The Easiest Honey Jalapeño Skillet Cornbread
One go to comfort food for me is good old cornbread. I’ve loved it ever since I was kid. I can eat it like crazy. When I was pregnant with all three of my kids I’d go to the grocery store and buy these giant pieces of cornbread wrapped in plastic wrap from the bakery section. There was a restaurant near our old house that served a skillet cornbread as an appetizer and I’d order it every. single. time. Anyways, it is one of my favorites and to be honest I don’t have a go-to from scratch recipe. I love a good cornbread box mix! Though there are three ways I like to jazz it up and elevate the flavor.
At the beginning of Fall I harvested my last few jalapeños and as you know I really tried to make the most of them. I even infused tequila for jalapeño margaritas which you can find HERE. I was inspired by my jalapeño plant and ended tossing them into this skillet cornbread. Listen I’m not reinventing the wheel here, but I will share this and I hope you make some soon! Grab your favorite cornbread mix, a skillet, a jalapeño and go to town! Find the recipe below …
Honey Jalapeño Skillet Cornbread
+ a few ways to jazz up boxed cornbread mix
Ingredients
your favorite cornbread mix
3 tablespoons vegetable oil
large cast iron skillet
1 cup corn
2 tablespoons honey
1 large jalapeño
Directions
Step 1: Start by preheating your oven given on your cornbread mix. Add the vegetable oil into the cast iron skillet and use a pastry brush or napkin to coat the inside of the pan. Once the oven is heated, place your oiled skillet into the oven and let it warm up while you mix your cornbread batter. Warming the skillet before you add in the cornbread batter will give you delicious crisp edges!
Step 2: Mix the cornbread batter how it tells you to on the package. Keep in mind, to fill the skillet you’ll need about 3-4 cups of cornbread batter. I use a 24 ounce package of cornbread mix. If your cornbread mix comes in a smaller sized package, then just be sure to make enough to get about 3-4 cups. I love Bob’s Red Mill Stoneground Cornbread Mix, which is what I used here in these photos.
Step 3: Add in 1 cup of corn + a diced jalapeño. Be sure to remove the seeds + ribs from the jalapeño. Doing so will help it your cornbread not be too extremely spicy in the end.
Step 4: Fold in the corn and diced jalapeño.
Step 5: Remove your hot oiled skillet carefully from the oven and pour in the cornbread batter. Place the skillet back into the oven and back for as long as the cornbread mix package instructs OR until a toothpick inserted into the center comes out clean.
Step 6: I LOVE glazing the top of the baked cornbread with honey to add a bit of sticky sweetest. The honey also balances out the spicy jalapeño perfectly!
Step 7: Serve warm + enjoy! Beyond simple and delicious!