I feel like if I ever met a human who didn’t like cornbread I would immediately be suspicious of them… because cornbread is AMAZING! My mom used to make it when we were kids and she’d sprinkle a little sugar on the top when it came out of the oven and it was soooo good. This week I got a bunch of corn and jalapeños in my CSA and immediately grabbed my skillet and cornmeal. It took about 25 mins to make and I ate half of it for dinner. Nothing else, just a straight up plate of cornbread smothered in butter and honey….
(I promise it tastes better then the photo looks!)
1 corn on the cob, kernels cut off
1 jalapeño, chopped small
1 1/2 cups yellow cornmeal
1/2 teaspoon salt
1/2 teaspoon pepper
3/4 teaspoon baking soda
2 large eggs
1 1/2 cups buttermilk **if you don’t have buttermilk, you can make some by add 1 teaspoon vinegar to 1 cup whole milk and let it sit for 5 mins!
1 1/2 tablespoons maple syrup
4 tablespoons unsalted butter
Preheat oven to 425 degrees and add the cast iron skillet to get it nice and hot – about 10 mins. In a bowl mix together the cornmeal, salt, pepper, and baking soda. In another bowl mix together the eggs, maple syrup, and buttermilk.
In a small pan, heat the butter until melted then toss in the corn and jalapeños. Cook for about 3-4 minutes, then turn off the heat and whisk the buttery mixture into the bowl with the eggs. Add the dry ingredients and combine. Remove the skillet from the oven and pour in the batter. Bake for 20-25 minutes or until set and golden brown on top. Let cool slightly before serving. Serve with extra butter and honey on the side!