Ingredients:

  • 1.5 cups (240g) Yellow cornmeal
  • 1 cup (125g) All-purpose flour
  • 0.25 cup (50g) Granulated sugar
  • 1 tbsp Baking powder
  • 1 tsp Kosher salt
  • 1 cup (240ml) Full-fat buttermilk, room temperature
  • 14.75 oz can Creamed corn
  • 2 Large eggs, lightly beaten
  • 0.5 cup (113g) Unsalted butter, melted and cooled
  • 2 tbsp Honey
  • 1.5 cups (170g) Extra-sharp cheddar cheese, freshly shredded
  • 3 Fresh jalapeños, finely diced
  • 0.5 tsp Smoked paprika
  • 1 tbsp Unsalted butter (for skillet prep)

Instructions:

  1. Preheat your oven to 400°F (200°C). Place your 10 inch cast iron skillet inside while it heats.
  2. In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, salt, and smoked paprika.
  3. In a separate medium bowl. Combine the buttermilk, creamed corn, eggs, 0.5 cup melted butter, and honey. Whisk until smooth and fully integrated.
  4. Create a well in the center of the dry ingredients and pour in the wet mixture.
  5. Fold gently with a spatula just until the flour streaks disappear. Stop mixing immediately once combined to keep it tender.
  6. Stir in extras, adding the shredded cheddar and diced jalapeños.
  7. Carefully remove it from the oven with a heavy mitt. Drop the 1 tbsp of butter into the hot pan and swirl until melted and foaming.
  8. Pour the batter into the hot skillet. You should hear a distinct sizzle as the edges begin to set instantly.
  9. Bake 30 minutes on the middle rack. The top should be deep golden and slightly pulling away from the edges.
  10. Test for doneness by inserting a toothpick into the center; it should come out clean or with just a few moist crumbs.