Jalapeno Buttermilk Cornbread

Jalapeño Buttermilk Cornbread

My friend Lisa Fain, aka Homesick Texan, wrote a great piece about her love of cast iron and its pivotal role in Texas cornbread. She’d question my lone star authenticity for adding honey, but what can I say, I like a touch sweet—especially in contrast with the jalapeño and buttermilk.

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Jalapeño Buttermilk Cornbread


Yield: 8 servings

Cook Time: 45 minutes

Ingredients:

  • 1 cup all-purpose flour, sifted
  • 1 cup cornmeal
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup buttermilk
  • ¼ cup honey
  • 1 egg, beaten
  • 1 cup grated cheddar or jack cheese
  • 1 fresh jalapeño, seeded, veined and diced
  • 2 tablespoons butter

Directions:

  1. Preheat the oven to 350˚F.
  2. Combine flour, cornmeal, baking powder, baking soda, and salt in a medium bowl. Add buttermilk, honey, and egg; stir into a smooth batter. Fold in cheese and jalapeño; set aside.
  3. Place butter in a round cast iron skillet; place skillet in the hot oven for several minutes, until butter sizzles. Remove and carefully pour melted butter into the prepared batter.
  4. Stir batter and pour back into hot skillet. Bake 20 minutes, until golden brown and firm.
  5. Slice cornbread like a pie; cut each piece through the middle, into two layers. Stick lots of butter in between and stack back up to melt. Serve warm.