Introduction: Buttermilk Honey Jalapeño Cornbread
My husband is a huge fan of cornbread. This variation is super delicious. It goes great with some ribs. You can make this recipe in a 10 to 12 inch cast iron skillet. I have also split the recipe in half and made smaller portions. This recipe can also be found at gardengirlrecipes.com.
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Instructions
½ cup unsalted butter (1 stick)
1½ cups medium grind cornmeal
1½ cups all purpose flour
1 tablespoon salt
2 teaspoons baking powder
½ teaspoon baking soda
½ cup shredded cheddar cheese
1½ cups buttermilk
½ cup honey
3 large eggs
1 red bell pepper, finely chopped
1-2 jalapeños, ribs removed and finely chopped
1 cup frozen corn kernels
Step 1: Melt Butter
Preheat the oven to 375°F. In a cast iron skillet melt the butter over medium high heat until golden brown, about 5-10 minutes.
Step 2: Combine Dry Ingredients and Cheese
Combine the cornmeal, flour, salt, baking powder, baking soda, and cheese in a large bowl.
Step 3: Combine Wet Ingredients
Combine the milk, honey and eggs in another bowl until smooth.
Step 4: Combine Dry and Wet Mixtures
Combine the wet and dry ingredients.
Step 5: Saute Corn and Peppers
Once the butter has lightly browned, add the corn kernels and chopped peppers and sauté for 30 seconds.
Step 6: Add Veggies to Batter
Add the corn and pepper mixture into the batter and stir to combine.
Step 7: Pour Into Skillet
Pour the batter into your cast iron skillet.
Step 8: Bake
Bake for 25 minutes. Let cool.

Participated in the
Bread Challenge 2017
19 Comments
6 years ago
I guess I am too much a southerner, I never add a sweetener to cornbread, i.e. sugar or honey. If you add a sweetener it becomes Yankee johnnycake.
6 years ago
This looks fantastic but being a British person I've never eaten cornbread although I do know it's not made with cornflour - as one Brit in America on a cookery program found out - but what we Europeans, well soon to be ex-European in our case, call polenta.
One quick question - you mix your wet and dry ingredients and then cook your veggies. Don't you lose your "gas" from your raising agents as the batter sits waiting or does it need rise time?
Reply 6 years ago
The veggies are cooked for only 30 seconds. You can always mix the wet and dry ingredients for the batter once the veggies are done. It's such a short time that the batter doesn't really sit and wait.
Reply 6 years ago
Thanks for that. It looks delicious. Thank you for sharing.
6 years ago
If you grow your own, try to get Bloody Butcher. It is a non-GMO corn witha very rich dark-red color. Hence the name, Bloody Butcher.
Reply 6 years ago
I've actually seen that variety. Thank you for the recommendation. I will make sure to purchase some for this season.
6 years ago
This is without doubt a wonderful recipe.
I would like to add an idea for you. Grow some field corn somewhere, or just barter with a farmer for a bushel of it when he is harvesting his crop. Put the ears into a drier for a day or two to dry out the excess moisture. I find that my old pickup truck is ideal on a bright sunny day. Then, roast the full ears in your oven at 250 degrees for about 4 to 6 hours or until they are toasty brown, but not burned black. When the cobs are cooled, shell the corn off the cob and store the shelled corn in zip-lock bags in the freezer. When you want to make a cornmeal recipe, get some of that shelled corn from the freezer and grind it at time of need. Never grind it too far in advance of using it. You'll find the flavor richer and better than any store-boughten cornmeal.
Reply 6 years ago
Thank you so much. Great suggestion! I will definitely have to try your method. I never thought about making my own cornmeal! Sounds super good. Thank you for sharing :)
6 years ago
Very colorful ! And looks tasty....Thanks for sharing !
Reply 6 years ago
Very tasty! I hope you get a chance to try it.
6 years ago
Can this be done over a campfire?
Reply 6 years ago
I've never tried it, but I did find a YouTube video. I included the link below. It is for cooking the cornbread in a dutch oven, with a lid using coals on a campfire. Using this method, it would probably work.
Link: https://www.youtube.com/watch?v=787TYMAbzgg
Reply 6 years ago
Would probably work with a lid for the pan; but the bake couldn't be directly over the fire. You'd want to rest the whole thing in glowing coals for the bake period.
6 years ago
Do you continue and bake at 375 degrees or do you turn the oven up a bit?
Reply 6 years ago
I continue to bake at 375F. No need to change the temperature.
6 years ago
Oh that looks absolutely delecious!
Reply 6 years ago
Thank you. I hope you get a chance to try it.
6 years ago
Okay, Okay, Stop it! I Will be making this!
Reply 6 years ago
fruit grower comment sounds yummy, however our field corn is tainted with her herbicides, etc., I would never eat it or give to pets.