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.
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