Skillet Jalapeno Cornbread with Honey Butter

Background: Too hot to bake something in your oven? Try the stovetop and a cast iron skillet to create a delicious side to any meal. You can make this skillet jalapeno cornbread recipe without the jalapenos if you prefer.  Either way, when served with the honey butter, this jalapeno cornbread will not last!  It is a perfect side when entertaining or goes great with one of our chili recipes – Chili “Mac or Crock Pot Chili!

• 2-3 jalapenos
• 1 cup flour
• 1 cup Dixie Lily Stone Ground cornmeal
• 1 cup sugar
• 1 tablespoon Clabber Girl baking powder
• 1 teaspoon salt
• 1 cup milk
• 1 egg
• 1/3 cup of oil, vegetable or light olive oil

1. Preheat oven to 400 degrees and butter your 10-inch skillet.
2. Clean your jalapenos, strip the seeds and membranes, then finely chop.  I wear gloves for this step.
3. Whisk the flour, cornmeal, baking powder and salt together in a large bowl.
4. In a separate bowl lightly whisk the milk, egg, sugar, and oil together.
5. Pour the liquid mixture over the flour mix and stir together.
6. Add in the jalapenos and mix again.
7. Pour into prepared pan and bake for 20-25 minutes or until baked through.

For honey butter beat together 1 cup salted butter (softened), ½ cup honey and ½ teaspoon vanilla.  Serve and enjoy!  The butter can be stored in an airtight container in the refrigerator for up to 5 months.