Serves:
12 Serving
Cooking Time:
30 Minutes
Ingredients
- ⅔ cup butter softened and divided
- ⅔ cup granulated sugar
- 2 cups medium grind cornmeal
- 1 ⅓ cups all-purpose flour
- 4 ½ teaspoons baking powder
- 1 tsp salt
- 3 large eggs, room temperature
- 1 ⅔ cup whole milk
- 14 ounces canned corn, drained
- 3 tbsp honey
- 3 jalapenos, stem and seeds removed, sliced
- 1 cup sharp cheddar cheese, shredded plus more for topping
- 2 tbsp butter for greasing skillet
Instructions
- Preheat oven to 375 degrees F then generously butter a 12 inch cast iron skillet, set aside.
- Using a stand mixer, cream butter and sugar together on medium high speed until light and fluffy, about 2-3 minutes. Scrape sides.
- In a medium sized bowl, combine cornmeal, flour, baking powder, and salt. In a separate bowl, combine eggs and milk. Alternate adding small amounts of the dry ingredients and the wet ingredients to the butter mixture, each time mixing just until combined.
- Fold in corn, jalapenos, and cheddar cheese.
- Pour batter into skillet then top with additional cheese and jalapeno sliced. Lastly drizzle over the honey.
- Bake the cornbread for 20-30 minutes. Remove from the oven and allow to cool slightly before slicing.
