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Crispy Cast Iron Cornbread Recipe Easy Homemade with Honey Butter and Jalapeño Cheddar

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A quick and easy cornbread baked in a cast iron skillet with a crispy crust, sharp cheddar, jalapeños, and served with honey butter for a perfect balance of spicy and sweet flavors.

Ingredients

Scale
  • 1 cup yellow cornmeal, medium grind
  • 1 cup all-purpose flour (or almond flour for gluten-free)
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 2 large eggs, room temperature
  • 1 cup buttermilk (or 1 cup milk + 1 tablespoon vinegar, let sit 5 minutes)
  • 1/4 cup unsalted butter, melted and slightly cooled
  • 1 cup sharp cheddar cheese, shredded
  • 1–2 jalapeños, finely chopped (seeds removed for milder spice)
  • 1 tablespoon honey (optional)
  • For the honey butter:
  • 1/4 cup unsalted butter, softened
  • 2 tablespoons honey
  • Pinch of sea salt

Instructions

  1. Preheat your oven to 425°F (220°C). Place your cast iron skillet inside the oven while it heats for about 10 minutes.
  2. In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, and salt.
  3. In a separate bowl, beat eggs with buttermilk and melted butter until smooth. Stir in honey.
  4. Pour the wet mixture into the dry ingredients and stir just until combined; avoid overmixing.
  5. Fold in shredded cheddar cheese and finely chopped jalapeños gently.
  6. Carefully remove the hot skillet from the oven and add a tablespoon of butter, swirling to coat the bottom and sides.
  7. Pour the batter into the skillet and smooth the top with a spatula.
  8. Bake for 20-25 minutes until the top is golden brown and a toothpick inserted in the center comes out clean.
  9. While baking, whip together softened butter, honey, and sea salt to make honey butter.
  10. Remove cornbread from oven, let cool a few minutes, then serve warm with honey butter.

Notes

Preheat the cast iron skillet to ensure a crispy crust. Avoid overmixing the batter to keep the cornbread tender. Use oven mitts when handling the hot skillet. The honey butter adds a sweet balance to the spicy jalapeños. For dairy-free, substitute cheddar with vegan cheese and use almond or oat milk with lemon juice instead of buttermilk.

Nutrition

Keywords: cornbread, cast iron skillet, jalapeño cheddar, honey butter, crispy cornbread, easy cornbread recipe, homemade cornbread

Find it online: https://elvafood.com/crispy-cast-iron-cornbread-recipe-easy-homemade-with-honey-butter-and-jalape-n-o-cheddar/