- Bread
- Side
- Southern
- American
- Oven
- Stovetop
- Budget-friendly
Good for, as AI judged the whole recipe.
Ingredients
For the cornbread
- 1 1/2 cups
medium-grind yellow cornmeal
- 1 cup
all-purpose flour
- 2 tbsp
sugar
- 2 tsp
baking powder
- 1/2 tsp
baking soda
- 1 1/4 tsp
fine salt
- 1 1/2 cups
buttermilk
- 2
eggs, large
- 6 tbsp
unsalted butter, divided
2 tbsp in step 3, 4 tbsp in step 5
- 6 oz
sharp cheddar, coarsely grated (about 1 1/2 cups)
- 2
fresh jalapeños, 1 seeded and finely chopped, 1 sliced into thin rings
1 in step 4, 1 in step 6
For the honey butter
- 1 stick
unsalted butter, softened (1/2 cup)
- 3 tbsp
honey
- 1/4 tsp
flaky salt
- Vegetarian
Contains milk (buttermilk, unsalted butter, sharp cheddar), eggs (eggs) and wheat (all-purpose flour).
Not checked: medium-grind yellow cornmeal.
Diets guessed by AI from the ingredients, not checked.
Steps
- Step 1
Put a 10-inch cast-iron skillet on the middle oven rack and heat the oven to 425°F. Let the skillet heat along with it while you mix the batter.
15 min, hands-off · 425°F
- Step 2
In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt.
2 min
- 1 1/2 cups medium-grind yellow cornmeal
- 1 cup all-purpose flour
- 2 tbsp sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 1/4 tsp fine salt
- Step 3
Melt 2 tablespoons of the butter in the microwave or a small pan and let it cool slightly. In a second bowl, whisk the buttermilk, eggs, and melted butter until smooth.
3 min
- 1 1/2 cups buttermilk
- 2 eggs
- 2 tbsp unsalted butter
- Step 4
Pour the wet mixture into the dry and stir with a spatula just until no dry streaks remain; a few lumps are fine. Fold in the grated cheddar and the chopped jalapeño. Don't overmix.
2 min
- 6 oz sharp cheddar
- 1 fresh jalapeños
- Step 5
Carefully take the hot skillet out of the oven with a dry oven mitt and set it on the stovetop. Add the remaining 4 tablespoons butter and swirl so it melts and coats the bottom and sides; it should sizzle and foam.
1 min
- 4 tbsp unsalted butter
- Step 6
Scrape the batter into the hot skillet and smooth the top. Scatter the jalapeño rings over the surface.
1 min
- 1 fresh jalapeños
- Step 7
Bake until the top is golden brown and a toothpick in the center comes out clean, 22 to 26 minutes.
24 min, hands-off · 425°F
- Step 8
While it bakes, make the honey butter: beat the softened butter, honey, and flaky salt with a whisk or hand mixer for 1 to 2 minutes, until pale and fluffy. Scrape into a small bowl.
5 min
- 1 stick unsalted butter
- 3 tbsp honey
- 1/4 tsp flaky salt
- Step 9
Let the cornbread rest in the skillet 10 minutes, then cut into wedges and serve warm with the honey butter.
10 min, hands-off
Where it’s from
Written by AI from an idea
Version 1, saved Oct 5, 2026