Brown Butter, Honey and Jalapeño Skillet Cornbread
Total Time
40 minutes
Prep Time
15 mins
Cook Time
25 mins
Rating
4.8 out of 5 stars
(19)
Ingredients
8-12 servings
- ½ cup (1 stick) unsalted butter
- 1 ½ cups medium grind cornmeal, preferably stone ground
- 1 ½ cups white whole wheat flour or regular whole wheat flour or flour of choice
- 1 tablespoon kosher salt or 2 teaspoons regular salt
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- Few twists’ freshly ground black pepper
- ½ cup shredded Jack or cheddar cheese, divided (for cheesy cornbread, use 1 cup cheese)
- 1 ½ cups buttermilk (or 1 cup plain yogurt mixed with ½ cup water)
- ½ cup honey
- 3 large eggs
- 1 large corn on the cob, shucked (to yield about ¾ to 1 cup corn kernels)
- 1 red or orange bell pepper, finely chopped
- 2 medium jalapeños, ribs removed and finely chopped
How would you rate this recipe?
Preparation
Chef’s notes
Recipe adapted from my cranberry maple skillet cornbread, which was adapted from Aida Mollenkamp’s 'Keys to the Kitchen:
The Essential Reference for Becoming a More Accomplished, Adventurous Cook.'
Make it gluten free:
I suspect that using a gluten-free flour blend in place of the whole wheat flour would make some great cornbread. Please let me know if you try it.
Serving suggestions:
I think this cornbread would be a pretty epic accompaniment to my butternut chili, sweet potato chili, spicy black bean soup, or tortilla soup.
Storage suggestions:
This cornbread should keep well in a sealed container for a couple of days. For longer-term storage, store slices in a freezer-safe bag in the freezer. It should keep well in the freezer for a couple of months.
Change it up:
Sub maple syrup for the honey. Play around with the mix-ins. Add more cheese. You can’t go wrong here.
Recommended equipment:
12-inch cast iron skillet.