Prep Time: 20 minutes
Cook Time: 20-25 minutes
Servings: 8-10 Servings
1 tbsp. canola oil
1 cup finely ground cornmeal
1 cup all purpose flour
1 tbsp. baking powder
¼ tsp. baking soda
1 tsp. salt
¼ tsp. cayenne pepper
1 cup buttermilk
1/2 cup milk
4 tbsp. (1/2 stick) unsalted butter, melted
1/2 cup finely chopped fresh jalapeños
1/2 cup fresh or drained corn kernels
1/2 cup grated cheddar cheese
Optional: ¼ cup sugar
Begin heating the oven to 400°F.
Pour the oil in a larger cast iron skillet and place the skillet in the oven.
In a large bowl, whisk together the cornmeal, flour, baking powered, baking soda, cayenne pepper, salt (and optional sugar).
In a separate bowl, whisk together the buttermilk, milk, and egg.
Pour into the bowl of dry ingredients and gently stir to combine. Then gently stir in the melted butter, the chopped jalapeños, corn, and grated cheese until no lumps remain.
Once the oven has reached 400°F, remove the hot skillet from the oven using heavy-duty potholders.
Pour the cornbread batter into the skillet, and smooth out the surface.
Return the skillet to the oven and bake for 20 to 25 minutes, until lightly browned on top and a knife inserted into the center comes out clean.
Let the cornbread cool for 10 to 20 minutes before serving.
Add a light drizzle of honey!