Skillet Jalapeño Cornbread
A fun spin on cornbread and the perfect accompaniment to our campfire chili or drizzled with hot honey for breakfast. This moist cornbread is super easy to make on a stovetop or over the fire!
Serves 4
Ingredients
1/2 Stick of Butter
2 Eggs
3 T Honey
2 Fresh Jalapeños, finely chopped, seeds and stem removed
1 Cup of Milk
1 Cup Medium Grind Cornmeal
1/2 Cup Flour
1 Tablespoon Baking Powder
1/2 Teaspoon Salt
Serve with
Jalapeños
Cilantro
Hot Honey
Preparation
Melt the butter in a 10” cast iron skillet and remove the pan from the heat and let cool slightly.
In a large bowl, beat the eggs and honey together, add milk and 2 T of the cooled butter.
Add the dry ingredients; cornmeal, flour, baking powder, and salt, and stir until just mixed.
Fold in jalapeños.
Place the skillet back over the campfire or medium heat to reheat the butter and distribute the butter over the bottom of the pan.
Place the mixture into the buttered pan in an even layer.
Cover tightly with foil and pierce a few slits in the top to let the steam escape.
Cook over low heat for 15-20 minutes and remove from the heat.
Allow to rest, covered for another 5 minutes.
*If we are making this at a campsite, we measure and combine the dry ingredients ahead of time and store them in an air-tight container in our pantry box.
What You’ll Need
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