Cast Iron Skillet Cornbread with Jalepeno Honey Butter

Once again, the time that we have to spend away from each other has begun. We all know that we are in the places that we want to be, doing the things we were meant to do. At times, the distance and the sadness of being in different places makes us nostalgic for the way it used to be. But most other times, this separation brings us closer together, making our precious relationships stronger and the short times we do spend together even sweeter.

I am in the place where we all started being us, where our friendships formed and flourished. The time here is marked by the change in seasons, each season being closely linked to certain memories of food and meals with everyone together. Right now, the colored leaves are falling off the trees when the wind blows, and the corn is turning dry and brown. The cool, crisp air reminds me of our pig roasts, apple galettes, and roasted root vegetables,—oh, how wonderfully we celebrated this season!

This fall however, we haven’t been able to honor the season as well as last year because we are designing many other celebrations. And somehow in the frenzy of working out the details on how to spend the next eight months cherishing food, meals, and friends, we missed our first birthday here at CookingArchitecture. This is very strange because you know we seize every opportunity for a celebration. So lets put on our boots, explore the pumpkin patches and harvest that last bit of green corn and make some cornbread in celebration of our friends, far and near!

Cast-Iron Skillet Cornbread with Jalapeño Honey Butter

I found this simple, yet delicious recipe on the Apt2B Baking Co. blog.  I followed her directions exactly and was thrilled with the results.  You can find the original recipe here.  Also, a huge thanks to Anna for her help in making the cornbread happen and for her great eye for photography.

1 ½ cup yellow cornmeal
¾ teaspoon baking soda
½ teaspoon coarse salt
kernels from one ear of fresh corn, about a cup
2 large eggs
1 ¾ cup buttermilk or milk with 1 tablespoon of lemon juice or vinegar mixed in
4 tablespoons unsalted butter, softened


Heat the oven to 425ºF and place a dry, 9” cast iron skillet in the middle rack of the oven to heat while you prepare the batter.  In a medium bowl, stir the cornmeal, baking soda, and salt together.  In another bowl, whisk the eggs and buttermilk together.

Carefully remove your skillet from the oven.  Place the butter in the skillet and spread it around until entirely melted to coat the bottom and the sides.  Pour the melted butter to the buttermilk/egg mix, and put the skillet back into the oven.

Stir the wet ingredients into the dry, then gently fold in the corn kernels. Remove the skillet again, and pour the mixture into the hot cast iron pan. Bake for 20-25min or until golden. Serve warm with jalapeño honey butter.

Jalapeño Honey Butter

1 stick unsalted butter, softened
3 tablespoons honey
½ of a jalapeño, minced finely, with the seeds removed
pinch salt

Use a fork to mash all of the ingredients together. Store leftover butter tightly wrapped in the fridge.  This butter is also really great on sweet potatoes! Yum!

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