When you spend time in the South, you will quickly see a lot of variations of cornbread, making you think it is Southern cuisine. In reality, its beginnings go back not only to Native American cooking, but to traditional Greek, Turkish and Portuguese dishes. It’s really a blank canvas and you can experiment with so many variations of what you mix into the bread. This is one of our favorites and I prefer using the smaller baking dishes as it cooks faster, you get a good crust and you can spread throughout the table so everyone is just a reach away from this delicious goodness.
- For the cornbread
- 1 cup self rising all purpose flour
- 1 cup self rising yellow cornmeal
- 1/4 cup sugar
- 1 teaspoon salt
- 1 cup coarsely extra-sharp cheddar cheese, grated
- 1 cup pickled jalapeño peppers, drained and chopped, plus 8 rings not chopped for topping
- 1 cup buttermilk
- 2 large eggs
- 8 tablespoons unsalted butter, melted, cooled slightly, and separated in half
- 2-3 dashes Sriracha
- 1/4 cup gruyere cheese
- 1/4 cup Parmesan cheese, freshly grated
- 1/2 teaspoon red pepper flakes
- Maldon sea salt to taste
- For the honey butter
- 8 tablespoons unsalted butter, room temperature
- 2 tablespoons honey
- 2 teaspoons for Maldon sea salt
Making It
- Make the honey butter by putting all three ingredients in the well of a stand mixer fitted with the whisk attachment. Whip the butter for three minutes on high, then put in a small ramekin, cover with plastic wrap and set aside, do not refrigerate.
- Preheat oven to 400°F. Butter or use cooking spray on 4 Staub 5.75×4.5-inch cast iron bakers or an 8x8x2-inch baking dish.
- In a stand mixer fitted with the paddle attachment, add the flour, cornmeal, sugar and salt and mix together on low for 15 seconds. Add the cheddar cheese and jalapeño (mix in later).
- Whisk buttermilk, eggs, 4 tablespoons of the melted butter, and sriracha in a separate bowl.
- Add liquid mixture to dry ingredients while the mixer is on low, until all ingredients are incorporated; do not over-mix.
- Transfer batter to prepared pans or pan. Top with the gruyere cheese and then the sliced jalapeño.
- Bake until bread is golden on top and a tooth-pick inserted into center comes out clean, about 13-14 minutes for the 3 Staub bakers or 22 minutes for the one baking pan.
- Brush with butter, dust with Parmesan and red pepper flakes, serve very warm with the honey butter in a small ramekin on the side.
Here are some dishes you can use these cornbread cakes to serve with:
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