Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup cornmeal
- 1/3 cup brown sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 1/2 cups shredded cheddar cheese
- 2 jalapeños, seeded and diced
- 1/4 cup neutral oil (e.g., vegetable or canola)
- 1 1/2 cups buttermilk
- 2 large eggs
- 4 tablespoons unsalted butter
Instructions
- Preheat oven to 400°F and place a 10-inch cast iron skillet on the stove.
- In a large bowl, whisk together flour, cornmeal, brown sugar, baking powder, baking soda, and salt.
- Add shredded cheddar and diced jalapeños to the dry ingredients and toss to combine.
- Place the skillet over medium-high heat, add butter, and swirl to coat the bottom and sides; turn off the heat.
- In a separate bowl, whisk together buttermilk, oil, and eggs, then stir in the melted butter.
- Pour the wet ingredients into the dry ingredients and mix until just combined.
- Pour the batter into the prepared skillet and transfer it to the oven.
- Bake for 25 to 30 minutes until the top is golden and a toothpick inserted comes out clean.
- Let cool slightly before serving.
Notes
Use a cast iron skillet for the best crust. You can add scallion butter on top when serving for extra flavor. Adjust jalapeños amount for desired spiciness.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Method: Side dish
- Cuisine: American
Nutrition
- Calories: 350
- Sugar: 7g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 70mg