JALAPENO HONEY CORNBREAD
A moist delicious skillet cornbread you will want to make with every Southern meal.
Servings Prep Time
8slices 10mins
Cook Time
20mins
Servings Prep Time
8slices 10mins
Cook Time
20mins
Ingredients
For the skillet cornbread
For the Jalapeño Infused Honey (make ahead)
Instructions
For the Cornbread
  1. Preheat oven to 350f degrees.
  2. Combine all dry ingredients in a bowl and whisk to incorporate. Create a hole in the center in the mix.
  3. Add eggs, buttermilk, oil. Whisk together and quickly incorporate dry ingredients towards the center.
  4. Stream in melted butter and water. Switch to a rubber spatula. Gently fold in inclusions until thoroughly incorporated.
  5. Heat bacon fat in a cast iron pan on the stovetop set to high heat.
  6. When fat begins to smoke slightly, turn heat off and pour batter into pan. Gently spread the top evenly across the center allowing the bacon fat to bubble up the sides.
  7. Immediately transfer into the oven on top of a sheet tray. Bake for 20 mins or until center springs back slightly. A toothpick tester inserted in the center should come out clean.
  8. When the cornbread is done, remove from oven and poke small rows of holes into the bread using a wooden skewer or tip of a chopstick.
  9. Glaze the top of the cornbread with warm jalapeño honey butter and allow to cool before slicing.
For the Jalapeño Infused Honey
  1. Heat honey and water in a small pot over medium/high heat. Boil for approximately 2-4 mins until water is reduced by half.
  2. Add sliced jalapeños and stir gently. Whisk in butter, omit this step if you want to serve slices of butter on the side. Remove from heat and transfer to a mason jar.
  3. Allow to infuse overnight or no less than 4 hrs.
  4. To serve, place jar in a hot water bath or microwave to melt. Strain out jalapeños if you desire, or leave them in to build more heat.