This side will go like hot cakes so you might need to make a few batches. I love serving this cornbread with some collard greens and gravy.
Swap Option: Frozen corn is awesome. Just pop it in the microwave to thaw for 2 minutes before using.
Special equipment: Cast-iron skillet
- 10 tablespoons unsalted butter, plus more for serving
- 1 cup stone-ground yellow cornmeal
- 3/4 cup all-purpose flour
- 2 teaspoons sugar
- 1¼ teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup buttermilk
- 2 large eggs, lightly beaten
- 1½ cups frozen corn, thawed
- 1 jalapeño, seeded and chopped
- 1 cup shredded Jack cheese
- 2 tablespoons honey
- 1 tablespoon chipotle peppers in adobo sauce
1. Preheat oven to 425°F.
2. Melt 6 tablespoons butter in a 10-inch cast-iron skillet over medium heat, swirling the pan occasionally to grease the sides of the skillet.
3. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda and salt. Whisk in the buttermilk, eggs and melted butter into the dry ingredients and stir to combine. Fold in corn kernels, jalapeño and cheese.
4. Pour batter into prepared cast-iron skillet. Transfer to the oven and bake until top is golden brown and toothpick inserted into the center of the cornbread comes out clean, about 25 minutes.
5. In a small bowl, mix together remaining butter with honey and chipotle in adobo sauce. Pour and spread over the hot cornbread before slicing. Serve warm.