House Made Cornbread Recipe

Preheat and prepare pan

Preheat oven to 425°F (220°C). Place a 9x13-inch baking pan or a 10-inch cast-iron skillet in the oven while it heats. This will help create a crisp bottom crust.

Whisk dry ingredients: In a large bowl, whisk together 1 cup cornmeal, 3 cups flour, 1/4 cup sugar, 2 tsp baking powder, 1/2 tsp baking soda, and 1 tsp fine sea salt until evenly combined.

Combine wet ingredients: In a separate bowl, beat 3 large eggs lightly, then whisk in 2 cups buttermilk, 1/2 cup melted unsalted butter (cooled slightly), and 2 tbs vegetable oil until smooth.

Make the batter: Pour the wet ingredients into the dry ingredients and gently stir with a spatula until just combined. Do not overmix — a few small lumps are fine. If using, fold in 1/2 cup corn kernels now.

Heat the pan and add oil: Carefully remove the preheated pan or skillet from the oven. Add 1 tbs vegetable oil and swirl to coat the bottom and sides; it should sizzle slightly.

Bake: Pour the batter into the hot prepared pan, smoothing the top. Bake in the preheated oven for 18–25 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean. If using a cast-iron skillet, the edges should be crisp and deeply browned.

Cool briefly: Remove from oven and let rest 5 minutes in the pan before finishing with glaze and butter.

Prepare jalapeño: While the cornbread bakes, halve, deseed (for milder heat) and finely mince 1 fresh jalapeño. Reserve a few tiny pieces for garnish if desired.

Make the butter: In a small bowl, mash 1/4 cup softened unsalted butter with the minced jalapeño, 1 tbs honey, 1/4 tsp fine sea salt, and 1/2 tsp fresh lime juice (optional) until evenly combined and creamy. Taste and adjust salt or honey as needed.

Keep at room temperature: Cover and keep the butter at room temperature so it can spread easily when served. If making ahead, refrigerate and bring to room temperature before serving.

Make the glaze: In a small saucepan over low heat, combine 1/4 cup pure maple syrup, 2 tbs honey, 1 tsp finely chopped fresh rosemary, 1 tbs unsalted butter, 1/2 tsp fresh lemon juice and 1/8 tsp fine sea salt. Warm gently, stirring, until butter melts and the mixture is glossy and slightly reduced, about 2–3 minutes. Do not boil — you only want to meld flavors and slightly thicken.

Taste and adjust: Taste the glaze and add a pinch more salt or lemon juice if needed to balance sweetness and herbiness. Keep warm off the heat while the bread rests (or rewarm very briefly before using).

Glaze the cornbread: After the cornbread has rested 5 minutes, brush the warm glaze evenly over the top. Use about half the glaze initially so some soaks in; reserve remaining glaze to serve alongside.

Add jalapeño butter: Dollop or spread the jalapeño butter over the warm glazed cornbread so it melts into the top. Scatter the reserved tiny jalapeño pieces if you reserved any.

Finish and garnish: Sprinkle a light pinch (about 1/4 tsp) of coarse sea salt over the top to enhance flavors. If desired, spoon any remaining glaze over individual slices when serving.

Slice and serve: Cut into 8 to 10 squares (or wedges if using a skillet). Serve warm, with extra jalapeño butter and glaze on the side.