Jalapeño Cheddar Skillet Cornbread with Hot Honey Butter

Ingredients

• Cornbread
• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1 tbsp baking powder
• 1 tsp kosher salt
• 2 tbsp sugar
• 2 large eggs
• 1 cup buttermilk
• 1/3 cup unsalted butter, melted
• 1 cup sharp cheddar, grated
• 1 jalapeño, finely diced
• 1 jalapeño, thinly sliced for the top
• 1 tbsp butter, for the skillet
• Hot honey butter
• 3 tbsp softened butter
• 1 tbsp honey
• 1 tsp hot sauce
• A pinch of kosher salt

Method

1. Heat the oven to 425°F / 220°C. Place a 10-inch cast-iron skillet in the oven while it heats.
2. In a large bowl, whisk together the cornmeal, flour, baking powder, salt, and sugar.
3. In another bowl, whisk the eggs, buttermilk, and melted butter.
4. Pour the wet ingredients into the dry and stir just until combined. Don’t overmix.
5. Fold in the grated cheddar and diced jalapeño.
6. Carefully remove the hot skillet from the oven and add the tablespoon of butter, swirling it around the base and sides.
7. Pour in the batter and smooth the top. Scatter over the sliced jalapeño and a little extra cheddar if you have it.
8. Bake for 22–25 minutes, until deeply golden around the edges and a skewer inserted into the center comes out clean.
9. While the cornbread bakes, mix the softened butter, honey, hot sauce, and salt.
10. Let the cornbread rest for 10 minutes, then brush or spoon a little hot honey butter over the warm top.
11. Slice into wedges and serve with the remaining butter alongside.