Cornbread That Ain't Sweet

Photographed by Anisha Sisodia

Serves 10 to 12
Prep Time: 15 minutes | Total Time: 40 minutes 

Ingredients 
10 tablespoons unsalted butter, plus more for serving
1 cup stone-ground yellow cornmeal 
3/4 cup all-purpose flour 
2 teaspoons sugar 
1 1/4 teaspoon baking powder 
1/2 teaspoon baking soda 
1/2 teaspoon salt 
3/4 cups buttermilk 
2 large eggs, lightly beaten
1 ½ cups frozen corn, thawed 
1 jalapeño, seeded and chopped
1 cup shredded Jack cheese 
2 tablespoons honey 
1 tablespoon chipotle peppers in adobo sauce

Directions 

1. Preheat oven to 425 degrees Fahrenheit. 
2. Melt 6 tablespoons butter in a 10-inch cast-iron skillet over medium heat, swirling the pan occasionally to grease the sides of the skillet. 
3. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt. Whisk in the buttermilk, eggs, and melted butter into batter and stir to combine. Fold in corn kernels, jalapeño, and cheese.  
4. Pour batter into prepared cast-iron skillet.  Transfer to the oven and bake until top is golden brown and toothpick inserted into the center of the cornbread comes out clean, about 25 minutes. 
5. In a small bowl, mix together remaining butter with honey and chipotle in adobo sauce. Pour and spread over the hot cornbread before slicing or serving. Serve warm.