- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 servings
Get your cast-iron pan ready — it’s cornbread season.
Ingredient:
- 1 tablespoon unsalted butter
- 2 cups all-purpose flour (about 8 1/2 ounces)
- 1 cup yellow cornmeal (about 5 3/4 ounces)
- 1/2 cup granulated sugar
- 2 1/2 teaspoons baking powder
- 1 teaspoon kosher salt
- 2 cups whole milk
- 8 ounces sharp cheddar cheese, shredded (about 2 cups)
- 1 cup fresh or thawed frozen corn kernels (from 2 ears)
- 1/2 cup unsalted butter (4 ounces), melted
- 2 tablespoons fresh jalapeno, chopped
- 2 large eggs, beaten
- Softened unsalted butter, honey, and smoked flaky sea salt, for serving
