Moist cornbread is possible and my skillet version with jalapeno cheddar and honey is about to make all of your dreams about the best cornbread recipes come true. And if you haven’t had any dreams about cornbread yet, it’s simply because you haven’t tried this recipe!
If you’re from Canada like me, you probably aren’t around cornbread a lot. I’m starting to see it served more and more in restaurants, but unlike many places in the US, it isn’t something that’s typically served at a lot of gatherings.
That’s why I felt compelled to share my skillet cornbread recipe with you! If you’ve never tried it or haven’t made your own, this is a great place to start.
It’s so easy to make and I totally see why it’s a staple in so many homes! I first started making it when I had some buttermilk to use up. I was looking for buttermilk recipes and cornbread came up and a lightbulb went on in my mind. Any time I eat it when I’m out I love it, but I hadn’t made it on my own.
What was I waiting for?
Flash forward a few months, and I’ve perfected my cast iron skillet cornbread recipe and I’m ready to share it with you!
About my recipe
There’s a lot going on in this cornbread recipe. But it works! Yes — honey, buttermilk, cheese, jalapenos, cornmeal. It’s all there. And it’s delicious.
If you want, you can omit the cheese and jalapeno, and you’ve got yourself a great, base skillet cornbread recipe. But you know me — the more cheese the better! It’s also a great dish to do without jalapenos but still keep the cheese. You’ve got all kinds of options!
But one thing you don’t see in my recipe is creamed corn. Why? Simply put — I just don’t like it! Some of my earliest childhood memories at the dinner table involved crying because I didn’t want to eat the corn that was served. Ohhhh, the drama.
Like I mentioned, I didn’t grow up eating or making cornbread. So I pretty much just read hundreds of recipes and methods. Finally, I started working on my own, and it’s also really easy to make! I’ve realized there are so many different ways to make cornbread, and LOTS of opinions out there about what’s best.
I’ve played around with this recipe to get the best result — crispy on top, moist on the inside, and the perfect combination of savory and sweet (shoutout to the honey and 2 types of sugar!).
If you’re a food nerd like me, you can learn more about the history of cornbread here.
How to make skillet cornbread
- For this cornbread recipe, you’ll start by dicing your jalapeno. I use about 1/4 cup of diced jalapenos — but you can use up to 1/2 a cup of diced jalapeno depending on your preference!
- I add the diced jalapenos and a scoop of butter to the skillet. Then, I turn the oven on and let the butter melt and jalapeno soften as the oven heats up.
- While the oven heats, I mix the buttermilk, eggs, cheese, honey, melted butter, and sugars in one bowl. In another bowl, I mix the flour, cornmeal, baking powder, and salt.
- Then, I combine the wet and dry ingredients in one bowl.
- Once the oven has reached 400 F, I remove the skillet and scoop the jalapenos into the batter and give it another mix.
- Then I add a bit more butter or oil to the hot skillet (be careful!) and swirl it around so the edges are coated.
- I pour the batter in the skillet, top it with a bit more cheese, and into the oven it goes!
- After about 15 minutes of cooking, I cover the skillet with tin foil and let it cook for another 8-10 minutes until the top is set and slightly crispy.
Cornbread is best served hot and fresh out of the oven!!! It will keep on the countertop for a day or two, but it definitely starts to dry out and won’t be quite the same as when it first comes out of the oven.
What to serve with skillet cornbread
There are so many great options when it comes to what to pair cornbread with! There’s also no shame in eating it on its own.
One of my favorite toppings for cornbread is a nice slather of honey butter! I’ve got a super easy honey butter recipe right here if you’d like to try.
I think one of the reason skillet cornbread recipes are so popular this time of year is because they go so well with cozy comfort foods like soup, casseroles, and chilli.
These are some of the soup recipes I’ve paired it with:
My skillet cornbread recipe
Skillet Cornbread with Cheddar, Jalapeno, and Honey
For the Jalapenos (omit this step if you're not adding jalapenos to the batter)
- 1 tbsp butter
- 1+ tbsp diced jalapenos or up to 1/2 cup of jalapenos, depending on your preference. I use about 1/4 cup.
- 1.25 cups flour
- 1 cup cornmeal
- 1 tbsp baking powder
- 1.5 tsp salt
- 4 large eggs
- ½ cup buttermilk
- 1 + ¼ cup cheddar cheese shredded, 1 cup for the batter and the extra ¼ cup to sprinkle on top.
- ¾ cup unsalted butter melted
- ¼ cup honey
- ⅓ cup white sugar
- ¼ cup brown sugar
- Start by dicing your jalapeno. (Between 1 tbsp to 1/2 cup depending on your preference. I use about I just use about 1/4 cup) Add the diced jalapenos and a tablespoon of butter to the skillet. Then, I turn the oven on and let the butter melt and jalapeno soften as the oven heats up.Melt another 3/4 cup of butter in the microwave and set aside to cool for a few minutes.
- While the oven heats, beat the eggs in a large bowl. Then, add the buttermilk, 1 cup of shredded cheese, honey, melted butter (once it's cooled), and white and brown sugars in with the eggs.
- In another bowl, mix the flour, cornmeal, baking powder, and salt.Then, combine the wet and dry ingredients in one bowl. No need to over-mix, just make sure everything's combined and incorporated well.
- Once the oven has reached 400 F, remove the skillet and scoop the jalapenos into the cornbread batter and give it another mix. Then, add a bit more butter or oil to the hot skillet (be careful!) and swirl it around so the edges are greased.
- Pour the batter into the greased skillet, and sprinkle the remaining ¼ cup of cheese on top. Place it in the oven for 15 minutes. Then, cover with tinfoil and cook for another 8-10 minutes — until the top is lightly crisp and set — a total of 23-25 minutes is perfect for mine!Best served fresh while it's nice and warm from the oven!
- Don't skip covering your cornbread with tinfoil for the last 8-10 minutes of cooking. This helps keep it moist!
- I also leave the tinfoil on top while it cools to help retain the moisture.
I hope you love it — I really think you will!
That’s all for now, friends!
Until next time.
XO – C