Hush your mouth cornbread

Yes that is a cast iron skillet divided into slices for cornbread


  • 1 cup all-purpose flour
  • 1 cup cornmeal
  • 1/4 to 1/2 cup honey
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 2 beaten eggs
  • 1 cup buttermilk (see note below)
  • 1 cup grated cheddar cheese
  • 1 heaping spoonful picante salsa
  • 1 jalapeno, chopped and seeded
  • 1/4 cup finely chopped green onion

Grease 9×9 baking pan. Preheat oven to 425. Mix dry ingredients, leaving a well in the center of the bowl. In another bowl, mix eggs, honey and buttermilk. Pour into well in dry mix and stir until incorporated. Add cheese, salsa, green onion and jalapeno. Stir until incorporated. Spoon into prepared pan. Cook for 20 to 25 minutes or until a knife inserted in the center comes out clean.

Note: If you don’t have buttermilk, you can put a tablespoon of lemon juice or vinegar in your measuring cup and fill it the rest of the way to the one cup mark with regular milk. Let stand for five minutes before using.

About Rufus' Food and Spirits Guide

This blog attempts to collect some of the things I try to create with food and booze. Sometimes I succeed and sometimes I fail. My hope is to entertain and maybe help people think a little harder about what they decide to eat and drink.
This entry was posted in Food, Recipes, Sides and tagged , , , . Bookmark the permalink.

70 Responses to Hush your mouth cornbread

  1. Maureen says:

    I haven’t seen a cornbread pan like that since I left Tennessee 🙂 Love cornbread.

  2. I am such a sucker for any sort of cornbread!
    please stop by and say hi

  3. It looks great! I’ve become a big fan of cast iron over the last couple years.

  4. nrhatch says:

    Yum! We love cornbread!

  5. Great tip on buttermilk.

  6. joshuafagans says:

    Somebody once told me that there is no substitute for buttermilk…. Who was that again ;). Looks great. I may have to add it to the weeks menu.

  7. Have never had cornbread, but now I know how to make it…..and I love the tin!

  8. No words are needed! Picture says it all! Yum!

  9. rutheh says:

    I have to make this and found a place to buy the cast iron divided skillet/cornbread pan! Thanks.

  10. Sissi says:

    I have never had cornbread in my life (but of course I have heard about it). It looks delicious.
    I love your iron skillet with divided slices. It makes me think of my recent decision to throw away most of my non-stick teflon pans and use the old style 100% steel frying pans. Even though they are quite heavy (especially for my weak arms!) I love the way they become darker and more “non-stick” every day, I enjoy greasing them after every use and the fact that I might have them for the rest of my life without any coating coming off.

  11. ChgoJohn says:

    Cornbread, like cast iron skillets, is a relatively recent obsession of mine. Yours is the first recipe I’ve seen to add salse to the batter and I like the idea. As for the cast iron skillet, i love mine but I’m at the point where I’ve got to throw out a pan for every one I buy. A moment of joy in some housewares department is met with Sophie’s choice at home.

  12. Holly says:

    Ok, so cornmeal?? Is there a british version of what this would be called instead?

  13. SimpleP says:

    Love that you threw jalapenos in it. A must for cornbread. Looks delicious, as always.

  14. Lea Ann says:

    I was at our Army Surplus store on Tuesday to buy a Comal. If you don’t have one, you should get one. I’ve used it every single day since purchase. Anyway, I had this darn cast iron corn bread pan in my hand and didn’t buy it. Why oh why??? Seeing this photo, I’ll be making another trip over there. Your cornbread recipe sounds wonderful. I’ve got a pretty good and similar recipe, but love your addition of buttermilk and salsa. Have a good 4th.

  15. I love the skillet! Will look for one. We will be visiting a great outlet mall with a wonderful culinary store. And thank you for the buttermilk substitute note…good to know.

  16. Can’t wait to make this Monday for a friend’s BBQ! I so jealous of the cool pan!

  17. ChefMom says:

    I’m in love….with your cast iron cornbread pan. I need one. I want one! The cornbread looks delicious. It looks a lot like the recipe Mr. N and I made at cooking class last week. 🙂 Yum!

  18. ericascime says:

    That is quite the corn bread pan! Could you use it to make scones?

  19. Amy says:

    I’m making cheddar jalapeno cornbread this wknd too! This looks mighty tasty. If the recipe I’m trying doesn’t turn out well, this well def be the one I use next 🙂

  20. I love that skillet! It’s definitely the weekend of corn – I even put it in my hummus. Your bread looks delish!

  21. TasteFood says:

    I love all of the savory ingredients in your recipe!

  22. Oh I was waiting for this one!
    Thank you so much for sharing the recipe Greg

  23. gisellecagli says:

    We don’t have buttermilk in Italy so the tip on buttermilk is very appreciated!!!!

  24. Laura says:

    I love cheese and jalapenos in corn bread. I’ve been wanting to make some in my iron skillet…so I will definitely try this recipe when I do!

  25. That skillet is pretty awesome. That right there is dedication to cornbread!

  26. I do love some crusty, buttery cornbread! Your recipe sounds great! I have a cast-iron pan like that – it was labeled as a “scone” pan but we all know it’s perfect for cornbread. I like to heat the pan to sizzling hot before spooning the batter in – a tip I got from an older Southern cook to make the cornbread crustier on the bottom. I’m going to have to try adding salsa and jalapeno…yum!

  27. ....RaeDi says:

    Oh Boy, serving cornbread I love the jalapeno and honey mix, I drizzle the honey on the top just before I put in oven. Adding salsa is new to me, but I’m game! The picture is mouth watering….RaeDi

  28. Yuri says:

    That pan is awesome! I thought of scones when I first saw it 🙂 love the jalapeños and salsa in your cornbread.

  29. Wow, that looks delicious, and I have been craving corn bread so badly lately! Must get my fix now haha. Thanks for sharing!

  30. rsmacaalay says:

    What a lovely cornbread, I usually take this with roast meats. Yum!

  31. Mmm I second the jalapeños! I’ve even added bacon.

    The seasoned cast iron pan is totally the secret – that’s how we do it here in the south, baby! 🙂 This looks so good.

  32. This could be a meal alone. Looks so delicous. The cast iron is the secret…not that I can keep one of those seasoned the right way. : (

  33. karencooking says:

    I love cornbread! My mom always made it in a square, cast-iron skillet she had (and probably still has). The picante, onions and jalapeno sound very tasty!

  34. Yummy! I had to come, check this “Hush your mouth cornbread”. This looks very good. I love the cast iron pan. I always use cast iron. Looks wonderful 🙂 Being from the South, I love corn bread 🙂

  35. randommanda says:

    Cornbread with salsa AND jalapenos? What’s not to like? I’m totally going to try this one – thanks!

  36. That is a beautiful piece of cast iron!

  37. nancyc says:

    This cornbread sounds really good–love that it has cheddar cheese in it!

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  39. candice594 says:

    It looks so delicious,if only i can make it !

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  42. Kristy says:

    Back here again today. Can’t tell you how often I reference this…today for the lack of buttermilk. 🙂

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  44. Katy says:

    How much salsa is a “heaping spoonful”? Tsp, Tbsp, soupspoon or the major ladle? Seems like heaping tbsp would not even be worth the addition, afraid the ladle would make it soggy! Thx!

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  46. A_Boleyn says:

    Yummy cornbread in a sweet looking pan. I feel so down-market as I only have a humble cast iron pan to make mine in. Adding salsa to the cornbread is something I’ve never seen before. I must try it in the next batch I make. Thanks for the link back to this. 🙂

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