Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/4 cup sugar (optional)
- 1 cup buttermilk
- 2 large eggs
- 1/3 cup melted butter or oil
- 2–3 jalapeños, seeded and finely diced
- 1/2 cup shredded cheddar cheese (optional)
Instructions
- Preheat oven to 400°F (204°C) and grease a cast-iron skillet or baking pan.
- In a bowl, combine cornmeal, flour, baking powder, salt, and sugar.
- In another bowl, whisk buttermilk, eggs, and melted butter.
- Combine wet and dry mixtures until just blended.
- Add diced jalapeños and cheese (optional), stirring lightly.
- Pour batter into the prepared skillet and bake 20–25 minutes, or until golden and firm.
Serving Tips
- For extra heat, leave some jalapeño seeds in the mix.
- Serve warm with butter, honey, or alongside spicy chili.
- Great for meal prep—keeps well for 2–3 days.