Skillet Cornbread with Cheddar, Jalapeno, and Honey
This easy skillet cornbread recipe with jalapeno, cheddar, and buttermilk is perfectly sweet & savory at the same time. You're going to love that it gets crispy on the outside but stays so soft and moist on the inside!
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.