As the season turns cooler we return to the oven and say goodbye to our grill. We decided to try a new recipe and we must say it was a resounding success. We updated our last classic recipe with the addition of honey and both white and yellow cheddar cheese. Here is the updated recipe. Enjoy!
2 cups cornmeal (or 1 ½ cups cornmeal and ½ cup flour)
2 teaspoons baking soda
1 teaspoon salt
1 finely chopped jalapeno pepper
1 egg (beaten)
1 ¼ cups buttermilk
1 ½ cup of thinly sliced white and yellow cheddar cheese
2 tablespoons of honey
6 tbls unsalted butter, melted
1 tablespoon of vegetable oil
Preheat the oven to 400 degrees.
Make the batter. Whisk together the cornmeal, baking soda, jalapeno pepper, cheddar cheese and salt in a bowl.
In another bowl beat the egg, honey and the buttermilk with a fork and then incorporate with the dry ingredients. Gently mix and then fold in the melted butter.
Pour vegetable oil into cast iron skillet. Pour batter into pan, smooth top so batter is evenly distributed. Place pan on the middle rack in the center of the pan. Bake for 20 minutes or until the edges begin to brown (don’t over bake because the corn bread will become dry).
Remove pan from oven and let it rest in the pan for 10-30 minutes. **CAUTION – remember that the handle of the pan is HOT – make sure that when you take the pan out you place either a towel or potholder over it so no one accidentally burns themselves.
Turn the pan over and the cornbread should easily release. We like to serve our corn bread on a wooden cutting board cut into wedges. Serve with softened butter whipped with a little more honey.