Recipe Background
Yee-haw! Cowboy Cornbread is just so good, you'll be riding high! Golden, summery sweet corn flavor in a tender, round bread loaded with sharp, melty cheddar and spicy peppers is just what you need to wrangle up a good evening! Serve Cowboy Cornbread with a homemade scallion butter for extra savory richness and you'll have your taste buds riding off into the sunset!
Yee-haw! Cowboy Cornbread is just so good, you'll be riding high! Golden, summery sweet corn flavor in a tender, round bread loaded with sharp, melty cheddar and spicy peppers is just what you need to wrangle up a good evening! Serve Cowboy Cornbread with a homemade scallion butter for extra savory richness and you'll have your taste buds riding off into the sunset!
Ingredients
For the cornbread:
- 1 cup all-purpose flour
- 1 cup cornmeal
- 1/3 cup brown sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 1/2 cups cheddar cheese shredded
- 2 jalapeños seeded and diced
- 1/2 stick unsalted butter
- 1 1/3 cups buttermilk shaken
- 3 large eggs room temperature
- 1/2 cup neutral-flavored oil
For the scallion butter:
- 1 teaspoon olive oil
- 2 scallions ends trimmed, thinly sliced
- kosher salt to taste
- 1 stick unsalted butter softened
- 1/4 teaspoon flaky sea salt for topping
Directions
- Preheat the oven to 400 degrees F.
- In a large bowl, add the flour, the cornmeal, the brown sugar, the baking powder, the baking soda, and 1 teaspoon of the kosher salt and whisk to combine.
- Add the cheddar and the jalapeños to the dry ingredients mixture and toss to combine.
- In a 10-inch cast-iron skillet over medium-high heat, melt 1/2 stick of the butter, while swirling carefully so it covers the entire bottom and the sides.
- Turn off the stovetop heat.
- Allow the melted butter to cool slightly.
- In a large mixing bowl, add the buttermilk, the eggs, and the neutral-flavored oil and whisk to combine.
- Add the melted butter to the buttermilk mixture and whisk to combine. Don't worry about scraping the skillet, some butter can remain in the skillet.
- Add the buttermilk mixture to the dry ingredients mixture and mix just until no dry flecks remain. Do not overmix.
- Pour the batter evenly in the cast-iron skillet.
- Bake until the cornbread is golden-brown on top and a toothpick inserted into the center comes out clean, about 25-30 minutes.
- In a small skillet over medium heat, add the olive oil.
- Add the scallions to the hot oil and cook, while stirring, until they are bright green and softened, about 1 minute.
- Add the extra kosher salt to the scallions and stir to combine.
- In a small bowl, add the remaining softened butter and the cooked scallions and mix until combined.
- Transfer the scallion butter to a serving dish.
- Top the scallion butter with the flaky sea salt.
- Serve the cornbread with the scallion butter.
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