Jalapeño Cornbread

Step 1Preheat the oven to 425º. Stem, seed and dice one of the jalapeños. Stem the other jalapeño and slice into thin rounds.

Step 2Whisk the cornmeal, flour, sugar, baking powder, chili powder, salt, and baking soda in a large bowl. Whisk the buttermilk, whole milk, and egg in another large bowl. Add the buttermilk mixture to the cornmeal mixture and stir to combine. Add the melted shortening and stir to combine.

Step 3Melt the butter in a 9- or 10-inch cast-iron skillet over medium-high heat. Add the diced jalapeños and cook until just softened, about 2 minutes. Use a slotted spoon to transfer the jalapeños to the batter, leaving the drippings in the skillet; stir the batter to distribute the peppers. Pour the batter into the hot skillet (the batter should sizzle) and carefully spread to even out the top. Arrange the jalapeño slices on top of the batter.

Step 4Transfer the skillet to the oven and bake until the cornbread is golden brown and a toothpick inserted into the center comes out clean, 20 to 25 minutes. Let cool before slicing.