GF Skillet Cornbread with Jalapeño Honey

skillet gluten free cornbread jalapeno honey

Sometimes food doesn't need a lot of introduction to know it's gonna be good.

This, my dear, is one of those things.

I give thee cornbread in a skillet drizzled with spicy sticky honey. What more do you need from me?

I personally feel that chili is worthless without cornbread dunked in to soak up every spicy bite, so I would highly recommend accompanying my Skinny Cowboy Turkey Chili with this dish.

I also feel rather strongly that cornbread doesn't need chili to support itself. Cornbread goes amazingly with just a napkin and a smear of spreadable butter. Can we all just let cornbread LIVE?

There aren't any extra steps needed or extra ingredients required. Cornbread has always been so simple and I plan to keep it just that way! Let me know what you think :)

GF Skillet Cornbread with Jalapeño Honey

Prep Time: 1 min | Cook Time: 25-30 mins | Serves 6+


gf cornbread
  • 1 20-oz. package Bob's Red Mill Gluten Free Cornbread Mix 
  • 2 eggs, lightly beaten
  • 1/3 cup butter, melted 
  • 1 1/2 cups milk (almond, soy, or dairy)
  • 1 tsp. sugar
  • 1/4 tsp. cinnamon
  • more butter for browning
jalapeño honey
  • 1 jalapeño, sliced into rounds (can remove seeds)
  • 1/2 cup honey
The Steps
  1. Preheat oven: Preheat oven to 375 degrees. Grease a cast iron or heavy duty skillet well with oil and place into oven as it preheats. Bring all ingredients for cornbread to room temperature.
  2. Make honey: Combine jalapeno slices and honey in a jar or dish and set aside. The longer it infuses, the spicier it will be!

  3. Mix cornbread: Place cornbread mix into a large bowl and add in sugar and cinnamon, mix well. Add in beaten eggs, milk and melted butter and using a hand mixer, combine all ingredients for 30 seconds on low speed. Beat batter for another 30 seconds on high speed and then pour into hot greased skillet (remember your oven mitts... speaking from experience!!). Place into preheated oven and cook for 25 minutes. 

  4. Optional... brown top: Your cornbread should be done cooking in about 25 minutes - check this by sticking a toothpick or a knife in the center of your skillet. If it comes out clean, you're all cooked. This last part is optional but highly recommended... take a knife and spread a little more butter over the top of the cornbread. Place back into oven on broil for 2-3 minutes, making sure to watch as it browns the top. Remove from oven when top is golden and bubbly, and drizzle with jalapeno honey!
If you make this recipe, let me know! Leave a comment, let me know what you think + be sure to tag any pictures with @TheSavvySpoon +  #TheSavvySpoon on Instagram!


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