Ingredients:

  • 1 cup (160g) 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
  • 1/2 cup (115g) unsalted butter, melted and cooled slightly
  • 2 large eggs
  • 2 tbsp (42g) honey
  • 1 1/2 cups (170g) sharp cheddar cheese, shredded
  • 3 medium jalapeños, finely diced

Instructions:

  1. Preheat your oven to 400°F (200°C). Place a 10-inch cast iron skillet inside the oven for 5 minutes to ensure a scorching surface for the crust.
  2. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
  3. In a separate small bowl or measuring cup, beat the eggs, buttermilk, melted butter, and honey until smooth.
  4. Pour the wet ingredients into the dry mixture, stirring with a spatula just until combined; stop as soon as flour streaks disappear.
  5. Gently fold in the shredded cheddar cheese and diced jalapeños.
  6. Carefully remove the hot skillet from the oven, grease it with a small pat of butter, and pour in the batter, smoothing the top.
  7. Bake for 25–30 minutes until the top is mahogany-colored and a toothpick inserted in the center comes out clean.