This dense, rich wonderful cornbread is adapted from the Sunday Supper Cookbook. I added a little pickled jalapeno to the cornbread batter and it was a hit. This recipe is hands down the best cornbread I’ve ever made, and I’ve made a lot of cornbread in my day!
PrintSunday Supper Cast Iron Cornbread
Zesty cornbread with jalapeno made in a cast iron skillet
Ingredients
10 tablespoons of butter
2 cups cornmeal
2 cups all purpose flour
1/4 cup granulated sugar
1 tablespoon baking powder
1/4 teaspoon baking soda
1 tablespoon kosher salt
2 extra-large eggs
2 1/2 cups buttermilk
3 tablespoons honey
1/4 cup minced pickled jalapenos
Instructions
Preheat oven to 400 degrees
Melt 8 tablespoons of butter in a 10 inch cast iron skillet on the stovetop, let it brown a little bit, then remove from the heat
Mix together cornmeal, flour, salt, sugar, baking powder, salt and baking soda in a large bowl
Whisk the eggs, buttermilk and honey in another bowl
Make a well in the middle of the dry ingredients and pour in the wet ingredients
Whisk until just combined, then add browned butter & jalapenos
Return the skillet to the heat and melt the other two tablespoons of butter
Pour in the cornmeal batter, then place in the oven
Bake 25 to 30 minutes or until golden brown
Best cornbread ever!
Came out gorgeous and so soft and fluffy!
★★★★★
Yay! So happy it worked for you!