Skillet Jalapeño Cheddar Cornbread

by Jon Westman

Skillet Jalapeño Cheddar Cornbread

Bring a little heat to your summer boil or barbecue with this tasty side dish

Ingredients
1 cup yellow cornmeal
1 cup all-purpose flour
1 Tbsp baking powder
½ tsp baking soda
1 tsp salt
1 cup buttermilk
2 large eggs
¼ cup honey
½ cup unsalted butter, melted (plus 1 tbsp for the skillet)
1 cup sharp cheddar cheese, shredded
1 large jalapeño, seeded and finely diced (reserve a few round slices for the top)

Instructions
1. Prep the Oven & Pan:
Preheat your oven to 400°F. Place a 10-inch cast-iron skillet inside the oven while it preheats.

2. Mix Dry & Wet:
In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, and salt. In a separate bowl, whisk the buttermilk, eggs, honey and melted butter.

3. Combine:
Pour the wet ingredients into the dry ingredients, stirring just until combined. Gently fold in the shredded cheddar and diced jalapeños.

4. Bake:
Carefully remove the hot skillet from the oven. Drop 1 Tbsp of butter into it, swirling to coat the bottom. Pour the batter into the hot skillet (it should sizzle). Top with the reserved jalapeño slices.

5. Serve:
Bake for 20-25 minutes until the top is golden brown and a toothpick inserted into the center comes out clean. Serve warm in wedges. CS

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