Print

Crispy Campfire Skillet Cornbread Recipe With Easy Honey Jalapeño Butter

crispy campfire skillet cornbread - featured image
Print Recipe

A crispy crust and tender crumb skillet cornbread with a sweet and spicy honey jalapeño butter, perfect for campfires or cozy nights in.

Ingredients

Scale
  • 1 cup yellow cornmeal (medium grind)
  • 3/4 cup all-purpose flour (can swap half for whole wheat)
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk (or dairy-free milk plus 1 tsp lemon juice)
  • 2 large eggs, room temperature
  • 1/4 cup unsalted butter, melted (plus extra for the skillet)
  • For the Honey Jalapeño Butter:
  • 1/2 cup unsalted butter, softened
  • 1–2 tablespoons honey
  • 1 jalapeño, finely minced (seeds removed for mild heat)
  • Pinch of salt
  • Optional: a squeeze of fresh lime juice

Instructions

  1. Preheat and prep the skillet: Place a 10-inch cast iron skillet in the oven and preheat to 425°F (220°C). Let the skillet heat for about 10 minutes. Butter the inside generously.
  2. Mix dry ingredients: In a large bowl, whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt until well combined.
  3. Combine wet ingredients: In a separate bowl, whisk buttermilk and eggs until smooth. Stir in melted butter slowly.
  4. Make the batter: Pour wet ingredients into dry mix and gently fold together with a wooden spoon or spatula. Do not overmix; batter should be thick but pourable with some lumps.
  5. Pour and bake: Remove hot skillet from oven carefully. Pour batter into skillet and spread evenly. Bake for 20-25 minutes until edges are deep golden brown and a toothpick comes out clean.
  6. Prepare honey jalapeño butter: While baking, mix softened butter, honey, minced jalapeño, salt, and optional lime juice in a small bowl until blended.
  7. Finish and serve: Remove cornbread from oven and immediately spread honey jalapeño butter on top to melt into the crust.

Notes

Preheat the skillet well to get a crispy crust. Do not overmix the batter to avoid dense cornbread. Use softened butter for the honey jalapeño butter for best melting. Adjust jalapeño seeds for desired heat. If batter is too thick, add a splash more buttermilk. Cool slightly before serving to appreciate texture.

Nutrition

Keywords: cornbread, skillet cornbread, campfire recipe, honey jalapeño butter, crispy cornbread, easy cornbread, comfort food

Find it online: https://lumalunch.com/crispy-campfire-skillet-cornbread-recipe-with-easy-honey-jalape-n-o-butter/