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Crispy Cast Iron Cornbread Recipe with Easy Honey Jalapeño Butter

crispy cast iron cornbread - featured image
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A quick and easy cornbread with crispy edges made in a cast iron skillet, topped with a sweet and mildly spicy honey jalapeño butter. Perfect as a comforting side dish for chili, barbecue, or salads.

Ingredients

Scale
  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour (can substitute half with whole wheat or gluten-free blend)
  • 1/4 cup granulated sugar (adjust to taste)
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1 cup buttermilk (or 1 cup milk + 1 tablespoon lemon juice, let sit 5 minutes)
  • 2 large eggs, room temperature
  • 1/4 cup unsalted butter, melted (plus more for skillet)
  • For the Honey Jalapeño Butter:
  • 1/2 cup unsalted butter, softened
  • 2 tablespoons honey
  • 1 small jalapeño, finely minced (seeds removed for milder heat)
  • Pinch of salt

Instructions

  1. Preheat the oven and cast iron skillet to 425°F (220°C) for about 15 minutes.
  2. In a large bowl, whisk together cornmeal, flour, sugar, baking powder, baking soda, and kosher salt.
  3. In a separate bowl, whisk buttermilk and eggs until combined. Slowly whisk in melted butter.
  4. Pour wet ingredients into dry ingredients and gently fold together with a wooden spoon or spatula. Do not overmix; lumps are okay.
  5. Carefully remove the hot skillet from the oven. Add 1 tablespoon unsalted butter and swirl to coat bottom and sides.
  6. Pour batter into the hot skillet. Place back in oven and bake for 20-25 minutes until edges are golden and a toothpick inserted in the center comes out clean.
  7. While baking, combine softened butter, honey, minced jalapeño, and salt in a small bowl. Stir until smooth and refrigerate until serving.
  8. Remove cornbread from oven and let cool slightly (about 5 minutes). Spread honey jalapeño butter generously on top and serve warm.

Notes

Preheating the cast iron skillet is essential for crispy edges. Do not overmix the batter to keep the cornbread tender. For extra crusty bottom, leave skillet on stove over low heat for 2 minutes after baking. Avoid opening the oven door frequently during baking to prevent collapse. Butter should be softened for the honey jalapeño butter to blend smoothly.

Nutrition

Keywords: cornbread, cast iron skillet, honey jalapeño butter, quick cornbread, crispy cornbread, comfort food, easy cornbread recipe

Find it online: https://grubella.com/crispy-cast-iron-cornbread-recipe-with-easy-honey-jalape-n-o-butter/