Brown Butter, Honey and Jalapeño Skillet Cornbread
Full recipe at cookieandkate.com
- 1/2 cup (1 stick) unsalted butter
- 1 1/2 cups medium grind cornmeal, preferably stone ground
- 1 1/2 cups white whole wheat flour or regular whole wheat flour or flour of choice
- 1 tablespoon kosher salt or 2 teaspoons regular salt
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- Few twists’ freshly ground black pepper
- 1/2 cup shredded Jack or cheddar cheese, divided (for cheesy cornbread, use 1 cup cheese)
- 1 1/2 cups buttermilk (or 1 cup plain yogurt mixed with 1/2 cup water)
- 1/2 cup honey
- 3 large eggs
- 1 large corn on the cob, shucked (to yield about 3/4 to 1 cup corn kernels)
- 1 red or orange bell pepper, finely chopped
- 2 medium jalapeños, ribs removed and finely chopped