JesseEatzThe ultimate sidekick to red beans: fluffy long-grain white rice and a golden, crumbly jalapeño honey cornbread.
Preheat oven to 400°F (200°C). Place a 10-inch cast iron skillet inside to heat up.
In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
In another bowl, mix milk, egg, melted butter, honey, and diced jalapeños. Pour the wet ingredients into the dry and stir until just combined.
For the rice: Rinse rice under cold water until clear. Combine rice and water in a medium pot, bring to a boil, then reduce to low, cover, and simmer for 15-18 minutes. Let rest for 5 minutes before fluffing with a fork.
Carefully remove the hot skillet from the oven, grease lightly with oil or butter, and pour in the batter. Bake for 20-25 minutes until the top is golden brown and a toothpick comes out clean.
The secret to great cornbread is the cast iron skillet. Get it screaming hot with a little oil before pouring in the batter to ensure that golden, crispy bottom crust. For the rice, a simple long-grain white rice is best to soak up all that bean gravy.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
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