If you didn’t grow up eating cornbread then I’m so sorry… but it’s never too late to let yourself indulge in this truly ultimate comfort food!
What makes this recipe special is two-part: first, instead of adding regular butter on top I created a deliciously sweet and very mildly spicy Honey Jalapeno Butter to go along with this skillet cornbread! Second, I added fresh corn to this recipe as an option—because you should only do this when corn is fresh and in season in your area! The recipe works with and without the fresh corn (but highly recommend it if you can get some!).
- 1 ear fresh corn (optional, but highly recommend if fresh corn is in season!)
- 1 1/4 cups coarsely ground cornmeal
- 3/4 cup all purpose flour
- 1/4 cup granulated sugar
- 1 teaspoon kosher salt
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 1/3 cup milk or non-dairy milk I used a non-dairy oat milk
- 2 eggs beaten
- 8 tablespoons unsalted butter or vegan butter substitute I used original Earth Balance
Honey Jalapeño Butter
- 1 stick salted butter I used Kerrygold
- 2 tablespoons honey
- 1 tablespoon jalapeños seeds removed and minced
Preheat oven to 425 degrees. Place a cast iron skillet (preferably about 9 inches) inside to heat while you prep the batter.
Shuck the ear of corn, then using a large sharp knife, cut off all the kernels. I like to hold it at a 45 degree angle and cut downwards to avoid a larger mess!
In a large bowl, whisk together the cornmeal, flour, sugar, salt, baking powder, and baking soda. Whisk in the milk/non-dairy milk and eggs. Melt 7 of the 8 tablespoons of butter in a small bowl, then whisk it into the cornmeal batter. Lastly, add in the fresh corn kernels and mix until well combined.
Remove the skillet from the oven with oven mitts (careful!). Coat the bottom and sides with the remaining 1 tablespoon of butter. Pour the batter into the skillet.
Reduce heat to 375 degrees and cook for about 20-25 minutes or until a toothpick comes out clean from the center.
Let cool for about 5-10 minutes before slicing and serving with the honey jalapeno butter!
Honey Jalapeño Butter
Let butter come completely to room temperature. If you’re in a rush, you can cut the stick into about 8 slices and microwave it in a bowl for about 20-30 seconds.
Add in honey and jalapeños. Using a wooden spoon, make sure there are no clumps of butter by pushing the back of the spoon against the walls of your bowl.
You can either place it in a small tupperware or just roll it into a log in some plastic wrap and place in the freezer until it's firm.
If you don't want to use a whole stick of butter just cut everything in half.. but I ate this for a full week on everythingggg.