Ingredients:

  • 1 cup (120g) all-purpose flour
  • 1 cup (160g) yellow cornmeal
  • 1/4 cup (50g) granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (240ml) buttermilk
  • 1/4 cup (60ml) vegetable oil
  • 2 large eggs
  • 1 cup (113g) shredded cheddar cheese, divided
  • 1/2 cup (approximately 3) diced pickled jalapeños (more or less, to taste), drained
  • 1/2 cup (about 1 small) frozen corn, thawed
  • 1/4 cup finely chopped red bell pepper

Instructions:

  1. Preheat oven to 400°F (200°C). Place a cast-iron skillet in the oven to heat up while preheating.
  2. In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt.
  3. In a separate bowl, whisk together the buttermilk, oil, and eggs.
  4. Pour the wet ingredients into the dry ingredients and gently stir until just combined. Do not overmix! A few lumps are fine.
  5. Stir in 3/4 cup of the cheddar cheese, jalapeños, corn, and red bell pepper.
  6. Carefully remove the hot skillet from the oven. Add a tablespoon of butter to the skillet and swirl to melt and coat evenly. Pour the batter into the hot skillet.
  7. Sprinkle the remaining 1/4 cup of cheddar cheese over the top of the batter.
  8. Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean and the cornbread is golden brown.
  9. Let the cornbread cool in the skillet for a few minutes before slicing and serving.