Skillet Cornbread with Cheddar, Jalapeno, and Honey

Step 1

Start by dicing your jalapeno. (Between 1 tbsp to 1/2 cup depending on your preference. I use about I just use about 1/4 cup) Add the diced jalapenos and a tablespoon of butter to the skillet. Then, I turn the oven on and let the butter melt and jalapeno soften as the oven heats up.Melt another 3/4 cup of butter in the microwave and set aside to cool for a few minutes.

Step 2

While the oven heats, beat the eggs in a large bowl. Then, add the buttermilk, 1 cup of shredded cheese, honey, melted butter (once it's cooled), and white and brown sugars in with the eggs.

Step 3

In another bowl, mix the flour, cornmeal, baking powder, and salt.Then, combine the wet and dry ingredients in one bowl. No need to over-mix, just make sure everything's combined and incorporated well.

Step 4

Once the oven has reached 400 F, remove the skillet and scoop the jalapenos into the cornbread batter and give it another mix. Then, add a bit more butter or oil to the hot skillet (be careful!) and swirl it around so the edges are greased.

Step 5

Pour the batter into the greased skillet, and sprinkle the remaining ¼ cup of cheese on top. Place it in the oven for 15 minutes. Then, cover with tinfoil and cook for another 8-10 minutes — until the top is lightly crisp and set — a total of 23-25 minutes is perfect for mine!Best served fresh while it's nice and warm from the oven!