Friday, August 19, 2011

Skillet Corn Bread with Jalapeño Honey Butter







I am on a mission people. A mission to clean out all of the bits and bobs and random bags of who knows what that have been hiding in the dark corners of my pantry (can just one cupboard be called a pantry?) and fridge for who knows how long. First up was the half full bag of cornmeal and the sad jalapeño left over from a pepper jelly adventure. Note to self: use gloves next time you make pepper jelly, seriously you are not that tough. Moving on...I think my heavy cast iron skillet was the most important part of this bready equation so use one if you have it. If you don't, a stainless steel skillet would probably work, but you will miss out on the superb crunchy crust that the cast iron gives the bread. I originally planned on chopping up the jalapeño and adding it into the batter, but Mr. Honey Bear caught my eye and I realized that it would be much better utilized in a sweet, spicy accompaniment, and jalapeño honey butter was born. The sweet, savory, spicy combo will knock your socks off so break out the cast iron this weekend and try out this recipe. Happy Friday!

Skillet Cornbread
adapted from epicurious

1 1/2c yellow cornmeal
3/4t baking soda
1/2 teaspoon coarse salt
kernels from one ear of fresh corn, about a cup
2 large eggs
1 3/4c buttermilk or milk with 1T of lemon juice or vinegar mixed in
4T unsalted butter, softened

Heat your oven to 425º. Place a dry, 9'' cast iron skillet in the middle of the oven to heat while you prepare the other ingredients

1. In a medium bowl, stir the cornmeal, baking soda, and salt together.
2. In another bowl, whisk the eggs and buttermilk together.
3. Remove your skillet from the oven, careful it's hot! Toss in the butter and swirl it around the bottom and sides to melt it. Add the melted butter to the buttermilk/egg mix, then put the skillet back into the oven until you are ready to use it.
4. Stir the wet ingredients into the dry, then gently fold in the corn kernels. Pour the mixture into the hot cast iron pan and slide it back into the oven. Bake for 20-25min or until golden. Serve warm with jalapeño honey butter.

Jalapeño Honey Butter

1 stick unsalted butter, softened
3T honey
1/2 of a jalapeño, minced finely
pinch salt

Whisk all of the ingredients together. Store leftover butter tightly wrapped in the fridge or freezer.

Note:
- If you are nice to your cast iron pans, they will last forever. Just please, for the love of unicorns, don't wash it with soap and make sure it is totally dry before you put it away. I always heat mine on the stove until all of the water evaporates.
- If you don't have a cast iron pan, you can buy them real cheap at most hardware stores.

13 comments:

  1. I'm a southern girl at heart (having grown up in Arkansas) and I love cornbread! Your sweet/spicy butter seems like a great idea.

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  2. oh my goodness, this looks so good. i'm pretty obsessed with cornbread and am down to try almost any cornbread recipe. i've even made cornbread that has quinoa in it, and one that has brown rice and apple juice! good old southern cornbread that is more gritty than cakey and more savory than sweet is the kind of cornbread i love though, so this looks perfect. paired with the honey butter? amazing! beautiful pictures as always.

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  3. Wow! I can't wait to try this cornbread in my cast iron pan! Nice touch with the sweet and spicy butter. YUM!

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  4. Sounds amazing. Living just five miles from Lodge manufacturing headquarters & knowing so many of their management, I can assure you this would be a hit with the locals, especially the ones this this house!

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  5. Looks so simple yet so delicately prepared. I must have some of this.

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  6. Absolutely loving the idea of jalapeno honey butter!! Such a great idea! Thanks for the great post and inspiration.

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  7. I only have a tiny little iron pan for steak, so have to do it the other way. The butter sounds so delicious though, that I might only try this one for now. ;) Sure great for a nice BBQ!

    Tobias

    http://tandteacake.blogspot.com/

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  8. Jess - I am far from southern, but I love cornbread...and butter
    Natalie - Cornbread with quinoa sounds great!
    renee - Cast iron was made for this
    Jen - Awesome, I have a Lodge Skillet and I love it! I hope you try out the recipe.
    myfudo - thanks!
    Rachel - I hope you try out the sweet/spicy combo. It is a real winner!

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  9. Thank you Yossy! I've been trying to figure out what to do with the abundance of Jalapenos in our garden. This is perfect!

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  10. Thank you so much for this amazing recipe! I've been (struggling) gluten free/dairy free since January, and cornbread was one of those things that I always thought SHOULD be gluten-free-able, and somehow I was never able to find a recipe like yours. I just sat down with a wedge of this and some black bean chili, and this is exactly what all cornbread should be - I can't wait to try it again!

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  11. Oh my. I have been battling various cornbread recipes for years, and the search has just ended. This was delicious! Well done! Using only cornmeal and no flour makes a lot of difference.

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  12. Amazing! Just came out of the oven. Light, savory, not sweet, savory!

    Can't wait to try the jalapeño butter

    Oh yeah-I put jalapeños in my cornbread too. Yum!

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  13. I made this cornbread today! It was delicious :) I didn't make the jalapeño butter yet, but I'm sure it will make an appearance the next time I make this cornbread. Thanks for the recipe.

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