Simple, delicious jalapeño honey cornbread that comes together in about 30 minutes. This mini skillet recipe is perfect as a side for chili, and you can substitute all-purpose flour for a 1-1 gluten-free mix.
Preheat your oven to 400F. In a large mixing bowl, whisk together 3/4 cup of all-purpose flour, 1/2 cup of cornmeal, 1/2 tbsp of baking powder, and 1 tsp of salt. In another mixing bowl, whisk together 2 eggs, 1/4 cup of whole milk, 1/2 cup of melted butter, 1/4 cup of cane sugar, 2 tbsp of honey, and 1/2 cup of shredded sharp cheddar. Whisk the wet ingredients into the dry, along with 1 diced jalapeño. Then, in a mini 5” skillet, melt 2 tbsp of butter on medium heat. Swirl the butter and evenly distribute in the pan. Pour the cornbread batter into the hot skillet—this will make it extra crispy! Top with sliced jalapeño before transferring to the oven and baking for 20 minutes (or until cooked through and the top is golden). Serve with a slab of butter or as a chili topping.
