Karen asked her niece, Jamie, for some of her favorite Fall recipes and we’re excited to share them with you. 

Jamie and her husband, Jayson, are a team of chefs who own and operate a bespoke catering, private chef, and meal delivery company based in Santa Barbara, CA. Together, they created a business that blends their passion for food, family, friends, and great parties. For more information on them, visit Poe and Co. 

 

Why We Love It

This dish is a true multitasker. We have served this recipe for breakfast, brunch, lunch and dinner. By using a cast iron skillet, you'll achieve a crispy golden crust that looks fantastic and tastes delicious. While you can serve cornbread with anything, we think it makes an especially appetizing side for a bowl of your favorite fall soup or chili.

Serves 6-8. 

What You Need 

  • 1 ½ cups all-purpose flour
  • 1 cup fine-ground cornmeal
  • 1 tablespoon baking powder
  • 1 ½ teaspoons kosher salt
  • ½ teaspoon chili powder
  • ½ teaspoon smoked paprika
  • 5 large eggs
  • 1 (14 oz.) can creamed corn
  • 4 ½ ounce can chopped mild green chilies
  • 1 cup grated cheddar
  • 1 cup grated Monterey jack
  • 12 teaspoons (1 ½ sticks) unsalted butter, room temperature
  • ¾ cup brown sugar
  • Nonstick vegetable oil spray 

 

Whipped Honey Butter

  • 16 tablespoons (2 sticks) unsalted butter, room temperature
  • 1 teaspoon kosher salt
  • ¼ cup honey
  • ½ teaspoon vanilla extract
  • ¼ cup water

 

Directions

  1. Whipped Honey Butter: Use either a stand mixer with whisk attachment or a bowl and hand mixer. Place room temperature butter into the bowl and whip until fluffy. Add the salt, honey, and vanilla extract. Drizzle in water and mix until cohesive.
  2. Set skillet on a rimmed baking sheet, place on rack, and preheat oven to 400°. Whisk flour, cornmeal, baking powder, salt, chili powder, and smoked paprika in a small bowl to combine. Beat eggs in a medium bowl to blend; whisk in creamed corn, mild green chilies, cheddar, and Monterey jack.
  3. Mix butter and sugar in a large bowl just until butter absorbs sugar but butter is still in small pieces. Add egg mixture and mix until just combined. Then add in dry ingredients and mix until barely incorporated.
  4. Remove skillet from oven and lightly coat with nonstick spray. Carefully add batter and bake until cornbread's top is golden brown (approximately 35–45 minutes or until a toothpick/paring knife is inserted into the center and has just a few wet crumbs clinging to it). Let cool for 15 minutes before serving with the whipped honey butter.

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