Before You Get Started

If you want to make your jalapeños less spicy, try removing the seeds and pith (white spongy membrane).

Steps

• Step 1

  In a large mixing bowl add corn meal, flour, baking powder, and salt. Then, add the shredded cheese and minced jalapeño and stir until well combined. 

  Ingredients

  • 1 Cup yellow cornmeal

  • 1 Cup all-purpose flour

  • 1 Tablespoon baking powder

  • 1 Teaspoon kosher salt

  • 4 Ounce sharp cheddar, shredded

  • 2 Whole jalapeño peppers, one seeds removed and finely diced, the other thinly sliced

• Step 2

  In a second bowl, whisk together the eggs, buttermilk, and 1/4 cup melted butter.  

  Ingredients

  • 2 Whole eggs

  • 1 1/2 Cup buttermilk

  • 1/4 Cup unsalted butter, melted

• Step 3

  Combine the wet and dry ingredients, gently folding until everything is mixed well. Cover in plastic wrap & let sit in the fridge for 20 minutes while your grill pre-heats and you make your honey butter. 

• Step 4

  Place a 9-inch cast iron skillet on the grates and preheat your Traeger to 350°F; this should take about 15 minutes.

  350 ˚F / 177 ˚C

• Step 5

  Make Honey Butter; Whisk together hot honey, soft butter, and a pinch of salt. Set aside for later.

  Ingredients

  • 1/4 Cup hot honey

  • 1/2 Cup (1 stick) unsalted butter, softened

  • Pinch kosher salt

• Step 6

  Add ½ of the Hot Honey Butter to the skillet on the grill. Once the butter has melted, remove the skillet and swirl the butter around until the bottom and sides are fully coated. Then add a layer of jalapeños to the bottom of the pan, careful not to burn yourself. Remove batter from the fridge and scoop it into the skillet one spoonful at a time, dolloping it intentionally, careful not to disturb the layer of jalapeños. 

• Step 7

  Return to the grill and bake for 40-45 minutes at 350°F. Times can vary depending on the weather & grill you have.

  00:45

  350 ˚F / 177 ˚C

• Step 8

  (Optional Step) To give your hot honey butter more of a kick, add a wire rack of sliced jalapeño next to the cornbread and smoke for 20 minutes or until slightly shriveled and dehydrated. Chop and mix into your remaining honey butter.

  00:20

  350 ˚F / 177 ˚C

  Ingredients

  • 1 Whole (optional) jalapeño, thinly sliced

• Step 9

  When a butterknife inserted in the center of the corn bread comes out clean, remove the cornbread from the grill and immediately run a knife around side of skillet to loosen the sides. Place a cutting board or heatproof serving plate over the skillet. Carefully, as the skillet is hot, turn the plate and pan over. Leave the pan on the cornbread for 5 minutes, so the hot honey butter topping drizzles onto the top of the bread.

• Step 10

  Remove the Skillet. Let cool briefly and top with more hot honey butter, another drizzle of hot honey, and flakey salt. Cut as desired, into squares or slices.