Skillet Cornbread Recipe
pickled serrano, cheddar, honey herbs, garlic, chili
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Ingredients
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Batter
Mix-ins & Topping
Method
Prep & Heat
Preheat skillet and oven
Position a rack in the center of the oven and preheat oven to 425°F (220°C). Place a 10-12 inch cast-iron skillet in the oven while it preheats so it becomes hot.
Remove pickled serranos from brine and pat lightly with paper towel. Grate the cheddar and chop herbs and mince garlic. Measure honey and chili flakes.
Make Batter
In a large bowl, whisk together cornmeal, flour, sugar, baking powder, baking soda, and fine salt until evenly combined.
In a separate bowl, whisk buttermilk, eggs, and 4 tablespoons melted butter until smooth.
Pour the wet ingredients into the dry ingredients and stir just until combined; batter will be slightly lumpy. Do not overmix.
Fold in 3/4 cup of the grated cheddar, the minced garlic, chopped herbs (reserve about 1 teaspoon of herbs for finishing), the sliced pickled serranos, and the chili flakes until evenly distributed.
Cook in Skillet
Carefully remove the hot skillet from the oven using an oven mitt. Add 1 tablespoon vegetable oil and swirl to coat the bottom and sides. The oil should shimmer.
Pour the batter into the hot skillet, using a spatula to spread it evenly. Smooth the top and sprinkle the remaining 1/4 cup grated cheddar evenly over the batter.
Place the skillet back in the oven and bake for 18-22 minutes, or until the cornbread is golden brown, the edges are set, and a toothpick inserted into the center comes out with a few moist crumbs.
Finish & Serve
While the cornbread bakes, combine 1 tablespoon melted butter with 2 tablespoons honey and a pinch of flaky salt; stir until smooth.
When cornbread is done, remove skillet from oven and immediately brush the honey-butter over the hot top. Sprinkle reserved chopped herbs and an extra pinch of chili flakes to taste. Scatter a few extra thin slices of pickled serrano on top if desired.
Let the cornbread cool in the skillet for 8-10 minutes to set. Slice into wedges and serve warm. Leftovers keep tightly wrapped at room temperature for 1 day or refrigerated up to 3 days; reheat in a 350°F oven for 8–10 minutes.