Jimmy Red Cornbread Recipe

Preheat the oven to 425°F (220°C). Place a 9-inch cast-iron skillet (or a 9x9-inch square baking pan) in the oven while it preheats so it becomes hot. This helps create a crisp, golden crust.

If using frozen corn, thaw and drain well. If using refrigerated buttermilk, whisk briefly before measuring.

In a large mixing bowl, whisk together the yellow cornmeal, all-purpose flour, granulated sugar, baking powder, baking soda, and fine sea salt until evenly distributed and free of lumps.

In a separate bowl or large liquid measuring cup, whisk the buttermilk, whole milk, and eggs until smooth. Slowly whisk in the melted butter and vegetable oil until combined. Ensure the melted butter has cooled slightly so it doesn't cook the eggs.

Make a well in the center of the dry ingredients and pour in the wet mixture. Stir gently with a spatula or wooden spoon until just combined — the batter should be slightly lumpy. Avoid overmixing, which can produce a dense cornbread.

Fold in the whole kernel corn, chopped jalapeño, and shredded cheddar cheese until evenly distributed. Adjust add-ins to taste — omit jalapeño for no heat, or omit cheese for a simpler cornbread.

Carefully remove the hot skillet from the oven. Add 1 teaspoon of butter or oil to coat the bottom (if desired) and swirl to melt. Pour the batter into the hot skillet or prepared baking pan and smooth the top with a spatula. The batter should sizzle slightly on contact with the hot pan.

Return the skillet to the oven and bake at 425°F (220°C) for 18–22 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs.

Remove the skillet from the oven and immediately brush the top with the extra butter. Let the cornbread rest for 8–10 minutes in the skillet to finish setting.

Slice into wedges (if using skillet) or squares (if using a pan). Serve warm with honey on the side for drizzling. Cornbread keeps well covered at room temperature for 1–2 days or refrigerated up to 4 days; rewarm in a low oven or microwave before serving.