Southern Skillet Cornbread

This Southern Skillet Cornbread is a perfect blend of traditional and creative flavors. Baked in a cast-iron skillet, it boasts a crispy crust and a tender, buttery interior. Infused with a hint of honey and jalapeño for a subtle kick, this cornbread is not only delightful on its own but also makes a fantastic accompaniment to chili or collard greens. It's a comforting dish that meets dietary needs while bringing a touch of creativity to the classic recipe.

Ingredients:

• 1 cup cornmeal
• 1 cup all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/4 cup sugar
• 1 cup buttermilk
• 2 large eggs
• 1/4 cup unsalted butter, melted
• 2 tablespoons honey
• 1/2 cup diced jalapeños (fresh or pickled)
• 1/2 cup shredded cheddar cheese (optional)

Instructions:

1. Preheat your oven to 425°F (220°C). Place a 10-inch cast-iron skillet in the oven to heat.
2. In a mixing bowl, whisk together cornmeal, flour, baking powder, salt, and sugar.
3. In another bowl, combine buttermilk, eggs, melted butter, and honey. Mix until well blended.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the diced jalapeños and cheddar cheese if using.
5. Carefully remove the hot skillet from the oven and add a tablespoon of butter, swirling it around to coat the bottom and sides.
6. Pour the cornbread batter into the skillet and smooth the top.
7. Bake for 20-25 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
8. Let it cool slightly before slicing and serving warm.