Ingredients
Units
Scale
- 1 cup yellow cornmeal (175 g)
- 1 cup all-purpose flour (140 g)
- 2 Tbsp. white sugar
- 1 Tbsp. baking powder
- 3/4 tsp. kosher salt
- 1/4 tsp. baking soda
- 1 and 1/4 cups buttermilk, well shaken
- 1/4 cup vegetable oil, like corn or canola
- 1 large egg
- 4 oz. grated sharp cheddar (about 1 cup), divided
- 2 medium green onions, chopped, with dark green parts separated from the white and light green parts
- 3 Tbsp. minced jalapenos, 1 large jalapeno with seeds and inner membrane removed
- 2 Tbsp. unsalted butter
Instructions
- Preheat an oven to 350°F.
- Place the cornmeal, flour, sugar (if using), baking powder, salt, and baking soda in a large bowl. Using a balloon whisk, stir the ingredients together until they are uniform in color and well blended.
- Place the buttermilk, oil, and egg in a medium sized bowl. Stir with a whisk until combined and smooth.
- Make a “well” in the center of the dry ingredients and pour the wet ingredients into it. Slowly fold together the ingredients with a large spatula, stirring until the dry ingredients are mostly absorbed but there are a few dry spots.
- Add half the cheese, the white and light green part of the green onions, and the minced jalapenos. Gently fold the ingredients in. Do not overmix.
- Heat the butter in a 10-inch cast iron skillet and cook until the butter is melted and sizzling hot. Swirl the butter around to coat the bottom and sides of the skillet or use a brush to brush the melted butter all over the inside of the skillet. Pour the batter into the skillet carefully, the butter will sizzle.
- Sprinkle the remaining cheese and the green parts of the green onions over the top of the batter. Bake in the oven 18 to 23 minutes or until a toothpick inserted in the middle of the cornbread comes out clean.
- Let the cornbread cool in the skillet for 15 to 20 minutes, then serve directly from pan, or invert it onto a cutting board and invert again (with the cheese and green onion side up) onto a serving plate.