Peanut-Jalapeño Cornbread - A Recipe from Scratch
Two pantry essentials, peanuts and cornmeal, unite to create the perfect side dish. The inclusion of buttermilk gives a tender texture, while chopped peanuts contribute a delicious crunch. The heat from spicy jalapeño is balanced with a hint of sweet honey, and a nutty swirl of browned butter enhances the richness of the roasted peanuts.
Yields 1 (9-inch) loaf
½ cup (113 grams) unsalted butter
2 tablespoons (28 grams) vegetable oil
1½ cups (170 grams) stone-ground yellow cornmeal
¾ cup (94 grams) all-purpose flour
1½ teaspoons (4.5 grams) kosher salt
½ teaspoon (2.5 grams) baking soda
¼ teaspoon (1.25 grams) baking powder
1½ cups (360 grams) whole buttermilk, at room temperature
1 large egg (50 grams), at room temperature
1 large egg yolk (19 grams), at room temperature
1 tablespoon (21 grams) clover honey, plus extra for serving
¾ cup (107 grams) honey-roasted peanuts, roughly chopped and divided
½ cup (57 grams) ¼-inch-chopped seeded jalapeño
Preheat your oven to 400°F (200°C). In a light-colored 9-inch metal skillet (refer to Note), melt the butter over medium heat. Cook until the butter solids turn amber and develop a nutty fragrance, about 7 to 12 minutes. Transfer the browned butter to a medium heatproof bowl and allow it to cool for 10 minutes.
Place the oil in a 9-inch cast-iron skillet and put it in the oven until hot, which should take about 8 minutes. In a large bowl, combine the cornmeal, flour, salt, baking soda, and baking powder by whisking them together. In another medium bowl, whisk together the buttermilk, 3 tablespoons (37 grams) of the browned butter, the egg, egg yolk, and honey. Mix the buttermilk mixture into the cornmeal mixture until thoroughly combined. Gently fold in two-thirds of the chopped peanuts and the jalapeño.
Remove the hot skillet from the oven and carefully pour the batter over the hot oil, smoothing it into an even layer with a small offset spatula. Top with the remaining peanuts. Bake until golden brown and a wooden pick inserted in the center comes out clean, about 18 to 22 minutes, covering loosely with foil if it browns too quickly. Allow to cool in the skillet for 15 minutes. Serve warm with honey and the rest of the browned butter.
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