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Try SavoraJalapeño Honey Cast Iron Skillet Cornbread
This cast iron skillet cornbread is the ultimate American comfort side. Baking it in a heavy pan gives it crispy edges and a tender center, perfect for dipping into a winter stew or enjoying on its own with a drizzle of jalapeño-infused honey.
Ingredients
- Cornmeal1 1/2 cups
- All-purpose flour1/2 cup
- Sugar1/4 cup
- Baking powder1 tablespoon
- Salt1/2 teaspoon
- Eggs2
- Milk1 cup
- Melted butter1/4 cup
- Vegetable oil2 tablespoons
- Honey1/4 cup
- Jalapeño1
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Learn MoreMethod
Preheat oven to 425°F (220°C). Place a 10-inch cast iron skillet in the oven while it preheats.
In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
In a separate bowl, whisk together eggs, milk, and melted butter.
Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
Carefully remove the hot skillet from the oven. Add vegetable oil to the skillet and swirl to coat the bottom and sides.
Pour the cornbread batter into the hot skillet and spread evenly.
Bake for 20-25 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
While the cornbread is baking, prepare the jalapeño honey. In a small saucepan, combine honey and minced jalapeño. Heat over low heat for 5-7 minutes, stirring occasionally, until the honey is infused with jalapeño flavor. Remove from heat and let cool slightly.
Let the cornbread cool slightly in the skillet before slicing and serving. Drizzle with jalapeño honey before serving.
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