Cheese Cornbread

Instructions

1. 1

   Preheat your oven to 200°C and grease a 20cm cast iron skillet or square baking tin with butter.

   Tip: Using a cast iron skillet gives the cornbread a wonderfully crispy bottom crust.

2. 2

   In a large bowl, whisk together cornmeal, flour, baking powder, and salt until combined.

3. 3

   In another bowl, beat the eggs with milk, melted butter, and honey until smooth and well combined.

   Tip: Don't overmix—you want a quick, gentle blend.

4. 4

   Pour the wet ingredients into the dry ingredients and fold together gently until just combined. Avoid overmixing as this keeps the cornbread tender.

   Tip: A few small lumps are perfectly fine and will result in a better texture.

5. 5

   Fold in the grated cheddar cheese, corn kernels, and jalapeño if using, stirring just until evenly distributed.

6. 6

   Pour the batter into your prepared skillet or tin, spreading it to the edges.

   Tip: If using a skillet, briefly heat it in the oven first for extra crispiness on the bottom.

7. 7

   Bake for 22-25 minutes, until a toothpick inserted in the centre comes out clean and the top is golden brown.

   Tip: Don't overbake or your cornbread will be dry. Check at 22 minutes for doneness.

8. 8

   Allow the cornbread to cool in the tin for 5 minutes, then turn out onto a wire rack or cut directly in the skillet and serve warm.

   Tip: Warm cornbread with melted butter is absolutely divine.