Sunday Supper Cast Iron Cornbread

5 from 1 reviews

Zesty cornbread with jalapeno made in a cast iron skillet




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


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