Target: 6 × 4 inches · landscape

Honey Jalapeño Cheddar Skillet Cornbread

45 min · 6 servings

Ingredients

□ 2 tbsp unsalted butter, divided

□ 1 cup yellow cornmeal

□ 1 cup all-purpose flour

□ 1 tbsp baking powder

□ 1 tsp kosher salt

□ 1 cup buttermilk

□ 2 large eggs

□ 2 tbsp honey

□ 1 cup sharp cheddar, shredded

□ 1 medium jalapeño, seeded and diced

1. Heat a 10-inch cast-iron skillet in a 425 F oven. Whisk cornmeal, flour, baking powder, and salt.

2. Whisk buttermilk, eggs, and honey. Fold wet and dry mixtures together, then add most cheddar and jalapeño.

3. Melt butter in the hot skillet. Add batter and top with the reserved cheddar and jalapeño.

4. Bake at 425 F for 20 minutes until deeply golden. Rest 10 minutes, slice, and serve warm.

Cook’s note: A fully heated skillet and foaming butter create the browned, crisp base.