Ingredients:

  • 1.5 cups (240g) yellow cornmeal, medium grind
  • 1 cup (125g) all-purpose flour
  • 1 tbsp baking powder
  • 0.5 tsp baking soda
  • 1 tsp sea salt
  • 1 cup (245g) full-fat buttermilk, room temperature
  • 2 large eggs
  • 0.25 cup (85g) honey
  • 0.5 cup (113g) unsalted butter, melted and cooled
  • 1.5 cups (150g) sharp cheddar cheese, freshly grated
  • 3 fresh jalapenos, deseeded and finely diced
  • 1 tbsp bacon grease

Instructions:

  1. Preheat the oven. Set your oven to 400°F (200°C) and place your cast iron skillet inside while it heats.
  2. Dice the jalapenos. Remove the seeds and ribs from 3 fresh jalapenos and chop them finely. <small>Note: Wear gloves if you have sensitive skin.</small>
  3. Combine dry ingredients. Whisk 1.5 cups yellow cornmeal, 1 cup all purpose flour, 1 tbsp baking powder, 0.5 tsp baking soda, and 1 tsp sea salt until fully blended and lump free.
  4. Mix wet ingredients. In a separate bowl, whisk 1 cup buttermilk, 2 eggs, and 0.25 cup honey until the honey is fully dissolved.
  5. Emulsify the fat. Slowly stream in 0.5 cup melted butter while whisking the wet mixture until the liquid looks silky.
  6. Fold the components. Pour the wet ingredients into the dry and stir with a spatula until just combined. Note: Do not overmix or the bread will be tough.
  7. Add the mix ins. Gently fold in 1.5 cups grated cheddar and the diced jalapenos until evenly distributed.
  8. Sizzle the pan. Carefully remove the hot skillet from the oven, drop in 1 tbsp bacon grease, and swirl until the bottom is coated and shimmering.
  9. Pour and bake. Pour the batter into the hot skillet. Bake for 25 minutes until the top is golden and a toothpick comes out clean.
  10. Rest before slicing. Let the cornbread sit for 5 minutes until the structure sets.