Skillet Cornbread With Fresh Jalapeño Honey

How to Make Skillet Cornbread With Fresh Jalapeño Honey

Total time: 40 min · Yields 8 servings

1. 1

   Whisk Dry Ingredients

   In a large bowl, whisk together the cornmeal, flour, baking powder, salt, and sugar until no clumps remain.

2. 2

   Combine Wet Ingredients

   In a separate jug, beat the eggs into the buttermilk. Slowly whisk in the melted butter until the mixture is emulsified and smooth.

3. 3

   Mix the Batter

   Pour the wet ingredients into the dry ingredients. Stir with a spatula just until combined. Do not overmix, as this will lead to a tough, bready texture.

4. 4

   Sear the Crust

   Using oven mitts, carefully remove the hot skillet from the oven. Drop in the lard or bacon grease, swirling until the bottom and sides are coated. Pour the batter into the sizzling pan and smooth the top.

5. 5

   Bake

   Return the skillet to the oven. Bake for 20 to 25 minutes, or until the edges are dark golden brown and a toothpick inserted in the center comes out clean.

6. 6

   Prepare Honey and Finish

   While the bread bakes, simmer honey, jalapeño slices, and vinegar in a small saucepan over low heat for 5 minutes. Remove the cornbread from the oven, let cool for 10 minutes, then drizzle generously with the strained honey and serve with the warm jalapeño rounds.