Othercookieandkate4.8
Brown Butter, Honey and Jalapeño Skillet Cornbread
Brown butter and honey cornbread baked in a cast iron skillet for crispy edges. This cornbread features fresh summer corn, bell pepper and jalapeño.
👥 8 Servings⏱️ Prep & Cook: 40 min⏳ Prep: 15 min🔥 Cook: 25 min👤 Cookie and Kate📖 cookieandkate
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
- ●baking dish
- ●oven
- ●bowl
- ●whisk
- ●pan
📝 Preparation Steps
1
Heat the oven to 375 degrees Fahrenheit with a rack in the middle of the oven. Place the stick of butter in a 10 to 12-inch cast iron skillet or 9-inch square baking dish and place in the oven to melt for the next 5 to ⏱️ 10 minutes.
2
In a large bowl, whisk together the cornmeal, flour, salt, baking powder, baking soda and black pepper. Stir in about half of the cheese. In a medium bowl, whisk together the milk, honey and eggs until smooth. Stir the wet ingredients into the dry ingredients until moistened through.
baking powder2 teaspoonslarge eggs3
3
When the butter is melted and golden brown but not burnt, carefully remove the sizzling skillet from the oven and swirl to coat with butter. Add the corn kernels and chopped peppers to the skillet, stir and let them sizzle for about ⏱️ 30 seconds. Pour the entire contents of the pan into the batter and stir just until incorporated.
4
Pour the batter into the hot skillet or baking pan. Sprinkle the remaining cheese on top. Return the skillet to the oven and bake until the bread is brown around the edges, springy to the touch and a toothpick inserted in the center comes out clean with just a few crumbs, 25 to ⏱️ 35 minutes. Invert the bread onto a wire rack to cool. Slice into squares or wedges. Serve with more butter, preferably salted, on the side. Leftovers will keep well for up to 3 days in an airtight container at room temperature, or in the freezer for several months.
Nutrition Facts
calories
286 calories
fat Content
12.1 g
fiber Content
3.7 g
sugar Content
14 g
sodium Content
722.1 mg
protein Content
6.9 g
trans Fat Content
0 g
cholesterol Content
75.2 mg
carbohydrate Content
39.4 g
saturated Fat Content
5.8 g
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