This is the best cornbread you will ever eat.
Some recipes are made to accompany the meal. Others quietly steal the show.
This cornbread falls into the second category.
My grandmother taught me something that most modern recipes have forgotten. Cornbread shouldn’t just bake. It should fry first and bake second. Before the batter ever touched the skillet, she’d season the hot bacon fat with salt and pepper, then let the batter sizzle for a few minutes before sending it into the oven. The result was a deeply golden crust with crispy edges and a salty, peppery crunch that people still talk about decades later.
I’ve spent years trying to recreate that memory. This version gets remarkably close. The jalapeños bring a little warmth, the sharp cheddar adds richness, and the hot cast iron skillet creates the kind of crust that causes everyone at the table to suddenly want the corner piece.
And if someone goes back for a second piece, don’t act surprised. That’s exactly what it’s supposed to do.
Ingredients
Dry Ingredients
- 1 cup stone-ground yellow cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 1 tablespoon sugar
Wet Ingredients
- 2 large eggs
- 1 cup buttermilk
- 1/2 cup sour cream
- 6 tablespoons melted butter
Add-Ins
- 1 1/2 cups sharp cheddar cheese, freshly grated
- 2 jalapeños, seeded and finely diced
- 2 green onions, thinly sliced
For the Skillet
- 1 tablespoon bacon fat
- 1 tablespoon butter
- Kosher salt
- Freshly cracked black pepper
Optional Whipped Honey Butter
- 4 tablespoons softened butter
- 1 tablespoon honey
- Pinch flaky salt
Instructions
Preheat oven to 425°F.
Place a 10-inch cast iron skillet in the oven while it preheats.
In a large bowl, combine cornmeal, flour, baking powder, salt, and sugar.
In a separate bowl, whisk together eggs, buttermilk, sour cream, and melted butter.
Pour wet ingredients into dry ingredients and stir just until combined.
Fold in cheddar cheese, jalapeños, and green onions.
Carefully remove the hot skillet from the oven and place it on the stovetop over medium heat.
Add bacon fat and butter.
Once melted and shimmering, season the fat generously with kosher salt and several grinds of black pepper.
Pour the batter into the skillet.
Allow the batter to cook undisturbed for 2 to 3 minutes. The edges should begin to sizzle and set.
Transfer the skillet immediately to the oven.
Bake for 20 to 25 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
While still warm, brush the top with a tablespoon of melted butter.
For an extra touch, mix the honey butter ingredients together and serve alongside.
Let rest 10 minutes before slicing.
Enjoy.