Griddled Cheddar Jalapeño Cornbread with Honey Butter

How to Make Griddled Cheddar Jalapeño Cornbread with Honey Butter

1. 1

   Step 1: Whisk dry ingredients

   In a large bowl combine the cornmeal, flour, baking powder, and salt. Whisk thoroughly to distribute the leavening and break up any lumps so the batter will be smooth.

   For this step

   • 1 cupYellow cornmeal (medium grind)
   • 1 cupAll-purpose flour
   • 1 tbspBaking powder
   • 1 tspFine salt
   
2. 2

   Step 2: Mix wet ingredients and fold in jalapeño and cheddar

   In a separate bowl whisk the eggs with the buttermilk and 3 tablespoons of the melted butter until combined. Pour the wet ingredients into the dry and stir just until combined, then fold in the chopped jalapeños and shredded cheddar; do not overmix.

   For this step

   • 2 largeLarge eggs
   • 1 1/4 cupsButtermilk
   • 2 mediumFresh jalapeños, seeded and finely chopped
   • 1 cupSharp cheddar, coarsely shredded
   
3. 3

   Step 3: Griddle the cornbread

   Heat a 10–12 inch cast-iron skillet or griddle over medium heat and add 1 tablespoon butter, swirling to coat. Spoon the batter into the hot skillet (make 6–8 individual rounds or a single large cake), cook until bubbles appear at the surface and the edges set, about 5–6 minutes, then flip and cook the second side until deep golden and cooked through, about 4–6 minutes more.
   
4. 4

   Step 4: Make the honey butter

   While the cornbread cooks, soften the remaining 4 tablespoons butter and stir together with the honey until smooth and glossy. Taste and adjust honey for sweetness; warm slightly if needed to make it spreadable.

   For this step

   • 4 tbspHoney (for honey butter)
   
5. 5

   Step 5: Finish and serve

   Transfer cornbread to a wire rack for a minute to firm up, then brush or dollop with the honey butter and serve warm. This cornbread is excellent alongside smoked brisket, pulled pork, or a picnic-style spread; leftovers keep wrapped and reheated briefly in a skillet.
   

1. In a large bowl combine the cornmeal, flour, baking powder, and salt. Whisk thoroughly to distribute the leavening and break up any lumps so the batter will be smooth.
2. In a separate bowl whisk the eggs with the buttermilk and 3 tablespoons of the melted butter until combined. Pour the wet ingredients into the dry and stir just until combined, then fold in the chopped jalapeños and shredded cheddar; do not overmix.
3. Heat a 10–12 inch cast-iron skillet or griddle over medium heat and add 1 tablespoon butter, swirling to coat. Spoon the batter into the hot skillet (make 6–8 individual rounds or a single large cake), cook until bubbles appear at the surface and the edges set, about 5–6 minutes, then flip and cook the second side until deep golden and cooked through, about 4–6 minutes more.
4. While the cornbread cooks, soften the remaining 4 tablespoons butter and stir together with the honey until smooth and glossy. Taste and adjust honey for sweetness; warm slightly if needed to make it spreadable.
5. Transfer cornbread to a wire rack for a minute to firm up, then brush or dollop with the honey butter and serve warm. This cornbread is excellent alongside smoked brisket, pulled pork, or a picnic-style spread; leftovers keep wrapped and reheated briefly in a skillet.