Ingredients:

  • 1.5 cups (240g) Yellow cornmeal
  • 1 cup (125g) All-purpose flour
  • 1 tbsp Baking powder
  • 1 tsp Baking soda
  • 1 tsp Fine sea salt
  • 14.75 oz (418g) Creamed corn
  • 2 large Eggs, room temperature
  • 0.5 cup (120ml) Full-fat buttermilk
  • 0.25 cup (85g) Honey
  • 3 fresh Jalapenos, finely diced
  • 1.5 cups (170g) Sharp cheddar cheese, freshly shredded
  • 0.5 cup (113g) Unsalted butter, melted
  • 1 tbsp Vegetable oil

Instructions:

  1. Preheat your oven to 400°F (200°C). Place your skillet or baking pan inside while it heats. Note: A hot pan is the only way to get a truly crispy bottom.
  2. Whisk the dry ingredients. Combine 1.5 cups cornmeal, 1 cup flour, 1 tbsp baking powder, 1 tsp baking soda, and 1 tsp salt in a large bowl.
  3. Mix the wet ingredients. In another bowl, beat 2 eggs, then stir in 14.75 oz creamed corn, 0.5 cup buttermilk, 0.25 cup honey, and 0.5 cup melted butter.
  4. Fold the jalapenos. Add the 3 diced jalapenos and 1.5 cups shredded cheddar to the wet mixture.
  5. Combine gently. Pour the wet mixture into the dry. Use a spatula to fold until just combined and no large streaks of flour remain. Note: Overmixing leads to a tough, rubbery texture.
  6. Oil the hot pan. Carefully remove the hot skillet from the oven and add 1 tbsp vegetable oil, swirling it to coat the bottom.
  7. The Sizzle Pour. Pour the batter into the hot skillet. You should hear a distinct sizzle as the batter hits the oil.
  8. Bake the cornbread. Place back in the oven and bake for 20 minutes until the top is golden and a toothpick comes out clean.
  9. Rest before slicing. Let the pan sit for at least 10 minutes. Note: This allows the steam to redistribute so the bread doesn't crumble when cut.