Coogirl Candy Jalapeno Cheddar Cornbread Skillet

Coogirl Candy Jalapeno Cheddar Cornbread Skillet

Recipe #1 will feature Coogirl Candy (position 1 of 7 in rotation) https://coomoojams.com/product/cowgirl-candy/

Recipe Overview

This golden, cheesy cornbread bakes up in a cast iron skillet with pockets of sweet heat from Coogirl Candy. A quick Coogirl Candy honey butter on top adds a glossy, spicy glaze that makes every slice irresistible.

Ingredients

Cornbread Skillet

• 1 cup yellow cornmeal
• 1 cup all purpose flour
• 2 tablespoons granulated sugar
• 1 tablespoon baking powder
• 1 teaspoon kosher salt
• 1 1/4 cups buttermilk (well shaken)
• 2 large eggs
• 1/4 cup unsalted butter, melted and slightly cooled
• 1 cup shredded sharp cheddar cheese, loosely packed
• 1/3 cup chopped Coogirl Candy jalapenos, drained well
• 2 tablespoons Coogirl Candy syrup (from the jar)
• 1 tablespoon neutral oil (for the skillet)

Coogirl Candy Honey Butter Glaze

• 3 tablespoons unsalted butter, very soft
• 2 tablespoons honey
• 2 tablespoons finely chopped Coogirl Candy jalapenos, drained
• 1 tablespoon Coogirl Candy syrup (from the jar)
• Pinch of kosher salt

Optional Toppings

• Extra chopped Coogirl Candy jalapenos
• Thinly sliced green onions
• Flaky sea salt

Instructions

1. Preheat and prep the skillet
   1. Place a 10 inch cast iron skillet on the center rack of your oven.
   2. Preheat the oven to 400°F while the skillet heats.
2. Mix the dry ingredients
   1. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and kosher salt until well combined.
3. Mix the wet ingredients
   1. In a medium bowl, whisk the buttermilk and eggs until smooth.
   2. Whisk in the melted butter and 2 tablespoons of Coogirl Candy syrup.
4. Combine and fold in the flavor additions
   1. Pour the wet mixture into the dry ingredients.
   2. Stir gently with a spatula just until no dry streaks remain. Do not overmix.
   3. Fold in the cheddar cheese and 1/3 cup chopped Coogirl Candy jalapenos so they are evenly distributed.
5. Preheat the fat in the skillet
   1. Carefully remove the hot cast iron skillet from the oven and place it on a heatproof surface.
   2. Add 1 tablespoon neutral oil and swirl to coat the bottom and sides. The oil should shimmer.
6. Bake the cornbread
   1. Immediately pour the batter into the hot, oiled skillet. It should sizzle around the edges.
   2. Spread the batter into an even layer.
   3. Bake at 400°F for 18 to 22 minutes, or until the top is golden and a toothpick inserted in the center comes out with a few moist crumbs.
7. Make the Coogirl Candy honey butter glaze
   1. While the cornbread bakes, add the soft butter, honey, 2 tablespoons chopped Coogirl Candy jalapenos, 1 tablespoon Coogirl Candy syrup, and a pinch of kosher salt to a small bowl.
   2. Mash and stir with a spoon until the mixture is smooth and slightly glossy.
8. Glaze the hot cornbread
   1. As soon as the cornbread comes out of the oven, drop spoonfuls of the Coogirl Candy honey butter over the top.
   2. Use a clean spatula or knife to spread it so it melts into a thin, shiny layer. Some butter will seep into the edges, which adds great flavor.
9. Finish and serve
   1. Let the cornbread cool for 10 minutes in the skillet.
   2. Sprinkle with extra chopped Coogirl Candy jalapenos, sliced green onions, and a pinch of flaky sea salt if desired.
   3. Slice into wedges and serve warm straight from the skillet.

Tips

• For extra heat, use more chopped Coogirl Candy jalapenos in the batter and on top.
• If you do not have buttermilk, mix 1 1/4 cups milk with 1 tablespoon lemon juice or white vinegar and let sit for 5 minutes before using.
• Leftover cornbread keeps well covered at room temperature for 1 day or refrigerated up to 3 days. Rewarm in a low oven for the best texture.