Sweet, moist and tender, this skillet jalapeño cornbread is an award winner. Say goodbye to all the dry cornbread recipes you tried before and welcome this one that looks and tastes (almost) like a cake!
- 1 cup (25 cl) homemade buttermilk*
- 1 cup (120g) cornmeal
- 3 cups (360g) all-purpose flour
- 1 cup (200g) white sugar
- 2 Tablespoons (30g) baking powder
- 1 teaspoon salt
- 4 large eggs
- 2/3 cup (160 ml) vegetable oil
- 1 1/2 cups (35 cl) whole milk
- 2 Tablespoons (30 ml) honey
- 1/3 cup (80 ml) melted butter
- 3 jalapeño, seeded and sliced
- Preheat the oven to 350°F (180°C) and grease a large skillet or a 9×13 inch baking dish.
- Prepare the homemade buttermilk, following the instructions in the note below.* Let sit.
- In a large mixing bowl, stir together the cornmeal, flour, sugar, baking powder, and salt.
- In a medium-sized mixing bowl, mix together the eggs, vegetable oil, buttermilk, milk, honey and melted butter.
- Pour the wet ingredients into the dry ones and stir until combined.
- Add the seeded and sliced jalapeño to the batter, and pour into the prepared skillet or baking dish.
- Bake for 45 minutes or until the top of the cornbread starts to brown and show cracks.
* To make the buttermilk, pour one tablespoon of white vinegar or fresh lemon juice in a measuring cup, and fill with whole milk until you reach the 1 cup level. Stir and let sit for 5-10 minutes before using it.