Festival Classic Lunch: Grilled Jalapeño Cheddar Cornbread with Smoky Honey Butter

Allergens

Dairy, Eggs, Gluten

Ingredients

• 1 1/2 cups yellow cornmeal
• 1 cup all
• purpose flour
• 3 tablespoons granulated sugar
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 2 jalapeños, seeds removed and finely chopped
• 1 cup shredded sharp cheddar cheese
• 1 large egg
• 1 1/4 cups milk
• 1/3 cup vegetable oil Smoky Honey Butter:
• 1/2 cup unsalted butter, softened
• 2 tablespoons honey
• 1 teaspoon smoked paprika
• 1/4 teaspoon chili powder

Instructions

1. Preheat your grill to medium heat (around 350°F). In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, salt, and pepper. Stir in the jalapeños and cheddar cheese.
2. In another bowl, combine the egg, milk, and vegetable oil. Add the wet ingredients to the dry ingredients and stir until just combined. Be careful not to overmix.
3. Lightly grease a 9 inch cast iron skillet or grill safe pan. Pour the cornbread batter into the prepared skillet and spread it evenly.
4. Place the skillet on the preheated grill and bake for 20 25 minutes, or until a toothpick inserted in the center comes out clean. Allow the cornbread to cool slightly while you prepare the smoky honey butter.
5. In a small bowl, combine the softened butter, honey, smoked paprika, and chili powder. Stir well to combine.
6. Cut the warm cornbread into wedges and serve with a generous dollop of smoky honey butter on top. Enjoy!

Chef’s Insight

To truly capture the festival vibe, prepare this dish on a sunny day in your backyard or at your local park. The sizzle of the grill and the laughter of friends will make this experience unforgettable.

Notes

The key to achieving that perfect festival feel is to grill the cornbread just enough to give it a slight char and smoky aroma. Remember to taste-test as you go to ensure your cornbread turns out moist and flavorful.