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Flavorful Cast Iron Skillet Cornbread Recipe with Jalapeño Honey and Cheddar Butter

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A quick and easy Southern classic cornbread baked in a cast iron skillet, featuring a crispy crust, tender crumb, and topped with sharp cheddar butter and sweet-spicy jalapeño honey.

Ingredients

Scale
  • 1 cup yellow cornmeal (medium grind preferred for texture)
  • 1 cup all-purpose flour (can substitute with gluten-free flour blend)
  • 1/4 cup granulated sugar (adjust for sweetness)
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup buttermilk (or milk + 1 tablespoon lemon juice/vinegar)
  • 2 large eggs, room temperature
  • 1/4 cup unsalted butter, melted and cooled
  • 1 fresh jalapeño, finely chopped (remove seeds for less heat)
  • 1/4 cup honey (local wildflower honey preferred)
  • 1/2 teaspoon crushed red pepper flakes or 1 teaspoon finely minced jalapeño (optional)
  • 1/2 cup unsalted butter, softened
  • 1/2 cup sharp cheddar cheese, finely shredded
  • Pinch of smoked paprika (optional)
  • Pinch of salt

Instructions

  1. Preheat oven to 425°F (220°C) and place a 10-inch cast iron skillet inside to heat for about 10 minutes.
  2. Prepare the cheddar butter by mixing softened butter, shredded cheddar, smoked paprika, and a pinch of salt in a small bowl. Set aside at room temperature.
  3. Warm the honey with finely minced jalapeño or crushed red pepper flakes in a small saucepan over low heat for about 5 minutes without boiling. Remove from heat and set aside.
  4. In a large bowl, whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt.
  5. In a separate bowl, whisk eggs, then add buttermilk and melted butter. Stir until smooth.
  6. Pour wet ingredients into dry ingredients and gently fold with a rubber spatula just until combined; lumps are okay.
  7. Fold in the finely chopped fresh jalapeño evenly.
  8. Carefully remove the hot skillet from the oven and grease it lightly with butter or oil.
  9. Pour the batter into the skillet and smooth the top.
  10. Bake for 20-25 minutes until golden brown and a toothpick inserted in the center comes out clean.
  11. Remove from oven and immediately spread the cheddar butter over the hot cornbread to melt.
  12. Drizzle the jalapeño honey over the top before serving.

Notes

Preheating the cast iron skillet is essential for a crispy crust. Do not overmix the batter to keep the cornbread tender. Adjust jalapeño heat by removing seeds or reducing quantity. Use fresh baking powder and baking soda for best rise. Spread cheddar butter on top after baking for best texture and flavor. Warm honey while mixing batter to save time.

Nutrition

Keywords: cornbread, cast iron skillet, jalapeño honey, cheddar butter, Southern recipe, easy cornbread, spicy cornbread, comfort food

Find it online: https://coracooks.com/flavorful-cast-iron-skillet-cornbread-recipe-with-jalape-n-o-honey-and-cheddar-butter-easy-and-best/