The Swicy Jalapeño-Cheddar Skillet Corn Bread Your Bowl of Chili Deserves

1. Place a 10-inch cast-iron skillet on center rack in oven. Preheat oven to 400°F

2. In a large bowl whisk together cornmeal, flour, sugar, baking powder, baking soda, smoked paprika, and 1 tsp. salt. In a medium bowl whisk together buttermilk, eggs, and 6 Tbsp. of the melted butter. Add to flour mixture; stir in cheddar cheese and pickled jalapeños until just combined.

3. Carefully remove skillet from oven and add 1 Tbsp. of the melted butter, tilting skillet to coat bottom and sides (butter will pop). Add batter to skillet.

4. Bake until golden brown and a toothpick inserted in center comes out clean, 22 to 26 minutes. Brush with remaining 1 Tbsp. melted butter. If you like, serve with Whipped Honey Butter and/or red pepper jelly. (Refrigerate corn bread in an airtight container up to 3 days.)

How to Make Whipped Honey Butter

In a small bowl combine 1/3 cup softened butter, 1/4 cup honey, and a pinch salt. Beat with a mixer on high until light and fluffy, 2 minutes. (Cover and refrigerate up to 1 week.) Makes about 1/2 cup.