Sweet Heat Cornbread

Author's Notes

Serve with melted butter and a drizzle of local honey.


oil for cast iron skillet
1 egg
1 egg yolk
1-¼ cups buttermilk
⅓ cup unsalted butter, melted
2-¼ cups yellow cornmeal
¼ cup sugar
½ teaspoon kosher salt
½ cup Cascadian Farms organic frozen corn, thawed
2 jalapeño peppers, diced with seeds removed


1. Preheat oven to 400 degrees F.

2. Oil cast-iron skillet well.

3. Beat egg and egg yolk in a mixing bowl. Add buttermilk and melted butter and mix well.

4. Stir in cornmeal, sugar and salt.

5. Add corn, sharp cheddar and diced jalapeños.

6. Pour mixture into your oiled cast iron skillet and place in oven. Bake for 20-25 minutes or until the top begins to turn golden/brown.