Brown Butter, Honey and Jalapeño Skillet Cornbread
Recipe GLPR69ec7497c2dc0c
A Southern-style skillet cornbread with a golden, nutty brown butter base, sweetened with honey, and punctuated with fresh jalapeños and bell peppers. Fresh corn kernels and melted cheese add richness and texture to this tender, moist cornbread that's baked until the edges are deeply browned and the center springs back to the touch.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
½ cup unsalted butter
1½ cups medium grind cornmeal, preferably stone ground
1½ cups whole wheat flour or all-purpose flour
1 tablespoon kosher salt
2 teaspoons baking powder
½ teaspoon baking soda
Freshly ground black pepper to taste
3 large eggs
1½ cups buttermilk
½ cup honey
¾ to 1 cup fresh corn kernels, cut from the cob
2 medium jalapeños, ribs and seeds removed, finely chopped
1 red or orange bell pepper, finely chopped
½ cup shredded Jack or cheddar cheese, divided
Directions
Preheat the oven to 375°F with a rack positioned in the middle of the oven.
Place the unsalted butter in a 10- to 12-inch cast iron skillet or a 9-inch square baking dish and transfer to the oven. Let the butter melt and brown for 5 to 10 minutes, watching carefully so it becomes golden and nutty but does not burn.
In a large mixing bowl, whisk together the cornmeal, flour, kosher salt, baking powder, baking soda, and freshly ground black pepper. Stir in about half of the shredded cheese and set aside.
In a separate medium bowl, whisk together the buttermilk, honey, and eggs until the mixture is smooth and well combined.
Pour the wet ingredients into the dry ingredients and stir just until combined and moistened through; do not overmix.
Carefully remove the hot skillet with the browned butter from the oven. Swirl the skillet to coat the bottom and sides evenly with the melted butter.
Add the fresh corn kernels and chopped jalapeños and bell pepper to the hot skillet and stir. Let them sizzle for about 30 seconds, then pour the entire contents of the skillet—butter and vegetables together—into the cornbread batter. Fold gently until just incorporated, taking care not to overmix.
Pour the batter back into the hot skillet or baking pan, spreading it evenly.
Sprinkle the remaining cheese over the top of the batter.
Return the skillet to the oven and bake for 25 to 35 minutes, until the bread is deeply browned around the edges, springs back when lightly touched in the center, and a toothpick inserted into the center comes out clean or with just a few moist crumbs.
Let the cornbread cool in the skillet for a few minutes, then carefully invert it onto a wire rack to cool further. Once cooled, slice into squares or wedges.
Serve warm or at room temperature with additional salted butter on the side.
