Ingredients:

  • 1 cup (125g) yellow cornmeal
  • 1 cup (125g) all-purpose flour
  • 1/4 cup (50g) granulated sugar
  • 1 tbsp (12g) baking powder
  • 1/2 tsp (3g) salt
  • 1 cup (240ml) full-fat buttermilk
  • 2 large eggs
  • 1/4 cup (60ml) vegetable oil
  • 2 tbsp (30g) melted unsalted butter
  • 1 tbsp (21g) honey
  • 1 cup (115g) sharp cheddar cheese, shredded
  • 3 fresh jalapeños, finely diced
  • 1/4 cup (60ml) vegetable oil

Instructions:

  1. Place a 10-inch cast iron skillet in the oven and preheat to 400°F (200°C).
  2. Carefully remove the hot skillet from the oven, add 1/4 cup (60ml) of vegetable oil, swirl to coat the bottom and sides, and return the skillet to the oven for 5 minutes until the oil is shimmering.
  3. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt until no clumps remain.
  4. In a separate medium bowl, beat the 2 large eggs, then stir in the buttermilk, 1/4 cup (60ml) vegetable oil, melted butter, and honey.
  5. Pour the wet ingredients into the dry base and stir with a spatula until just combined; do not overmix.
  6. Gently fold in the shredded cheddar cheese and diced jalapeños until evenly distributed.
  7. Carefully remove the scorching hot skillet from the oven and pour the batter into the center of the pan.
  8. Smooth the top with a spatula and bake for 20–25 minutes.
  9. Remove from the oven when the edges are a rich brown-brown and a toothpick inserted in the center comes out clean.