Cast-Iron Jalapeño Cheddar Cornbread with Honey Butter

Quick Recipe Version (TL;DR)

• Yield: 8 wedges
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes

Quick Ingredients

• 2 tbsp unsalted butter + 1 tbsp neutral oil (for the skillet)
• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 3 tbsp granulated sugar
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp fine salt
• 2 large eggs
• 1 1/4 cups buttermilk
• 4 tbsp unsalted butter, melted and cooled
• 2–3 jalapeños, seeded and finely diced (about 2/3 cup), plus a few thin rings for topping
• 1 cup sharp cheddar, 1/2-inch cubes
• 1/2 cup sharp cheddar, grated
• Honey butter: 6 tbsp unsalted butter (soft), 3 tbsp honey, pinch flaky salt

Do This

• 1. Heat oven to 425°F with a 10-inch cast-iron skillet inside.
• 2. Whisk dry: cornmeal, flour, sugar, baking powder, baking soda, salt.
• 3. Whisk wet: eggs, buttermilk, melted butter. Stir in diced jalapeños and cubed cheddar.
• 4. Combine wet with dry until just moistened (a few lumps are fine).
• 5. Pull hot skillet out; add 2 tbsp butter + 1 tbsp oil and swirl. Immediately pour in batter; top with grated cheddar and jalapeño rings.
• 6. Bake 22–25 minutes until deep golden and edges crisp; cool 10 minutes. Mix honey butter and serve warm.

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Why You’ll Love This Recipe

• Super tender, lightly sweet crumb with a satisfyingly crisp, crackly edge from a ripping-hot skillet.
• Pockets of melted sharp cheddar and bright, fresh jalapeño heat in every bite.
• Foolproof, one-bowl batter that comes together while the skillet heats.
• Finished with silky honey butter that melts into the warm bread for a sweet-salty finish.

Grocery List

• Produce: 2–3 fresh jalapeños
• Dairy: Buttermilk, unsalted butter, sharp cheddar, eggs
• Pantry: Yellow cornmeal, all-purpose flour, granulated sugar, baking powder, baking soda, salt, neutral oil, honey

Full Ingredients

Cornbread (10-inch cast-iron skillet)

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 3 tbsp granulated sugar
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp fine sea salt
• 2 large eggs
• 1 1/4 cups buttermilk, at room temperature
• 4 tbsp unsalted butter, melted and slightly cooled (for the batter)
• 2–3 jalapeños, seeded and finely diced (about 2/3 cup), plus a few thin rings for topping
• 1 cup sharp cheddar, cut into 1/2-inch cubes
• 1/2 cup sharp cheddar, grated (for topping)
• 2 tbsp unsalted butter + 1 tbsp neutral oil (for the hot skillet)

Whipped Honey Butter

• 6 tbsp unsalted butter, softened
• 3 tbsp honey
• Pinch flaky sea salt

Optional Add-Ins & Toppings

• Extra jalapeño rings, for garnish
• Flaky sea salt, for finishing

Step-by-Step Instructions

Step 1: Preheat the oven and skillet

Place a 10-inch cast-iron skillet on the center rack of your oven and preheat to 425°F. Let the skillet heat for at least 10 minutes; the roaring-hot pan is what creates the signature crackly edge.

Step 2: Prep jalapeños and cheese

Seed and finely dice 2–3 jalapeños (leave some seeds if you want extra heat). Slice a few thin rings for topping and pat them dry. Cut 1 cup of sharp cheddar into 1/2-inch cubes and grate another 1/2 cup for the top. Set aside.

Step 3: Mix the dry ingredients

In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt until well combined. This evenly disperses leavening and prevents pockets of salt or sweetness.

Step 4: Mix the wet ingredients

In a medium bowl, whisk the eggs, buttermilk, and melted (slightly cooled) 4 tbsp butter until smooth. Cooling the butter a bit helps prevent it from seizing when it hits the cold buttermilk.

Step 5: Combine into a batter

Pour the wet ingredients into the dry. Stir with a spatula until just combined; a few small lumps are okay. Gently fold in the diced jalapeños and the cubed cheddar. Do not overmix or the cornbread can turn tough. Let the batter sit for 2–3 minutes to hydrate while you prepare the skillet.

Step 6: Heat the skillet fat and add the batter

Carefully remove the hot skillet from the oven. Add 2 tbsp butter and 1 tbsp neutral oil; swirl until the butter foams and coats the bottom and sides. Immediately scrape the batter into the pan (you should hear a sizzle). Smooth the top, then sprinkle evenly with the grated cheddar and arrange jalapeño rings.

Step 7: Bake to golden perfection

Return the skillet to the oven and bake 22–25 minutes, until the top is deep golden, the edges are crisp, and a toothpick inserted near the center comes out with just a few moist crumbs. Cool in the skillet on a rack for 10 minutes. Run a thin spatula around the edge to release, then cut into 8 wedges.

Step 8: Make the honey butter and serve

While the cornbread bakes, beat the softened butter, honey, and a pinch of flaky salt until light and creamy. Serve warm cornbread with a generous swipe of honey butter. A tiny sprinkle of flaky salt on top makes the flavors pop.

Pro Tips

• Control the heat: For milder heat, fully seed the jalapeños; for more kick, keep some seeds or add an extra pepper.
• Cheese pockets vs. melt: Cubes create gooey pockets; if you prefer even melt throughout, use all grated cheddar instead.
• Ultra-crisp edges: Preheating the empty skillet, then adding butter and oil right before the batter, prevents scorching and maximizes sizzle.
• Tender crumb insurance: Mix just until combined and avoid overbaking. Start checking at 20 minutes; ovens vary.
• Neat slices: Let the cornbread rest 10 minutes; this sets the crumb so slices stay tidy and moist.

Variations

• Sweet-corn scallion: Fold in 1/2 cup thawed corn kernels and 1/3 cup sliced scallions with the jalapeños.
• Bacon-jalapeño cheddar: Swap the neutral oil for 1 tbsp bacon drippings and fold in 1/2 cup crisp crumbled bacon; reduce added salt slightly.
• Gluten-free: Use a 1:1 gluten-free all-purpose blend; if the batter seems thick, add 1–2 tbsp extra buttermilk.

Storage & Make-Ahead

Store cooled cornbread, tightly wrapped, at room temperature up to 2 days or refrigerated up to 4 days. Reheat slices in a 350°F oven or toaster oven for 6–8 minutes, or in a buttered skillet over medium-low heat until warm and crisp. Freeze wedges (wrapped) up to 2 months; reheat from frozen at 350°F for 12–15 minutes. Honey butter keeps covered in the refrigerator for 2 weeks; bring to room temperature before serving. For a head start, whisk dry ingredients up to 24 hours ahead and keep covered; mix wet ingredients and combine just before baking.

Nutrition (per serving)

Approximate for 1 wedge (cornbread only): 340 calories; 31 g carbohydrates; 10 g protein; 19 g fat (10 g saturated); 2 g fiber; 6 g sugar; 520 mg sodium. Add about 90 calories, 8 g fat, and 6 g carbs for each tablespoon of honey butter.