Honey Jalapeño Skillet Cornbread Recipe

About

A golden, tender cornbread with a sweet honey undertone and a gentle kick from fresh jalapeño, baked in a skillet for crispy edges and a moist crumb.

1. 1

   Preheat the Oven

   preheat 10 min

   Position a rack in the center of the oven and preheat to 400°F (205°C). If using a cast iron skillet, place it in the oven now so it heats along with the oven, which will give the cornbread extra-crispy edges. Allow at least 10 minutes for the oven to fully come to temperature.

2. 2

   Mix the Dry Ingredients

   prep 3 min

   In a large mixing bowl, whisk together the cornmeal, flour, baking powder, baking soda, and salt until evenly combined. Make a well in the center of the dry ingredients to make it easier to fold in the wet ingredients without overmixing.

3. 3

   Mix the Wet Ingredients

   prep 2 min

   In a small bowl, whisk together the milk, beaten egg, 2 tablespoons of honey, and the melted butter until smooth and fully combined. The mixture should look uniform with no streaks of egg or butter.

4. 4

   Fold Together and Add Jalapeño

   prep 2 min

   Pour the wet ingredient mixture into the well of the dry ingredients and fold gently with a rubber spatula just until no dry streaks remain — do not overmix or the cornbread will be tough. Fold in the diced jalapeño evenly throughout the batter.

5. 5

   Bake the Cornbread

   cook 22 min

   Carefully remove the hot skillet from the oven (use oven mitts) and grease it with a small pat of butter, swirling to coat the bottom and sides — the butter will sizzle immediately. Pour the batter in and spread it into an even layer, then bake for 20–22 minutes until the top is golden brown, the edges pull slightly from the pan, and a toothpick inserted in the center comes out clean.

6. 6

   Add Honey Topping and Rest

   rest 5 min

   Remove the skillet from the oven and immediately drizzle the remaining 1 tablespoon of honey evenly over the top of the hot cornbread. Let the cornbread rest in the pan for 5 minutes so it firms up slightly and the honey soaks in.

7. 7

   Slice and Serve

   serve

   Cut the cornbread into wedges or squares directly in the skillet and serve warm. It pairs well with butter, chili, or soup, and is best enjoyed the day it is made.