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Test Kitchen Approved

Cowboy Cornbread

Time: 40 minutes

Yield: 6 servings

About

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!

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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

Step 1 -Preheat the oven to 400 degrees F.

Step 2 -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.

Step 3 -Add the cheddar and the jalapeños to the dry ingredients mixture and toss to combine.

Step 4 -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.

Step 5 -Turn off the stovetop heat.

Step 6 -Allow the melted butter to cool slightly.

Step 7 -In a large mixing bowl, add the buttermilk, the eggs, and the neutral-flavored oil and whisk to combine.

Step 8 -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.

Step 9 -Add the buttermilk mixture to the dry ingredients mixture and mix just until no dry flecks remain. Do not overmix.

Step 10 -Pour the batter evenly in the cast-iron skillet.

Step 11 -Bake until the cornbread is golden-brown on top and a toothpick inserted into the center comes out clean, about 25-30 minutes.

Step 12 -In a small skillet over medium heat, add the olive oil.

Step 13 -Add the scallions to the hot oil and cook, while stirring, until they are bright green and softened, about 1 minute.

Step 14 -Add the extra kosher salt to the scallions and stir to combine.

Step 15 -In a small bowl, add the remaining softened butter and the cooked scallions and mix until combined.

Step 16 -Transfer the scallion butter to a serving dish.

Step 17 -Top the scallion butter with the flaky sea salt.

Step 18 -Serve the cornbread with the scallion butter.

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