. Black Pepper
- 2 Cups Buttermilk
- 2 Eggs
- ½ Cup Mild Cheddar Cheese
- ½ Cup Sharp Cheddar Cheese
- 1 Tbsp. Butter
Topping
- 1 Jalapeño Pepper chopped
- 1 Stick of Butter
- 2 Tbsp. Honey
Instructions
- In a large mixing bowl combine the cornmeal, flour, sugar, salt, baking soda & black pepper
- Create a well in the dry ingredients
- Add the buttermilk & eggs into the well, then whisk to combine all ingredients
- Add in the cheddar cheese mixture & combine
- Warm cast iron skillet on low heat
- Butter the bottom & sides of the cast iron skillet
- Pull the cast iron skillet off the heat & make sure butter is spread evenly
- Pour the cornbread mixture into the cast iron skillet
- Heat oven at 425 degrees & cook for 15-20 minutes, or until golden brown
- While the dish is in the oven, chop the jalapeño pepper finely
- Mash softened butter until smooth & add in honey
- Add in a quarter cup of the jalapeño pepper & combine
- Take the browned cornbread out of the oven & top with jalapeño honey butter
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