Jalapeno-Herb Cornbread

← Back to Recipe Book

This isn’t your sweet, cakey cornbread, it’s the savory kind, made in a screaming hot cast iron skillet with a good handful of our own jalapenos and whatever herbs are closest to the back door. It gets a real crust on the bottom, the kind you can hear when you tap it. Serve it warm with butter and don’t expect leftovers.

Ingredients

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 2 tablespoons sugar, optional
• 2 eggs
• 1 1/4 cups buttermilk
• 7 tablespoons unsalted butter, melted and divided
• 2 jalapenos, seeded and diced (leave some seeds in if you want more heat)
• 1/3 cup shredded sharp cheddar, optional
• 3 tablespoons fresh herbs, chopped (chives, parsley, and thyme are our go-to)

Instructions

1. Preheat the oven to 425°F with a 9- or 10-inch cast iron skillet inside to heat up along with it.
2. In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt, and sugar if using.
3. In another bowl, whisk the eggs, buttermilk, and 6 tablespoons of the melted butter.
4. Pour the wet ingredients into the dry and stir just until combined. Fold in the jalapenos, cheddar, and herbs.
5. Carefully pull the hot skillet from the oven and add the remaining tablespoon of butter, swirling to coat the bottom and sides. It should sizzle the second it hits the pan.
6. Pour the batter into the hot skillet, it’ll sizzle around the edges, that’s exactly what you want.
7. Bake 20 to 25 minutes, until golden brown and a toothpick comes out clean.
8. Let rest 5 minutes in the skillet before slicing into wedges.

Best eaten warm, straight out of the skillet, with butter melting into every crack. Want to grow your own? Check our guide for jalapenos.