Cornbread with a Kick! Jalapeños and Brown Butter for the Win!

buttermilk

🥗Healthier: Greek yogurt

💰Cheaper: milk + vinegar

Greek yogurt adds creaminess with fewer calories.

jalapeños

🥗Healthier: banana peppers

💰Cheaper: green bell peppers

Banana peppers provide similar flavor with less heat.

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: monterey jack

Monterey jack is often less expensive and melts well.

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Margarine can be a cost-effective substitute.

Preheat the oven to 350°F (175°C).

Oil a cast iron skillet.

Brown 1 stick of salted butter in a stainless steel pan over medium heat (4-6 on a gas stove) for about 5 minutes, stirring constantly until golden brown and nutty.

Set the browned butter aside to cool.

In a bowl, combine 1.5 cups yellow cornmeal, 1 cup all-purpose flour, 1 tablespoon baking powder, and 1 teaspoon kosher salt. Whisk to combine and set aside.

Chop 2 jalapeños, removing the seeds and membrane, and set aside.

In another bowl, combine 1.5 cups buttermilk, 2 eggs, and 1/3 cup honey. Whisk together.

Add the wet mixture to the dry ingredients and mix until no dry lumps remain.

Stir in the cooled brown butter and the chopped jalapeños.

Add 1 cup of cheddar or pepper jack cheese to the batter and mix well.

Pour the batter into the oiled cast iron skillet.

Bake in the preheated oven for about 35-47 minutes, checking for a rich golden brown color and doneness in the middle.

Let cool slightly before slicing and tasting.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens