Ingredients
Scale
- 1 ½ cups (216 grams) fine yellow cornmeal, plus more if needed
- 1 cup (125 grams) all-purpose flour
- 2 ½ teaspoons Diamond Crystal Baking Salt
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon cayenne pepper
- 1 cup (4 oz) freshly grated sharp cheddar cheese
- 2 tablespoons (42 grams) honey
- ¾ cup (180 grams) buttermilk, room temperature
- ½ cup (120 grams) sour cream, room temperature
- 2 eggs, room temperature
- ¾ cup (188 grams) canned creamed yellow corn
- 1 large jalapeño, finely diced
- 1 tablespoon salted butter, European style preferred
- 1 tablespoon vegetable oil
- ¼ cup (57 grams) salted butter, room temperature, European style preferred for better flavor
- 1 ½ tablespoons (32 grams) honey for topping
Instructions
- Preheat oven to 425°F (220°C) with cast-iron skillet inside.
- Mix dry ingredients in a bowl, then stir in shredded cheese.
- Whisk wet ingredients in a separate bowl, then combine with dry ingredients.
- Fold in diced jalapeños and adjust batter consistency as needed.
- Add salted butter to the hot skillet, then pour in the batter and bake for 20-25 minutes.
- Cool slightly, prepare honey butter, slice, and serve warm.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Ensure buttermilk and sour cream are at room temperature for better fluffiness.
Adjust jalapeño amount to control spice level according to preference.
Mix in whole corn kernels for added texture and sweetness.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 250
- Sugar: 5
- Sodium: 400
- Fat: 10
- Saturated Fat: 6
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 34
- Fiber: 2
- Protein: 6
- Cholesterol: 35