Side Dish: United States – Southern United States – Jalapeño Cornbread with Honey Butter

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 8

Approximate Time

Prep 20 min

Cook 25 min

Additional 10 min

Total 55 min

Ingredients

- 1 1/2 cups (180 g) yellow cornmeal
- 1 cup (120 g) all-purpose flour
- 1/4 cup (50 g) granulated sugar
- 1 tbsp (15 ml) baking powder
- 1/2 tsp (2.5 ml) baking soda
- 1 tsp (5 g) kosher salt
- 2 large eggs
- 1 cup (240 ml) buttermilk
- 1/3 cup (75 g) unsalted butter, melted
- 2 tbsp (30 ml) honey
- 1 cup (150 g) fresh or frozen corn kernels, thawed if frozen
- 2 medium jalapeños, seeded and finely chopped
- 4 tbsp (60 g) unsalted butter, softened (for honey butter)
- 3 tbsp (45 ml) honey (for honey butter)
- 1/8 tsp (1 g) fine salt (for honey butter)

Instructions

1. Preheat the oven to 400°F (200°C). If using a cast-iron skillet, place it in the oven while preheating; if using an 8x8-inch (20 x 20 cm) baking pan, grease it well and set aside.
2. In a large bowl whisk together the cornmeal, flour, sugar, baking powder, baking soda, and kosher salt until evenly combined.
3. In a separate bowl whisk the eggs, buttermilk, melted butter, and 2 tablespoons (30 ml) honey until smooth.
4. Pour the wet ingredients into the dry ingredients and stir gently until just combined; do not overmix. Fold in the corn kernels and the chopped jalapeños.
5. If using a hot cast-iron skillet, carefully remove it from the oven and add a small knob of butter to coat the base, then pour the batter into the skillet. If using a prepared pan, pour the batter into the pan and smooth the top.
6. Bake in the preheated oven until the top is golden and a toothpick inserted in the center comes out clean, 20–25 minutes for a skillet or 22–28 minutes for an 8x8 pan. If the top browns too quickly, tent loosely with foil for the last 5–8 minutes.
7. While the cornbread bakes, make the honey butter: beat 4 tablespoons (60 g) softened butter with 3 tablespoons (45 ml) honey and 1/8 teaspoon (1 g) fine salt until smooth and spreadable.
8. Remove the cornbread from the oven and let rest 8–10 minutes. Slice or cut into wedges and serve warm with the honey butter alongside shrimp étouffée.