- Yield: 1 (10-in, 25 cm) corn bread
- ¼ cup [60 ml] canola oil
- 3 cups [720 ml] buttermilk
- 1 large egg
- 1 Tbsp honey, plus more for serving
- 2½ cups [350 g] yellow cornmeal
- ¾ cup [105 g] all-purpose flour
- 2½ Tbsp sugar
- 2 tsp salt
- 2 tsp baking soda
- 2 cups [320 g] halved seedless black grapes
- 1 jalapeño pepper, seeded and cut into thin strips or rings
- Butter for serving (optional)
How to Make It
- Preheat the oven to 400°F [200°C]. Add the oil to a 10-in [25-cm] cast-iron skillet and place it in the preheated oven for 10 minutes.
- Meanwhile, in a large bowl, combine the buttermilk, egg, honey, cornmeal, flour, sugar, salt, and baking soda. Remove the pan from the oven, and add the hot oil to the batter. Add the grapes and stir just until combined. Pour the batter into the hot skillet, and scatter the jalapeño evenly over the top.
- Bake until the corn bread is light golden brown and a cake tester or the tip of a knife inserted in the center comes out clean, about 30 minutes. When the corn bread is out of the oven, scatter pieces of butter over the top and let them melt down into the cracks and crevices (if using). Serve warm with extra honey and butter, if desired.