Servings: 10

Time: 40 minutes

Ingredients

  • 1 cup (140g) yellow cornmeal
  • 1 cup (120g) all-purpose flour
  • ¼ cup granulated sugar
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup buttermilk
  • 2 large eggs, at room temperature
  • ¼ cup melted butter, plus extra for greasing
  • ¼ cup vegetable oil
  • 2 fresh jalapeños, seeded and finely chopped
  • 1 cup shredded cheddar cheese
  • ½ cup corn kernels
  • 2 tablespoons honey

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Grease a 9-inch cast-iron skillet or an 8x8-inch square baking dish or muffin tin with butter.

Step 3

In a large mixing bowl, combine all the dry ingredients. Whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt.

Step 4

In a separate bowl, mix all the wet ingredients. Combine buttermilk, eggs, melted butter, and vegetable oil. Whisk until well blended.

Step 5

Pour the wet ingredients into the dry ingredients. Gently stir until just combined; avoid overmixing.

Step 6

Fold in the chopped jalapeños, shredded cheddar cheese, and corn kernels until evenly mixed.

Step 7

Pour the batter into the greased baking dish, muffin tin, or cast-iron skillet.

Step 8

Bake for 20-25 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.

Step 9

While the cornbread is baking, warm the honey in a small saucepan or microwave.

Step 10

Once the cornbread is out of the oven, brush the top with the warm honey.

Step 11

Let the cornbread cool for 5-10 minutes in the pan.

Step 12

Slice and serve warm, with a pat of butter or extra honey if desired.

Notes:

Measuring the cornmeal and flour on a scale will yield better results. Adjust the number of jalapeños to your spice preference, keeping some seeds for an extra kick if desired.