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Cheddar Cheese Cornbread with Jalapeño Honey Butter

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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