Ingredients
For the Cornbread
- 1 1/2 cups fine yellow cornmeal, plus a couple of extra tablespoons if needed
- 1 cup all-purpose flour
- 1 1/2 teaspoons fine sea salt
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon smoked paprika
- 1 cup freshly grated sharp cheddar cheese
- 2 tablespoons maple syrup
- 3/4 cup buttermilk, room temperature
- 1/2 cup full-fat Greek yogurt, room temperature
- 2 large eggs, room temperature
- 3/4 cup canned creamed corn
- 1 large jalapeño, finely diced
For the Pan Coating
- 1 tablespoon salted butter
- 1 tablespoon avocado oil
For the Honey Butter
- 1/4 cup salted butter, room temperature
- 1 1/2 tablespoons honey
Prepare the Pan and Batter
First thing, stick a 10-inch cast iron pan in the oven and preheat it to 425F. You want that pan to get really hot.
While that’s heating up, go ahead and dice your jalapeño and grate the cheddar cheese if you’re using a block.
In a large bowl, whisk together the cornmeal, all-purpose flour, sea salt, baking powder, baking soda, and smoked paprika. Add the shredded cheese and toss it all together. Make a little well in the center of your dry ingredients and just set the bowl aside.
In a separate bowl, whisk the maple syrup, buttermilk, Greek yogurt, and eggs together until they’re well combined. Then, whisk in the creamed corn.
Combine and Bake
Carefully take the hot cast iron pan out of the oven. Drop in the tablespoon of butter and swirl it around until it’s melted. Add the tablespoon of oil and swirl that around too, then place the pan back in the oven for a minute.
Pour the wet ingredients into the well you made in the dry ingredients. Gradually whisk everything together until it’s almost combined. At this point, I usually add the diced jalapeños. If the batter is looking a little too wet, you can fold in a couple of extra tablespoons of cornmeal. You’re looking for a consistency that’s thicker than pancake batter but still pourable.
Take the pan out of the oven again and pour in the batter – you should hear it sizzle as it hits the hot pan. Spread the batter into an even layer and get the pan back in the oven.
Bake for 20-25 minutes. The top should be golden and the edges will look crispy. A toothpick stuck into the center should come out clean.
Once it’s done, immediately flip the cornbread out onto a plate or cutting board, then flip it back upright onto a cooling rack so the edges don’t get soggy. If it gives you any trouble, just run a knife around the edge of the pan to loosen it up.
While it’s cooling, beat the room-temperature butter and honey together for the honey butter. Spread it on top of the warm cornbread, then slice and serve.
Buttermilk Jalapeño Cheddar Cornbread
Ingredients
For the Cornbread
- 1 1/2 cups fine yellow cornmeal plus a couple of extra tablespoons if needed
- 1 cup all-purpose flour
- 1 1/2 teaspoons fine sea salt
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon smoked paprika
- 1 cup freshly grated sharp cheddar cheese
- 2 tablespoons maple syrup
- 3/4 cup buttermilk room temperature
- 1/2 cup full-fat Greek yogurt room temperature
- 2 large eggs room temperature
- 3/4 cup canned creamed corn
- 1 large jalapeño finely diced
For the Pan Coating
- 1 tablespoon salted butter
- 1 tablespoon avocado oil
For the Honey Butter
- 1/4 cup salted butter room temperature
- 1 1/2 tablespoons honey
Instructions
- Preheat oven to 425F with 10-inch cast iron pan inside.
- Dice jalapeño and grate cheddar while oven heats.
- Whisk dry ingredients in large bowl: cornmeal, flour, salt, baking powder, baking soda, paprika. Stir in cheese. Make well in center.
- Mix wet ingredients in separate bowl: maple syrup, buttermilk, yogurt, eggs, creamed corn.
- Remove hot pan from oven. Add butter and oil, swirl to coat. Return to oven 1 minute.
- Pour wet ingredients into dry ingredients well. Whisk until almost combined. Fold in jalapeños.
- Pour batter into hot pan. Spread evenly.
- Bake 20-25 minutes until golden and toothpick comes out clean.
- Flip cornbread onto plate, then flip upright onto cooling rack.
- Mix honey butter: beat softened butter with honey until smooth. Spread on warm cornbread.
Notes
