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Spicy Sweet Jalapeo Cornbread

Spicy Sweet Jalapeño Cornbread

Moist, buttery cornbread with the perfect balance of sweetness and jalapeño heat, baked in a cast-iron skillet for crisp edges and a tender crumb.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 10 slices
Course: Bread, Side Dish
Cuisine: American
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp fine sea salt
  • 1/4 cup granulated sugar
Wet Ingredients & Add-Ins
  • 1/4 cup honey
  • 2 large eggs room temperature
  • 1 cup buttermilk
  • 1/3 cup unsalted butter, melted slightly cooled
  • 2 jalapeños, finely diced seeds removed for mild heat
For the Skillet & Topping
  • 2 tbsp unsalted butter, melted for greasing the skillet
  • 1 jalapeño, thinly sliced for topping

Equipment

  • 10-inch Cast-Iron Skillet
  • Mixing Bowls
  • Whisk

Method
 

  1. Preheat your oven to 400°F (205°C). Place a 10-inch cast-iron skillet in the oven to heat while you prepare the batter.
  2. In a large bowl, whisk together the yellow cornmeal, all-purpose flour, baking powder, baking soda, fine sea salt, and granulated sugar until well combined.
  3. In a separate bowl, whisk the honey, eggs, buttermilk, and melted butter until smooth and fully blended.
  4. Pour the wet mixture into the dry ingredients and stir gently until just combined. Do not overmix or the cornbread may become dense.
  5. Fold in the finely diced jalapeños until evenly distributed throughout the batter.
  6. Carefully remove the hot cast-iron skillet from the oven. Add the 2 tablespoons of melted butter and swirl to coat the bottom and sides of the skillet.
  7. Pour the batter into the hot, buttered skillet and smooth the top with a spatula. Arrange the jalapeño slices on top for garnish.
  8. Bake for 22–25 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
  9. Allow the cornbread to cool in the skillet for about 10 minutes before slicing. Serve warm, with extra honey if desired.

Notes

For extra heat, leave some of the jalapeño seeds in or add a few pickled jalapeños to the batter. For a touch more sweetness, drizzle hot honey over each slice just before serving.