Jalapeno Cornbread

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.