Jalapeño Cornbread Recipe

Preheat and prepare pan

Position a rack in the center of the oven and preheat to 425°F (220°C). Choose a 9-inch cast-iron skillet or an 8x8-inch square baking pan. Place the pan in the oven while it preheats for 5–8 minutes to get it hot, or place skillet on the stovetop briefly to heat. Carefully remove the hot pan and add 1 tablespoon butter and 1/2 tablespoon oil, swirling to coat; set pan aside on a heatproof surface.

Mix dry ingredients

In a large mixing bowl, whisk together 1 cup all-purpose flour, 1 cup yellow cornmeal, 2 tablespoons granulated sugar, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1 teaspoon fine salt until evenly combined.

Mix wet ingredients

In a separate bowl, whisk together 1 cup buttermilk, 1 large egg, and 3 tablespoons melted unsalted butter until smooth and homogeneous.

Combine and fold

Make a well in the center of the dry ingredients and pour in the wet mixture. Stir gently with a spatula or wooden spoon just until combined; do not overmix. Fold in the diced jalapeños (2 each, seeded and finely diced), 1/2 cup fresh or thawed corn kernels, and 1/2 cup shredded sharp cheddar cheese if using. The batter should be thick but spoonable; if it feels very stiff, add 1–2 tablespoons additional buttermilk.

Finish batter in hot pan

Carefully remove the preheated pan from the oven. Spoon the batter into the hot, buttered pan and spread it evenly. The heat will begin to set the edges immediately, producing a crusty exterior.

Return the pan to the oven and bake at 425°F (220°C) for 16–20 minutes, or until the top is golden brown and a toothpick inserted into the center comes out with a few moist crumbs (not wet batter). If using a cast-iron skillet, you may get a darker, crisper bottom crust.

Remove the cornbread from the oven and let it cool in the pan on a wire rack for 10 minutes. Run a knife around the edges if using a baking pan, then invert or slice directly in the skillet. Let it rest 2–3 more minutes before serving to allow the crumb to set.

Make honey butter

While the cornbread bakes, combine 4 tablespoons softened unsalted butter, 2 tablespoons honey, 1/4 teaspoon fine sea salt, and 1/2 teaspoon lime zest (optional) in a small bowl. Beat with a fork until smooth and fully incorporated. Taste and adjust salt or honey to preference.

Serve a generous pat of honey butter on warm slices of jalapeño cornbread. The honey butter will melt into the warm crumb, balancing the heat from the jalapeños.

Cut cornbread into wedges (if skillet) or squares (if pan). Serve warm with honey butter on the side. Leftovers keep wrapped tightly at room temperature for 1 day or refrigerated for up to 3 days; rewarm in a low oven or skillet to refresh.