Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 1/4 cups (180 g) yellow cornmeal
- 1 cup (125 g) all-purpose flour
- 1/4 cup (50 g) granulated sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 1/4 tsp kosher salt
- 1 1/4 cups (300 ml) buttermilk
- 2 large eggs
- 1/2 cup (113 g) unsalted butter, melted and slightly cooled
- 1 1/2 cups (170 g) sharp cheddar, shredded
- 2 jalapeños, seeded and finely chopped (about 1/3 cup)
- 2 tbsp (28 g) unsalted butter (for the hot skillet)
- Honey butter: 1/2 cup (113 g) softened unsalted butter + 2 tbsp honey + 1/4 tsp kosher salt
Do This
- 1. Preheat smoker to 350°F (177°C). Put a 10-inch cast-iron skillet inside to heat for 10 minutes.
- 2. Stir together honey butter; set aside at room temp.
- 3. Whisk dry ingredients in a bowl.
- 4. Whisk buttermilk, eggs, and melted butter; stir into dry until just combined.
- 5. Fold in cheddar and jalapeños.
- 6. Melt 2 tbsp butter in the hot skillet; pour in batter and smoke-bake 30–35 minutes (internal temp 200–205°F / 93–96°C).
- 7. Spread honey butter over warm cornbread; slice and serve.
Why You’ll Love This Recipe
- Smoky and savory: The smoker adds gentle wood aroma without overpowering the cornbread.
- Crisp edges, tender center: A hot cast-iron skillet creates that golden, crunchy rim.
- Big flavor, simple method: Sharp cheddar and jalapeños make it taste special with everyday ingredients.
- Honey butter finish: Sweet-salty butter melts into the top and takes it over the top.
Grocery List
- Produce: 2 fresh jalapeños
- Dairy: sharp cheddar cheese, unsalted butter, buttermilk, eggs
- Pantry: yellow cornmeal, all-purpose flour, granulated sugar, baking powder, baking soda, kosher salt, honey
Full Ingredients
For the cornbread batter
- 1 1/4 cups (180 g) yellow cornmeal (fine or medium grind)
- 1 cup (125 g) all-purpose flour
- 1/4 cup (50 g) granulated sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 1/4 tsp kosher salt
- 1 1/4 cups (300 ml) buttermilk, room temperature if possible
- 2 large eggs, room temperature if possible
- 1/2 cup (113 g) unsalted butter, melted and slightly cooled
- 1 1/2 cups (170 g) sharp cheddar cheese, shredded (about 6 oz)
- 2 jalapeños, seeded and finely chopped (about 1/3 cup)
For the cast-iron skillet
- 2 tbsp (28 g) unsalted butter (to melt in the hot skillet)
For the honey butter topping
- 1/2 cup (113 g) unsalted butter, softened
- 2 tbsp (42 g) honey
- 1/4 tsp kosher salt
Recommended (optional) smoking wood
- Apple or cherry wood for a mild, slightly sweet smoke
- Pecan for a richer, rounded smoke
- Use hickory sparingly if you like a stronger smoke profile
Step-by-Step Instructions
Step 1: Preheat the smoker and the cast-iron skillet
Preheat your smoker to 350°F (177°C). Set it up for indirect heat.
Place a 10-inch cast-iron skillet in the smoker while it preheats, and let the skillet heat for 10 minutes. A hot skillet is the secret to the crisp, browned edges.
Step 2: Make the honey butter
In a small bowl, mix together 1/2 cup (113 g) softened butter, 2 tbsp (42 g) honey, and 1/4 tsp kosher salt until smooth.
Keep it at room temperature so it’s easy to spread on warm cornbread. (If your kitchen is cool and it firms up, microwave it for 5–8 seconds to soften, not melt.)
Step 3: Mix the dry ingredients
In a large mixing bowl, whisk together:
1 1/4 cups cornmeal, 1 cup flour, 1/4 cup sugar, 2 tsp baking powder, 1/2 tsp baking soda, and 1 1/4 tsp kosher salt.
Whisking well helps distribute the leaveners so the cornbread rises evenly.
Step 4: Mix the wet ingredients, then combine
In a medium bowl, whisk together 1 1/4 cups buttermilk, 2 eggs, and 1/2 cup melted butter until smooth.
Pour the wet ingredients into the dry ingredients and stir gently with a spatula until just combined. Stop as soon as you don’t see dry flour pockets. Overmixing can make cornbread dense.
Step 5: Fold in cheddar and jalapeños
Fold in 1 1/2 cups shredded sharp cheddar and the chopped jalapeños.
For the best texture, let the batter rest for 5 minutes. This gives the cornmeal time to hydrate, which helps the finished cornbread stay moist and slice cleanly.
Step 6: Butter the hot skillet and pour in the batter
Carefully remove the hot skillet from the smoker (use sturdy oven mitts). Add 2 tbsp butter to the skillet and swirl to coat the bottom and a bit up the sides as it melts.
Immediately pour in the batter and smooth the top. Work quickly here so the butter stays sizzling hot, which creates that signature crisp edge.
Step 7: Smoke-bake, then finish with honey butter
Put the skillet back in the smoker and bake at 350°F (177°C) for 30–35 minutes, until the top is golden and the center is set.
For accuracy, check doneness with an instant-read thermometer: the center should read 200–205°F (93–96°C). (A toothpick should come out mostly clean, with a few moist crumbs.)
Let the cornbread cool in the skillet for 10 minutes. Spread a generous layer of honey butter over the warm top so it melts into the crust. Slice into wedges and serve warm.
Pro Tips
- Keep the smoke mellow: Cornbread absorbs smoke quickly. Use a mild wood (apple/cherry/pecan) and avoid heavy smoke for the full bake.
- Seed the jalapeños for balanced heat: Leaving some membrane or a few seeds will increase heat. For mild cornbread, remove all seeds and ribs.
- Shred your own cheddar: Pre-shredded cheese often has anti-caking agents that can affect melt. A block of sharp cheddar gives better pockets of gooey cheese.
- Don’t overmix: Stir just until combined to keep the crumb tender.
- Thermometer = perfect texture: Pulling the cornbread at 200–205°F keeps it moist without being gummy.
Variations
- Bacon and scallion: Fold in 6 strips (about 170 g) cooked, crumbled bacon and 2 sliced scallions.
- Extra-cheesy top: Sprinkle an additional 1/2 cup (55 g) shredded cheddar over the top during the last 8 minutes of baking.
- Southwestern style: Add 1/2 tsp ground cumin and fold in 1/2 cup (75 g) roasted corn kernels.
Storage & Make-Ahead
Let leftovers cool completely. Store tightly covered at room temperature for up to 1 day, or refrigerate for up to 4 days. Rewarm slices in a 325°F (163°C) oven for 8–10 minutes or in a skillet over low heat until warmed through.
Honey butter keeps well in an airtight container in the refrigerator for up to 2 weeks. Bring to room temperature before serving.
Nutrition (per serving)
Approximate per 1/8 of the skillet (without extra honey butter beyond the topping amount): 320 calories, 19 g fat, 29 g carbs, 2 g fiber, 6 g sugar, 9 g protein, 520 mg sodium.
