Name: Cheddar Jalapeño Cornbread with Whipped Hot Honey Butter
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 8
Cuisine: American
Ingredients: 1 cup all purpose flour; 1 cup yellow cornmeal; 1 tablespoon baking powder; 1 teaspoon salt; 4 oz sharp yellow cheddar, shredded; 1 jalapeño pepper, seeds removed and finely diced; 1 1/2 cups buttermilk; 2 eggs; 1/4 cup unsalted butter, melted + 2 tablespoons unsalted butter; flakey sea salt, for garnish; 1/2 cup (1 stick) unsalted butter, softened; 1/4 cup hot honey, plus more for serving; pinch of salt

Description

This Cheddar Jalapeño Cornbread with Whipped Hot Honey Butter is absolutely delicious! The classic cheddar jalapeño skillet cornbread is taken to the next level with the perfect whipped hot honey butter to spread on top. Everyone will love it!

Ingredients

Scale

1 cup all purpose flour
1 cup yellow cornmeal
1 tablespoon baking powder
1 teaspoon salt
4 oz sharp yellow cheddar, shredded
1 jalapeño pepper, seeds removed and finely diced
1 1/2 cups buttermilk
2 eggs
1/4 cup unsalted butter, melted + 2 tablespoons unsalted butter
flakey sea salt, for garnish

Whipped Hot Honey Butter

1/2 cup (1 stick) unsalted butter, softened
1/4 cup hot honey, plus more for serving
pinch of salt

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Instructions

Place a 8 or 9 inch skillet in the oven and then set to preheat at 400 degrees.
To a large mixing bowl add the corn meal, flour, baking powder, and salt. Then, add the shredded cheese and jalapeño and stir until well combined.
In another bowl, whisk together the eggs, buttermilk, and 1/4 cup melted butter.
Pour the wet ingredients into the dry and gently fold until everything is well combined.
Remove the hot skillet from the oven and add 2 tablespoons of butter. Add the skillet back to the oven and let melt completely. Once the butter has melted, remove the skillet from the oven and swirl the butter around until the skillet is fully coated. Pour the batter into the hot skillet.
Bake the cornbread for around 25-30 minutes at 400 degrees or until a toothpick comes out clean. The center of the cornbread should be puffed and the edges golden brown.
Make the Whipped Hot Honey Butter: While the cornbread is baking make the whipped honey butter. Add the softened butter and honey to a mixing bowl. Use a hand mixer to beat at high speed for 1 minute until fluffy.
While the cornbread is still hot, brush some of the honey butter overtop of the cornbread. Let cool for a few minutes and then slice the cornbread into 8 slices and serve warm with an extra dollop of honey butter, a drizzle of hot honey, and flaky sea salt.