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



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.

Bread Challenge 2017

Participated in the
Bread Challenge 2017