Jalapeno Cheddar Cornbread

Preheat the oven to 400°F. If using a cast iron skillet, you can optionally place it in the oven while it preheats to create a crisp crust.

Mix the Dry Ingredients

In a large mixing bowl, whisk together the cornmeal, flour, baking powder, baking soda, sugar, seasoning and any dry seasonings such as garlic powder or smoked paprika if using.

Mixing the dry ingredients first ensures the leavening and seasonings are evenly distributed.

Add in the Wet Ingredients

In the same large bowl, add the eggs, buttermilk, and melted butter until smooth and fully combined.

Use a whisk and whisk the mixture together until blended, but still lumpy. Avoid over mixing here.

Now add in the corn kernels, diced fresh jalapenos and scallions and some of the cheese.

Fold them into the batter without over mixing once again.

Carefully remove the hot skillet from the oven if using one and lightly grease it with oil.

Pour in the batter and spread it evenly using a spatula.

Sprinkle a little extra cheddar and a few jalapeño slices on top for a beautiful presentation.

Bake until the top is golden brown, the edges pull slightly away from the pan, and a toothpick inserted into the center comes out clean or with a few moist crumbs. This takes between 45-50 minutes.

While it's still hot, brush some unsalted butter right on top and watch it melt into the bread.

Next we allow the cornbread to cool for about 10 minutes before slicing. This gives the crumb time to set, making it easier to cut clean slices while still serving it warm.