Jalapeno Cheddar Cornbread- Best Friend to Soups
This jalapeno cheddar cornbread whips up fast and easy- it’s the perfect savory/sweet accompaniment to all your soups this season!
I’m not sure how clear I have made this in the past, but I really really hate Winter. SO much. I am a huge weiner, about it too, despite having spent the first 26 winters of my life in Wisconsin, where the struggle is REAL. And as for Fall… Fall would be great if it didn’t lead right into Winter- it’s basically the Sunday afternoon of seasons, if you think about it. All of this is to say that, if you need me, I shall be face-down in a steamy bowl of soup for roughly the next five months. It’s going to be a lot of soup.
As mentioned last week, I finally bought myself a cast iron skillet– it has been working really hard in my kitchen ever since and aside from producing fajitas, apple crisp, steak au poivre (that brought tears to mine eyes), and several dutch babies, it has also renewed my vigor for cornbread! So today I’m posting this ultra-comforting Jalapeno Cheddar Cornbread. Tender, fluffy, buttery- it’s totally got that savory/sweet thing going on, which means it goes with everything. It is to soup what taupe ankle boots are to fashion this season- best friends.
That’s it- get on it! Stay tuned next week for a great new soup!
- 6 T. butter, divided
- 6 T. honey, divided
- 1 1/4 c. cornmeal
- 3/4 c. flour
- 3/4 t. baking soda
- 3/4 t. salt
- 1/4 c. brown sugar
- 1/4 c. sugar
- 1 large jalapeno, seeded and finely chopped
- 1 1/4 c. grated sharp cheddar cheese
- 1 c. buttermilk
- 2 large eggs
- Preheat oven to 350 degrees.
- Place 4 T. butter and 4 T. honey in small saucepan over low heat. Allow to melt while you prepare the batter.
- In a mixing bowl combine cornmeal, flour, baking soda, salt, brown sugar, sugar, chopped jalapeno, and cheddar cheese. Stir together to combine.
- Separately, whisk together the buttermilk and eggs, then gradually whisk in the melted honey and butter. Add to the dry ingredients and stir until just incorporated.
- Pour into a 10" cast iron skillet or greased cake pan. Bake for 25 minutes, then cover loosely with foil to prevent over-browning. Continue baking another 10 minutes, or until a toothpick tests clean in the center of the cornbread.
- Meanwhile, heat remaining 2 T. butter and 2 T. honey on low heat. Stir to combine fully.
- When cornbread comes out of the oven, brush melted honey-butter over the top of the crust.